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Graduate Record Examination Preparation

School: The Culinary Institute of America at Greystone
[All Courses]

Mastering Wine I
Course Format: Classroom
A course no professional should be without, Mastering Wine I is an immersion in classic grape varietals with particular attention paid to enological and viticultural practices that shape those varietals around the world. During Mastering Wine I you will: Learn professional tasting techniques and evaluation, including the key factors that make great wine great. Study primary fermentati...
 

Career Discovery: The Professional World of Wine
Course Format: Classroom
If you love wine and have always wanted to be in the wine business, this exciting, information-packed course is for you. You’ll experience sensational in-depth wine tastings with our renowned wine instructors and talented winemakers in the Napa Valley, and get the inside scoop about what goes on in the wine business. Build your wine knowledge and explore all of the subtleties of this fasc...
 

Certified Wine Professional �Advanced
Course Format: Classroom
Certified Wine Professional â€?Advanced Level II Completing the Certified Wine Professional â€?Foundation Level I exam is considered the first step on the road to full recognition as a wine professional. Students who successfully pass this exam are encouraged, after further study, to attain advanced wine certification through the CIA’s Certified Wine Professional â€?Advanced Level II exam (s...
 

Certified Wine Professional �Foundation
Course Format: Classroom
The Certified Wine Professional �Foundation Level I exam tests and recognizes wine competency at a foundation level; candidates should have a basic working knowledge of: Major grape varieties Important wine regions around the world Wine tasting, including how to professionally analyze and describe a wine Correct wine service How wine is made Practical aspects of the...
 

Interpersonal Communication
Course Format: Classroom
A review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Through small and large group discussions and problem-solving situations, students will cover the fundamentals of listening skills, group dynamics, verbal and nonverbal communication, and public speaking.
 

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...
 

Seafood Identification and Fabrication
Course Format: Classroom
An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underu...
 

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.
 

Nutritional Cooking
Course Format: Classroom
this course focuses o the principles of planning and preparing wholesome, nutritionally balanced meals using traditional foods and ingredients in a public restaurant. The importance of alternative preparation techniques and presentation will be emphasized. Previously learned basics of nutritional and dietary cookery are applied and developed while working in the college’s Wine Spectator Gr...
 

Nutrition
Course Format: Classroom
Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.
 

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