The hands-on instruction and college-level academic work required of CKA graduates makes them ideal candidates for positions in the culinary industry. Please contact CKA to find the right employee for your business.
• 12 consecutive weeks of working in a high volume production kitchen — 6 hours of instruction and production daily. Every student utilizes the latest commercial tools and equipment to produce quality entrees and side dishes.
• ServSafe certification training.
• Extensive knife skills experience.
• Recipe comprehension, conversion, measurement and execution.
• Organize mise en place and prioritize production lists.
• Hands-on knowledge of vegetable cookery, soups, sauces and salad making.
• Basic meat handling and cooking techniques.
• Fundamentals of baking.
• Breakfast, a la carte, and banquet production.
Interested in Learning More? Contact Us.
CKA Barre: Capstone Community Action
David Eyler, Chef Instructor
Michelle Wallace, Director of Community Health and Fresh Food Initiatives
CKA Burlington: Chittenden Emergency Food Shelf
Jim Logan, Chef Instructor
Community Kitchen Academy is made possible through the generous support of Wells Fargo, the Lucy D. Nisbet Charitable Fund, Catalyst Kitchens, Fanny Allen Corporation, Richard E. & Deborah L. Tarrant Foundation, Hoehl Family Foundation, and the Vermont Department of Labor.
Please consider giving to the Vermont Foodbank today.