Restaurant Training Courses and Workshops
School(s) providing training of

Basic and Classical Cakes
Course Format: Classroom
School/Trainer: The Culinary Institute of America [>>]
Training Center(s)/Venue(s): Hyde Park, United States

A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gâteaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes. ...

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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......

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An introduction to the basic methods used in baking and pastry. Topics include the creaming method, thickening method for custards, pre-cooked method, foaming method, cut-in/rubbing method, sraight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment. ...

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This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. The costs, advantages,......

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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. ...

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A review of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course—held in the American Bounty Restaurant or the Escoffier Restaurant—will emphasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandi......

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This course is designed to integrate students�training in baking and pastry arts , academic studies, and field experience using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building on previous baking and pastr......

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Learn to prepare modern and seasonal dishes in a restaurant setting and put previously earned skills into practice in the college’s American Bounty Restaurant or Escoffier Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering for production, station organization, preparation and plating, timing, pala......

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This course is designed to integrate students�culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students wi......

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Foods and eating patterns have been observed and noted since ancient times, but it was not until the early 1900s that nutrition became an accepted science. In this Selected Topics elective course, students learn the science behind nutrition and explore the physiology of nutrition in depth. Beginning with a brief explanation of basic chemistry, the course will then continue with a review of norm......

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