About this school:The Culinary Institute of America at GreystoneSt. Helena, California, United States
'' Nestled in the heart of the Napa Valley, just two hours north of San Francisco, is The Culinary Institute of America’s West Coast campus. Since 1995, the CIA at Greystone has provided continuing education opportunities and career development programs for food, wine and hospitality. Today, the California campus is expanding its services to include food industry business solutions, such as custom programs and research and development consultation. Educational courses, ranging from foundation and advanced studies to culinary arts degree and certificate programs, supply training in the culinary arts, baking and pastry arts, foodservice management and professional wine development.
Along with superior facilities, a renowned faculty and a vast selection of innovative year-round programs, Greystone hosts public cooking demonstrations, special events, seminars and travel programs. The annual Worlds of Flavor Seminar and Conference attracts over 600 industry specialists each year. Recent additions to the campus include the Rudd Center for Professional Wine Studies, the Chuck Williams Flavor Center for Flavor Discovery and the Ventura MenuMasters Center for R&D. Visitors to The Culinary Institute of America in California can dine at the school’s Wine Spectator Restaurant and shop at the Spice Islands Marketplace for cookware, bakeware, culinary tools and specialty food products. There’s simply no better place to experience the mingling of food and wine.
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Official website:
http://www.ciachef.edu/
Contact:Tel.: 1-800-888-7850
The Culinary Institute of America at Greystone
2555 Main Street
St. Helena, CA 94574
Jobs & Resumes: St. Helena
Houses & Roommates: St. Helena
Training courses offered at The Culinary Institute of America at Greystone:
Sous Vide Cooking
Modern Buffet Presentation Techniques
Advanced Seafood Cooking
Advanced Sauces: Techniques and Flavor Development
Southeast Asia: Traditional Flavors and Techniques
Mediterranean Cooking: An Advanced Course
Healthy Flavors of Asia, Latin America and the Mediterranean
Global Culinary Traditions
France: Seasonal Bistro and Provencal Cooking
Fire, Spice, and The Global Grill: Vibrant Dishes from Hot Climates
The Cooking of Italy: From Tuscany to Sicily
The Best American Menus: Trends, Ideas, and Flavors
The Farmers’ Market
Foods and Flavors from the California Harvest
Live-Fire Cooking
Cooking for the Next Half of Your Life
A Taste of Northern California
Career Discovery: The Flavors of the Napa Valley
Career Discovery: An Introduction to Professional Baking and Pastry
Career Discovery: An Introduction to the Professional Kitchen
The Business of Wine
Advanced Wine and Food Pairing
Wine and Food Pairing Fundamentals
Wine and Food Pairing for Chefs
Regional Wine Styles �Discover the Wines of the World
Understanding the Great Wine Regions of Europe
Professional Wine Service
Sensory Analysis
Mastering Wine II
Mastering Wine I
Career Discovery: The Professional World of Wine
Certified Wine Professional �Advanced
Certified Wine Professional �Foundation
Interpersonal Communication
Wines and Beverages
Seafood Identification and Fabrication
Restaurant Law
Nutritional Cooking
Nutrition
Menu Development
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