During our last webinar (click here to view the slideshow), Donna Kapp, Training Programs Manager for
ECDC/African Community Center in Denver, shared a little bit about how she uses labor market information to inform employer outreach. Afterward, we caught up with Donna to learn a little more about the ACC’s Commercial Food Safety & Service Training Program.
Can you share any successes of the program?
CFaSST graduates are often better prepared for work in a commercial kitchen than most Americans! At the beginning of the course, CFaSST participants take a pre-test to determine their familiarity with food safety and to set a benchmark from which to measure their learning. The average pre-test score is 39%. After several weeks of learning in the classroom, field trips, special speakers and applying their learning in a commercial kitchen, every student has passed the post test. In fact, the average score on the posttest is 87% and two participants have scored 100%!
What is the program? What do refugees learn?
CFaSST, Commercial Food Safety and Service Training, is a 100 hour, highly accessible and interactive course on the rules and regulations of commercial food preparation and service in America. It includes information on the importance of food safety, the dangers of foodborne illnesses and the pathogens that cause them. Participants learn how to prevent foodborne illness by maintaining good personal hygiene, avoiding cross contamination, preparing and holding food at the correct temperatures, storing food correctly and cleaning and sanitizing in the commercial kitchen.
They also learn the basics of customer service, how to handle a knife, English vocabulary related to the commercial food industry, and the soft skills employers are looking for in their newly hired employees. Through a dynamic partnership with the University of Denver, the course is offered in the Knoebel School of Hospitality Management building on campus. CFaSST participants are able to learn course content in the classroom and then apply what they have learned in the event center kitchen.
This partnership also makes possible unique learning opportunities for both students and staff who interact with the CFaSST program on campus. Undergraduate students enrolled in the “Human Capital Management” course develop very close relationships with CFaSST participants. Each CFaSST participant is mentored by one or two university undergrads to learn more about the hospitality industry and how to find and interview for food service positions. For many, this “assignment” becomes a gateway to new friendships as CFaSST participants and university undergrads get to know each other and move forward toward the common goal of employment in the hospitality industry.
While CFaSST participants benefit a great deal from the experience, university students also learn how to interact with and train someone who may be older than they, who might not speak much English and comes from a very diverse cultural background. Students graduating from the university have described this mentoring relationship as one of their most significant learning experiences during their four years at the university.
Check out this article to learn about the program from the perspective of the students and faculty.
How many refugees have completed the program?
Since the program began in the spring of 2012, 46 adult refugees have graduated from the course with certificates of completion, safe food handler cards and their own bimetallic stemmed thermometers.
Of those that have completed the program, how many have been hired in the hospitality industry?
Since last year, 76% of those enrolled in CFaSST found employment within 90 days of completing the course. Most of those placements occurred within the first 30 days after graduation. 81% of those employed are working in food service related positions such as cook, prep cook, kitchen utility worker, dishwasher, steward and concession stand worker.
We have worked hard to build relationships with various employers in the Denver metro area. CFaSST graduates are working in many different businesses including Chili’s Restaurants, the Sheraton Hotel, Coors Field (where the Rockies, Colorado’s professional baseball team, play), the University of Denver, and many other local commercial food businesses.
What are some of the challenges of the program?
Through experience, we’ve learned that food service jobs are difficult to find right before the holidays. Consequently, we’ve reorganized the schedule so that this fall participants will complete the course and be ready for employment in mid-October rather than late November. Employment placements are high in Denver right now so it is sometimes difficult to get enough referrals from Volag staff. Fortunately, CFaSST enjoys an excellent reputation within the community and many individuals refer themselves to the program.
Do you have any advice you have for anyone that would like to start a program like this?
Training programs for adult refugees should be closely tied to the American workplace in order to prepare them for employment. That means programs should instruct in the hard and soft skills employers are looking for while building participants’ workplace English vocabulary. Look for employer partners who understand and value the opportunity such programs offer them to contribute to the training content and then hire well prepared employees.
In the classroom, instructors should not be afraid to challenge their students with difficult material while creating a positive and safe environment that encourages learning through a variety of methods and activities. CFaSST participants are always respected as mature and capable learners who, through hard work, rise to the expectations of the instructors.
To learn more about CFaSST, please contact Donna Kapp, firstname.lastname@example.org or 303-399-4500 x331.