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Treasure Coast Food Bank’s winter Culinary Training Academy

Treasure Coast Food Bank’s winter Culinary Training Academy

Applications are being accepted for the next session of Treasure Coast Food Bank’s Culinary Training Academy, which begins on Feb. 8. The job training program prepares graduates for careers in the food production industry, one of the fastest-growing industries on the Treasure Coast.

Students learn principles of cooking, but also emerge from the course with an understanding of how to manage a food service operation – including hands-on experience in planning, designing, and executing a menu.

The program is accredited by the American Culinary Federation and aligned with the National Restaurant Association. Each student going through the program may obtain the National Restaurant Association’s ServSafe Food Protection Manager and the Manage First Nutrition 2.0 certifications as part of the course.

The Culinary Training Academy is now in its fourth year and has positioned numerous adults to take on management positions in food service operations. In December, the most recent cohort of students graduated from the 12-week course.

“Congratulations to all of our newest graduates who walk out of the program with knowledge, credentials, and hands-on experience in food service,” said Judith Cruz, President and CEO of Treasure Coast Food Bank. “We know that some of our graduates moved immediately into better jobs or new careers, and that’s what this program is all about. Food service and hospitality are some of the most in-demand job opportunities on the Treasure Coast, and this program prepares people to run major food operations such as those in catering, banquet halls or hotels.”

Students in the Culinary Training Academy learn principles of cooking, such as how to prepare stocks, soups and sauces, as well as the management end of running a food service operation and meeting customer needs. Each session also includes a hands-on component where students work in a real-world kitchen setting and learn how to plan, design, and execute a menu.

The 12-week course takes place at the Sunshine Kitchen in Fort Pierce. Classes are Monday through Friday from 8  a.m. to 2 p.m. Deadline to apply is Feb. 5.  more information or to apply, visit visit

TCFB Culinary Graduation


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