“PCK changed my life. I would have never applied for the position I have now if it wasn’t for my time at Philabundance. I would have thought that I could not do it, now I’m training for Head Cook.”Ikia Carrington, Win 18 Cook, Overbrook School for the Blind
To apply, prospective students must attend an open house to learn more about the program and take a test ensuring the applicant can pass a fifth and sixth grade math and reading assessment.
Open Houses will take place on the following dates at 9am:
To RSVP please call Jason Starling at 215-235-5052×127
Classes will begin on July 8th and end on October 18th 2019.
Email Jason Starling at jstarling@philabundance.org to apply.
As of 2018, PCK is an ACF (American Culinary Federation) Education Foundation Quality Program, which recognizes culinary- and hospitality-related programs that meet or exceed industry standards for education and training.
Thanks to our generous donors and grants, PCK is free to all adults who are eligible for SNAP benefits.
Students learn entry-level, hands-on and classroom-based culinary and kitchen operations, including safe food handling, knife skills, meat and poultry fabrication, cooking methods and recipe development.
The program accepts students with previous convictions, excluding sex offenses and open cases (those still in process).
While experience in food service is a plus, students do not need previous food service experience.
PCK provides students with a uniform, materials, books, computer/internet access (at the school) and life/employment coaching services during and after graduation. PCK staff will also assist in obtaining successful employment following graduation for up to two years.
Successful graduates complete the program with a Manager’s ServSafe Food Handler’s Certificate ($160 value), a certificate of completion and eight college credits transferable to Community College of Philadelphia (towards certificate or Associates in culinary arts.)
Typical graduates are hired as prep cooks, cooks and line staff at area restaurants, supermarkets and institutional food service settings such as Temple University, Hahnemann Hospital, Chickie & Pete’s, ShopRite, South Jazz Parlor and the Moshulu.