Culinary Education and Training Program for At-Risk Youth

• NCJ Number: 187683
• Date Published: April 2001
• Length: 2 pages
• Agencies: OJJDP

Annotation

This paper describes the Culinary Education and Training Program for At-Risk Youth.

Abstract

In 1998, with support from the Office of Juvenile Justice and Delinquency Prevention, Johnson & Wales University's North Florida Campus designed and implemented the Culinary Education and Training Program for At-Risk Youth (CETARY). This 9-month certificate program provides specialized, hands-on education and training to help at-risk youth achieve their educational and work life goals and become productive citizens. Youth referred to the program are 16-18 years of age, with at least a ninth-grade academic capability, committed a nonviolent crime, and dropped out of high school or were at risk of dropping out. Participants in CETARY are trained in food preparation, and study cooking fundamentals, continental cuisine, introduction to baking, and principles of dining room service. They also study for a General Equivalency Degree and participate in personal and professional development courses. At program completion, youth can either join a placement initiative which helps them find employment, or continue their education through a 2-year associate degree program in culinary arts. The CETARY program has maintained a 70-percent retention rate, and its successes have encouraged other communities to consider replication in their areas.