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

Advanced Baking Principles
Course Format: Classroom
School/Trainer: The Culinary Institute of America [>>]
Training Center(s)/Venue(s): Hyde Park, United States

An examination of baking methods and principles from a nutritional and chemical/physical point of view. Students will conduct experiments (using controlled formulas) and nutritional analyses on various baking ingredients and products in order to develop a better understanding of baking principles. Topics to be covered include: preparation of common products with a variety of ingredients; diets ......

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This course provides an introduction to financial and managerial accounting. Students learn how to construct, interpret, and evaluate financial statements and other managerial reports. Focus will be placed on a variety of analytical tools and procedures used to measure the financial performance in the foodservice industry. ...

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This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods—lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for......

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This course will focus on the production, assembly, finishing, and presentation of individual and production pastries. These pastries consis of different combinations of basic batters, fillings, glazes, and icings all about 2 ½ inches in size. Students will produce them using several assembly and ginishing methods to include shells, layered pastries, piped free-form, shaped free-form, and shape......

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Building on previous knowledge, students, learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emplasis is placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increa......

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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 also take the National Restau......

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Designed exclusively for graduates of hospitality management, food science, nutrition, and related bachelor’s degree programs, the ACAP program provides foodservice professionals with extensive culinary knowledge and professional kitchen experience. It’s the perfect tool to enhance careers and increase marketability. Certificate programs are based at the CIA at Greystone in St. Helena, CA.......

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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’s 30 weeks, you’ll be......

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Ready to enhance your pastry skills by learning from the pros? Success in pastry making depends mainly on a familiarity with, understanding of, and mastery of techniques. After this five-day basic training course consisting of lectures, demonstrations, and hands-on production, you’ll be able to create all those amazing fresh hot pastries and desserts you find at the pâtisserie right in your......

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With its emphasis on healthful ingredients and vivid flavors, Mediterranean cooking has become a favorite among Americans. This five-day culinary excursion highlights the renowned cuisines of the northern Mediterranean, including Provence, Southern Italy, and Spain, and explores the lesser-known but up-and-coming dishes of Greece, Turkey, and North Africa. From pasta and phyllo to tapas and......

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