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Find Hospitality Training Courses and Workshops in Cities of United States: Austin - Baltimore - Boston - Charlotte - Chicago - Cleveland - Columbus - Dallas - Denver - Detroit - El Paso - Fort Worth - Houston - Indianapolis - Las Vegas - Los Angeles - Milwaukee - New Orleans - New York - Oklahoma City - Philadelphia - Phoenix - Portland - San Antonio - San Diego - San Francisco - San Jose - Seattle - Tucson - Washington
Hospitality training courses and schools
Hospitality ManagementTotal 311 training course(s) at schools in United States.
School: The Culinary Institute of America
[All Courses] Training Center(s)/Venue(s): Hyde Park, New York, United States
Tel.: 1-800-CULINARY or 845-452-9430Composition and Communication
Course Format: Classroom
This course continues to strengthen composition, rhetoric, and research skills through the analysis of literature. Particular attention is paid to communicating clearly and correctly, addressing specific audiences, building logical and persuasive arguments of increasing complexity, and correctly assessing, utilizing, and documenting outside research. Students will prepare weekly writing assignm...
Chocolates and Confections
Course Format: Classroom
This course introduces students to the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. Efficient methods to increase productivity i...
Cafe Operations
Course Format: Classroom
Experience the reality of producing and marketing products in the setting of an actual bakery café. Students prepare, display, and present savory items, and pastry products, and signature baked goods. In the Apple Pie Bakery Café, students practice the skills of controlling inventory, analyzing sales, and operating a complete shop. Specialty items for customers are developed under the direction...
Business Planning
Course Format: Classroom
This Independent Study course is designed for students who are interested in developing a realistic business plan. The business plan is the "who, what, where, when, how, and why" of business; it is the road map to follow on the journey to success. These plans are structured documents that include all the details and particulars about a business concept. In this course, students will d...
Breakfast Cookery
Course Format: Classroom
An introduction to the basic skills necessary to prepare breakfast in a foodservice operation. Learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit presentation, breakfast beverages, meat, and potatoes.
Beverages and Customer Service
Course Format: Classroom
This course will provide an introduction to a wide variety of beverages, models of beverage service, processes of receiving, storing, and preparing beverages. Instruction will emphasize hot beverages such as teas, coffees, coffee-based drinks, and cocoas; cold drinks such as beer, wine, spirits, juices, sodas, and fruit drinks; and the range of alcoholic and non-alcoholic drinks available to pa...
Basic and Classical Cakes
Course Format: Classroom
A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gâteaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes.
Banqueting and Catering
Course Format: Classroom
An overview of traditional and contemporary banquet menus with an emphasis on quality, quantity, setup, timing, service, event planning, and execution of large-volume cooking and catering. This course reinforces basic cooking and serving competencies and develops new skills specific to banquet preparation and service. Topics include contemporary American banquets, classical cuisine banquets, ho...
Baking Techniques
Course Format: Classroom
An introduction to the basic methods used in baking and pastry. Topics include the creaming method, thickening method for custards, pre-cooked method, foaming method, cut-in/rubbing method, sraight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment.
Baking Ingredients and Equipment Technology
Course Format: Classroom
This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages,...
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