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

The primary goal is to ensure that students will become exceptional customer service representatives. Led by our seasoned hospitality instructors, 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 time management, efficiency, and punctuality. Our students learn to properly communicate in the workplace, food safety, self-advocacy and professionalism. Instruction takes place in a classroom setting and is hands-on in the bakeshop.

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.

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, cleanliness and sanitation techniques, money management, personal responsibility, problem solving, and proper phone etiquette.

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

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

Phase 2

On-the-Job Training

Under the direction of our hospitality instructors, students learn how to take inventory, practice making coffee and espresso drinks, create bakery displays, and handle cash and credit transactions. Students spend 45 hours in the kitchen working side-by-side with our chefs and are responsible for running our Bakeshop for 8 weeks. They take daily inventory, manage customer relationships, and are responsible for sales. Students who reach a level of proficiency in the program have the opportunity to be paid minimum wage for up to 15 hrs/week as “interns”.

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 throughout the employment search process.

Job Preparation

Working with our job coaching professionals, students will begin the process of searching for employment. They will learn resume and cover letter writing, practice interviewing skills, and our coaches will accompany them to interviews if necessary. We ensure that our students are able to convey to possible employers that they have developed industry-specific skills, appropriate work behaviors, attitudes, and values applicable for employment. The hard and soft skills our students learn are applicable to a wide variety of fields and jobs within food service.

Is Hospitality for me?

Be prepared to:

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