Culinary Arts Training Program
The Culinary Arts Program at JobTrain is an introduction to professional cooking. Students will learn all of the basic rules of working in a commercial kitchen and will be prepared for an entry level job in the industry. About 75% of the time is hands on in JobTrain’s commercial kitchen. 25% of the time is lecture, classes, demonstrations, computer assignments and other academic projects.
Length: 11 weeks
Due to COVID-19 regulations this program is temporarily closed. Please register with JobTrain by clicking “Get Started” below to be notified when sessions re-open.
What you get from this program
Students will learn kitchen safety and sanitation, knife skills, cleaning and servicing of kitchen equipment, recipe reading and writing, bread and dessert baking, grilling, sautéing, braising, etc. Basic restaurant management, raw product and menu pricing, and industry economics are also taught. Students will also learn basic computer skills, financial literacy, culinary math, life skills, and job skills.
Please note, this is not a cooking course. Students are not taught how to cook for family and friends, but are taught how to get a job in a commercial kitchen. Graduates are expected to get jobs in the industry.
- JobTrain Certificate of Achievement
- National Serve Safe Certification
- Graduates will be able to obtain jobs at corporate dining centers (such as the companies that serve Google, Facebook, etc.) as well as hotels, restaurants, country clubs, hospitals, supermarkets, and colleges.
Students must be able to understand, speak, read, and write English at an 8th grade level.
Prior to Program
- Must spend a “shadow day” as a pretend culinary student in the class at least one week before a start date
- Students must be drug and alcohol free, and remain so for the duration of the course
Attendance for each full class day is mandatory, and no more than three absences will be allowed for any reason.
- Must be able to lift 25 pounds
- Must be able to stand for up to 4 hours without a break
Thank you Gachina for underwriting and maintaining JobTrain’s garden. The fresh vegetables, herbs and fruits are used by the Culinary program year round.
About the Instructors
Chef Emily Phillips
After leaving Nebraska, Emily moved to New Zealand. She lived there for four years and worked at a fine dining resorts, under a Michelin trained chef. After 4 years trekking across both islands of New Zealand, she moved to Oregon, to care for her grandparents. In Oregon she met her husband and together they started a small-batch ice cream company. When the ice cream business closed, Emily and her husband decided to make a change and move to the Bay Area.
Sous Chef Bertha Barraza
Bertha is a graduate of JobTrain with nearly 20 years teaching experience. She is responsible for the daily operation of the kitchen, particularly cleanliness and sanitation, as well as food ordering. It is her job as Sous Chef to make sure all of the rules of a commercial kitchen are being followed by each student from the very first day. She is bilingual in Spanish and English.
Chef David Luong
David’s Culinary Arts education began at California Culinary Academy. He has worked along side many talented chefs throughout his career. Through the years he had some challenges and considered changing his career until he found JobTrain and regained his passion for cooking. David graduated from the Culinary Arts program in 2014. One of his favorite places he worked for were sporting venues. He has also worked for Google, hospitals, food trucks, and in Michelin star restaurants. David has dedicated some of his time feeding the less fortunate by serving the communities in San Francisco and San Jose. David trains his students to be ready for any challenges they may face in any type of culinary setting, whether it is in private, restaurant or commercial. As a JobTrain alumnae, David wants his students to know that if you work hard anything is possible and you can do anything you put your mind to.