Now enrolling: Culinary IntermediateDecember 14–18, 2026 · Registration is open Register for Intermediate
Culinary training · Made for your next step
Find your confidence in the kitchen.
Learn by doing, alongside people who share your ambition. Start with the course that fits the work you do today.
Build skills. Earn a training stipend.Attendance and completion requirements apply. See details
Choose your level
Start where you are. Grow from there.
Pick the course that matches the kitchen work you do today. Not sure? See which level fits you.
Level 1 · Start here
Culinary Basics
32 hoursBest for: dishwashers, stewards and prep cooks building kitchen fundamentals.
What you’ll practice
- Food safety and sanitation
- Basic knife skills and cold food prep
- Consistency, speed and teamwork
- Next class
- Oct 26–29 · 8 a.m.–5 p.m.
- Status
- Closed
Level 2 · Build on it
Culinary Intermediate
40 hoursBest for: cooks comfortable with the basics and ready for line or banquet work.
What you’ll practice
- Adjusting recipes during service
- Troubleshooting equipment and service issues
- Quality standards and problem-solving
- Next class
- Dec 14–18 · 8 a.m.–5 p.m.
- Status
- Registration open
Culinary Intermediate
Is Intermediate right for you?
Intermediate is for workers who already have some kitchen experience or training. It builds on basic cooking skills and gets you ready for more advanced prep and cook roles. Find the group that sounds most like you.
Likely a good fit
You’re likely ready
Either one of these is true:
- You work as a Prep Cook or in a higher kitchen role, and you’ve completed Prep Table or Culinary Basics.
- You work as a Prep Cook or in a higher kitchen role, with at least two years of experience at that level.
Might be a good fit
You may be ready. We’ll check in first.
Both of these are true:
- You work as a Steward.
- You’ve completed Prep Table or Culinary Basics.
This class is more advanced, so an instructor or someone from the training team may contact you about your background and goals before confirming your spot. Double-check your contact information on the form.
Not the right fit yet
Build some experience first
Either one of these is true:
- You work in a non-kitchen role.
- You’re not planning to move into food prep or cook roles.
More kitchen experience or basic training may be a better place to start.
Not sure which group you’re in?
That’s okay. Email training@pnwhospitality.org and tell us about your current job, kitchen experience and any training you’ve done. We’ll help you decide if Intermediate is the right next step.
Plan ahead
Your 2026–27 culinary year
Registration opens about two months before each class, on the first business day of the month.
- Oct2026BasicsOct 26–29 · Open now
Sep 30–Oct 8 · Full - Dec2026IntermediateDec 14–18 · Open now
- Jan2027BasicsTwo classes
- Mar2027IntermediateDates coming soon
- Apr2027BasicsDates coming soon
- May2027IntermediateDates coming soon
Interested in a later class? Fill out the interest form and we’ll reach out once dates are set.
Good to know
Before you request a spot
Who can join
You work for a partner employer and are a member of UNITE HERE! Local 8.
- You haven’t taken the same course in the last 18 months.
- 2026 Prep Table participants can’t take Basics. Prep Table already covers it.
Come ready
- A current food worker card
- No-slip shoes and well-fitting clothes, or your work uniform
- Long hair tied back
- A clear schedule for every class day
How stipends work
Your stipend depends on attending and completing the class. Missed class time may mean a smaller, prorated stipend. We cover the details on day one.
Plan ahead: stipends are usually paid about four weeks after class ends, not on the last day!
We’re here for you
Not sure which course fits? We’ll help you find a good place to start.
