Workforce Development Focus Areas
Our workforce development initiative is designed to provide hands-on experience and career readiness across high-demand sectors in foodservice and hospitality. With real-world training environments and industry-aligned instruction, participants gain practical knowledge they can apply immediately in the field.
Culinary Foundations
Our culinary training focuses on building essential back-of-house skills that make candidates job-ready in a fast-paced food environment. Instruction is grounded in professional kitchen standards, with an emphasis on repetition, teamwork, and service readiness.
Food Safety & Sanitation
Start with the basics of health and hygiene, including proper food storage, handwashing protocols, cross-contamination prevention, and compliance with local health codes. Participants receive Food Handler Certification and gain the confidence to maintain a safe kitchen environment from day one.
Knife Skills & Prep Techniques
Learn the anatomy of a knife, sharpening and handling practices, and proper cutting techniques for vegetables, herbs, proteins, and fruits. Participants complete guided prep drills to increase precision and efficiency while reducing food waste.
Cooking Methods & Plating
Explore the fundamentals of sautéing, roasting, steaming, boiling, and grilling — all tied to practical recipes. Trainees also gain exposure to plating principles, learning how to create appealing, consistent presentations for every dish.
Kitchen Operations & Efficiency
Understand the rhythm of a commercial kitchen, from prep and service to cleanup and shift transitions. Participants are introduced to production timelines, food costing, recipe scaling, portion control, inventory checks, and waste logs — skills that boost productivity and reduce operational costs.
Hospitality & Guest Experience
This part of the program focuses on the interpersonal and service-oriented roles that keep restaurants, hotels, and events running smoothly. Participants build frontline customer service skills with immersive, scenario-based instruction and mentorship from experienced professionals.
Front-of-House Training
Learn how to create welcoming environments, manage waitlists, seat parties efficiently, and respond to guest feedback with professionalism. Trainees practice taking and entering orders into point-of-sale (POS) systems, upselling menu items, and working as part of a host-server-runner team.
Event & Table Service
Experience real-time event flow, from formal plated dinners to casual pop-ups. Students learn table settings, beverage service, buffet line management, tray balancing, bussing, and coordination with kitchen staff during high-volume events.
Lodging & Facility Readiness
Explore key aspects of the hospitality industry including hotel housekeeping protocols, room inspection checklists, turnover efficiency, and guest communication. Participants train for roles in short-term rentals, hotels, and retreats, with a focus on cleanliness, comfort, and presentation.
Communication & Soft Skills
We prioritize the human side of hospitality. Through roleplay and discussion, students develop professionalism, empathy, time management, teamwork, and leadership. These transferable soft skills support long-term career growth across any customer-facing industry.