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

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

Prepare, taste, serve, and evaluate traditional, regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the United States, Central America, South America, and the Caribbean. ...

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Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, Portugal, France, Germany, Morocco, Tunisia, Greece, and Eygpt. ...

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Prepare, taste, serve, and evaluate traditional, regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of China, Korea, Japan, Vietnam, Thailand, Indonesia, and India. ...

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Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders. ...

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An introduction to the basic skills necessary to prepare breakfast in a foodservice operation. Learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit plates, breakfast beverages, meat, and potatoes. ...

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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 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 and applications of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course, which will be held in the Wine Spectator Greystone Restaurant, will emplasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study and participate in the fundamentals of reservation and point-of-sale systems,......

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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 Wine Spectator Greystone Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering, station organization, preparation and plating, timing, palate development, and other......

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In the culinary world, there is just one college with the program and reputation that will optimize your education investment—The Culinary Institute of America. Located in St. Helena, CA, the Greystone campus lies in the heart of one of the world’s most abundant regions for food and wine—the Napa Valley. Our renowned Associate in Occupational Studies (A.O.S.) Degree in Culinary Arts at ......

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