Culinary Arts

Career Opportunities
Job placement assistance provided upon successful completion. Careers are available at restaurants, hotels, schools, bakeries, supermarkets, food manufacturers and distributors, resorts, cruise ships and country clubs.

Start Date
First Monday of every month. Competency-based curriculum.

Location
JobTrain
1200 O'Brien Drive
Menlo Park, CA 94025
(650) 330-6429

Length of Training
There are two modules that include approximately 75% hands-on learning. The first module, Introduction to Professional Cooking, must be completed before continuing to the second module of Basic Professional Cooking.

Module I: 270 Hrs – 9 weeks, Introduction to Professional Cooking
Life Skills                                               30 Hrs – Incorporated in curriculum
Class Time and Assignments          80 Hrs – 2.8 weeks
Cooking Hands on                              160 Hrs – 5.2 weeks

Module II: 330 Hrs – 11 weeks, Basic Professional Cooking
Cooking Hands-on                              180 Hrs – 6 weeks
Special Projects                                   60 Hrs – 2 weeks
Class Time and Assignments          60 Hrs – 2 weeks
Job Readiness                                     30 Hrs – Incorporated in curriculum

Days/Time
Monday through Friday – 8:30 AM to 3:15 PM. Starting time is promptly at 8:30 AM.

Please read further details below. For more information, please contact program counselor Carlos Mercado at (650) 462-7268 or cmercado@jobtrainworks.org

Performance Expectations
Registration, JobTrain Orientation, WONDERLIC Assessment, Computer Literacy, and Culinary Math
must be completed before start date. Students are required to maintain a 95% attendance.

Must have good attitude, willingness to work hard and study unsupervised at times, and ability to stand for four hours continuously. Must be available to attend class every day and be drug and alcohol free.

Vocational English as a Second Language (VESL) classes are available and offered concurrently with the Culinary classes.

Instructional Outcomes
Some of the skills obtained are basic food preparation, knife safety and techniques, food safety and
sanitation, kitchen safety, and commercial dishwashing. Also included are catering, nutrition, garnishing and presentation, how to get and keep a job in the food service industry, management skills, performing inventory costs and holding costs, expediting, minimizing food wastage, being supervised and supervising other people. Life Skills and Job Readiness workshops are included in training.

Completion Requirements
Completion requirements are based upon enrollment expectations and completing instructional outcomes.

About the instructor
Chef Instructor Adam Weiner is a fully credentialed vocational arts instructor and is a member of the American Culinary Federation and the Chef's Association of the Pacific Coast. He writes monthly articles for the chef's magazine, The Culinarian, and is a culinary trainer for the U.S. Navy.

For more program information or to arrange a tour, please contact Chef Instructor Adam Weiner at (650) 330-6413 or aweiner@JobTrainworks.org. Para informacion en espanol llame Carlos Mercado al (650) 330-6467 o cmercado@JobTrainworks.org.

Accreditation
Fully accredited by the Western Association of Schools & Colleges (WASC).