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

Accompaniments and Side Dishes: Beyond the Protein (Certificate)
Course Format: Classroom
School/Trainer: The Culinary Institute of America [>>]
Training Center(s)/Venue(s): Hyde Park, United States

Satisfy today’s customer with new and flavorful accompaniments and side dishes. Your menu, culinary repertoire, and skills will be enhanced throughout this educational look into vegetable, legume, and grain preparation. During Accompaniments and Side Dishes: Beyond the Protein, you will also: Learn the proper techniques for preparing various colored vegetables, potatoes, and other ......

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At this level, you should be well versed in multiple culinary disciplines, able to apply advanced personnel management skills, and capable of effectively planning, managing, and forecasting the financial aspects of a complex food operation. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level III Certification and ACF Certified Ex......

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At this level, you should have or be on the way toward competency in basic food science, baking, and nutrition; demonstrate basic management and supervisory skills; and understand the basic concepts of financial controls of a food operation. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level II Certification and ACF Certified Ch......

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At this level, you should have or be on the way toward competency in foundation culinary applications and food safety, be responsible for your own work, and have basic knowledge of food cost. The descriptions that follow are general skills and knowledge that you must possess in order to achieve ProChef Level I Certification and ACF Certified Culinarian status. Culinary Skills: Fundamental......

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This Selected Topics elective course incorporates theoretical and practical information on the organization of a beverage program within the overall operation of a restaurant. Topics to be covered include licensing issues, the legal and moral responsibilities that come with the sale of alcoholic beverages, purchasing, and marketing. Information on distillation, brewing, and mixology will also b......

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An examination of the roles that wines and spirits play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world; the theory of matching wine with food; tasting wines, beers, and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, merchandising, and serving wines a......

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This capstone course will provide students with the opportunity to plan, organize, staff, direct, and control a restaurant or bakery café from the perspective of menu design, service, finances, staff, design, layout, production, purchasing, and productivity. It will integrate material taught in other classes and result in a culminating assignment developed by each student. ...

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An overview of the legal issues and requirements associated with operating a foodservice establishment. Topics include contract law, forms of business enterprise, legal obligations of owners and employees, liabilities, dram shop law, and operating within state and federal regulations. ...

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This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and d......

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In this Selected Topics elective course, students write a variety of pieces for professional food and beverage publications and general interest magazines. They also develop research skills with an emphasis on examining trends in the foodservice and hospitality industry as well as analyzing publications for reader profile, voice, content, structure, and style. In addition, students will create ......

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