Culinary Training Courses and Workshops
School(s) providing training of Cooking and Beverage Services

Financial Understanding for Chefs (Certificate)
Course Format: Classroom
School/Trainer: The Culinary Institute of America [>>]
Training Center(s)/Venue(s): Hyde Park, United States

Refresh your financial understanding of revenue and cost centers with colleagues in the field. This realistic look into profitability combines the expertise of professional operators with a chef’s-eye view of practical scenarios. Through interaction, projects, demonstrations, and lectures during Financial Understanding for Chefs, you will: Discover how to protect your money. Eval......

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In today’s competitive foodservice industry, it’s more important than ever to effectively manage your costs. Controlling Your Bottom Line will teach you how to successfully operate and maintain a profitable business. Through teamwork and case studies during Controlling Your Bottom Line, you will: Develop a menu that identifies recipe costs, stations, and labor and equipment needs......

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Sure, your restaurant has a great hook to attract customers, but is that enough? To gain the competitive edge in the foodservice industry, your menus and menu items must drive and reflect the current trends. Industry Trends and Creative Menu Development Seminar will give you that edge. During this class you will: Explore some of today’s key movements as they pertain to a variety of fi......

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When designing a dessert menu, it is essential to consider current trends to keep your menu fresh and interesting. For any pastry chef, building a repertoire of contemporary techniques and recipes is essential to career success. During our three-day Modern Plated Desserts course, you learn the most current trends in plated desserts as practiced by influential pastry chefs and restaurants ar......

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Frozen desserts have universal appeal and offer endless possibilities, giving pastry chefs unlimited creative freedom. Whether served on their own, used as an ingredient, or presented as an integral component on a plated dessert, these perennial favorites are a must on dessert menus. During our two-day Gelato, Sorbet and Ice Cream course, you will learn the characteristics of gelato, sorbet......

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Wedding and special-occasion cakes showcase the talent, experience, and knowledge of the pastry chef or baker. Cake production that is cost-effective and attractive requires skilled craftsmanship. During Fundamentals of Cake Decorating, you will: Discover a wide variety of techniques used to decorate wedding and special-occasion cakes. Practice decorating techniques, including wrapp......

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With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides cooks with the necessary skills to produce simple yet elegant, cost-effective desserts. During Baking & Pastry for Chefs, you will: Prepare a variety of yeast breads, quick breads, cakes, pies, and cookies. Make an assortment of frozen desserts, sauces, custar......

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Whether in a restaurant or professional bakeshop, preparing breads in-house is an effective way of taking your business to the next level. In this foundation course, you will be introduced to the equipment, techniques, and methods necessary to prepare a variety of traditional-style rolls and breads. As a participant of The Fundamentals of Bread Baking, you will: Study weights and measur......

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There’s no better way to learn the art and craft of baking than to start with the basics. With a solid foundation to build upon, you can begin to incorporate baked goods and pastries into your own operation. In the Fundamentals of Baking, you will: Discuss baking ingredients and equipment. Learn to scale recipes and to recognize a fully baked pastry item. Practice fundament......

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The foundation of good cooking begins with a thorough understanding of soups, stocks, and sauces. During Soups, Stocks, and Sauces, you will build a fundamental knowledge of various preparation methods and ingredients. You will also: Examine the principles of stocks and thickening agents. Study the basics of clear and thick soups. Build a fundamental knowledge of grand and small s......

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