The Culinary Unit is both a vocational training space and a hub for community wellness. Through our full-service teaching kitchen, members gain hands-on experience preparing nutritious meals while learning essential culinary, food safety, and organizational skills. Working alongside a trained chef, members build confidence in the kitchen while developing skills they can carry into employment, independent living, and lifelong health.

Our program reflects the principles of the “food is medicine” approach, supported by research showing that access to healthy meals and cooking education can positively impact physical health, mental well-being, and quality of life (https://teachingkitchens.org/research).

With the added integration of our community garden, members participate in the full food journey; from growing produce to preparing balanced meals and creating a meaningful, empowering experience rooted in health, learning, and community!

The Retail Sales component of our Culinary and Retail Sales Unit focuses on building financial literacy, responsibility, and confidence through real-world, hands-on learning. Members participate in financial education workshops delivered in partnership with Bank of America, where representatives visit the Clubhouse to lead presentations and guided discussions on core financial topics such as budgeting, banking, saving, and responsible money management.

These lessons are reinforced through practical application using our Member Bank, Green Market Bank, a simulated, on-site banking system that allows members to safely store and manage personal funds for use in the Member Café. This experience helps members to practice decision-making, track spending, and develop healthy financial habits in a supportive environment.

Additionally, our Therapeutic Garden is a part of this uni. Our community garden is a beloved gathering place and project that our members take pride in. Our edible community garden project offers hands-on education about plant cycles, soil health, and sustainable growing practices. A big component of this program is its connection to workshops and demonstrations in our teaching kitchen. Together, garden-to-table activities reinforce healthy eating and nutrition. They can show participants how to select, prepare, and preserve fresh produce so that the garden not only nourishes bodies but also expands our members’ practical knowledge about food, and wellness; both physical and mental!

This unit is the foundation of the Work Ordered Day. In this unit, members work alone or with staff assistance. The members answer phones, facilitate tours for potential members and collaborate with other members to plan our daily schedule, weekly meal schedule and other daily operations that keep the Clubhouse running smoothly. Through meaningful work, members build communication, organization, and interpersonal skills while contributing directly to member outreach, visitor engagement, and administrative support.

Daily activities include reaching out to members who have not attended recently, welcoming members and visitors, scheduling and conducting tours, answering phones, and managing essential records. Members also participate in data entry, filing, and maintaining member files, gaining practical experience while strengthening confidence, responsibility, and a sense of belonging within the Clubhouse community.

‘Technology’ refers to all of the IT work done, and social media content made, by members in our computer lab/ podcasting studio. These tasks are a wonderful opportunity for in-demand vocational training. We tailor our approach to best blend creativity, technology, and practical applications. Members engage in planning, filmmaking, photography, video and audio editing, content publishing, social media metric monitoring, and graphic design. Members learn how visuals, messaging, and platforms work together to tell meaningful stories and support organizational goals.