Training Course:Industry Trends and Creative Menu Development (Certificate)School/Trainer:The Culinary Institute of America
Hyde Park, New York, United States
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' Sure, your restaurant has a great hook to attract customers, but is that enough? To gain the competitive edge in the foodservice industry, your menus and menu items must drive and reflect the current trends.
Industry Trends and Creative Menu Development Seminar will give you that edge. During this class you will:
Explore some of today’s key movements as they pertain to a variety of fields, from health and nutrition to global flavors to presentation techniques.
Learn what it takes to create a menu that not only fulfills your customers’ expectations, but helps surpass the competition.
Plus through a series of lectures, demonstrations, and hands-on activities, you will also:
Discuss the top food and culinary trends shaping contemporary menus.
Critique your pre-existing menus and learn how to restructure and integrate your restaurant concept and menu to reflect current industry trends.
Explore the menu development process and tailor your menus for a variety of events.
Participate in creative ideation sessions and interact with a variety of leading industry professionals with shared interests.
Dine in three of our award-winning restaurants with our renowned chef-instructors.
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.ciachef.edu/
http://www.ciaprochef.com/
Phone:800-888-7850
School Address:
1946 Campus Drive
Hyde Park, NY 12538
Jobs & Resumes: Hyde Park
Houses & Roommates: Hyde Park
Search other schools for Industry Trends and Creative Menu Development training resources.
Other training courses offered by The Culinary Institute of America:
Small Dishes, Big Flavors: Appetizers and First Courses
Techniques of Healthy Cooking
Soups, Stocks, and Sauces
Fundamental Baking Techniques
Fundamentals of Bread Baking
Baking & Pastry for Chefs: Desserts and Breads from the Hot Kitchen
Fundamentals of Cake Decorating
Gelato, Sorbet, & Ice Cream
Modern Plated Desserts
Controlling Your Bottom Line
Financial Understanding for Chefs
Frontline Leadership Skills
Remarkable Service
An Exploration of Food and Wine for Chefs
Asian Cuisine: Ingredients and Techniques
Mediterranean Cuisine: Ingredients & Techniques
Vibrant Dishes of Latin America and the Caribbean
Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
Tips:
In most cases you will get a unique submit code along with your each posting on this website. Please provide it as well as the message title if you want any assistance for editing/removal. |
|
| 
