Session 42 graduated on December 14th and
 Session 43 began January 14th !

TO APPLY ON-LINE FOR OUR CULINARY JOB TRAINING PROGRAM CLICK HERE!

CJTP Wish List
CHEF JACKETS FOR STUDENTS (approx. 40 per year)
IFFS CJTP T-SHIRTS for students during training (approx. 10 dozen per year)
ROBOT COUPE FOOD PROCESSOR, R2N model
25 inch, or larger, TV
COOKING DVD'S, check Food TV
CAT BUS PASSES (11 ride pass)

Contact Terri Hutter at 250-0043 for more info

The Program
The Culinary Job Training Program is an eleven-week culinary program taught by a professional chef, a job placement counselor, and a case manager.  The program includes teaching ServSafe® Certification on a manager’s level.  ServSafe is a nationally recognized safety and sanitation certification.  The JTP teaches knife skills, equipment identification and use, stocks (white and brown), sauces (veloute, béchamel, espagnole, demi-glace, tomato) soups, baking (quick breads, yeast breads, cookies, cakes, and cake decorating), salads (egg, chicken, pasta), cooking techniques (braise, roast, pan-fry, poach, sauté, steam, stir-fry), standard breading procedure, culinary terminology, egg basics (hollandaise, omelettes, quiche, soufflés, crème brulee) and basic nutrition.  The program teaches life skills, employment skills, stress management, and a sexual harassment seminar.

History of the CJTP
In 1998 we launched our culinary job-training program in the afternoon hours at Shepherd’s Table Soup Kitchen. We needed to offer cooked food to our agencies that could not utilize the perishable raw products we recovered. At the same time, we wanted to offer people in the soup lines and shelters we served an opportunity to break the cycles of poverty they were experiencing. The goal of the program is to help students obtain meaningful employment in a food service position with a living wage, and thus become self-sufficient productive members of society.

Food Sources & Meal Recipients
Our training kitchen has access to 40,000+ pounds of food from a wide variety of donors weekly. Students learn to convert this food into hundreds of nutritious, well-balanced meals, which are then delivered to local soup kitchen and kids programs. This donation helps these small non-profits target their limited funds for services rather than food.

Volunteers
Our Program depends on volunteers from the Triangle Chefs Association, Wake Tech's Culinary School, and certified sanitation instructors who work with the students preparing food. Wake County Human Services and similar agencies play a role in the selection process as well as aiding in the training and teaching of life skills and support.

Job Placement
The Culinary Job Training Program helps our graduates obtain and keep meaningful employment. With over 60 employer contacts in the Triangle area, we are able to find jobs for our graduates that will be the most advantageous for them.

Funding
Major benefactors of the Project include the Hillsdale Fund, the Z Smith Reynolds Foundation, the Phillip Morris Family of Companies, the Troan Family Foundation, the Warner Foundation, and the Triangle United Way. Local individual and business support is also fundamental to the success of the project.

Staff
Terri Hutter : VP of Food Service and Job Placement

To download information about the Culinary Job Training Program, Select a link below.

Flyer
Requirements
Application
Directions
Campus Map
Class Schedule