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

Advanced Restaurant Cooking

Learn to prepare modern and seasonal dishes in a restaurant setting and put previously earned skills into practice in the college’s American Bounty Restaurant or Escoffier Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering for production, station organization, preparation and plating, timing, pala......
 

This course is designed to integrate students�culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students wi......
 

Foods and eating patterns have been observed and noted since ancient times, but it was not until the early 1900s that nutrition became an accepted science. In this Selected Topics elective course, students learn the science behind nutrition and explore the physiology of nutrition in depth. Beginning with a brief explanation of basic chemistry, the course will then continue with a review of norm......
 

An examination of baking methods and principles from a nutritional and chemical/physical point of view. Students will conduct experiments (using controlled formulas) and nutritional analyses on various baking ingredients and products in order to develop a better understanding of baking principles. Topics to be covered include: preparation of common products with a variety of ingredients; diets ......
 

This course provides an introduction to financial and managerial accounting. Students learn how to construct, interpret, and evaluate financial statements and other managerial reports. Focus will be placed on a variety of analytical tools and procedures used to measure the financial performance in the foodservice industry. ...
 

This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods—lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for......
 

This course will focus on the production, assembly, finishing, and presentation of individual and production pastries. These pastries consis of different combinations of basic batters, fillings, glazes, and icings all about 2 ½ inches in size. Students will produce them using several assembly and ginishing methods to include shells, layered pastries, piped free-form, shaped free-form, and shape......
 

Building on previous knowledge, students, learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emplasis is placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increa......
 

An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating, Students will also take the National Restau......
 

Designed exclusively for graduates of hospitality management, food science, nutrition, and related bachelor’s degree programs, the ACAP program provides foodservice professionals with extensive culinary knowledge and professional kitchen experience. It’s the perfect tool to enhance careers and increase marketability. Certificate programs are based at the CIA at Greystone in St. Helena, CA.......
 

Whether you’re changing careers, diversifying your skills, or just starting out, the CIA’s Baking and Pastry Arts Certificate Program can help you achieve your personal and professional goals. Here’s how: You’ll benefit from the same commitment to quality education as in the CIA’s acclaimed degree programs. For 27 of the program’s 30 weeks, you’ll be......
 

Store-bought or straight from the garden, vegetables provide a staggering variety of options for mealtimes. In this veggie-loving class, we’ll show you how to take advantage of the bountiful items this year’s harvest is sure to bring. We’ll introduce you to a broad assortment of vegetables to use in an exciting collection of recipes. You’ll learn how to choose the highest quality vegetables, al......
 

Experience one of Spain’s greatest culinary inventions �tapas! These incredibly satisfying small bites have become popular throughout the world, and now you can find out why they’re all the rage. In this hands-on course, you’ll discover the excitement, passion, and innovation of Spanish cooking. We’ll provide you with the culinary know-how and appetizing recipes to make tapas any time you have......
 

What could be more comforting than a bowl of homemade soup? Whether it’s clear broths, creamy purees, chunky gumbos, or rib-sticking chowders, there is a soup to suit every season and nearly every occasion. Soup preparation provides essential culinary lessons, from flavor development to seasoning. This class focuses on the fundamental techniques and characteristics of various soup categories. D......
 

Professional chefs agree…the number one tool in the kitchen is a quality knife. And, since knives provide the foundation for good food, it’s essential for every cook to understand the ins and outs of this precious tool. In this all-important class, we’ll teach you all about knife selection, maintenance, and usage. You’ll learn everything you need to know about knife care, knife handling and saf......
 

Grilling isn’t just for steaks and hamburgers �this popular cooking technique can be used to produce a variety of foods with exotic flavors. Focusing on the lessons and recipes from the CIA’s Grilling cookbook, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers and lip-smacking entrees to luscious desserts, there’s no limit to what you can prepar......
 

With today’s hectic pace, there doesn’t seem to be enough time to prepare creative and flavorful meals. But it is possible. As a spin-off from the CIA’s Gourmet Meals in Minutes, this course focuses on culinary foundation techniques that will help enhance your kitchen knowledge, hone your skills, and increase your speed and efficiency. You’ll learn to prepare a variety of foolproof recipes that......
 

In search of delicious recipes that offer everyday ease in the kitchen? If you’re new to cooking or are interested in building your culinary skills, this is the class for you. From menu planning to selecting ingredients to kitchen organization, you’ll learn all the fundamental techniques needed to breeze through any meal preparation with speed and confidence. Chef demonstrations will guide you ......
 

Decorating cakes is as fun as you might imagine. From assembling the cake to adding the finishing touches, we’ll demystify the cake decorating process in this enjoyable class. We’ll start with simple step-by-step lessons in cutting, filling, and icing, and end with each person making his or her very own cake creation. Along the way, you’ll learn how to prepare icing, use food coloring, and prac......
 

Breakfasts and brunches can be as simple or elaborate as your time and appetite dictate. All you need are fresh ingredients, a few culinary techniques, and some hungry guests. In addition to learning the ins and outs of breakfast breads and egg cookery, you will also be introduced to a wide range of easy recipes from the CIA’s Breakfasts & Brunches cookbook. We’ll show you how to prepare everyt......
 

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