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Culinary Arts Training

The goal of the program is to prepare adults that are undertrained and unemployed for careers in the foodservice industry.

Our 14-week program provides 450 hours of culinary training, food safety and sanitation, job readiness skills, and assistance with job placement. 

Participants attend classes Monday through Friday, from 9:00 a.m. to 4:00 p.m.  Students receive two complete chef uniforms, chef knife w/cutting glove, nonslip kitchen shoes, notebooks, textbooks, lunch, and a monthly transportation stipend.

Self-Empowerment sessions provide a holistic approach to further students’ personal growth. The goal of these classes is to encourage open dialogue about personal challenges and develop strategies for dealing with them.

The 14-week Culinary Curriculum covers all facets of work in a professional kitchen. The program includes “hands-on” training instructed by Culinary Instructor. Local chefs also volunteer once a week to teach specific skills that include:

  • Knife Skills
  • Fruit, Vegetables & Fresh Herbs
  • Stocks & Sauces
  • Meat & Seafood Cookery
  • Cooking Techniques & Methods
  • Grains & Pastas
  • Garde Manger
  • Baking & Pastry Arts
  • Catering


In addition, all graduates complete the ServSafe Food Protection Manager’s Certification Course, the nationally recognized course from the National Restaurant Association’s Educational Foundation.

The students are also taught the importance of job-readiness skills such as punctuality, resume writing, computer literacy, interviewing techniques, positive work attitude, and teamwork.

Students are also taught valuable financial literacy skills they would need when they are employed. Some of the items taught are: Goal setting, banking, budgeting, saving, credit, and identity protection to name a few.

Graduate Follow-Up
Upon completion of the program, graduates continue to work with THS training and employment staff. Graduates are assisted in an intense job search to obtain full-time employment at local restaurants, hotels, caterers and other hospitality businesses.

Opportunities for Employers
Students participate in a two week internship at a local hotel, restaurant, catering or foodservice operation. Students are exposed to various facets of kitchen operations under the supervision of mentoring chefs. This is an opportunity for chefs to work with and train students for up-coming positions at the internship site.

Graduates of the training program are motivated, enthusiastic, knowledgeable, and ready to be a part of the team at your foodservice or hospitality business. Prior to the training program, candidates must meet the Kitchen’s standards for attitude and literacy. In addition, candidates must also be drug free.

The Hospitality School is committed to ensuring that training program graduates succeed in the workforce. Training staff conduct a comprehensive evaluation that helps graduates with their transition into the workforce. Once a graduate is on the job, staff will continue to be available for follow-up.

THS's training program offers a constructive solution to the problem of unemployment in our community. This is a solution that works for everyone: employers get qualified employees, and men and women in need of a good job get work in their field of interest.

At THS, we use food as a tool to build community partnerships that support people who are making the transition to self-sufficiency. Employment partners are always welcome.

We are an approved Trade School by the State of Delaware Department of Education.

Culinary Application

If you wish to apply to The Hospitality School for Culinary Arts Training, please fill out all of the following information. If you are accepted for an interview, a more formal application will be provided.

First Name:
Last Name:
Street Address:
Address Line 2:
Zip Code:
Birth Date:
Email Address:
Cell Phone Number:
Home Phone Number:
Why do you want to attend Culinary Arts Training?:
Who referred you to this program? Contact Name/phone number & Agency:



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