YW Culinary Program
YW Culinary is a 12-week job training program designed to prepare students for success in Chicagoland’s vibrant food service industry. The program is free.
Features of the program include:
- Develop culinary and food service skills
- Develop employment skills such as communication skills, interview practice, and resume writing
- Access YWCA financial education resources like Basic Money Management
- Earn ServSafe Food Handler Certificate
- Gain industry knowledge and learn from guest chefs
- Job placement and retention assistance
New This Year: We are offering a 4 week PAID internship!
After completing the YW Culinary program, students have the option to participate in a paid internship in the YWCA kitchen. Interns will:
- Take the lead in meal planning
- Have hands-on experience preparing evening meal for our shelter
- Earn income while learning
- Attend the Greater Chicago Food Depository’s Customer Service Excellence training during your internship: get paid, earn a completion bonus, and get your ServSafe® ManageFirst Customer Service Certification
Upcoming Virtual Informational Sessions:
Upcoming Sessions
YW Culinary Cohort II
June 13 – August 5: YW Culinary Workforce Training
August 8 -September 2: YW Culinary Internship in YWCA Shelter Kitchen
YW Culinary Cohort III
September 12 – November 4: YW Culinary Workforce Training
November 7 – December 2: YW Culinary Internship in YWCA Shelter Kitchen
Class Schedule
M, T, Th and Friday 10 a.m. to 4 pm.
Wed 10 a.m. to noon
Interested? Follow this link to complete an interest form and attend a virtual open house.
Curriculum Snapshot
In this program you will learn:
Culinary Skills
- Develop knife skills and cooking techniques.
- Prepare recipes and menus.
- Connect and cook alongside classmates
- Earn your ServSafe Food Handler’s Certification.
Employability/Soft Skills
- Career Development – Create an individualized career development plan while enhancing your skills in communication, interviewing and networking.
- Industry Knowledge – Gain industry knowledge by connecting with local employers, industry experts and business owners.
- Empowerment – Learn about workers’ rights, wage negotiation and tools you can use to feel empowered while reaching your employment goals.
“Even though we are not in a traditional setting, being in the class keeps me hopeful. Because I still feel like I’m working on my future.” – YW Culinary participant
YW Culinary is available to traditionally underrepresented or vulnerable populations, such as women of color, survivors of domestic violence, and low-wage workers.
The training is welcoming to those without a high school diploma or GED and individuals who are 18 years of age or older who are interested in a sustainable career in the food service industry.
YW Culinary will prioritize the following candidates for enrollment:
- those who are interested in a food service career
- Chicagoland area residents
- those who have not completed a bachelor’s degree
- those who have received a referral through a partner agency
All students must be fully vaccinated against COVID 19 and show proof of vaccination.
There are a variety of ways to partner with us virtually:
- Hire YW Culinary graduates
- Share your expertise as a Guest Chef
- Participate on employer panel discussions
- Participate in mock interviews
- Give a virtual tour of your commercial kitchen
Are you an employer looking for qualified culinary staff? Partner with us to connect with candidates with a ServSafe Food Handler certificate who are professional and have a proven commitment to working in the food service industry.
Previous YW Culinary partners include:
- Mather
- District 65
- District 202
- Whole Foods
- General Mills
- Ace Hotel – Chicago
- Yo Fresh Yogurt
- Whole & Free Foods, LLC – Every Body Eat
- Main-Dempster Mile
Contact Kristin Drake for more information.
The Leaders in Culinary Council helps open doors for people of color to gain entry level food service positions.
We are currently accepting applications for council members! Click here to learn more and apply.
