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Hospitality training courses and schools
Hospitality Management

School: The Culinary Institute of America
[All Courses]

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.
 

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 of the Middle East, Spain, France, Italy, and Eastern Europe.
 

Cuisines of Asia
Course Format: Classroom
Prepare, taste, serve, and evaluate traditional, regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of China, Korea, Japan, Vietnam, Thailand, Indonesia, and India.
 

Cookies, Tarts, and Mignardises
Course Format: Classroom
An introduction to a variety of doughs, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, mignardises, and tarts. Topics to be covered include: methods of mixing, shaping, piping, baking, filling, finishing, storing, pricing, and distributing products. Students will prepare sliced, dropped, piped, rolled, and bar cookies...
 

Controlling Costs and Purchasing Food
Course Format: Classroom
Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.
 

Contemporary Cakes and Desserts
Course Format: Classroom
An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics to be covered will include: small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus ...
 

Confectionery Art and Special Occasion Cakes
Course Format: Classroom
An introduction to preparation and decoration of display pieces, occasion cakes, seasonal cakes, and classical and contemporary wedding cakes. Topics covered will include chocolate, sugar, and marzipan; finishing techniques using an air brush; use of molds and templates; and the mise en place of transporting and delivering special items. Students will prepare, cost, and price three-dimensional ...
 

Computers in the Food Business
Course Format: Classroom
This class provides an overview of the information needs of fooservice establishments. A focus is placed on computer software applications for restaurant operations, human resources, accounting, and guest services. The course reviews the selection and implementation of computer systems and examines effective use of technology in the restaurant industry.
 

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