Hospitality Training

Hospitality Workforce Development Training

Sunflower’s Hospitality Employment Training Program offers a hybrid approach to learning. Students split time between a traditional classroom setting and on-the-job training in our Bakeshop under the instruction and supervision of our hospitality instructors.

Phase 1

Formal Instruction

Led by our seasoned hospitality instructor/s, the 18-week curriculum focuses on skills that include engaging with customers, packaging and shipping, operating a Point of Sale system, upselling, and barista operations as well as workplace communication, efficiency, and punctuality. Our students learn workplace communication, food safety, self-advocacy and professionalism. Instruction takes place in a classroom setting.

Certification Training

ServSafe Certification Training, a national certification program that provides the basics of safe food handling. All students receive the Food Handler’s certification. Some students also prepare for the Food Services Manager exam. This certification is a valuable, and often required, credential when seeking a job.

Restaurant Ready is a national program of the National Restaurant Association’s Educational Foundation that focuses on employment readiness. Based on a framework of six competencies of personal responsibility, communication, attitude, learning, customer service, and industry specific skills, students can earn certificates that are nationally recognized among participating employers.

On-the-Job Training

Under the direction of our hospitality instructors, students learn how to take inventory, sell, create bakery displays, and handle cash and credit transactions. Students spend 45 hours in the kitchen working side-by-side with our chefs.

Employee Development Training (EDT)

All students receive a full range of “soft” skills using our interactive curriculum, geared toward being a successful employee. Topics include goal setting, hygiene, time management, personal responsibility, problem solving, efficiency and effective communication.

Students engage in guided exploration of job searching, resume-writing, interviewing, how to look for a job, developing a personal portfolio and composition of a personal statement.

Students receive monthly written evaluations to help track their progress and understand areas for improvement. As program completion nears, final reviews include individualized recommendations for appropriate employment within the food service industry.

Phase 2

Internship

Interns are responsible for running our Bakeshop for 8 weeks. They take daily inventory, manage customer relationships, and are responsible for sales. Those student interns who reach a level of proficiency in the program are paid minimum wage for up to 15 hrs/week.

Throughout our Hospitality Program

Designated Support Person

Students must have such a support person (e.g. social worker, service provider, other appropriate adult or family member) who will provide support during training and employment.

Job Preparation

We help develop industry-specific employment skills, appropriate work behaviors, attitudes, and values applicable to a variety of fields and jobs. The hard and soft skills our students learn are applicable to a wide variety of fields and jobs with a focus on excellent customer service and problem solving.

Is Hospitality for me?

Be prepared to:

• Work in a fast-paced retail space collaborating with other students.
• Engage with the public and help customers whether in person or on the phone.
• Manage retail inventory and point of sale (POS) systems.
• Stand for four hours at a time.