Culinary Bootcamp will explore effective customer service techniques and basic culinary skills in order to enter the workforce. The bootcamp is no cost, intended for those 17 years old or older, and includes earning 6 college credits, a knife set, a chef’s uniform and non-slip shoes.

Students will learn sanitation, kitchen equipment operation, and basics of the culinary craft that will prepare them for roles in the field such as: back of house assistance, prep cook, or line cook. The instruction is built to provide them with the entry level skills to attain employment in a restaurant. Credits earned act as a pathway into the Culinary Arts program.

The Culinary Bootcamp meets from 8:00 a.m. – 4:00 p.m. on June 9–11, June 16–18, July 7–9, July 14–15, July 21–22, July 28–29, August 4–5, and August 11 from 8:00 a.m. – 2:00 p.m, with graduation on August 11 from 2:00 p.m. – 3:00 p.m. Additionally, between June 12 and August 10, a total of 180 hours of paid internship at an employer must be completed.