« Newsroom


SHARE  Facebooktwittermailby feather

Providence Culinary Training

The Providence Culinary Training Program provides community members with skills, knowedge and support for securing employment in the food service industry. Many Providence Culinary students are looking to learn new skills and regain their footing after job loss; others are experiencing different challenges, perhaps recovery from addiction or difficulty finding work after spending time in prison. Regardless of circumstances, Providence Culinary offers the opportunity for a fresh start.

Led by Chef Jeff Bacon, an ACF Certified Executive Chef and member of the American Academy of Chefs, Providence Culinary is a certified model program of Catalyst Kitchens. Candidates are referred to our program by Forsyth Technical Community College, Goodwill Industries of Northwest NC, partner agencies of Second Harvest Food Bank and others. Sessions meet for 13 weeks (12 weeks of instruction and a one-week internship).

Classes held during the first 12 weeks meet Monday through Friday from 8:30 a.m. to 3 p.m. Training includes: certification in ServSafe® sanitation, basic culinary, basic baking skills, knife skills, kitchen safety, mass food production, cook-chill technology training, and catering production.

Training also includes instruction and activities designed to help ensure students are “workplace ready.” The one-week internship with a local food service organization or restaurant provides students with “real world” job experience. Selected graduates can extend their training through Providence Culinary’s Hospitality Residency Program, housed at Second Harvest Food Bank’s Providence Restaurant and Catering, and all graduates are encouraged to obtain further training and professional development through continued study.

Providence Culinary graduates between 60-80 students per year, ready for employment in the food service and hospitality industries. Throughout their training, students have the opportunity to support Second Harvest Food Bank’s core food distribution program as they learn about mass food production and prepare ready-to-heat meals for Second Harvest Food Bank’s partner programs.