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The curriculum blends classroom instruction with extensive demonstrations and hands-on kitchen experience, plus “front of the house” skills such as wait-staff and hosting. It includes guest lectures and field trips, followed by a paid internship near course end. The program requires specific screenings and documentation, offers supportive supplies, and targets high placement outcomes.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/essentials-of-restaurant-management-culinary-arts-course-intake-and-program-requirements/496030/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/essentials-of-restaurant-management-culinary-arts-course-intake-and-program-requirements/496030.png","ImageObject",300,407,{"name":92,"@type":93},"anakgang17","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What does the training program cover and how is it delivered?","Question",{"text":112,"@type":113},"The program combines classroom instruction with extensive demonstrations and hands-on experience in a commercial kitchen. It also builds “front of the house” skills for wait-staff and hosts/hostesses, supported by guest lectures/demonstrations and field trips.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What are the key program requirements and disallowed convictions?",{"text":117,"@type":113},"Applicants must meet requirements including drug screen and a criminal background check. Disallowed convictions include “No Criminal Sexual Conduct,” and additional requirements include Hepatitis A vaccination (or a physician letter).",{"name":119,"@type":110,"acceptedAnswer":120},"What credentials and placement outcomes do participants achieve?",{"text":121,"@type":113},"Graduates earn ServSafe Food Production Manager and are prepared for roles such as Cook, Line Cook, Server, Wait Staff, Dishwasher, and Food Preparation Worker. Reported completion rate is 100%, and training-related placement rate within 120 days is 74%, while credential attainment rate is not available.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},496030,1791651943,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24,"preview_page_count":4},962090883568,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","| BASIC INFORMATION |  |\n| --- | --- |\n| Training Provider | Operation Able |\n| Training Program | Essentials of Restaurant Management & Culinary Arts |\n| Training Location | 4750 Woodward, Ste. 201 Detroit, MI 48201 |\n| Clinical Location, if applicable |  |\n| Phone Number | (313) 832-0922 |\n| Website |  |\n| \u003Cbr>Description of Training Program\u003Cbr>This course will prepare participants for entry level jobs in the fast-growing restaurant and food service industry. The 360 hours of training will include classroom instruction with extensive demonstration and hands on experience designed to prepare the student with the skills and techniques required in a fast-paced commercial kitchen. Students will also acquire \"front of the house\" skills as wait-staff and hosts/hostesses. Guest lectures/demonstrations and field trips will be integrated into the curriculum. A paid internship will be provided near the end of the course. |  |\n| PROGRAM REQUIREMENTS |  |\n| High School Diploma/GED |  Yes  No |\n| Reading Grade Level | 5th Grade |\n| Grade Math Level | 5th Grade |\n| Drug Screen |  Yes  No |\n| Criminal Background Check |  Yes  No |\n| If yes, which types of convictions are not allowed? | No Criminal Sexual Conduct |\n| Valid Driver License |  Yes  No |\n| Other Requirements | • Hepatitis A Vaccine (or Physician letter) |\n| Required supplies available through supportive service | • Black pants\u003Cbr>• White shirt\u003Cbr>• Slip-proof shoes |\n\n\n| TRAINING EXPERIENCE |  |  |  |  |\n| --- | --- | --- | --- | --- |\n| Number of Weeks | 12 Weeks | Number of Total Hours |  | 360 Hours |\n| Schedule |  | Day: Monday, Tuesday, Thursday & Friday: 9 AM – 4:30 PM\u003Cbr>Afternoon: Monday – Thursday: 12 pm – 7 PM |  |  |\n| What is the maximum number of students in each class? |  | 15 |  |  |\n| How many students are expected for each instructor? |  | Class 15:1; Kitchen 10:1 |  |  |\n| Is there an exam required at the end of the training? |  |  |  Yes  No |  |\n\n\n| PERFORMANCE |  |\n| --- | --- |\n| What is the percentage of students who complete the training program? (Completion Rate) | 100% |\n| What is the percentage of graduates who are placed in employment related to their training within 120 days of completing the program? (Training Related Placement Rate) | 74% |\n| What percentage of students who complete the training program earn an industry recognized certification or license? (Credential Attainment Rate) | Not Available |\n\n\n| PROGRAM COMPLETION |  |\n| --- | --- |\n| What credential will graduates earn? | ServSafe Food Production Manager |\n| What occupations will graduates be prepared to enter? | Cook, Line Cook, Server, Wait Staff, Dishwasher, Food Preparation Worker |\n| What is the average wage of graduates in these occupations? | Not Available |\n\nDetroit at Work Career Centers are operated by Detroit Employment Solutions Corporation, a Michigan Works! Agency. They are located throughout the city of Detroit and provide jobseekers with a wide range of FREE employment services, including job placement, career counseling, workshops, and access to training opportunities. To learn more about how Detroit at Work can help you find your new career, [please visit DetroitAtWork.com](please visit DetroitAtWork.com).  \nAn equal opportunity employer/program. Supported by the State of Michigan, Department of Labor and Economic Opportunity. Auxiliary aids and services available upon request to individuals with disabilities. 1-800-285-WORK. TTY: 711.","cbCain4sC92IwXPL","https://ap.wps.com/l/cbCain4sC92IwXPL","pdf",155073,"English","# Program Overview\n## Program Description\n# Program Requirements\n## Eligibility and Screening\n## Required Supplies\n# Training Schedule\n## Duration and Hours\n## Class Capacity\n# Outcomes and Completion\n## Completion and Placement Rates\n## Credential and Prepared Occupations","[{\"question\":\"What does the training program cover and how is it delivered?\",\"answer\":\"The program combines classroom instruction with extensive demonstrations and hands-on experience in a commercial kitchen. It also builds “front of the house” skills for wait-staff and hosts/hostesses, supported by guest lectures/demonstrations and field trips.\"},{\"question\":\"What are the key program requirements and disallowed convictions?\",\"answer\":\"Applicants must meet requirements including drug screen and a criminal background check. Disallowed convictions include “No Criminal Sexual Conduct,” and additional requirements include Hepatitis A vaccination (or a physician letter).\"},{\"question\":\"What credentials and placement outcomes do participants achieve?\",\"answer\":\"Graduates earn ServSafe Food Production Manager and are prepared for roles such as Cook, Line Cook, Server, Wait Staff, Dishwasher, and Food Preparation Worker. Reported completion rate is 100%, and training-related placement rate within 120 days is 74%, while credential attainment rate is not available.\"}]","Essentials of Restaurant Management & Culinary Arts - Course Intake and Program Requirements | PDF",1790926499]