The Youth Action YouthBuild Good Foods Training Track (GFJT) offers food industry-focused education and job training to increase employment opportunities for low-income young people aged 17-24 in NYC ‘s “good food jobs” sector. Good food jobs pay living wages, offer benefits and opportunities for career advancement, and make healthy food more available and affordable in low-income communities. The GFJTP includes 150-hours of training delivered over 3 months. During phase 1 of the program, participants receive field-based and hands-on instruction and job/work readiness training. In phase 2, students receive preparation for the NYC Food Handlers examination and participate in a food sector internship. The final phase includes supervised post-program job placement assistance and follow-up support. GFJT is designed to prepare trainees for multiple entry-points into NYC’s Food economy. Participants gain the knowledge and skills needed to excel in roles such as restaurant worker, line cook, prep worker, food retail worker, food distribution staff, food marketing specialist, and industrial food production worker. This foundational training provides the following:
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- 60 hrs. Culinary skills training with a focus on healthy food preparation
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- 25 hrs. of Food safety training and preparation for the NYC Food Handler’s certification
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- 40 hrs. of National Retail Foundation Customer Service/Hospitality preparation and certification
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- 25 hrs. of Workforce and personal development skills training
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- Information on starting an entrepreneurial venture
Upon completing the training portion of the program, students are eligible for:
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- Paid 120 hrs. internship placement in a local food-based establishment
- Job placement assistance upon program completion
- Post-program support services
The GFJT’s aim is to strengthen and support positive elements of the food sector as an employment opportunity for young people in NYC (large and fast-growing; entry-level jobs have with a low-entry threshold, i.e. do not require years of education, prior work experience or high-level skills) while reducing the limitations of these jobs (i.e., low-wage jobs, unsafe working conditions, few jobs with benefits, and limited career ladders, and a focus on producing the unhealthy foods).