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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.: 800-888-7850Small Dishes, Big Flavors: Appetizers and First Courses (Certificate)
Course Format: Classroom
Appetizers and first courses provide the ideal outlet for showcasing new menu items. Small Dishes, Big Flavors uncovers an array of ideas for creating flavorful and visually appealing hot and cold starters.
During this course, you will:
Learn how to put a contemporary spin on traditional appetizers.
Produce various types of hors d’oeuvre suitable for buffets or banquets.
Ap...
Garde Manger: The Art & Craft of the Cold Kitchen (Certificate)
Course Format: Classroom
Traditionally known in restaurants as the area where preserved and cold foods are prepared, todayæ?garde manger has expanded its scope to include appetizers and hors dæ©euvres, salads, sandwiches, and accompanying cold sauces and condiments. During Garde Manger: The Art and Craft of the Cold Kitchen, you will learn how to apply these classical techniques in modern and flavorful ways that will en...
The Fundamentals of Flavor Dynamics: An Introduction (Certificate)
Course Format: Classroom
Good cooking begins with quality ingredients and complementary flavor interaction. This informative journey examines the different elements that affect flavor, including cooking methods and the five senses.
As part of The Fundamentals of Flavor Dynamics, you will:
Discover the physiology of taste, the development of flavor, and ethnic flavor profiles.
Taste and evaluate a wide range...
Charcuterie, Smokehouse, and Condiment Workshop (Certificate)
Course Format: Classroom
Charcuterie items not only add an exciting dimension to your menu, they can save money by making use of leftover portions of fabricated meat and seafood. During the Charcuterie, Smokehouse, and Condiment Workshop, you’ll learn various preparations and techniques.
You will also:
Examine the use of marinades, brines, smoked and pickled products, relishes, and cold sauces.
Practic...
Breakfast & Brunch Cookery (Certificate)
Course Format: Classroom
Develop your skills as a culinarian by learning the proper production techniques of basic breakfast and brunch items. Breakfast & Brunch Cookery focuses on various egg dishes, quick breads, sandwiches, salads, and accompaniments.
During this course, you will:
Practice basic methods of preparation for traditional breakfast and brunch items.
Discover how to organize mise en place and ...
The Art & Science of Cooking (Certificate)
Course Format: Classroom
Chefs who understand the basic physical properties of foods are free to create countless dishes without recipes.
During The Art & Science of Cooking, chefs with a solid, fundamental knowledge of cooking principles and methods will develop and establish a thorough understanding of culinary principles.
You will also:
Produce recipes and conduct experiments using fats, emulsions, vegetabl...
Accompaniments and Side Dishes: Beyond the Protein (Certificate)
Course Format: Classroom
Satisfy today’s customer with new and flavorful accompaniments and side dishes. Your menu, culinary repertoire, and skills will be enhanced throughout this educational look into vegetable, legume, and grain preparation.
During Accompaniments and Side Dishes: Beyond the Protein, you will also:
Learn the proper techniques for preparing various colored vegetables, potatoes, and other ...
Certified Executive Chef
Course Format: Classroom
At this level, you should be well versed in multiple culinary disciplines, able to apply advanced personnel management skills, and capable of effectively planning, managing, and forecasting the financial aspects of a complex food operation. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level III Certification and ACF Certified Ex...
Certified Chef de Cuisine
Course Format: Classroom
At this level, you should have or be on the way toward competency in basic food science, baking, and nutrition; demonstrate basic management and supervisory skills; and understand the basic concepts of financial controls of a food operation. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level II Certification and ACF Certified Ch...
Certified Culinarian
Course Format: Classroom
At this level, you should have or be on the way toward competency in foundation culinary applications and food safety, be responsible for your own work, and have basic knowledge of food cost. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level I Certification and ACF Certified Culinarian status.
Culinary Skills:
Fundamental...
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