Merici Kitchen Project – Kitchen Skills Classes

MERICI KITCHEN PROJECT –  June and July ,  2019 

Village of Merici Classes photo

The Merici Kitchen Project provides a sequential series of training classes in a commercial grade kitchen which will help individuals not only foster independence but to also add the skills necessary for job placement in the food service industry at a level which has previously been unavailable to our client base.  Individuals who wish to acquire/improve skills for home application may also participate.   

 Classes include training in safe food handling procedures, knife skills, kitchen equipment use and safety, food storage procedures, prevention of contamination and cross-contamination, proper waste disposal and recycling, kitchen sanitation, accident prevention, emergency procedures, food preparation and work-related personal hygiene/health practices. 

“Soft skills” specific to the work environment such as social skills, self-awareness and self-management, clear communication, problem solving, critical thinking, job expectations, and understanding the importance of a positive work attitude, being on time and workplace ethics are addressed as well.    

At the conclusion of each class series, participants will receive a certificate of completion and performance summary.  

Information regarding class descriptions, session datescost, location, and registration can be found in the following links:

Kitchen Classes Registration Classes May and June 2019

  VOM Merici Kitchen Class Waiver

Scholarship application

 For more information please contact Jill Wood, Merici Kitchen Project Manager  at jillwood@villageofmerici.org  or  317 919-3361 

or Chelsea Deel Kitchen Classes Trainer  at chelseadeel@villageofmerici.org   

All classes are limited to 4 participants per session to allow for practice and skill development. Contact Chelsea Deel at 317-480-7747 or email chelseadeel@villageofmerici.org for more information.  All participants must complete the Kitchen Class Registration and Waiver Application. Click here for a copy. and bring to the first class session.  VOM Merici Kitchen Class Registration and Waiver

Participants are welcome to have their service provider attend for support as needed. No cost for coaches or DSPs.

All classes include focus on proper sanitation and food handling

Class 1 –  Kitchen Basics 2   – 6 Sessions – Wednesdays and Fridays July 3, 5, 10, 12, 17, & 19th  from 12:30pm to 2pm – Cost $50.00 – Kitchen Basics 2 will build upon our original Kitchen Basics class to guide participants to further mastery of basic knife skills by focusing on precision, increased speed and comfortability wielding large knives, and recall of cut sizes based on technique names (mince, small dice, large dice, etc.) Participants will utilize these knife skills in the preparation of simple, easy to replicate meals to encourage further practice with natural support networks.
Class Breakdown: 6 sessions Each session 1.5 hours long Naturally occurring opportunities to practice sanitation skills, Naturally occurring opportunities to practice soft skills (teamwork, asking for help, appropriate professional verbalizations)

Class 4Make Ahead Meals – Saturday June 8th  12:30pm – 4:30pm. Prior Kitchen Basics Class required. Cost $75 – This one day session will focus on making 3 different meals and freezing 4 single servings of each dish (the participant will take home 12 servings to freeze and use later.

Class 5 – Fresh Produce Prep– 4 Sessions – Tuesdays June 4, 11, 18, 25 12pm – 2pm Cost $40.00 This course will focus on preparing vegetables for side dishes and plant-based meals.

Class 6Make Ahead Meals – Saturday June 29th 12:30pm – 4:30pm. Prior Kitchen Basics Class required. Cost $75 – This one day session will focus on making 3 different meals and freezing 4 single servings of each dish (the participant will take home 12 servings to freeze and use later.

Class 7Make Ahead Meals – Saturday July 27th   12:30pm – 4:30pm. Prior Kitchen Basics Class required. Cost $75 – This one day session will focus on making 3 different meals and freezing 4 single servings of each dish (the participant will take home 12 servings to freeze and use later.

Class 8 – Dishwashing Workshop: 2 sessions  July 9th and 16th from 11am -12pm  Cost  $20.00  This workshop will be two one-hour sessions to provide exposure and practice completing the entire dishwashing process to restaurant standards. Basic machine maintenance, including changing soaps and chemicals, will be introduced in addition to how to properly use a commercial sprayer, garbage disposal, grease trap, ventless dishwasher, and three compartment sink.

Click here to register