Summer Institutes Level 2 Advanced
Level II: Advanced
Fee: $675
Prerequisite: Completion of Level I: Basic, or waiver. (Basic will be waived for participants with an undergraduate degree in hotel and restaurant management or culinary arts. Copy of diploma required for verification. To apply for a waiver, call 800-765-2122, ext. 6741.)
Synopsis: Level II begins with an exploration of purchasing and its function in a foodservice establishment. Discussions also cover marketing and promotion, baking, revenue management, and cooking fundamentals.
Topics include:
- Purchasing
- Types of dining service
- Marketing and promotion
- Suggestive selling
- Merchandizing
- Introduction to baking
- Revenue management
- Cooking fundamentals
- Stocks, soups, and sauces
- Salads and sandwiches
- Meat and vegetable cookery
Location and dates:
Le Cordon Bleu College of Culinary Arts in Orlando
Orlando, FL
June 20-25, 2010
New England Culinary Institute
Montpelier, VT
June 27 – July 2, 2010
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View sample Daily Agenda
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