The Culinary Institute of America at Greystone
St. Helena, California, United States
http://www.ciachef.edu/

Meat Identification and Fabrication

An introduction to meat and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making. ...
 

Prepare, taste, serve, and evaluate traditional and contemporary lunch items served in casual foodservice operations. The course will emphasize the basic cooking principles of quantity food preparation. Skills of efficiency, organization, speed, timing, and quality volume production will be stressed. ...
 

An exploration of cooking techniques, ingredients, and spices unique to Italian cuisine. Students will prepare Italian à la carte menu items based on modern and traditional regional Italian cuisine. The ability to organize an assigned station based on fundamental cooking methods will be stressed. Focus is placed on the production of menu items, plate presentation, and ways in which current cook......
 

An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, a......
 

An introduction to the social, historical, and cultural forces that have affected the culinary as well as the baking, and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social, and professional discipline. Students will be expected to complete several written assignments and present a group research project......
 

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 prepa......
 

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 take the National Restaurant ......
 

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. ...
 

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 from Spain, Portugal, France, Germany, Morocco, Tunisia, Greece, and Eygpt. ...
 

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. ...
 

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 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 plates, breakfast beverages, meat, and potatoes. ...
 

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 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 and applications of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course, which will be held in the Wine Spectator Greystone Restaurant, will emplasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study and participate in the fundamentals of reservation and point-of-sale systems,......
 

Learn to prepare modern and seasonal dishes in a restaurant setting and put previously earned skills into practice in the college’s Wine Spectator Greystone Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering, station organization, preparation and plating, timing, palate development, and other......
 

In the culinary world, there is just one college with the program and reputation that will optimize your education investment—The Culinary Institute of America. Located in St. Helena, CA, the Greystone campus lies in the heart of one of the world’s most abundant regions for food and wine—the Napa Valley. Our renowned Associate in Occupational Studies (A.O.S.) Degree in Culinary Arts at ......
 

Ready to take on the dynamic, challenging, and rewarding world of professional kitchens? With your hospitality management, food science, or nutrition degree in hand, you’re certainly primed to excel in one area of your chosen profession. But how prepared are you to tackle the "food" side of the equation? The Culinary Institute of America has the solution â€?the Accelerated Culi......
 

An Education That Delivers 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&#......
 

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