Summer Institutes Level 1 Basic
Level I: Basic
Fee: $675
Prerequisite: None.
Synopsis: This session begins with an overview of the restaurant and foodservice industry, and includes valuable information about career opportunities for your students. Explore dining room service and skills and gain an in-depth knowledge of culinary basics from mise en place through cooking methods.
Topics include:
- Restaurant/foodservice industry overview
- Career opportunities: foodservice and lodging
- Dining room service skills
- Culinary basics
- Mise en place
- Weights and measures
- Knife skills
- Equipment use
- Herbs and spices
- Basic cooking methods: dry and moist heat
Location and dates:
Orlando Culinary Academy
Orlando, FL
June 14-19, 2009
Site Details
Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul
Mendota Heights, MN
June 14-19,2009
Site Details
New England Culinary Institute
Essex Junction, VT
July 19-24, 2009
Site Details
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