Chef Training Impact Metrics

  • JOB SECURITY

    • 100% of graduates report increased earning power         
    • 88% graduation rate
    • 84% of graduates land culinary jobs 
    • 71% of graduates continue in culinary industry 4+ years
    • 12% of graduates apply transferable skills to non-culinary jobs 

  • HARDSHIP

    • 100% experiencing poverty
    • 100% enrolled in life success programs
    • 62% lapse in school
    • 40% prior use of drugs
    • 32% gang activity exposure
    • 19% experienced domestic violence
    • 15% prior issues with the law
    • 9% prior homelessness

  • DEMOGRAPHIC

    • Average age: 17 years old
    • Male: 56%
    • Female: 44%
    • LGBTQ: 44%
    • Black or African American: 60%
    • Hispanic or Latinx: 26%
    • Foster Care: 29%
    • Single-parent households: 62%
    • Low-income households: 100%

  • IMPACT METRICS

    MISSION METRICS

    Client achieves financial autonomy

    • • Client achieves financial autonomy within 6 months of CIT enrollment.
    • • Client experiences financial autonomy 1 year after CIT enrollment.
    • • Client experiences financial autonomy 2-3 years after CIT enrollment.
    • • Client experiences financial autonomy 4-7 years after CIT enrollment.
    • • Client experiences financial autonomy 8+ years after CIT enrollment.
    • • Percentage increase in client earning power within 6 months of CIT enrollment.
    • • Percentage increase in client earning power 1 year after CIT enrollment.
    • • Percentage increase in client earning power 2-3 years after CIT enrollment.
    • • Percentage increase in client earning power 4-7 years after CIT enrollment.
    • • Percentage increase in client earning power 8+ years after CIT enrollment.

     

    Client experiences pride and fulfillment through meaningful work

    • • Intern reported fulfillment score

     

    CHEF-TRAINING SUCCESS METRICS

    Client secures a sustainable culinary job

    • • Client secures sustainable culinary job within 6 months of CIT enrollment.
    • • Client maintains sustainable culinary job 1 year after CIT enrollment.
    • • Client maintains sustainable culinary job 2-3 years after CIT enrollment.
    • • Client maintains sustainable culinary job 4-7 years after CIT enrollment.
    • • Client maintains sustainable culinary job 8+ years after CIT enrollment.

    Client pursues higher education

    • • Client pursues/ applies higher education within 6 months of CIT enrollment.
    • • Client pursues/ applies higher education 1 year after starting CIT program.
    • • Client pursues/ applies higher education 2-3 years after starting CIT program.
    • • Client pursues/ applies higher education 4-7 years after starting CIT program.
    • • Client pursues/ applies higher education 8+ years after starting CIT program.

     Client applies transferable skills to an alternative career path

    • • Client applies transferable skills to an alternative career path within 6 months of CIT enrollment.
    • • Client applies transferable skills to an alternative career path 1 year after starting the CIT program.
    • • Client applies transferable skills to an alternative career path 2-3 years after starting the CIT program.
    • • Client applies transferable skills to an alternative career path 4-7 years after starting the CIT program.
    • • Client applies transferable skills to an alternative career path 8+ years after starting the CIT program.

     

    CHEF-TRAINING (CT) SUCCESS METRICS

    Total clients achieving CIT program success

    • • Client graduates from the Chef-in-Training program.
      • • Total clients completing graduation requirements.
        • • Direct culinary skills.
        • • Transferable skills: professionalism, communication.
        • • Attendance
        • • Financial Workshop
    • • Client prematurely exits the program to continue education.
      • • Total clients prematurely exiting the program to continue education.
    • • Client prematurely exits the program to accept a sustainable job.
      • • Total clients prematurely exiting to accept a culinary job.
      • • Total clients prematurely exiting to accept a non-culinary job. 

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