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San Antonio, United States

School: Digital Training & Designs, Inc.

Adobe After Effects (On-site)
Course Format: On-site
In this three-day class students are given an introduction to Adobe After Effects through the completion of several projects. This course assumes the student is already familiar with video and digital video concepts and has used digital editing software such as Adobe Premiere, an Avid Media Composer or MCXpress, a Media 100 or some similar type of system. Additionally, some previous experience ...
 

Adobe Premiere Pro: Editing (On-site)
Course Format: On-site
This course helps you understand Premiere’s capabilities and how it is used to edit and assemble digital video. The class is structured around several projects and gives you the skills needed to create a digital video movie complete with sound and special effects. After completing this course you will be able to: Describe the concept of non-linear digital video editing Explain many o...
 

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...
 

A Taste of Mexico: Puebla and Oaxaca
Course Format: Classroom
Intrigued by the unique flavors and textures of authentic Mexican food? Anyone who has tasted the genuine regional dishes of Mexico is struck by their rich complexity. Join us for a culinary tour of Puebla and Oaxaca as we explore Mexican cuisine’s wide variety of regional dishes, cooking methods, and indigenous ingredients. This stimulating class will introduce you to the rich history, classic...
 

Mexican Small Bites
Course Format: Classroom
Bursting with vibrant flavor and color, Mexican cuisine is one of the most dynamic around. From complex, sophisticated dishes to deliciously informal antojitos—Mexico’s version of small plates—this distinctive fare offers tremendous versatility and culinary excitement. Now you can bring the traditional flavors of Mexico to your table with the skills and recipes you’ll learn in this course. With...
 

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...
 

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