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Hospitality training courses and schools
Hospitality Management

School: The Culinary Institute of America
[All Courses]

Wines and Spirits Management
Course Format: Classroom
This Selected Topics elective course incorporates theoretical and practical information on the organization of a beverage program within the overall operation of a restaurant. Topics to be covered include licensing issues, the legal and moral responsibilities that come with the sale of alcoholic beverages, purchasing, and marketing. Information on distillation, brewing, and mixology will also b...
 

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...
 

Restaurant Operations
Course Format: Classroom
This capstone course will provide students with the opportunity to plan, organize, staff, direct, and control a restaurant or bakery café from the perspective of menu design, service, finances, staff, design, layout, production, purchasing, and productivity. It will integrate material taught in other classes and result in a culminating assignment developed by each student.
 

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.
 

Restaurant and Production Desserts
Course Format: Classroom
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and d...
 

Professional Food Writing
Course Format: Classroom
In this Selected Topics elective course, students write a variety of pieces for professional food and beverage publications and general interest magazines. They also develop research skills with an emphasis on examining trends in the foodservice and hospitality industry as well as analyzing publications for reader profile, voice, content, structure, and style. In addition, students will create ...
 

Marketing and Promoting Food
Course Format: Classroom
An examination of the role marketing plays in society in general and in the retail sector and hospitality industry in particular. Topics will include the history and evolution of marketing, the global marketing environment, strategic planning, and market research. In addition, market segmentation, target marketing, and communication will be discussed. Pricing products and strategies, distributi...
 

Entrepreneurship and Management
Course Format: Classroom
A review and examination of various strategies and techniques effective managers use now and will use in the future. Specific emphasis will be placed on creative thinking, problem solving, managing while being a leader, empowering employees, and assuring quality. The course will focus particularly on total quality management: how it works, why it is necessary, what is involved in launching and ...
 

Italian Cuisine
Course Format: Classroom
An introduction to the principles of planning, preparation, and presentation of the foods of Italy. The course will emphasize Italian ingredients, traditional and contemporary Italian cuisine, and menu structure and station organization for production. Students will explore trends, flavor profiles, preservation methods and cooking techniques unique to Italian cuisine, and plate presentation—all...
 

Human Resource Management
Course Format: Classroom
An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargainin...
 

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