Culinary

at school(s) in Denver or delivered online/live/on-site/by e-learning

Culinary Management
Course Format: Classroom
School/Trainer: The Art Institute of Colorado [All Courses]
Training Center(s)/Venue(s): Denver, Colorado, United States
Jobs & Resumes: Denver
Houses & Roommates: Denver

At The Art Institute of Colorado our professional kitchens are your classrooms. You’ll receive extensive hands-on training instruction from accomplished chefs and have the opportunity to work in Assignments—our highly-acclaimed, student-operated public restaurant. Near the completion of your program, we provide assistance in career planning, job search skills, portfolio planning, interview tech......

Course description>>
 

At The Art Institute of Colorado our professional kitchens are your classrooms. You’ll receive extensive hands-on training instruction from accomplished chefs and have the opportunity to work in Assignments—our highly-acclaimed, student-operated public restaurant. Near the completion of your program, we provide assistance in career planning, job search skills, portfolio planning, interview tech......

Course description>>
 

At The Art Institute of Colorado our professional kitchens are your classrooms. You’ll receive extensive hands-on training instruction from accomplished chefs and have the opportunity to work in Assignments—our highly-acclaimed, student-operated public restaurant. Near the completion of your program, we provide assistance in career planning, job search skills, portfolio planning, interview tech......

Course description>>
 

Learning culinary arts is more than following recipes; it’s mastering new techniques, tasting new ingredients, and perfecting your skills. At Lincoln Tech’s Center for Culinary Arts in Cromwell and Shelton, students who are passionate about cooking get comprehensive Culinary training including French Cuisine, Asian, Mediterranean, Latin and World Cuisines, baking and pastry and even k......

Course description>>
 

During this course you will learn about costs associated with restaurants, what they mean and how you can control them. You will be exposed to income statements, food costs, menu and portion costing, menu pricing, daily food cost percentages, break-even points, forecasting, contribution margins and labor cost control. Outcomes: Many restaurants fail because they neglect the financial side......

Course description>>
 

During this course you will learn the importance of food handling, identification, safety and sanitation. Key points will include storage, personal and facility hygiene, cooking and storage temperatures, common illness associated with improper sanitation and/or cooking and what to look for when receiving food from purveyors. Please Note: This course is a self-study course to help students u......

Course description>>
 

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