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(LOGO) The Palm Beach County Food Bank is Pleased to Announce:

The Workforce Development:

Culinary Arts & Life Skills Training Program

Your Career in the Food Service Industry Starts Here!

Apply Now!

***FIRST COME FIRST SERVED –FOR THOSE WHO ARE DEEMED ELIGIBLE UNTIL WE HAVE REACHED CAPACITY.

Dates of Session: September 9th through November 13th 2025

 from 8:30am to 3:30pm

Are you experiencing barriers to employment and are interested in the food service industry? Take the first step to nourish your dreams & launch your Culinary Arts career at the Palm Beach County Food Bank!

What is the Culinary Arts & Life Skills Training Program?

The Culinary Arts & Life Skills Training Program is designed to equip individuals with barriers to employment with the necessary skills to enter the food service industry with confidence. Our comprehensive approach blends life skills and hands-on culinary training to set students up for success.

· Life Skills Education: Provides participants with essential tools for personal growth and professional development. Students learn practical skills, such as preparing a resume writing, mock interviews, professional decorum, dressing for success, and much more. These lessons are designed to enhance overall employability and boost self-awareness and confidence.

· Culinary Training: Offers a dual approach that combines classroom instruction with hands-on experience in a commercial kitchen. Students immerse themselves in the culinary process and learn food safety, knife skills, cooking techniques, and more. Through practical applications, students gain real-world skills that are vital for a successful culinary career.

· Certification: Students must successfully complete the Florida ServSafe SafeStaff Food Handler’s course to receive the Palm Beach County Food Bank Workforce Development Culinary Arts & Life Skills Training Certification.

The training will take place at the Palm Beach County Food Bank’s Commercial Kitchen and classroom in Building A-1.

Why Apply?

Program Advantages:

-Personalized Instruction: Our experienced chefs and staff provide individual attention in a small group setting to ensure every student receives high-quality training.

-Supportive Resources: We help eliminate barriers to success by connecting students with available resources for transportation, childcare, healthcare, housing, and food.

-Real-Life Learning Environment: Students train in our commercial kitchen and gain practical experience in a working commercial kitchen.

-Career Support: While we do not guarantee immediate employment, we provide career placement assistance, including help with interviews and job search support.

-talented chefs

- a dynamic curriculum

-state of the art commercial kitchen

-supportive staff

- conducive environment for learning

-resource referrals

-SafeServ SafeStaff Food Handler Certification

-employment assistance

-at no cost to the students

Who is Eligible?

All applicants must meet the following criteria:

• Minimum 18 years of age;

• Authorized to work in the United States;

• Have experienced barriers to employment, including financial instability (low wage, government assistance, etc.), and unemployment during the last 12 months;

• Must not possess a criminal history involving arson, sexual battery or violent crimes. All other criminal activity records must be at least one year prior to application date and will then be considered on a case-by-case basis;

• Must agree to a background check and drug screening;

• Must be drug and alcohol-free for at least one year prior to application date;

• High School Diploma or G.E.D, or nearing completion and the ability to meet minimum aptitude requirements based on curriculum needs;

• Demonstrate an enthusiasm and willingness to commit to the Program and food service industry;

• Must have the physical ability to perform required kitchen duties as assigned, including standing for 7-8 hours per day, be able to lift up to 50 pounds, bending and work in rooms with cool temperatures (below 40° F).

• Must be able to attend training Tuesdays, Wednesdays, and Thursdays from 8:30 am to 3:30 p.m. for 10 weeks and maintain a commitment to completing the program with regular attendance and punctuality.

• Must be proficient in the English Language.



Staff Contacts

· Joanne Riggio, Manager, Workforce Development Phone: 561-670-2518 Ext. 316 Email: joanne@pbcfoodbank.org

· David Parson Capacciolo, Chef Instructor & Production Kitchen Manager Phone: 561-671-2518 Ext. 327 Email: davep@pbcfoodbank.org

· Doug Barg, Culinary Director Phone: 561-670-2518 Ext. 327 Email: doug@pbcfoodbank.org

· Michelle Faber, Human Resources Manager Phone: 561-670-2518 Ext. 302 Email: michelle@pbcfoodbank.org

We create opportunities, transform lives, and build a stronger, more resilient community!

Together, We Nourish