Drexel Hospitality Workforce Training
Training Greater Philadelphia's future hospitality
professionals through hands-on experience
DATE: June 5th - June 27th, 2023 (Mondays and Tuesdays* in June)
TIME: 9am - 1pm; 9am - 3pm on June 26th and 27th
LOCATION: Drexel University, Philadelphia, PA
*Please Note: Class will not meet Monday, June 19th in honor of Juneteenth.
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Drexel University has developed a hospitality training program which brings Drexel’s faculty, external corporate partners, and industry experts under one custom training initiative to support, train, and upskill individuals seeking careers in the hospitality and food service industry.
The program will:
- Create career readiness leading to sustainable career pathways for Greater Philadelphia hospitality professionals
- Empower hospitality workers to attain financial security through hospitality industry employment
- Provide career advancement through earned custom training program certification
- Open a direct pipeline to Philadelphia hospitality employers and restaurant groups.
The Drexel Hospitality Workforce Training Program merges in-class learning, real-world experience, and continuous mentorship with industry partners and employers.
Throughout this immersive month-long program, student trainees will receive ServSafe training as well as engage in an interactive instructional learning environment grounded in mentorship, including instructor-led sessions, group work, role play, pair work, and various media designed to best equip trainees with the knowledge and skills for a seamless transition into the workforce.
Following custom training program certification, trainees will successfully be able to:
- Have a deeper understanding of the hospitality sector including typical front- and back-of-house positions and major components of guest services including process, guest management, service transactions, and conflict resolution.
- Identify and understand food and hospitality hygiene protocols and how to best prevent food-borne illness.
- Be able to develop short- and long-term personal career goals within the hospitality industry.
The Drexel Hospitality Workforce Training Program provides the opportunity for individuals interested in careers within the hospitality sector to be paid while they learn their craft. Employee trainees will receive mentorship, training opportunities, and will be recognized and incentivized by their employers to bolster retention efforts and employee empowerment, further building a workplace culture of mutual respect and appreciation, and generating a mutually beneficial relationship for both the hospitality industry and its workforce.
For questions, please contact Mandy Dollar, Director of Corporate Relations with the Drexel Solutions Institute at firstname.lastname@example.org.
Click Here to Self-Register
Click Here to Register Your Employees
Featured Faculty Include:
Program Director, Food Entrepreneurship and Innovation
Jonathan Deutsch, PhD, CHE, CRC, is professor in the Departments of Food and Hospitality Management and Nutrition Sciences at Drexel University and a certified hospitality educator.
Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the PhD concentration in food studies at the CUNY Graduate Center and School of Public Health.
At Drexel, he is the founding director of the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion and access.
He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a Food Waste Warrior by Foodtank.
He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education.
Deutsch earned his PhD in Food Studies and Food Management from New York University, his culinary degree from the Culinary Institute of America, and is a proud alumnus of Drexel University.
Rosemary Trout, DHSc is program director and assistant clinical professor of Culinary Arts & Food Science. Trout teaches and writes laboratory exercises for food science, food microbiology, food composition and sensory analysis courses. She has done research in anti-oxidant properties of fruit juices, chocolate sensory appeal, and has had funded research on food sustainability and reduction in food waste-centered curriculum development with colleagues through the James Beard Foundation and new dairy-based food product development and sensory analysis for the Pennsylvania Department of Agriculture. Trout has been an invited speaker at the Institute of Food Technologists National Student Conference, Rutgers University and at the University of Pennsylvania Medical School Culinary Medicine group.
She actively serves on the board of directors for the Research Chefs Association for her third term and continues to serve on the executive committee of the Philadelphia section of the Institute of Food Technologists. She is a member of the American Chemical Society and has presented with her students at the national conference. She’s also a member of The American Association of Candy Technologists and Les Dames d’Escoffier. She is a certified ServSafe instructor and proctor and is an accredited instructor of HACCP.
Paul O’Neill is an assistant clinical professor at the Center for Food and Hospitality Management. Professor O’Neill first joined the center in 2013 as an adjunct instructor and was pleased to accept a full-time role as Director of Special Projects the following year. During his time as director, he had the opportunity to coordinate and manage many of the center’s events and cultivate industry relationships. His 25 years of industry experience afforded him the opportunity to navigate his new position with wide-ranging skills and resources.
Prior to joining the Center for Food and Hospitality Management, Professor O’Neill held various roles in the foodservice industry as a pastry cook, baker, chef, culinary arts instructor, and as front-of-house personnel: the latter leading to a position within the James Beard-nominated Vetri family of restaurants.
In 2017, Professor O’Neill accepted a full-time position as Assistant Clinical Professor within the Hospitality Management department. His area of concentration includes beverage studies and front-of-house service.
Drexel Hospitality Workforce Training Program Flyer [Download PNG]
For questions, please contact Mandy Dollar, Director of Corporate Relations with the Drexel Solutions Institute at email@example.com