Job Corps Programs

Overview

The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:

• Tools and equipment
• Advanced vegetables, soups, and sauces
• Pasta-making
• Garde manger
• Advanced poultry, fish, and shell fish fabrication
• Advanced station/line cook
• Advanced garnishes and plating
• Banquet and catering
• Introduction to food management
• Baking math, knowledge, and skills
• Pastry and other desserts
• American Culinary Federation-certified culinarian (optional)
• American Culinary Federation-certified pastry culinarian (optional)

Program Expectations

Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:

• Arrive on time and be ready to begin work immediately.
• Dress for the training area with uniform worn properly at all times.
• Work the entire time while on the job.
• Follow safety guidelines.
• Follow rules and instructions of the training area and Job Corps.
• Demonstrate respect for self, tools, and equipment.
• Take care of the work area—keeping work areas clean and safe.
• Exercise good customer relations skills.
• Attend work-based learning and externship sites.

Program Entry Requirements

Before entering the Culinary Arts Advanced Training program, students must:

• Be 171⁄2 years old.
• Have a high school diploma or the equivalent.
• Meet academic (math and reading) requirements.
• Have completed Job Corps’ basic Culinary Arts career technical training program.
• Have completed the necessary work-based learning requirements of the basic training program.
• Have a valid driver’s license.
• Have a ServSafe® certification (Food Protection Manager).
• Have a positive attendance and progress record.
• Have health clearance from the Job Corps center where they received basic training.
• Complete a successful phone or in-person interview.

Overview

The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:

• Tools and equipment
• Advanced vegetables, soups, and sauces
• Pasta-making
• Garde manger
• Advanced poultry, fish, and shell fish fabrication
• Advanced station/line cook
• Advanced garnishes and plating
• Banquet and catering
• Introduction to food management
• Baking math, knowledge, and skills
• Pastry and other desserts
• American Culinary Federation-certified culinarian (optional)
• American Culinary Federation-certified pastry culinarian (optional)

Program Expectations

Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:

• Arrive on time and be ready to begin work immediately.
• Dress for the training area with uniform worn properly at all times.
• Work the entire time while on the job.
• Follow safety guidelines.
• Follow rules and instructions of the training area and Job Corps.
• Demonstrate respect for self, tools, and equipment.
• Take care of the work area—keeping work areas clean and safe.
• Exercise good customer relations skills.
• Attend work-based learning and externship sites.

Program Entry Requirements

Before entering the Culinary Arts Advanced Training program, students must:

• Be 171⁄2 years old.
• Have a high school diploma or the equivalent.
• Meet academic (math and reading) requirements.
• Have completed Job Corps’ basic Culinary Arts career technical training program.
• Have completed the necessary work-based learning requirements of the basic training program.
• Have a valid driver’s license.
• Have a ServSafe® certification (Food Protection Manager).
• Have a positive attendance and progress record.
• Have health clearance from the Job Corps center where they received basic training.
• Complete a successful phone or in-person interview.

Overview

The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:

• Tools and equipment
• Advanced vegetables, soups, and sauces
• Pasta-making
• Garde manger
• Advanced poultry, fish, and shell fish fabrication
• Advanced station/line cook
• Advanced garnishes and plating
• Banquet and catering
• Introduction to food management
• Baking math, knowledge, and skills
• Pastry and other desserts
• American Culinary Federation-certified culinarian (optional)
• American Culinary Federation-certified pastry culinarian (optional)

Program Expectations

Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:

• Arrive on time and be ready to begin work immediately.
• Dress for the training area with uniform worn properly at all times.
• Work the entire time while on the job.
• Follow safety guidelines.
• Follow rules and instructions of the training area and Job Corps.
• Demonstrate respect for self, tools, and equipment.
• Take care of the work area—keeping work areas clean and safe.
• Exercise good customer relations skills.
• Attend work-based learning and externship sites.

Program Entry Requirements

Before entering the Culinary Arts Advanced Training program, students must:

• Be 171⁄2 years old.
• Have a high school diploma or the equivalent.
• Meet academic (math and reading) requirements.
• Have completed Job Corps’ basic Culinary Arts career technical training program.
• Have completed the necessary work-based learning requirements of the basic training program.
• Have a valid driver’s license.
• Have a ServSafe® certification (Food Protection Manager).
• Have a positive attendance and progress record.
• Have health clearance from the Job Corps center where they received basic training.
• Complete a successful phone or in-person interview.

Overview

The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:

• Tools and equipment
• Advanced vegetables, soups, and sauces
• Pasta-making
• Garde manger
• Advanced poultry, fish, and shell fish fabrication
• Advanced station/line cook
• Advanced garnishes and plating
• Banquet and catering
• Introduction to food management
• Baking math, knowledge, and skills
• Pastry and other desserts
• American Culinary Federation-certified culinarian (optional)
• American Culinary Federation-certified pastry culinarian (optional)

Program Expectations

Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:

• Arrive on time and be ready to begin work immediately.
• Dress for the training area with uniform worn properly at all times.
• Work the entire time while on the job.
• Follow safety guidelines.
• Follow rules and instructions of the training area and Job Corps.
• Demonstrate respect for self, tools, and equipment.
• Take care of the work area—keeping work areas clean and safe.
• Exercise good customer relations skills.
• Attend work-based learning and externship sites.

