TRAINING KITCHEN
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Mission Statement
The Training Kitchen’s mission is to use a simulated restaurant environment to educate and credential young adults who are seeking an articulated pathway to hospitality management, self-sufficiency, and growth. TTK will act as a bridge between the termination of high school services and the sustained need for young adults to have access to opportunities for continued life skills development, career training, career attainment, and healthy adulthood.
About This Cause
Background/Community Need National studies point to two key areas of need among high school graduates: students who graduate with equivalency diplomas instead of a traditional diploma, like the GED, and students who don't immediately enroll in a postsecondary program. Students in either of these groups tend to fare worse on a number of key metrics. These young adults struggle with gaining employment, earning living wages, and attempting and/or obtaining any postsecondary credential. GED recipients are far less likely than traditional graduates to enroll in postsecondary programs. According to the U.S. Dept. of Education, National Center for Education Statistics, among 2009 high school freshmen who completed high school with a diploma by 2013, 72% were enrolled in a post-secondary program by November of that year. Among those who earned a GED/equivalency, only 28% were enrolled. These disparities persist over time; 62% of diploma earners but only 25% of GED earners had earned a postsecondary award or were still enrolled as of February 2016. This situation might be understandable if these students were gainfully employed in careers with living wages and room for advancement, but that isn't the case for most. Among 2013 high school graduates who did not enroll in a post-secondary program by November 2013, only 44% were working full time, 15% were working part-time, and 24% were not working at all; those with a GED were even more likely to be out of school and work. The GED carries a stigma of mediocrity and puts young adults at a disadvantage when competing for jobs against high school graduates. Further, most adult education programs remain cost-prohibitive to low-income youth, and these young adults struggle with the transition from high school to becoming productive, independent adults. Meanwhile, the hospitality industry is one of the largest and fastest-growing industries in Texas, with competitive wages and benefits. As an example, the majority of hotels pay a starting rate above the minimum wage for at least 90 percent of their entry-level employees and nearly all hotels offer benefits to full-time employees, including medical, dental and vision insurance (American Hotel and Lodging Association). However, the hospitality industry is struggling to recruit and retain talented staff, and the greater Austin metro area is no exception to the trend. The Training Kitchen (TTK) seeks to address these barriers by building a Career and Technical Education (CTE) program focused on the specific needs of low-income GED recipients. TTK will serve young adults (ages 18-24) that leave school with a GED, are at least 18-years of age, and qualify for free and reduced lunch. The Training Kitchen’s mission is to use a simulated restaurant environment to educate and credential young adults who are seeking an articulated pathway to hospitality management, self-sufficiency, and growth. TTK will act as a bridge between the termination of high school services and the sustained need for young adults to have access to opportunities for continued life skills development, career training, career attainment, and healthy adulthood. The Training Kitchen is launching the CTE program in 2020 to provide vocational skills, life skills, and tangible experience in the hospitality industry. Situated on 1.5 acres in south Austin, TTK will provide students with access to a commercial kitchen lab, classroom and working farm. TTK will utilize a blend of the National Restaurant Association Education Foundation’s curriculum and lesson plans and TTK developed content. In the course of three months, forty hours a week, each class of young adults will receive hands-on training, complete fundamental courses and receive credentialing in the following: - Culinary Arts - Business & Technology - Sanitation, Safety, and Nutrition - Career Preparation & Entrepreneurship - Sustainable Agriculture - Transferable & Life Skills Throughout the program, every student will benefit from having a case manager to check-in with students individually. TTK will provide wraparound services, such as transportation to and from the site, as well as free access to nourishing food prepared on-site. The case manager will also trouble-shoot any barriers the student might be facing, guide students through career visioning and planning, and connect students with other community resources as needed. The training program will culminate with “Supper Clubs” where students plan, manage, and prepare the food in order to simulate a typical restaurant environment. Supper Clubs will feature a four-course meal and will start the 5th week of the programming, showcasing students’ progress. With dedicated class time to develop a “unique” approach to their supper clubs, students will