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Culinary training courses and schools
Cooking and Beverage Services

School: The Culinary Institute of America
[All Courses]

Restaurant Law
Course Format: Classroom
An overview of the legal issues and requirements associated with operating a foodservice establishment. Topics include contract law, forms of business enterprise, legal obligations of owners and employees, liabilities, dram shop law, and operating within state and federal regulations.
 

Restaurant and Production Desserts
Course Format: Classroom
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and d...
 

Professional Food Writing
Course Format: Classroom
In this Selected Topics elective course, students write a variety of pieces for professional food and beverage publications and general interest magazines. They also develop research skills with an emphasis on examining trends in the foodservice and hospitality industry as well as analyzing publications for reader profile, voice, content, structure, and style. In addition, students will create ...
 

Marketing and Promoting Food
Course Format: Classroom
An examination of the role marketing plays in society in general and in the retail sector and hospitality industry in particular. Topics will include the history and evolution of marketing, the global marketing environment, strategic planning, and market research. In addition, market segmentation, target marketing, and communication will be discussed. Pricing products and strategies, distributi...
 

Entrepreneurship and Management
Course Format: Classroom
A review and examination of various strategies and techniques effective managers use now and will use in the future. Specific emphasis will be placed on creative thinking, problem solving, managing while being a leader, empowering employees, and assuring quality. The course will focus particularly on total quality management: how it works, why it is necessary, what is involved in launching and ...
 

Italian Cuisine
Course Format: Classroom
An introduction to the principles of planning, preparation, and presentation of the foods of Italy. The course will emphasize Italian ingredients, traditional and contemporary Italian cuisine, and menu structure and station organization for production. Students will explore trends, flavor profiles, preservation methods and cooking techniques unique to Italian cuisine, and plate presentation—all...
 

Human Resource Management
Course Format: Classroom
An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargainin...
 

Garde Manger
Course Format: Classroom
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d’oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparatio...
 

Financial Management
Course Format: Classroom
An examination of ways to value assets, raise capital, use and increase working capital, understand and improve cash flow, and analyze the financial position of a business. Topics will include: the time value of money, risk analysis, return on investments, asset and liability valuation, working capital analysis, inventory valuation, and capitalization. Students will also complete analytical pro...
 

Cuisines of the Americas
Course Format: Classroom
Prepare, taste, serve, and evaluate traditional, regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the United States, Central America, South America, and the Caribbean.
 

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