Austin - Baltimore - Boston - Charlotte - Chicago - Cleveland - Columbus - Dallas - Denver - Detroit - El Paso - Fort Worth - Houston - Indianapolis - Las Vegas - Los Angeles - Milwaukee - New Orleans - New York - Oklahoma City - Philadelphia - Phoenix - Portland - San Antonio - San Diego - San Francisco - San Jose - Seattle - Tucson - Washington

Culinary training courses and schools
Cooking and Beverage Services

School: The Culinary Institute of America
[All Courses]

Business Planning
Course Format: Classroom
This Independent Study course is designed for students who are interested in developing a realistic business plan. The business plan is the "who, what, where, when, how, and why" of business; it is the road map to follow on the journey to success. These plans are structured documents that include all the details and particulars about a business concept. In this course, students will d...
 

Breakfast Cookery
Course Format: Classroom
An introduction to the basic skills necessary to prepare breakfast in a foodservice operation. Learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit presentation, breakfast beverages, meat, and potatoes.
 

Beverages and Customer Service
Course Format: Classroom
This course will provide an introduction to a wide variety of beverages, models of beverage service, processes of receiving, storing, and preparing beverages. Instruction will emphasize hot beverages such as teas, coffees, coffee-based drinks, and cocoas; cold drinks such as beer, wine, spirits, juices, sodas, and fruit drinks; and the range of alcoholic and non-alcoholic drinks available to pa...
 

Basic and Classical Cakes
Course Format: Classroom
A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gâteaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes.
 

Banqueting and Catering
Course Format: Classroom
An overview of traditional and contemporary banquet menus with an emphasis on quality, quantity, setup, timing, service, event planning, and execution of large-volume cooking and catering. This course reinforces basic cooking and serving competencies and develops new skills specific to banquet preparation and service. Topics include contemporary American banquets, classical cuisine banquets, ho...
 

Baking Techniques
Course Format: Classroom
An introduction to the basic methods used in baking and pastry. Topics include the creaming method, thickening method for custards, pre-cooked method, foaming method, cut-in/rubbing method, sraight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment.
 

Baking Ingredients and Equipment Technology
Course Format: Classroom
This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages,...
 

Baking and Pastry Skill Development
Course Format: Classroom
An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.
 

Advanced Table Service
Course Format: Classroom
A review of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course—held in the American Bounty Restaurant or the Escoffier Restaurant—will emphasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandi...
 

Advanced Pastry
Course Format: Classroom
This course is designed to integrate students�training in baking and pastry arts , academic studies, and field experience using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building on previous baking and pastr...
 

Page(s):- 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 ... [ Popular Topics ] [ Schools Only ]