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]

Advanced Restaurant Cooking
Course Format: Classroom
Learn to prepare modern and seasonal dishes in a restaurant setting and put previously earned skills into practice in the college’s American Bounty Restaurant or Escoffier Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering for production, station organization, preparation and plating, timing, pala...
 

Advanced Cooking
Course Format: Classroom
This course is designed to integrate students�culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students wi...
 

Advanced Concepts in Nutrition
Course Format: Classroom
Foods and eating patterns have been observed and noted since ancient times, but it was not until the early 1900s that nutrition became an accepted science. In this Selected Topics elective course, students learn the science behind nutrition and explore the physiology of nutrition in depth. Beginning with a brief explanation of basic chemistry, the course will then continue with a review of norm...
 

Advanced Baking Principles
Course Format: Classroom
An examination of baking methods and principles from a nutritional and chemical/physical point of view. Students will conduct experiments (using controlled formulas) and nutritional analyses on various baking ingredients and products in order to develop a better understanding of baking principles. Topics to be covered include: preparation of common products with a variety of ingredients; diets ...
 

Accounting and Budget Management
Course Format: Classroom
This course provides an introduction to financial and managerial accounting. Students learn how to construct, interpret, and evaluate financial statements and other managerial reports. Focus will be placed on a variety of analytical tools and procedures used to measure the financial performance in the foodservice industry.
 

Pastry Techniques
Course Format: Classroom
This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods—lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for...
 

Individual and Production Pastries
Course Format: Classroom
This course will focus on the production, assembly, finishing, and presentation of individual and production pastries. These pastries consis of different combinations of basic batters, fillings, glazes, and icings all about 2 ½ inches in size. Students will produce them using several assembly and ginishing methods to include shells, layered pastries, piped free-form, shaped free-form, and shape...
 

Hearth Breads and Rolls
Course Format: Classroom
Building on previous knowledge, students, learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emplasis is placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increa...
 

Food Safety
Course Format: Classroom
An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating, Students will also take the National Restau...
 

Accelerated Culinary Arts Certificate
Course Format: Classroom
Designed exclusively for graduates of hospitality management, food science, nutrition, and related bachelor’s degree programs, the ACAP program provides foodservice professionals with extensive culinary knowledge and professional kitchen experience. It’s the perfect tool to enhance careers and increase marketability. Certificate programs are based at the CIA at Greystone in St. Helena, CA....
 

Page(s):- 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 ... [ Popular Topics ] [ Schools Only ]