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ensuring they gain both practical skills and real-world insights that prepare them for successful careers. The Culinary Apprenticeship – Front-Loaded (CAFL) program provides 10 weeks of initial culinary and workforce training (300 hours) followed by a minimum of 9 months of on-the-job training and 60 hours of continuing education workshops. The in-classroom culinary training aims to enhance the job readiness and job search skills of participants through providing direct training and support activities. Curriculum topics include: •Culinary Instruction, for example, kitchen safety and sanitation, recipe conversion, plating, meat and seafood cookery, breakfast cookery, and nutrition. • Workforce Readiness Instruction, for example, teamwork, workplace responsibility, resume writing, and job searching. The Culinary Apprenticeship – Dual-Instruction (CADI) program provides 4-weeks of initial culinary and workforce training (130 hours) followed by a minimum of 11 months of on-the-job training and 230 hours of continuing education workshops. The in-classroom culinary training aims to enhance the job readiness and job search skills of participants through providing direct training and support activities. Curriculum topics include: • Culinary Instruction, for example, kitchen safety and sanitation, recipe conversion, basic cooking methods, and nutrition. • Workforce Readiness Instruction, for example, teamwork, workplace responsibility, resume writing, and job searching. The Baking Apprenticeship – Front-Loaded (BAFL) program provides 12 weeks of initial baking and workforce training (300 hours) followed by a minimum of 9 months of on-the-job training and 60 hours of continuing education workshops. The in-classroom culinary training aims to enhance the job readiness and job search skills of participants through providing direct training and support activities. Curriculum topics include: • Baking Instruction, for example, kitchen safety and sanitation, recipe conversion, pies and tarts, and basic breads. • Workforce Readiness Instruction, for example, teamwork, workplace responsibility, resume writing, and job searching. The Hospitality Apprenticeship – Dual Instruction (HADI) program provides 4-weeks of initial front-ofhouse/ customer-service anworkforce training (130 hours) followed by a minimum of 11 months of on-the-job training and 230 hours of continuing education workshops. The in-classroom hospitality training aims to enhance the job readiness and job search skills of participants through providing direct training and support activities. Curriculum topics include: • Customer Service Instruction, for example, greeting and seating guests, tableside service, menu planning and costing. • Culinary Instruction, for example, kitchen safety and sanitation. • Workforce Readiness Instruction, for example, teamwork, workplace responsibility, resume writing, and job searching 1/28/26, 11:04 AM State Plan CA FY26 - Original Submission https://dam-fns.usda.gov/sites/default/files/microsite/snapet-cafy26stateplan//index.html 103/286