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SAN training courses and schools
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School: The Culinary Institute of America, San Antonio
[All Courses]

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.
 

Baking and Pastry Skill Development
Course Format: Classroom
An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.
 

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 prepa...
 

Breakfast and Lunch Cookery
Course Format: Classroom
An introduction to the basic skills necessary to prepare breakfast and lunch 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 plates, breakfast beverages, meat, and potatoes. Prepare, taste, serve, and evaluate traditional and contemporary lunch items s...
 

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.
 

Culinary Skill Development
Course Format: Classroom
Culinary Skill Development I An introduction to, and application of, fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, culinary French terms, and food costing. Culinary Skill Development ...
 

Food Safety
Course Format: Classroom
An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will take the National Restaurant ...
 

Gastronomy
Course Format: Classroom
An introduction to the social, historical, and cultural forces that have affected the culinary, baking, and pastry professions; traditional foodways; and ways these traditions translate into the professional environment of the foodservice industry today. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a historical, social, and pr...
 

Culinary Math
Course Format: Classroom
An exploration of percentages, ratios, the metric system, conversion factors, yield tests, and recipe costing as they relate to the foodservice industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.
 

Culinary Arts (Certificate)
Course Format: Classroom
The Culinary Institute of America is considered the world’s premier culinary college. You may not even be aware of what the CIA has meant to the food world. From hometown cafés to the finest gourmet restaurants, from banquet tables to alumni on TV and in magazines, the CIA is behind the scenes and at the center of it all. We have been setting the standard for culinary excellence for more than 6...
 

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