The Training Program is proud to offer two Culinary Programs: Culinary Basics and Culinary Intermediate. In 2028, the Culinary Advanced program will be launched.

Our courses are intended for currently employed union workers who are committed to attending every class, practicing new skills, and applying what they learn on the job. Our goal is to help workers prepare for career advancement within the hospitality industry.

Our courses are meant for workers who want to:

• Learn new culinary skills.

• Prepare for a promotion.

• Qualify for a new kitchen position.

• Build confidence in the kitchen.

Culinary Basics: Foundational training focused on kitchen readiness for stewards/dishwashers and prep cooks. Reinforces food safety and sanitation. Introduces basic knife skills, cold cooking methods, and workplace expectations. This training prepares you for entry-level kitchen roles with an emphasis on consistency, speed, and teamwork. Stipend available for those who attend all hours of the training. 32 hours.

TWO options available in October!

September 30, October 1, 7, and 8; 8 am to 5 pm

OR

October 26-29; 8 am to 5 pm

Request to enroll in one of the October Culinary Basics courses

Courses also offered in January and April.

Culinary Intermediate: This course builds technical proficiency and independence for workers interested in moving into Line Cook, Cook I, and Banquet Cook roles. Learn to diagnose equipment issues, adjust recipes on the fly, troubleshoot service problems, and lead confidently in high-pressure environments. This course reinforces quality standards and introduces problem-solving in a fast-paced kitchen environment. Stipend available for those who attend all hours of the training. 40 hours.

Courses offered in December, March, and May.

Culinary Advanced: Prepares you for higher-skill roles and continued career progression. Focuses on advanced techniques, menu execution, plating, cost awareness, and leadership on the line. Emphasizes precision, efficiency, and readiness for lead or specialized positions. Stipend available for those who attend all hours of the training. Scheduled to launch in 2028.

Your 2026-2027 Training Opportunities:

October: Culinary Basics, TWO courses offered!

December: Culinary Intermediate

January: Culinary Basics, TWO courses offered!

March: Culinary Intermediate

April: Culinary Basics

May: Culinary Intermediate

You can register for each class about two months before it starts. Registration opens on the first business day of the month.

For example:

• October classes: Registration opens in early August.

• November classes: Registration opens September 1.

If you are interested in taking any of these courses please complete the interest form so that our team may communicate with you once the courses are scheduled.

For all of our culinary courses, you need to have a current food worker card. You should also plan to wear no-slip shoes and well-fitting clothing or the uniform that is provided by your employer. If you have longer hair that should be tied back. Last, you should plan to clear your schedule so you can attend all the days of the training.

Our culinary training offers stipends for attending and completing training. This stipend is dependent on your attendance and completion of the class, if you miss class you may be given a pro-rated stipend. Stipend award details are covered on the first day of class.

Stipend Details: Please plan ahead. Stipends are not paid on the last day of class. They are usually available about four weeks after the class ends while we complete the required processing.

Eligible participants are current employees of partner employers who are also members of UNITE HERE! Local 8. Participants in the 2026 Prep Table program are not eligible for Culinary Basics as that curriculum is imbedded in that program. See the Jobs link for the list of partner employers. Eligible participants are those who have not taken the course in the last 18 months.