What is The Kitchen School?

The Kitchen School is a 12-week training program, certified as a trade school by the Delaware Department of Education, that prepares students with a diagnosed disability for careers in the food service industry. Under the guidance of a professional chef instructor, students train in industrial kitchens and classrooms of the Food Bank of Delaware in Newark and Milford! Students receive 276 hours of training and work experience over the course of 12 weeks.

Week 1– Introduction (25 Training Hours)

2.5 hours – Restaurant Ready: Introduction and Personal Responsibility

2.5 hours – ServSafe: Intro to ServSafe Food Handler

20 hours – Hands-On: Introduction to Kitchen and Food Bank of Delaware

  • Tour of the Food Bank of Delaware
  • Tour of the Kitchen
  • Types of Equipment and Tools
  • How the Kitchen Operates
  • Workstations
  • Safety in the Kitchen

Week 2 – Cleaning and Sanitation (25 Training Hours)

2.5 hours – Restaurant Ready: Communication

2.5 hours – ServSafe: Good Personal Hygiene/Cleaning and Sanitizing

20 hours – Hands-On: Cleaning and Sanitation

  • Personal Hygiene
  • Safe Food Storage
  • Dishwashing
  • Cleaning and Sanitizing

Week 3 – Soups, Sauces and Stocks (25 Training Hours)

2.5 hours – Restaurant Ready: Attitude

2.5 hours – ServSafe: Cleaning and Sanitizing

20 hours – Hands-On: Soups, Sauces and Stocks

  • Mise en place, Stocks
  • Soups
  • Mother Sauces

Week 4 – Preparation and Cooking of Breakfast Foods (25 Training Hours)

2.5 hours – Restaurant Ready: Learning

2.5 hours – ServSafe: Controlling Time and Temperature & Preventing Cross Contamination

20 hours – Hands-On: Breakfast Foods

  • Dairy and Egg Identification
  • Breakfast Cookery
  • Food Presentation

Week 5 – (25 Training Hours) – Salads, Sandwiches, Garde Manger

2.5 hours – Restaurant Ready: Customer Service (Empathy)

2.5 hours – ServSafe: Controlling Time and Temperature & Preventing Cross Contamination

20 hours – Hands-On: Salads, Sandwiches, Garde Manger

  • Salads and Dressings
  • Fruit and Vegetable Identification
  • Cold Sandwiches
  • Hot Sandwiches

Week 6 (25 Training Hours) – Intro to Baking

2.5 hours – Restaurant Ready: Industry Specific Skills

2.5 hours – ServSafe: Review and Final Test

20 hours – Hands-On: Intro to Baking

  • Cookies
  • Cakes
  • Graduation

Weeks 7-12: Work Placement

The Food Bank of Delaware’s program team, including job coaches will assist with students’ transition to employment.  The level of support and period of time will be dependent on individual student needs.  Program staff will focus on:

  • Training on specific job tasks and behaviors to the satisfaction of the employer
  • Work schedule time management training
  • Workplace communication skills training
  • Maintenance of appropriate work and interpersonal behaviors