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

Cuisines of Europe and the Mediterranean

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. ...
 

Prepare, taste, serve, and evaluate traditional, regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of China, Korea, Japan, Vietnam, Thailand, Indonesia, and India. ...
 

An introduction to a variety of doughs, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, mignardises, and tarts. Topics to be covered include: methods of mixing, shaping, piping, baking, filling, finishing, storing, pricing, and distributing products. Students will prepare sliced, dropped, piped, rolled, and bar cookies......
 

Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders. ...
 

An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics to be covered will include: small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus ......
 

An introduction to preparation and decoration of display pieces, occasion cakes, seasonal cakes, and classical and contemporary wedding cakes. Topics covered will include chocolate, sugar, and marzipan; finishing techniques using an air brush; use of molds and templates; and the mise en place of transporting and delivering special items. Students will prepare, cost, and price three-dimensional ......
 

This class provides an overview of the information needs of fooservice establishments. A focus is placed on computer software applications for restaurant operations, human resources, accounting, and guest services. The course reviews the selection and implementation of computer systems and examines effective use of technology in the restaurant industry. ...
 

This course continues to strengthen composition, rhetoric, and research skills through the analysis of literature. Particular attention is paid to communicating clearly and correctly, addressing specific audiences, building logical and persuasive arguments of increasing complexity, and correctly assessing, utilizing, and documenting outside research. Students will prepare weekly writing assignm......
 

This course introduces students to the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. Efficient methods to increase productivity i......
 

Experience the reality of producing and marketing products in the setting of an actual bakery café. Students prepare, display, and present savory items, and pastry products, and signature baked goods. In the Apple Pie Bakery Café, students practice the skills of controlling inventory, analyzing sales, and operating a complete shop. Specialty items for customers are developed under the direction......
 

This Independent Study course is designed for students who are interested in developing a realistic business plan. The business plan is the "who, what, where, when, how, and why" of business; it is the road map to follow on the journey to success. These plans are structured documents that include all the details and particulars about a business concept. In this course, students will d......
 

An introduction to the basic skills necessary to prepare breakfast 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 presentation, breakfast beverages, meat, and potatoes. ...
 

This course will provide an introduction to a wide variety of beverages, models of beverage service, processes of receiving, storing, and preparing beverages. Instruction will emphasize hot beverages such as teas, coffees, coffee-based drinks, and cocoas; cold drinks such as beer, wine, spirits, juices, sodas, and fruit drinks; and the range of alcoholic and non-alcoholic drinks available to pa......
 

A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gâteaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes. ...
 

An overview of traditional and contemporary banquet menus with an emphasis on quality, quantity, setup, timing, service, event planning, and execution of large-volume cooking and catering. This course reinforces basic cooking and serving competencies and develops new skills specific to banquet preparation and service. Topics include contemporary American banquets, classical cuisine banquets, ho......
 

An introduction to the basic methods used in baking and pastry. Topics include the creaming method, thickening method for custards, pre-cooked method, foaming method, cut-in/rubbing method, sraight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment. ...
 

This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages,......
 

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. ...
 

A review of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course—held in the American Bounty Restaurant or the Escoffier Restaurant—will emphasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandi......
 

This course is designed to integrate students�training in baking and pastry arts , academic studies, and field experience using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building on previous baking and pastr......
 

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