Culinary Assistant Training Program

Students can enroll in the 3-term Culinary Assistant Program in any fall, winter or spring term of a school year. HR 107 is for first-term students in the program. 

HR 107: Students receive 25 hours per week of hands-on training in the PCC food-services cafeteria.  They train with food-service staff in different cafeteria work areas. Program coordinator selects one or more job-training areas out of the following choices:

• Food preparation (hot food, salad, bakery, sandwich, pizza, wraps, bento/Asian food, and sushi).
• Food packaging and labeling (sandwiches, wraps, sushi, and vegetable dishes)
• Serving of food.
• Shipping and receiving, & store-keeping.
• Food, drink, and paper product stocking
• Dish-washing and quality control of equipment and utensils.

Students spend five hours per week in classroom activities around independent living skills, food and work safety, and soft skills necessary for employment.  This course includes role-playing, lectures, videos, small & large group discussions, and hands-on activities.  

HR 108 is for second-term students in the Culinary Assistant Program. It is a progressive course that builds on the skills and knowledge that students have acquired from HR 107. Students receive 25 hours per week of hands-on training in the PCC food-services cafeteria.  They train with food-service staff in different cafeteria work areas. Program coordinator selects one or more job-training areas out of the following choices:

• Food preparation (hot food, salad, bakery, sandwich, pizza, wraps, bento/Asian food, and sushi).
• Food packaging and labeling (sandwiches, wraps, sushi, and vegetable dishes)
• Serving of food.
• Shipping and receiving, & store-keeping.
• Food, drink, and paper product stocking
• Dish-washing and quality control of equipment and utensils.

Students spend five hours per week in classroom activities around time management, listening skills (including accepting constructive criticism), common workplace communication, business etiquette, and resolving workplace conflict, and goal setting.  This course includes role-playing, lectures, videos, small & large group discussions, and hands-on activities.  

HR 109 is for third-term students in the Culinary Assistant Program. It is a progressive course that builds on the skills and knowledge that students have acquired from HR 107 and HR 108.  

Students receive 25 hours per week of hands-on training in the PCC food-services cafeteria.  They train with food-service staff in different cafeteria work areas. Program coordinator selects one or more job-training areas out of the following choices:

• Food preparation (hot food, salad, bakery, sandwich, pizza, wraps, bento/Asian food, and sushi).
• Food packaging and labeling (sandwiches, wraps, sushi, and vegetable dishes)
• Serving of food.
• Shipping and receiving, & store-keeping.
• Food, drink, and paper product stocking
• Dish-washing and quality control of equipment and utensils.

Students spend five hours per week in classroom activities around budgeting, preparing pre-employment material (resume, cover letter, letters of recommendations, filling out application), and interviewing skills.  This course includes role-playing, lectures, videos, small & large group discussions, and hands-on activities.