The Culinary Institute of America
Hyde Park, New York, United States
http://www.ciachef.edu/

Vibrant Dishes of Latin America and the Caribbean

With the public in search of new and exciting flavors, Latin American cuisine has moved to the forefront of today’s cooking scene. Discover ways to meet the demand for multicultural culinary influences. During Vibrant Dishes of Latin America, you will: Prepare a variety of dishes native to South America, Central America, Mexico, and the Caribbean. Work with indigenous ingredients ......
 

Mediterranean cuisine and ingredients have captured the attention of the American dining public. As an introduction to Mediterranean cooking, this course will demonstrate ways to meet the increasing demand for this healthy and flavorful culinary tradition. Through lectures and hands-on cooking during Mediterranean Cuisine: Ingredients & Techniques, you will: Prepare menus from southern Fra......
 

Introduce your customers to the vibrant flavors of Asia. By expanding your knowledge of classic Asian dishes and cooking techniques, you’ll have the necessary skills and insight to expand your current menu offerings. During Asian Cuisine: Ingredients and Techniques, you will: Prepare a variety of dishes native to China, Korea, Japan, Vietnam, Thailand, Malaysia, and Singapore. Pr......
 

As a contemporary chef, it pays to understand the diverse flavors of food, the complexity of wine, and the intricate balance these items share when paired. During An Exploration of Food and Wine for Chefs you’ll discover why some matches have natural affinities, and how to partner and prepare foods and wine to enhance the dynamic of a dish or meal. You will also: Learn to professiona......
 

Customers expect great service, and return time and again when they receive it. During this review of the fundamentals, you will refine your skills and gather the insight needed to achieve and maintain the ideal level of service for your establishment. During the CIA’s Remarkable Service program will: Study aspects of both classical and contemporary styles of service. Discover ho......
 

Like any business, a successful foodservice operation relies on industry proficiency, customer service skills, and employee satisfaction. To help meet these needs, this course will introduce you to sound principles of effective leadership. Through lectures and discussions during Frontline Leadership Skills, you will: Differentiate among several styles of leadership and motivation. Lear......
 

Refresh your financial understanding of revenue and cost centers with colleagues in the field. This realistic look into profitability combines the expertise of professional operators with a chef’s-eye view of practical scenarios. Through interaction, projects, demonstrations, and lectures during Financial Understanding for Chefs, you will: Discover how to protect your money. Eval......
 

In today’s competitive foodservice industry, it’s more important than ever to effectively manage your costs. Controlling Your Bottom Line will teach you how to successfully operate and maintain a profitable business. Through teamwork and case studies during Controlling Your Bottom Line, you will: Develop a menu that identifies recipe costs, stations, and labor and equipment needs......
 

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 fi......
 

When designing a dessert menu, it is essential to consider current trends to keep your menu fresh and interesting. For any pastry chef, building a repertoire of contemporary techniques and recipes is essential to career success. During our three-day Modern Plated Desserts course, you learn the most current trends in plated desserts as practiced by influential pastry chefs and restaurants ar......
 

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......
 

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......
 

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......
 

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......
 

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......
 

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......
 

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 ......
 

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......
 

Traditionally known in restaurants as the area where preserved and cold foods are prepared, today�garde manger has expanded its scope to include appetizers and hors d抩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......
 

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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