A celebratory ceremony and brunch was held for the Summer 2017 Pre-Employment Transition Services Culinary Career Exploration Program at the Food Bank of Delaware in Milford.

The program was made possible because of the Delaware Division of Vocational Rehabilitation.

Six students — Matthew Cannon, Matthew Cook, Keontae Mumford, Kenneth Proano, Deshawn Scye and Joshua Timmons — earned certificates of completion and certificates for passing ServSafe Food Handler certification.

Guests enjoyed a brunch prepared by the students after the ceremony. The menu included lime shrimp and roasted corn Belgian waffles, fried chicken tenders, vegetarian frittata, sausage, bacon and cheese frittata and roasted vegetables, accompanied by four salads.

Since June 10, the students have attended training three days a week for three hours each day. The program was free to qualified students, ages 16-21 who already received Division of Vocational Rehabilitation assistance.

Through this partnership, students learned kitchen safety, knife skills and also experienced cooking and baking opportunities.

The students had the opportunity to take field trips and work alongside students participating in the Food Bank of Delaware’s 14-week training program, The Culinary School.

The next 14-week training program, daytime hours, of The Culinary School in Milford will begin Sept. 25.

For more, see fbd.org/the-culinary-school, call 424-3301, ext. 107, or email rmessick@fbd.org.