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

Charcuterie, Smokehouse, and Condiment Workshop (Certificate)

Charcuterie items not only add an exciting dimension to your menu, they can save money by making use of leftover portions of fabricated meat and seafood. During the Charcuterie, Smokehouse, and Condiment Workshop, you’ll learn various preparations and techniques. You will also: Examine the use of marinades, brines, smoked and pickled products, relishes, and cold sauces. Practic......
 

Develop your skills as a culinarian by learning the proper production techniques of basic breakfast and brunch items. Breakfast & Brunch Cookery focuses on various egg dishes, quick breads, sandwiches, salads, and accompaniments. During this course, you will: Practice basic methods of preparation for traditional breakfast and brunch items. Discover how to organize mise en place and ......
 

Chefs who understand the basic physical properties of foods are free to create countless dishes without recipes. During The Art & Science of Cooking, chefs with a solid, fundamental knowledge of cooking principles and methods will develop and establish a thorough understanding of culinary principles. You will also: Produce recipes and conduct experiments using fats, emulsions, vegetabl......
 

Satisfy today’s customer with new and flavorful accompaniments and side dishes. Your menu, culinary repertoire, and skills will be enhanced throughout this educational look into vegetable, legume, and grain preparation. During Accompaniments and Side Dishes: Beyond the Protein, you will also: Learn the proper techniques for preparing various colored vegetables, potatoes, and other ......
 

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......
 

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......
 

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......
 

This Selected Topics elective course incorporates theoretical and practical information on the organization of a beverage program within the overall operation of a restaurant. Topics to be covered include licensing issues, the legal and moral responsibilities that come with the sale of alcoholic beverages, purchasing, and marketing. Information on distillation, brewing, and mixology will also b......
 

An examination of the roles that wines and spirits play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world; the theory of matching wine with food; tasting wines, beers, and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, merchandising, and serving wines a......
 

This capstone course will provide students with the opportunity to plan, organize, staff, direct, and control a restaurant or bakery café from the perspective of menu design, service, finances, staff, design, layout, production, purchasing, and productivity. It will integrate material taught in other classes and result in a culminating assignment developed by each student. ...
 

An overview of the legal issues and requirements associated with operating a foodservice establishment. Topics include contract law, forms of business enterprise, legal obligations of owners and employees, liabilities, dram shop law, and operating within state and federal regulations. ...
 

This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and d......
 

In this Selected Topics elective course, students write a variety of pieces for professional food and beverage publications and general interest magazines. They also develop research skills with an emphasis on examining trends in the foodservice and hospitality industry as well as analyzing publications for reader profile, voice, content, structure, and style. In addition, students will create ......
 

An examination of the role marketing plays in society in general and in the retail sector and hospitality industry in particular. Topics will include the history and evolution of marketing, the global marketing environment, strategic planning, and market research. In addition, market segmentation, target marketing, and communication will be discussed. Pricing products and strategies, distributi......
 

A review and examination of various strategies and techniques effective managers use now and will use in the future. Specific emphasis will be placed on creative thinking, problem solving, managing while being a leader, empowering employees, and assuring quality. The course will focus particularly on total quality management: how it works, why it is necessary, what is involved in launching and ......
 

An introduction to the principles of planning, preparation, and presentation of the foods of Italy. The course will emphasize Italian ingredients, traditional and contemporary Italian cuisine, and menu structure and station organization for production. Students will explore trends, flavor profiles, preservation methods and cooking techniques unique to Italian cuisine, and plate presentation—all......
 

An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargainin......
 

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 preparatio......
 

An examination of ways to value assets, raise capital, use and increase working capital, understand and improve cash flow, and analyze the financial position of a business. Topics will include: the time value of money, risk analysis, return on investments, asset and liability valuation, working capital analysis, inventory valuation, and capitalization. Students will also complete analytical pro......
 

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. ...
 

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