The Plant to Plate program advances your employment opportunities and supports your application process for college. You will learn . . .
- How to grow food organically and how to prepare and serve it professionally
- Résumé building, interviewing skills, professional communication skills
- Money management
- Nutrition and wellness practices
- Develop life skills such as time management, problem solving, stress management, taking initiative, punctuality, responsibility, and teamwork
The Plant to Plate interns are paid in the following ways:
- Personal and professional skills
- Networking opportunities
- An opportunity to earn $300 by working 20 hours beyond class time in the garden and/or in the Anaviv kitchen. Supervision is provided for all of this work.
Classes meet on Tuesdays and Thursdays and last for two hours each time, from 4:30 pm- 6:30 pm. Once the program gets underway and interns get some basic skill sets, they are given the opportunity to work for pay (outside of the Tue/Thurs class time) in the garden, kitchen, and serving at the restaurant.
- Must be juniors or seniors in a local high school during the 2022-2023 academic year. (Priority is given to Richmond and San Pablo residents who qualify for the free and/or reduced school lunch program.)
- Commit to regular attendance at Plant to Plate sessions (every Tuesday and Thursday from 4:30pm-6:30pm, from October through April). (Note: no sessions are held during official WCCUSD holidays and breaks.)
- Must be fully vaccinated against COVID-19.
Classes are held in an urban garden on Harbour Way S, in a corner of the Craneway Pavilion parking lot (in Richmond), in October and early November, and in March and April. During the winter months, the program meets at Anaviv Catering / Oren’s Kitchen (on Hoffman Boulevard in Richmond).
7 months. First week of Oct through mid-April.