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Culinary training courses and schools
Cooking and Beverage Services

School: The Culinary Institute of America
[All Courses]

Charcuterie, Smokehouse, and Condiment Workshop (Certificate)
Course Format: Classroom
Charcuterie items not only add an exciting dimension to your menu, they can save money by making use of leftover portions of fabricated meat and seafood. During the Charcuterie, Smokehouse, and Condiment Workshop, you’ll learn various preparations and techniques. You will also: Examine the use of marinades, brines, smoked and pickled products, relishes, and cold sauces. Practic...
 

Breakfast & Brunch Cookery (Certificate)
Course Format: Classroom
Develop your skills as a culinarian by learning the proper production techniques of basic breakfast and brunch items. Breakfast & Brunch Cookery focuses on various egg dishes, quick breads, sandwiches, salads, and accompaniments. During this course, you will: Practice basic methods of preparation for traditional breakfast and brunch items. Discover how to organize mise en place and ...
 

The Art & Science of Cooking (Certificate)
Course Format: Classroom
Chefs who understand the basic physical properties of foods are free to create countless dishes without recipes. During The Art & Science of Cooking, chefs with a solid, fundamental knowledge of cooking principles and methods will develop and establish a thorough understanding of culinary principles. You will also: Produce recipes and conduct experiments using fats, emulsions, vegetabl...
 

Accompaniments and Side Dishes: Beyond the Protein (Certificate)
Course Format: Classroom
Satisfy today’s customer with new and flavorful accompaniments and side dishes. Your menu, culinary repertoire, and skills will be enhanced throughout this educational look into vegetable, legume, and grain preparation. During Accompaniments and Side Dishes: Beyond the Protein, you will also: Learn the proper techniques for preparing various colored vegetables, potatoes, and other ...
 

Certified Executive Chef
Course Format: Classroom
At this level, you should be well versed in multiple culinary disciplines, able to apply advanced personnel management skills, and capable of effectively planning, managing, and forecasting the financial aspects of a complex food operation. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level III Certification and ACF Certified Ex...
 

Certified Chef de Cuisine
Course Format: Classroom
At this level, you should have or be on the way toward competency in basic food science, baking, and nutrition; demonstrate basic management and supervisory skills; and understand the basic concepts of financial controls of a food operation. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level II Certification and ACF Certified Ch...
 

Certified Culinarian
Course Format: Classroom
At this level, you should have or be on the way toward competency in foundation culinary applications and food safety, be responsible for your own work, and have basic knowledge of food cost. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level I Certification and ACF Certified Culinarian status. Culinary Skills: Fundamental...
 

Wines and Spirits Management
Course Format: Classroom
This Selected Topics elective course incorporates theoretical and practical information on the organization of a beverage program within the overall operation of a restaurant. Topics to be covered include licensing issues, the legal and moral responsibilities that come with the sale of alcoholic beverages, purchasing, and marketing. Information on distillation, brewing, and mixology will also b...
 

Wines and Beverages
Course Format: Classroom
An examination of the roles that wines and spirits play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world; the theory of matching wine with food; tasting wines, beers, and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, merchandising, and serving wines a...
 

Restaurant Operations
Course Format: Classroom
This capstone course will provide students with the opportunity to plan, organize, staff, direct, and control a restaurant or bakery café from the perspective of menu design, service, finances, staff, design, layout, production, purchasing, and productivity. It will integrate material taught in other classes and result in a culminating assignment developed by each student.
 

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