Program Entry Requirements

Before entering the Culinary Arts Advanced Training program, students must:

• Be 171⁄2 years old.
• Have a high school diploma or the equivalent.
• Meet academic (math and reading) requirements.
• Have completed Job Corps’ basic Culinary Arts career technical training program.
• Have completed the necessary work-based learning requirements of the basic training program.
• Have a valid driver’s license.
• Have a ServSafe® certification (Food Protection Manager).
• Have a positive attendance and progress record.
• Have health clearance from the Job Corps center where they received basic training.
• Complete a successful phone or in-person interview.

Overview

The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:

• Tools and equipment
• Advanced vegetables, soups, and sauces
• Pasta-making
• Garde manger
• Advanced poultry, fish, and shell fish fabrication
• Advanced station/line cook
• Advanced garnishes and plating
• Banquet and catering
• Introduction to food management
• Baking math, knowledge, and skills
• Pastry and other desserts
• American Culinary Federation-certified culinarian (optional)
• American Culinary Federation-certified pastry culinarian (optional)

Program Expectations

Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:

• Arrive on time and be ready to begin work immediately.
• Dress for the training area with uniform worn properly at all times.
• Work the entire time while on the job.
• Follow safety guidelines.
• Follow rules and instructions of the training area and Job Corps.
• Demonstrate respect for self, tools, and equipment.
• Take care of the work area—keeping work areas clean and safe.
• Exercise good customer relations skills.
• Attend work-based learning and externship sites.

Program Entry Requirements

Before entering the Culinary Arts Advanced Training program, students must:

• Be 171⁄2 years old.
• Have a high school diploma or the equivalent.
• Meet academic (math and reading) requirements.
• Have completed Job Corps’ basic Culinary Arts career technical training program.
• Have completed the necessary work-based learning requirements of the basic training program.
• Have a valid driver’s license.
• Have a ServSafe® certification (Food Protection Manager).
• Have a positive attendance and progress record.
• Have health clearance from the Job Corps center where they received basic training.
• Complete a successful phone or in-person interview.

Overview

The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:

• Tools and equipment
• Advanced vegetables, soups, and sauces
• Pasta-making
• Garde manger
• Advanced poultry, fish, and shell fish fabrication
• Advanced station/line cook
• Advanced garnishes and plating
• Banquet and catering
• Introduction to food management
• Baking math, knowledge, and skills
• Pastry and other desserts
• American Culinary Federation-certified culinarian (optional)
• American Culinary Federation-certified pastry culinarian (optional)

Program Expectations

Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:

• Arrive on time and be ready to begin work immediately.
• Dress for the training area with uniform worn properly at all times.
• Work the entire time while on the job.
• Follow safety guidelines.
• Follow rules and instructions of the training area and Job Corps.
• Demonstrate respect for self, tools, and equipment.
• Take care of the work area—keeping work areas clean and safe.
• Exercise good customer relations skills.
• Attend work-based learning and externship sites.

Program Entry Requirements

Before entering the Culinary Arts Advanced Training program, students must:

• Be 171⁄2 years old.
• Have a high school diploma or the equivalent.
• Meet academic (math and reading) requirements.
• Have completed Job Corps’ basic Culinary Arts career technical training program.
• Have completed the necessary work-based learning requirements of the basic training program.
• Have a valid driver’s license.
• Have a ServSafe® certification (Food Protection Manager).
• Have a positive attendance and progress record.
• Have health clearance from the Job Corps center where they received basic training.
• Complete a successful phone or in-person interview.

Overview

The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:

• Tools and equipment
• Advanced vegetables, soups, and sauces
• Pasta-making
• Garde manger
• Advanced poultry, fish, and shell fish fabrication
• Advanced station/line cook
• Advanced garnishes and plating
• Banquet and catering
• Introduction to food management
• Baking math, knowledge, and skills
• Pastry and other desserts
• American Culinary Federation-certified culinarian (optional)
• American Culinary Federation-certified pastry culinarian (optional)

Program Expectations

Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:

• Arrive on time and be ready to begin work immediately.
• Dress for the training area with uniform worn properly at all times.
• Work the entire time while on the job.
• Follow safety guidelines.
• Follow rules and instructions of the training area and Job Corps.
• Demonstrate respect for self, tools, and equipment.
• Take care of the work area—keeping work areas clean and safe.
• Exercise good customer relations skills.
• Attend work-based learning and externship sites.

Program Entry Requirements

Before entering the Culinary Arts Advanced Training program, students must:

• Be 171⁄2 years old.
• Have a high school diploma or the equivalent.
• Meet academic (math and reading) requirements.
• Have completed Job Corps’ basic Culinary Arts career technical training program.
• Have completed the necessary work-based learning requirements of the basic training program.
• Have a valid driver’s license.
• Have a ServSafe® certification (Food Protection Manager).
• Have a positive attendance and progress record.
• Have health clearance from the Job Corps center where they received basic training.
• Complete a successful phone or in-person interview.