Merriman Culinary Job Training Program

Merriman Culinary Job Training Program



LEARNING

the art

&

GIVING

back

 

 

MERRIMAN CULINARY JOB TRAINING PROGRAM

Food service is the second largest retail industry in the nation, employing more people in more businesses than any other retail industry. The demand for qualified personnel is much greater than the supply. There are countless career opportunities in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care.  The Merriman Culinary Job Training Program is designed to teach the fundamentals necessary to help prepare individuals for entry-level employment or even self-employment within a broad range of opportunities available in the food service industry.

CERTIFICATION AND CAREER READINESS TRAINING

All graduates earn the title of Qualified Food Operator through the completion of the ServSafe Food Protection Manager Certification Course, the nationally recognized course from the National Restaurant Association’s Educational Foundation.

Beyond learning the culinary skill basics, trainees will also review the essential elements of Job Readiness and Employment Skills:

· Work Ethic and Professionalism

· Collaboration and Teamwork

· Interpersonal Skills and Customer Service

· Leadership and Critical Thinking

· Unconscious Bias and Respect for Diversity

· Basic Technology and Computer Skills; and

· Workplace Safety


The program’s assistance with job placement will include the fundamentals of employment search, applications, resume writing, and interviewing.

 

HANDS-ON TRAINING

The program includes hands-on training and classroom work by accredited Chef Instructor and Guest Chefs who are leaders in the food service industry. Instruction includes:

· Knife Skills

· Kitchen Safety

· Fruits, Vegetables and Fresh Herbs

· Stocks, Sauces, Soups and Stews

· Meat, Poultry, and Seafood Cookery

· Grains, Pastas, and Starch Cookery

· Breakfast Cookery, Eggs, Dairy, and Cheeses

· Principles of Baking

· Salads and Sandwiches

· Garde Manger, Garnishes and Hors d’oeuvres

· Basic Nutrition

 

 

 

Participants in the job training program attend classes Monday—Friday, for a total of 12 weeks. The program will offer several class sessions each year. The curriculum covers all facets of cooking within a commercial kitchen setting.  The program includes hands-on training and classroom work instructed by an accredited Chef Instructor.  Internships with local restaurants or other food services may be made available as part of the training. Students will practice their culinary skills and give back to the community during classes by preparing healthy meals that are distributed to the St. Vincent DePaul Mission Soup Kitchen and Homeless Shelter Guests.

For more information, please contact Frank Parafati, Chef Instructor at chef.parafati@svdpmission.org or Jered Bruzas, Director of Operations, at jbruzas@svdpmission.org.

 

Admin Offices:

34 Willow Street, P.O. Box 1612

Waterbury, CT  06721

203-754-0000

Email: info@svdpmission.org

Program Location:

327 Baldwin Street

Waterbury, CT  06706

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