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

An Exploration of Food and Wine for Chefs
Course Format: Classroom
School/Trainer: The Culinary Institute of America [>>]
Training Center(s)/Venue(s): Hyde Park, United States

As a contemporary chef, it pays to understand the diverse flavors of food, the complexity of wine, and the intricate balance these items share when paired. During An Exploration of Food and Wine for Chefs you’ll discover why some matches have natural affinities, and how to partner and prepare foods and wine to enhance the dynamic of a dish or meal. You will also: Learn to professiona......

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Customers expect great service, and return time and again when they receive it. During this review of the fundamentals, you will refine your skills and gather the insight needed to achieve and maintain the ideal level of service for your establishment. During the CIA’s Remarkable Service program will: Study aspects of both classical and contemporary styles of service. Discover ho......

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Like any business, a successful foodservice operation relies on industry proficiency, customer service skills, and employee satisfaction. To help meet these needs, this course will introduce you to sound principles of effective leadership. Through lectures and discussions during Frontline Leadership Skills, you will: Differentiate among several styles of leadership and motivation. Lear......

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Refresh your financial understanding of revenue and cost centers with colleagues in the field. This realistic look into profitability combines the expertise of professional operators with a chef’s-eye view of practical scenarios. Through interaction, projects, demonstrations, and lectures during Financial Understanding for Chefs, you will: Discover how to protect your money. Eval......

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In today’s competitive foodservice industry, it’s more important than ever to effectively manage your costs. Controlling Your Bottom Line will teach you how to successfully operate and maintain a profitable business. Through teamwork and case studies during Controlling Your Bottom Line, you will: Develop a menu that identifies recipe costs, stations, and labor and equipment needs......

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Sure, your restaurant has a great hook to attract customers, but is that enough? To gain the competitive edge in the foodservice industry, your menus and menu items must drive and reflect the current trends. Industry Trends and Creative Menu Development Seminar will give you that edge. During this class you will: Explore some of today’s key movements as they pertain to a variety of fi......

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When designing a dessert menu, it is essential to consider current trends to keep your menu fresh and interesting. For any pastry chef, building a repertoire of contemporary techniques and recipes is essential to career success. During our three-day Modern Plated Desserts course, you learn the most current trends in plated desserts as practiced by influential pastry chefs and restaurants ar......

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Frozen desserts have universal appeal and offer endless possibilities, giving pastry chefs unlimited creative freedom. Whether served on their own, used as an ingredient, or presented as an integral component on a plated dessert, these perennial favorites are a must on dessert menus. During our two-day Gelato, Sorbet and Ice Cream course, you will learn the characteristics of gelato, sorbet......

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Wedding and special-occasion cakes showcase the talent, experience, and knowledge of the pastry chef or baker. Cake production that is cost-effective and attractive requires skilled craftsmanship. During Fundamentals of Cake Decorating, you will: Discover a wide variety of techniques used to decorate wedding and special-occasion cakes. Practice decorating techniques, including wrapp......

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With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides cooks with the necessary skills to produce simple yet elegant, cost-effective desserts. During Baking & Pastry for Chefs, you will: Prepare a variety of yeast breads, quick breads, cakes, pies, and cookies. Make an assortment of frozen desserts, sauces, custar......

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