GRE Training Courses and Workshops
School(s) providing training of Graduate Record Examination Preparation

Wines and Beverages
Course Format: Classroom
School/Trainer: The Culinary Institute of America at Greystone [>>]
Training Center(s)/Venue(s): St. Helena, United States

An examination of the roles that wines and spirits play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world; the theory of matching wine with food; tasting wines, beers, and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, merchandising, and serving wines a......

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An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underu......

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An overview of the legal issues and requirements associated with operating a foodservice establishment. Topics include contract law, forms of business enterprise, legal obligations of owners and employees, liabilities, dram shop law, and operating within state and federal regulations. ...

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this course focuses o the principles of planning and preparing wholesome, nutritionally balanced meals using traditional foods and ingredients in a public restaurant. The importance of alternative preparation techniques and presentation will be emphasized. Previously learned basics of nutritional and dietary cookery are applied and developed while working in the college’s Wine Spectator Gr......

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Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes. ...

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An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency....

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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. ...

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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. ...

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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......

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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......

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