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GRE training courses and schools
Graduate Record Examination Preparation

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

Menu Development
Course Format: Classroom
An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.
 

Meat Identification and Fabrication
Course Format: Classroom
An introduction to meat and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making.
 

Lunch Cookery
Course Format: Classroom
Prepare, taste, serve, and evaluate traditional and contemporary lunch items served in casual foodservice operations. The course will emphasize the basic cooking principles of quantity food preparation. Skills of efficiency, organization, speed, timing, and quality volume production will be stressed.
 

Italian Cuisine
Course Format: Classroom
An exploration of cooking techniques, ingredients, and spices unique to Italian cuisine. Students will prepare Italian à la carte menu items based on modern and traditional regional Italian cuisine. The ability to organize an assigned station based on fundamental cooking methods will be stressed. Focus is placed on the production of menu items, plate presentation, and ways in which current cook...
 

Table Service
Course Format: Classroom
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, a...
 

Gastronomy
Course Format: Classroom
An introduction to the social, historical, and cultural forces that have affected the culinary as well as the baking, and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social, and professional discipline. Students will be expected to complete several written assignments and present a group research project...
 

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 prepa...
 

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 take the National Restaurant ...
 

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.
 

Cuisines of Europe and the Mediterranean
Course Format: Classroom
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, Portugal, France, Germany, Morocco, Tunisia, Greece, and Eygpt.
 

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