be required to assign roles, create expectations and form plans for the successful curation of events. The Training Kitchen’s culinary curriculum, as well as the Supper Clubs, will both be deployed and sustained using the container kitchen. Student’s Daily Schedule: Cohorts of twenty students will work in groups while rotating between classroom time, lab training and farm maintenance. Breakfast and lunch will be provided for students, as well as time for individual learning. TTK will utilize the competency-based education model, which will allow for individual pacing and mastery of core content, along with supplemental learning personalized to individual students’ interests. For example, if a student has completed the required curriculum content in culinary arts, and has an interest in baking, the student may complete additional hours specializing in this competency. In addition to this daily schedule, every Friday students will receive “the critical incident questionnaire” (CIQ); this instrument will be used as a way to track program efficacy and impact on students. The CIQ is a single-page form that will be completed by each student once a week. Results will be analyzed to detect and address individual issues, tailor curriculum, and make necessary adjustments. Supper Clubs: The training program will culminate with “Supper Clubs” where students plan, manage, and prepare the food in order to simulate a typical restaurant environment. Supper Clubs will feature a four-course meal and will start the 5th week of the programming, showcasing students’ progress. With dedicated class time to develop a “unique” approach to their supper clubs, students will be required to assign roles, create expectations and form plans for the successful curation of 24 events. Supper Clubs will act as an extension of the training module and shall feature a limited menu coordinated, managed, and executed by students every Thursday-Saturday. The Clubs will serve patrons clean, healthy, scratch-made food prepared by students, support staff and master trainers, while also generating revenue for sustaining the program. Credentialing: After the students complete the program’s 480 contact hours, they will graduate with at least three certifications from the Texas Restaurant Association and their parent organization, The National Restaurant Association. Accreditation will include ServSafe food handler, alcohol, workplace and allergens, CRP (Certified Restaurant Professional), CRS (Certified Restaurant Supervisor), and National Restaurant Association COA (Certificate of Achievement). They will also exit with a “skills ledger” to signify the hours spent within each component area. This ledger/resume will also include any focused specialized competency (i.e. pastry, cheese making). Student Support: Throughout the program, every student will benefit from having a case manager to check-in with students individually. TTK will provide wraparound services, such as transportation to and from the site, as well as free access to nourishing food prepared on-site. The case manager will also trouble-shoot any barriers the student might be facing, guide students through career visioning and planning, and connect students with other community resources as needed. Upon graduation, TTK’s case manager will connect with graduates at 30-days and then utilize a 60-day follow-up process. By creating at least 5 formal touchpoints beyond the program, TTK will actively support the mental health and well-being of our student’s post-graduation. We will also create opportunities for TTK alumni to act as mentors, program advisors, speakers, and ambassadors. Our vision is an Austin where everybody gets a seat at the table. By creating an immersive hospitality training experience, TTK’s training-to-career pipeline will ensure program participants will graduate with the workforce credentials and confidence needed to persist through adversity and become economic stakeholders in this culturally prosperous city. Community members who choose to dine with us will contribute to breaking the cycle of intergenerational poverty that afflicts Austin’s most vulnerable. The Training Kitchen program will achieve the following: - Recruit and train 80 young adults a year; - Provide 480 contact hours per student; - Graduate 90% of trainees with at least three industry-recognized credentials from the Texas Restaurant Association and their parent organization, The National Restaurant Association; - Pay trainees a student stipend while in the program along with tips from Supper Clubs; - Serve patrons clean, healthy, scratch-made food; and - Build a network of industry partners ready to hire graduates of the program. Methods of evaluation throughout the program: - Test and quizzes that address the course objectives will be provided; - Practical exercises will test for minimum psychomotor competency and will be developed and delivered by TTK staff; and - Critical Incident Questionnaire (CIQ). In Summary: The Training Kitchen’s CTE programming is specifically designed for low-income youth that are experiencing limited opportunities and addresses their needs and barriers as they transition from high school into adulthood. It will connect them to a successful, inclusive career pathway with the prospect of living wages, and advancement.