Hands-on training in a real food warehouse.
A school-sponsored, hands-on training program where high school students learn the day-to-day work of a HACCP and GMP certified food warehouse in Bell Gardens, and build skills and confidence that stay with them for life.
Learn how a real warehouse runs.
Students train alongside our team on the everyday work that keeps a food warehouse running. Our staff keep doing their jobs; students learn by watching, practicing and being checked by a supervisor. Training is school-sponsored, and hours can count toward school credit where the district allows.
Skills and life experience that last well beyond the warehouse.
The tasks are everyday warehouse work. What students take away is bigger: the habits, confidence and maturity that come from being trusted with real responsibility.
Confidence
Learning to do real work well, and seeing it make a difference, builds self-belief that carries into school and life.
Responsibility
Showing up on time, owning a task from start to finish and being someone the team can count on.
Teamwork & communication
Working side by side with adults, asking questions, following directions and speaking up when something looks wrong.
Time management
Balancing school and training, keeping a schedule and finishing work within a shift.
Problem-solving
Handling the small surprises of a real workplace: a short count, a damaged case, a changed order.
Pride in quality work
Understanding why clean, careful, accurate work matters when real customers depend on it.
Workplace readiness
Knowing what employers expect before the first job, from safety rules to professional habits.
Real experience to show
Documented training hours and hands-on experience students can put on a resume, a college application or a job interview.
Whether a student goes on to college, a trade, the food industry or their own business, these are the skills that set them apart.
Everyday warehouse work, taught step by step.
Packaging & labeling
Filling, sealing and labeling bags and cases the right way, every time.
Cleaning & sanitation
Keeping work areas clean and following sanitation checklists used in food facilities.
Receiving & stocking
Checking in deliveries, rotating stock and keeping shelves organized.
Order preparation
Picking and packing orders accurately for store deliveries.
Inventory counts
Counting product, reading labels and UPCs, and recording what's on hand.
Food safety basics
Handwashing, hairnets and gloves, and the GMP rules every food worker follows.
Structured, supervised and paced for students.
Orientation
Safety rules, food safety basics and a walkthrough of the warehouse.
Watch
Shadow a staff member through their daily routine.
Practice
Do each task with a supervisor showing and checking the work.
Rotate
Move through packaging, cleaning, stocking and order prep.
Review
Feedback to the student and school, plus a record of training hours.
Students learn alongside our staff and never replace an employee's shift. Training follows a written plan agreed with the school.
Supervised, structured and school-approved.
A named supervisor for every student, every shift
No powered equipment such as forklifts, pallet jacks or balers, and no cutting tools
Safe lifting limits and gloves, hairnets and other gear provided
Food safety orientation before any time in a production area
A written training plan signed by the school, student and family
Agreements, insurance and hours in line with district requirements
How it works in practice
- Cohort size
- [__] students per semester
- Weekly hours
- [__] hours, after school or during a class period
- Length
- [__] weeks, plus an optional summer session
- Transportation
- [Coordinated with the school]
- Eligibility
- [Grades __–12], recommended by a teacher or counselor
Getting started takes one meeting.
A short conversation with your CTE or work-based learning coordinator to set hours, a training plan and a start date.