Culinary Training Program
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Triad Community Kitchen Culinary Training
Second Harvest Food Bank of Northwest NC's Triad Community Kitchen (TCK) operates
with the dual goals of providing pathways to employment in the food service and
hospitality industries and preparing ready-to-heat meals for distribution to our partner food assistance programs.
The program operates under the direction of Chef Jeff Bacon, an ACF Certified Executive Chef and member of the American Academy of Chefs. Students are referred by Forsyth Technical Community College, Goodwill Industries of Northwest NC, partner agencies of Second Harvest Food Bank and others.
The only program of its kind in the region, TCK's intensive culinary and life skills training program became one
of only 26 programs in the nation to be certified as a model program by Catalyst
Kitchens, an organization established to extend the impact of non-profit culinary
training programs through shared best practices and accountability to transform the
lives of participating students.
Each TCK culinary program session meets for 13 weeks (12 weeks of instruction and a one-week internship). Classes held during the first 12 weeks meet Monday through Friday from 8:30 a.m. to 3 p.m. Training includes:
• Certification in ServSafe® sanitation
• Basic culinary skills
• Basic baking skills
• Knife skills
• Kitchen safety
• Mass food production
• Cook-chill technology training
• Catering Production
Training also includes instruction and activities designed to help ensure students are “workplace ready" and a one-week internship with a local food service organization or restaurant to help students gain “real world” job experience. Graduates of the TCK Program are encouraged to obtain further training and professional development through continued study in the Culinary Program at Guilford Technical Community College.
Triad Community Kitchen graduates between 60-80 students per year, ready for employment in the food service and hospitality industries. Throughout their training, students have the opportunity to “give back” as they use donated and purchased food to produce vacuum sealed, ready-to-heat meals for distribution to Second Harvest Food Bank partner programs, such as soup kitchens, emergency shelters and others.
How to Apply
Download our Roadmap to Admissions form today for a detailed description of the admissions process.
All TCK applications must be submitted through Goodwill Industries of NWNC at
2701 University Parkway, Winston Salem, NC 27115. For more information, contact Rosa Williams at
Download the TCK application.
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Triad Community Kitchen (TCK) Catering
“We use Triad Community Kitchen catering services because they’re among the best caterers we’ve found. The fact that it’s an amazing program is an added bonus."
Piedmont Triad Apartment Association
People are raving about Triad Community Kitchen's top-notch, full-service catering for corporate meetings, private parties, weddings and other events. Whether buffet, drop off, plated or full service, you're guaranteed experience, capability and fabulous fare, plus the satisfaction of knowing that your event supports fresh starts and jobs for people in your community.
• Event planning and logistics
• Full custom menus
• Special dietary and menu consulting
• On-staff wedding planner
• Full rental and linen services
• A/V consulting
• On-site facilities to accommodate groups up to 50 people
Download a catering menu.
Jeff Bacon, CEC, CCA, AAC
TCK Program Director
e-mail Chef Jeff
Client Services Coordinator
Own a Copy of TESTED BY FIRE
You won't find the recipes in Tested by Fire anywhere else.That's because they were developed and tested by Triad Community Kitchen (TCK) program staff, alumni, students and some of the areas best known chefs. With a foreword by celebrity chef Paula Deen and heartwarming stories from program graduates, Tested by Fire is more than just an awesome cookbook. Order your copy today! All proceeds support the TCK program and, at just $20 a copy plus shipping, this very special cookbook also makes a lovely and affordable gift. To order, call Tina at 336.397.7062.