Centennial and CAFP pilot paid internships
By Canadian PizzaFeatures Business and Operations Staffing Canadian Association of Foodservice Professionals centennial college culinary education culinary school
Toronto – Centennial College’s School of Hospitality, Tourism and Culinary Arts has partnered with the Toronto branch of the Canadian Association of Foodservice Professionals on a pilot project that will allow 12 graduating students to work in Toronto restaurants and be mentored by some of the city’s most innovative chefs and restaurant managers.
The Canadian Association of Foodservice Professionals (CAFP) Student Leadership Program has been designed to help recent graduates get real-world experience and provide mentor support to develop specific skill sets.
“The pilot will be for one year, and will consist of three consecutive internship placements of a four-month duration. These are paid positions with mentorship with the host chef,” said Franco Naccarato, the CAFR’s vice-president of industry liaison. Beginning in June and running until May 2018, students will work at three different operations and gain leadership development from three chefs and managers.
“Our role as educators is to give students the skills they need to be successful in their careers,” said Joe Baker, dean of the school of Centennial’s hospitality, tourism and and culinary program. “But we know their future depends on their ability to transition into the workforce. We’re committed to working with organizations such as CAFP and their partners to help our students enter the industry immediately after graduation. This partnership bundles leadership and mentoring into their first job, which will provide tremendous value to them for years to come.”
Among other requirements, participating restaurants will designate specific skill sets/cuisine types that they can provide in-depth training in, for example, butchery skills, classical Italian, French cuisine, charcuterie, pastry. Restaurants can choose which candidates get to work with them. The selection process may include interviews, cook-off competitions and recommendations from chef instructors.
Print this page