What is First Course?

First Course is an intensive 16-week culinary training program
in Keene, New Hampshire. Our curriculum is designed to provide individuals with a solid foundation in the food service and hospitality industry. The small class size provides for individualized attention, comprehensive support and job search assistance.

Trainees learn in a hands-on, real-world work environment – from back-of-the-house fundamentals in cooking, food
preparation, knife skills, sanitation and ServSafe™ food safety to front-of-the-house fundamentals in dining room and catering set-up and service. Last year, First Course trainees and staff prepared more than 100,000 meals both onsite and at catered events.

Who are our Trainees?

First Course trainees are at least 16 years old, from diverse backgrounds and experiences:

• People with abilities and disabilities
• Career-changers
• The unemployed
• Recent high school graduates
• Food service employees wanting to sharpen their existing kitchen skills

Our next trainee could be you!
Preference is given to people facing challenges which may include low-income, a physical or developmental disability or recovery from substance abuse
or mental illness.

Partner Organizations

First Course is a collaborative program of the following organizations:

 The Keene Housing Authority

 Monadnock Developmental Services

 Monadnock Family Services

 Southwestern Community Services

Why First Course?

Food service is a growth industry.
In the next ten years, it is predicted that 2 million new positions will be added nationwide. Skilled, dependable workers
are in demand to fill those positions.
First Course is a first step for anyone
who needs skills and has a desire to work
in an industry that offers more than 100 careers with job titles such as:
 

• Prep cook
• Catering manager
• Food and beverage director
• Food sales representative
• Nutritionist
• Sauté cook
• Baker

What Can You Expect?

First Course trainees’ skill levels, needs and interests are assessed so our formal curriculum can be adapted to meet each trainee’s unique needs. Trainees receive a foundation in profes- sionalism and kitchen protocols, and as confidence grows, they are introduced to knife skills and ServSafe™ training. They gain hands-on work experience in food preparation, pantry storage, inventory and off-site catering.

First Course staff arranges visits to the kitchens of local restaurants, to Food Shows, to the Farmer’s Market and to potential employers. Career training goes hand-in-hand with soft skills training including workplace expecta- tions, internships at local establish- ments and simulated interviews.

First Course graduates will have taken an important first step toward independence with a career in the culinary arts.

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