Training >> Leads to Apprenticeship >> Leads to Employment!
All students complete an 4 week curriculum as part of the Culinary Quickstart Program. This includes completion of the ServSafe certification and covers all aspects of beginning culinary training and safe food handling.
Our training program is developed by Emily Griffith Technical College in partnership with Housed Working and Healthy.
Program goals: To teach students culinary fundamentals which they can use to get jobs in the industry and to get each student ServSafe Certified before completion of the program.
The first portion is “culinary skills” which includes training in the basics of food preparation: Knife Skills, Using Recipes, Stocks, Baking, Grains, Sauces, Poultry Butchering, Meats, Fishes, Vegetables and Salads, Cooking Techniques, Costing and a Mock Restaurant Day.
Kitchen
Our Students and Interns operate a Commercial Kitchen – the Ft Logan Eatery – and create lunches, dinners and catered meals for people in the Ft Logan, Bear Creek and Sheridan area.
Our Food is Making an Impact
This isn’t just practice. This is not just a test kitchen. Our cooking is delighting mouths outside the walls of our facility. Kaladi Coffee and Awake Denver are both customers of our baked goods. And we are also serving lunches to the local businesses in the area to rave reviews. But don’t just take our word for it.
A commitment to clean and sober living
Programs
On-site Apprenticeship Program
Students then continue with a 4 month apprenticeship onsite to further prepare for long term employment. During this time students apply the culinary skills they have learned to produce orders for our customers, giving them practical experience in our commercial kitchen.
This program offers intensive training onsite to prepare individuals for long term employment. It provides
practical experience of working in a commercial kitchen. The program covers culinary, managerial, and soft skills. It also builds on previous coursework to reinforce skills.
Culinary Skills
● Bake high quality products in large quantities
● Prepare and cater boxed lunches
● Fabricate meats according to recipe or customer needs
● Perform various knife skills according to standardized knife cuts and recipe requirements
● Identify common culinary food products
● Rotate inventory in accordance with health standards
● Develop consistency in food products produced
● Improve culinary techniques learned in the first 8 weeks of the curriculum
Managerial Skills
● Create weekly catering menus
● Determine menu costs per plate to ensure profit
● Control food costs to maintain appropriate profit and loss statements
● Receive and store food orders according to health code standards
● Maintain portion control, measurements, presentation, and quality of food for production
● Develop necessary computer skills required of managing a kitchen/restaurant
● Develop necessary writing skills required of managing a kitchen/restaurant
● Manage inventory for proper first-in, first-out (FIFO) rotation
Soft Skills
● Taking Initiative
● Problem Solving
● Ability to handle pressure
● Leadership Skills
● Multitasking
● Ability to work on a team
● Collaboration
● Time management
ServSafe Certification Program
The ServSafe Food Handler certification, which is meant for people in employee-level positions in establishments that serve food. This program covers:
● Basic food safety
● Avoiding cross-contamination
● Time and temperature
● Cleaning and sanitation
Come see our students at work
Our students, and recent graduates who have not found employment yet are working in out kitchen – preparing meals and other items for resale through our partners. Contact Suzanne, our Executive Chef and Head Instructor, to arrange a visit to our kitchen to see our graduates in a work environment. Contact Us.