Photo By: Scott Faber

The Culinary Job Training Program (CJTP) is an eleven-week culinary program taught by a professional chef, a job placement counselor and a case manager. Men and women with severe life challenges are prepared for careers in food service.

History and Goals
CJTP was launched in 1998 out of a need to offer cooked food to our agencies that could not utilize raw products and provide an opportunity for people in the soup lines and shelters to break the cycles of poverty.

The goals of CJTP are to help students obtain meaningful employment in a food service position with a living wage and become self-sufficient.

Food Sources and Meal Recipients
40,000+ lbs. of food from a variety of donors are available weekly for CJTP from Food Rescue and Distribution. 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.

Job Placement
CJTP helps our graduates obtain and keep meaningful employment with over 60 employer contacts in the Triangle.

Student Testimonials
Tyron
Derrick

Volunteers
CJTP 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. Contact terri@foodshuttle.org for more information.

To download information about the CJTP, select a link below.
Flyer
Requirements
Application
Directions
Campus Map
Class Schedule

CJTP Students Receive:

• Nationally recognized safely and sanitation ServSafe® Certification on a manager’s level
• Cooking experience with stocks, sauces, soups, breads, desserts, salads, cooking techniques, breading procedure and egg basics
• Knife skills, equipment identification, cooking terminology
• Life and employment skills, stress management, a sexual harassment seminar and basic nutrition.