FAQs

Why does this program exist?
To empower the unemployed, underemployed, people with disabilities and disadvantaged individuals to achieve self-sufficiency through job training, personal development, and employment in the food service industry.

What skill level do students have after completing the program?
Students receive a 14-week condensed training with a combination of classroom and practical training in the commercial kitchen. When students fully participate and practice the skills they learn, they will be qualified for a prep or line cook position.

What is the average hourly wage earned by the graduates?
The wages vary depending on each student’s attitude, skills and abilities. Most graduates start out earning $8-$10 per hour. Most partnering employers offer full benefits.

Do students have to pay for this training?
No. Funding for each student based upon their need comes from the Department of Labor or the Division of Vocational Rehabilitation. At times, we do have scholarships available from our generous donors. If you do not qualify for any of the above, you are more than welcome to pay for the program yourself.

What are the enrollment requirements?
In general, students must be 18 years or older. You must have the physical abilities to work full-time, and demonstrate the willingness and desire to complete the program.

What is the average class size?
Class size is 14 students per session. We hold three sessions per year.

Does this program offer students stipends?
Students have the opportunity to earn a stipend for everyday they show up to their internship site during the two week internship period.

What else is included in the program?
Students are provided a monthly bus pass three times during the program if they take public transportation; if the student has their own car they are provided a $50 gas card three times during the program. All students are provided with two chef jackets, two chef pants, one chef hat, Shoes for Crews nonslip shoes, a culinary knife, cutting glove, cooking thermometer, notebooks, pens, flash drive and a personal care kit. All testing fees for the ServSafe Certification are also included in the program.

Where are classes held?
The training is conducted at The Culinary School which is located at the Food Bank of Delaware’s Newark and Milford Branches. The physical addresses are: 14 Garfield Way, Newark, DE 19713 and 1040 Mattlind Way, Milford, DE 19963.

What is the enrollment process?
All individuals interested in attending The Culinary School need to complete the following:

  • Submit an application
  • In-person interviews are scheduled for each qualified applicant.
  • After your initial interview, you will be welcomed back to volunteer two days in our kitchen so that we may observe your performance.
  • After the above three are completed, you will be accepted or denied admission into the program.

***Please note: No student is guaranteed a spot in the program unless a payment authorization form is sent to The Culinary School from your referring agency. If you are paying cash, your spot will be reserved upon receiving an initial non-refundable deposit.

If you have any further questions, please contact Jessica Messick, Workforce Training Programs Manager at (302) 292-1305 ext 265 or jneal@fbd.org (New Castle County) or Ruthann Messick, Workforce Training Programs Manager, at rmessick@fbd.org or (302) 424-3301  ext. 107 (Kent and Sussex Counties).