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

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

Ready to take on the dynamic, challenging, and rewarding world of professional kitchens? With your hospitality management, food science, or nutrition degree in hand, you’re certainly primed to excel in one area of your chosen profession. But how prepared are you to tackle the "food" side of the equation? The Culinary Institute of America has the solution â€?the Accelerated Culi......

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An Education That Delivers 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&#......

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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 of the Middle East, Spain, France, Italy, and Eastern Europe. ...

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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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An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d’oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and prepa......

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An introduction to the basic skills necessary to prepare breakfast and lunch 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. Prepare, taste, serve, and evaluate traditional and contemporary lunch items s......

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Successful completion of the following 10 courses: 100 Introduction to Hospitality and Tourism 120 Management of Hospitality Service 130 Management of Food Operations 140 Management of Beverage Operations 160 Introduction to Hotel Computer Applications 180 Introduction to Hotel Accounting 190 Business Communications 210 Food and Beverage Cost Controls 220 Leadership......

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This program is suitable for restaurant/cafe staff who wish to upgrade their skills and qualifications. The course deals with room settings, restaurant equipment, service techniques, customer service and hygiene. Participants must be employed within the industry or undertake a work placement program to complete the units....

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This on-line course focuses on dining room service styles and controlling the inventory for silverware, glasses, dishes, wines and alcohol. Others topics that will be covered include taking reservations for special events and scheduling staff for service. ...

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Community and accredited short courses are designed to broaden your knowledge base or provide you with the necessary skills to tackle your next project of passion. They are designed to fit around your busy lifestyle whatever your circumstance and act as a ‘taster‿to enhance your overall learning experience. Community and accredited short courses are designed to broaden your knowledge ......

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