CFUL Youth Culinary Institute, Powered by Career Source
The CFUL Youth Culinary Institute, Powered by CareerSource Central Florida is a five-week immersive culinary training experience designed for youth who have expressed interest in hospitality and/or culinary arts.
This hands-on, industry-aligned program was developed in partnership with Valencia College’s School of Hospitality and Culinary Arts to provide youth with foundational culinary skills, workplace readiness, industry exposure, and access to seasoned professionals in a real-world kitchen environment. Furthermore, the curriculum is complemented by nutritional education and hands-on food preparation, empowering students to make healthy choices while gaining skills that can translate into employment opportunities. The course will be held at Hebni Nutrition.
To register for our program, please click here.
*Please note that not every student who applies will be accepted.
Each participant will benefit from:
- Hands-on training in a professional-grade kitchen
- Instruction in food safety and sanitation
- Workshops on menu planning, budgeting, and presentation
- Workshops on nutrition and healthy eating habits
- Mentorship from hospitality professionals
- Cultural exploration through global cuisine modules
Our program also emphasizes personal growth, leadership, and confidence-building. Students will work collaboratively, present their culinary creations at community events, and are encouraged to see themselves as contributors to their family’s health and the community’s future workforce.
Over the course of five weeks, participants will engage in interactive, hands-on culinary activities that build foundational kitchen skills and introduce students to the foodservice industry in a fun, safe, and educational environment. The program structure blends practical cooking projects with discussions on career pathways, food safety, and kitchen professionalism.
Participants will engage in daily, four-hour sessions that blend culinary skill-building with career exploration and workforce readiness. Sessions include instructor-led demonstrations, student-led culinary execution, sanitation procedures, and portfolio-building activities. A sample curriculum can be found here.