Take the joy of sharing food, pair it with education of how to help run a commercial production kitchen, and you’ve built a career path to solid employment.
That is the basis of Treasure Coast Food Bank’s Green Apron Program for people wanting a career in the culinary arts and in the hospitality industry. Registration is open for the 2019 schedule of classes, which begin March 13.
“If you have a kitchen and a teacher, you can build a training center where people can learn not only how to prepare food but how to help run an entire commercial catering or dining operation,” said Judith Cruz, President and CEO of Treasure Coast Food Bank. “This program provides an opportunity for people to improve their skills to qualify for good employment on the Treasure Coast.”
Over the next 8 years, the Treasure Coast is expected to add about 2,400 jobs in food service, according to the Florida Department of Economic Opportunity. The Green Apron Program prepares people with little to no skills in food service to be qualified to work as a head line cook with a track toward management in restaurants, hotels, assisted living facilities, or banquet halls. It is one of several programs that Treasure Coast Food Bank has developed to help local residents achieve higher levels of independence and self-sufficiency by providing them with job skills that match a growing employment sector.
“It’s our goal to work with people who are unemployed or underemployed and who may have had to rely on Treasure Coast Food Bank to make ends meet and give them a path toward a more self-sustaining future,” Cruz said. Other programs are being developed in supply chain operation, and all training programs at Treasure Coast Food Bank are available to anyone 18 or older.
Under the direction of Treasure Coast Food Bank’s executive chef, the 12-week Green Apron Program will cover all aspect of working in and helping run a commercial production kitchen, along with career prep on building a resume and interviewing. Students will learn about budgeting, business management, and efficiency necessary to running a production operation. Students will get hands-on experience by working in Treasure Coast Food Bank’s Healthy Harvest Catering program and by assisting with food prep for the after-school meals program and other prepared meal programs. Students also will obtain ServSafe manager’s certification upon successful completion of the program and a passing score on the test. All materials and texts are included in the cost of the program.
The class will meet from 8 a.m. to 12 noon Mondays, Wednesdays, and Fridays from March 13-May 29. A second series of classes runs from June 12-Aug. 28. . It culminates in a community event to showcase the students’ skills. For more information or to register for classes visit stophunger.org/green-apron.
ABOUT TREASURE COAST FOOD BANK