1. ACES ServSafe® Culinary Arts Training Program 2016
ACES
ServSafe®
Culinary Arts Training Program 2016
This program is supported in whole or part by Workforce Alliance, the workforce development board serving South Central CT, with funding from the U.S. Department of Labor. Visit an American Job Center in New Haven, Meriden, Hamden or Middletown or go to for more information.

2. ACES ServSafe® Culinary Arts Training Program
Funded by a WIOA out-of-school youth grant from the Workforce Alliance;
Created by Jeffrey Arnold, ACES Vocational Instructor, Culinary Institute of America Alumni and restaurateur and Barbara Green, ACES Education Specialist
Students were recruited from the following sources:
ACES ACCESS Program
ACES Whitney High School graduates
Hamden Adult Education
DDS (Dept. of Developmental Services)

3. The ServSafe® Culinary Arts Training Program Key Components include:
Hands-On Food Prep and Safety Instruction
Food Safety
Personal Hygiene
Preventing Cross-Contamination
Controlling Time and Temperature
Cleaning and Sanitizing
Food Production and Cooking
Teamwork and Employability Skills
Front and Back of the House Operations
Customer Service
Product Set-Up & Delivery

4. ‘Dinner to Go’ Catering Service
Students planned, prepared and delivered customized catering menus for various staff meetings and school events
Students established the weekly ‘Dinner to Go’ Program offered on Thursdays in April & May

5. “5 Stars to Jeff Arnold and
The Reviews Are In!...
“I just wanted to let you know that my family was thrilled with their dinner last night!   They said it was delicious. What a great idea – and at such a reasonable price! My compliments to the chefs!   We are looking forward to next week.”
“5 Stars to Jeff Arnold and
Thank you, Jeff, Barbara, and all the wonderful chefs for a delicious dinner! You know when you have one of those meals where you can’t stop eating, even when you’re full, because it just tastes so good? That’s how it was with Gerald’s Louisiana Shrimp and Andouille Sausage Gumbo with Rice.  A wonderful meal thanks to all of you!
his Chefs…!”
Jeff please share with your Chefs how delicious that lasagna was. I especially liked the veggie one; it had just the right amount of ricotta and heat. The veggies were crisp-tender, not mushy. Your hostess was very professional and pleasant. Thanks!

6. The ServSafe® Credentials ServSafe®–Food Protection Manager
Measurable Results:
The ServSafe® Credentials
79%
of the Students earned the following credentials from the National Restaurant Association:
ServSafe® - Food Handler Food Safety Certificate and/or
ServSafe®–Food Protection Manager

7. Paid Internships
Students worked in area food service businesses 4-20 hours per week at minimum wage.
Employers were asked to consider successful interns for hire upon completion of the program.

8. 100% 2016 Graduates Employed Upon Completion of Training
Employer Partners Include: