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

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

Whether in a restaurant or professional bakeshop, preparing breads in-house is an effective way of taking your business to the next level. In this foundation course, you will be introduced to the equipment, techniques, and methods necessary to prepare a variety of traditional-style rolls and breads. As a participant of The Fundamentals of Bread Baking, you will: Study weights and measur......

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There’s no better way to learn the art and craft of baking than to start with the basics. With a solid foundation to build upon, you can begin to incorporate baked goods and pastries into your own operation. In the Fundamentals of Baking, you will: Discuss baking ingredients and equipment. Learn to scale recipes and to recognize a fully baked pastry item. Practice fundament......

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The foundation of good cooking begins with a thorough understanding of soups, stocks, and sauces. During Soups, Stocks, and Sauces, you will build a fundamental knowledge of various preparation methods and ingredients. You will also: Examine the principles of stocks and thickening agents. Study the basics of clear and thick soups. Build a fundamental knowledge of grand and small s......

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Discover how healthy cooking techniques can lead to a more prosperous business. Offering your patrons nutritious menu items will give you a competitive edge in the foodservice industry. During Techniques of Healthy Cooking, you will: Study nutrition guidelines, healthy cooking concepts and techniques, and equipment. Learn to cook with plant protein sources, less fat, and moderate salt ......

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Appetizers and first courses provide the ideal outlet for showcasing new menu items. Small Dishes, Big Flavors uncovers an array of ideas for creating flavorful and visually appealing hot and cold starters. During this course, you will: Learn how to put a contemporary spin on traditional appetizers. Produce various types of hors d’oeuvre suitable for buffets or banquets. Ap......

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Traditionally known in restaurants as the area where preserved and cold foods are prepared, today�garde manger has expanded its scope to include appetizers and hors d抩euvres, salads, sandwiches, and accompanying cold sauces and condiments. During Garde Manger: The Art and Craft of the Cold Kitchen, you will learn how to apply these classical techniques in modern and flavorful ways that will en......

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Good cooking begins with quality ingredients and complementary flavor interaction. This informative journey examines the different elements that affect flavor, including cooking methods and the five senses. As part of The Fundamentals of Flavor Dynamics, you will: Discover the physiology of taste, the development of flavor, and ethnic flavor profiles. Taste and evaluate a wide range......

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Charcuterie items not only add an exciting dimension to your menu, they can save money by making use of leftover portions of fabricated meat and seafood. During the Charcuterie, Smokehouse, and Condiment Workshop, you’ll learn various preparations and techniques. You will also: Examine the use of marinades, brines, smoked and pickled products, relishes, and cold sauces. Practic......

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Develop your skills as a culinarian by learning the proper production techniques of basic breakfast and brunch items. Breakfast & Brunch Cookery focuses on various egg dishes, quick breads, sandwiches, salads, and accompaniments. During this course, you will: Practice basic methods of preparation for traditional breakfast and brunch items. Discover how to organize mise en place and ......

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Chefs who understand the basic physical properties of foods are free to create countless dishes without recipes. During The Art & Science of Cooking, chefs with a solid, fundamental knowledge of cooking principles and methods will develop and establish a thorough understanding of culinary principles. You will also: Produce recipes and conduct experiments using fats, emulsions, vegetabl......

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