Current Students, for resources, copies of handouts, recipes & links, CLICK HERE (Password Protected)
Students in the MACCchefs program benefit from 120 hours of class & lab kitchen time over 18 weeks. Classes focus on teaching core skills and culinary methods needed for today's work environment. The curriculum is intense and challenging, and includes ServSafe certification, basic culinary math as well as advanced culinary skills.
We currently offer two different tracks:
1. CULINARY - KITCHEN/BACK OF HOUSE
2. HOSPITALITY - DINING ROOM/FRONT OF HOUSE
Please review the requirements for program acceptance and complete this application for consideration. The MACCchefs program is an equal opportunity program and all qualified applicants will receive consideration for the program without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, or age. Preference is given to current MACC clients, residents of Manchester/Bolton, the financially disadvantaged, homeless or formerly homeless individuals, and veterans. Please attach a current resume to this application if you have one.
The MACCchefs program consists of 4 six-week units, followed by assistance with job placement & coaching. All students starts with CLASS 101 and then proceed through CLASS 201, 301 & 401.
- CLASS 101: LIFE & JOB SKILLS - 6 weeks
Class meets 1x/week on TUES (2pm-5pm) Class covers basic skills including resume writing, interviewing, time management, basic budgeting, basic sanitation & kitchen safety, etc. (All classroom, no kitchen)
- CLASS 201: KITCHEN FUNDAMENTALS - 6 weeks
Class is 2x/week, 9AM-2PM -- students may choose from M/W, T/Th, or Fr/Sa (all kitchen, no classroom)
(Class 101 & 201 meet concurrently)
- CLASS 301: CULINARY FOUNDATIONS - 6 weeks
Class is 2x per week, Wed & Thurs, 9am - 2PM at Bistro on Main
(split between classroom and kitchen lab) (includes ServSafe Food Handler Certification)
- CLASS 401: INTERNSHIP/EXTERNSHIP - 6 weeks
Students work as interns in our Community Catering Program, averaging 10 hours per week as scheduled with the Catering Manager; alternatively, students can complete Class 401 through an externship at a job site.
(all kitchen, no classroom)