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Find Restaurant 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
Restaurant training courses and schools
Total 174 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.: 800-888-7850Gelato, Sorbet, & Ice Cream (Certificate)
Course Format: Classroom
Frozen desserts have universal appeal and offer endless possibilities, giving pastry chefs unlimited creative freedom. Whether served on their own, used as an ingredient, or presented as an integral component on a plated dessert, these perennial favorites are a must on dessert menus.
During our two-day Gelato, Sorbet and Ice Cream course, you will learn the characteristics of gelato, sorbet...
Fundamentals of Cake Decorating (Certificate)
Course Format: Classroom
Wedding and special-occasion cakes showcase the talent, experience, and knowledge of the pastry chef or baker. Cake production that is cost-effective and attractive requires skilled craftsmanship.
During Fundamentals of Cake Decorating, you will:
Discover a wide variety of techniques used to decorate wedding and special-occasion cakes.
Practice decorating techniques, including wrapp...
Baking & Pastry for Chefs: Desserts and Breads from the Hot Kitchen (Certificate)
Course Format: Classroom
With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides cooks with the necessary skills to produce simple yet elegant, cost-effective desserts.
During Baking & Pastry for Chefs, you will:
Prepare a variety of yeast breads, quick breads, cakes, pies, and cookies.
Make an assortment of frozen desserts, sauces, custar...
Fundamentals of Bread Baking (Certificate)
Course Format: Classroom
Whether in a restaurant or professional bakeshop, preparing breads in-house is an effective way of taking your business to the next level. In this foundation course, you will be introduced to the equipment, techniques, and methods necessary to prepare a variety of traditional-style rolls and breads.
As a participant of The Fundamentals of Bread Baking, you will:
Study weights and measur...
Fundamental Baking Techniques (Certificate)
Course Format: Classroom
There’s no better way to learn the art and craft of baking than to start with the basics. With a solid foundation to build upon, you can begin to incorporate baked goods and pastries into your own operation.
In the Fundamentals of Baking, you will:
Discuss baking ingredients and equipment.
Learn to scale recipes and to recognize a fully baked pastry item.
Practice fundament...
Soups, Stocks, and Sauces (Certificate)
Course Format: Classroom
The foundation of good cooking begins with a thorough understanding of soups, stocks, and sauces. During Soups, Stocks, and Sauces, you will build a fundamental knowledge of various preparation methods and ingredients.
You will also:
Examine the principles of stocks and thickening agents.
Study the basics of clear and thick soups.
Build a fundamental knowledge of grand and small s...
Techniques of Healthy Cooking (Certificate)
Course Format: Classroom
Discover how healthy cooking techniques can lead to a more prosperous business. Offering your patrons nutritious menu items will give you a competitive edge in the foodservice industry.
During Techniques of Healthy Cooking, you will:
Study nutrition guidelines, healthy cooking concepts and techniques, and equipment.
Learn to cook with plant protein sources, less fat, and moderate salt ...
Small 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...
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