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WORK EXPERIENCE COMPONENT: INTERNSHIP Description of the component. Provide a summary of the activities and services. Food Bank of Delaware – Culinary Training: Students enrolled in the Food Bank of Delaware’s Culinary program are required to participate in a two-week internship at a food service company, restaurant, or catering company. Students complete 60 hours over two weeks for the internship and earn $15.00/hour. This internship operates in compliance with all applicable labor laws. Food Bank of Delaware works with other partners and employers to ensure that no individual outside of SNAP E&T is displaced. The internship program also provides the same benefits and working conditions as non-E&T participants doing comparable work for comparable hours. Internship goals include safe food handling practices, knife skills, the ability to read and follow a recipe using correct cooking methods, and understanding employer expectations, such as following directions and time management. During the two-week internship, students function as an employee at the employer partner site. Students are provided with an outline of the learning objectives as part of the internship. The two-week internship follows an articulated and documented syllabus for students and on-site supervisor of the employer partner to follow. Feedback is given to the student by the on-site supervisor at the employer partner site daily, and this feedback is also shared with Food Bank of Delaware daily. The components of this syllabus are communicated by the employer partner to all students throughout the internship. The culinary internship was designed with the input of industry professionals. Food Bank of Delaware also continues to gather feedback from employer partners about their needs to update the internship as needed. During this internship, students act as line or prep cooks. Employers and industry professionals serve as guest speakers and share their work experience in this two-week period. Participant reimbursements/support services are provided to students who incur expenses that would keep them from engaging in the internship. These expenses must be reasonable, necessary, and directly related to participating in the culinary internship. The goal of the internship is to secure regular, unsubsidized employment. The majority of graduates are hired by industry employer partners instead of the work site employer. If participants have not secured unsubsidized employment by the final two weeks of the program, they participate in the subsidized internship until a job placement is secured or the final two weeks have been completed. Food Bank of Delaware – Warehouse/Logistics Training: Students enrolled in the Food Bank of Delaware’s LOGIC program are required to participate in a two-week internship at a partner employer. Students complete 60 hours over two weeks for the internship and earn $15.00/hour. This internship operates in compliance with all applicable labor laws. Food Bank of Delaware works with other partners and employers to ensure that no individual outside of SNAP E&T is displaced. Food Bank of Delaware also provides the same benefits and working conditions as non-E&T participants doing comparable work for comparable hours. Internship goals include safety precautions, equipment operation, warehouse operations, and understanding employer expectations such as following directions and time management. During the two-week internship, students function as an employee at the employer partner site. Students are provided with an outline of the learning objectives as part of the internship. The two-week internship follows an articulated and documented syllabus for students and on-site supervisor of the employer partner to follow. Feedback is given to the student by the on-site supervisor at the employer partner site daily, and this feedback is also shared with Food Bank of Delaware daily. The components of this syllabus are communicated by the employer partner to all students throughout the internship. The LOGIC internship was designed with the input of industry professionals. Food Bank of Delaware also continues to gather feedback from employer partners about their needs to update the internship as needed. During this internship, students act as warehouse associates. Employers and industry professionals serve as guest speakers and share their work experience in this two-week period. Participant reimbursements/support services are provided to students that incur expenses that would keep them from engaging in the internship. These expenses must be reasonable, necessary, and directly related to participating in the LOGIC internship. The goal of the internship is to secure regular, unsubsidized employment. The majority of graduates are hired by industry employer 1/28/26, 11:01 AM State Plan DE FY26 - Original Submission https://dam-fns.usda.gov/sites/default/files/microsite/snapet-defy26stateplan//index.html 68/96