Summer Institutes

Registration for the 2017 Summer Institutes is now closed. Please contact Heather Ratner hratner@nraef.org with any questions. 

2017 Cancellation Policy may be found here
 

During NRAEF Summer Institutes, educators have the opportunity to:

  • Work towards earning the NRAEF Certified Secondary Foodservice Educator certification
  • Learn from faculty composed of nationally-recognized content experts
  • Network among peers
  • Tour restaurant and foodservice facilities
Here is what some of the ProStart educators had to say:

“This is the second Summer Institute I attended and I found each of them to make a tremendous impact on my teaching.” - Delaine Stendahl, 2014 Level 2 participant

“As a culinary educator, more importantly a ProStart culinary educator, I can tell you there is nothing more valuable to your professional development than the NRAEF summer institutes!” - Sandra Hawk, 2014 Spotlight Series participant
 

Level 1 - Basic

Begins with an overview of the restaurant and foodservice industry, and leads into kitchen and management essentials.

Prerequisite: None
Topic Highlights: Food safety, kitchen essentials, stocks, sauces, soups, management essentials

Learn more details about Level 1, including a sample agenda


Level 2 - Advanced

Topics include core culinary techniques, operational excellence, and career basics.

Prerequisite: Level 1 or waiver
Topic Highlights: Meat, poultry, seafood, customer service, fruits and vegetables, purchasing

Learn more details about Level 2, including a sample agenda and the waiver application


Level 3 - Mastery

Level 3 concludes culinary techniques, before branching into timely topics like sustainability and global cuisines.

Prerequisite: Level 1 or waiver, and Level 2
Topic Highlights: Sustainability, Baking, Global Cuisines, Marketing

Learn more details about Level 3, including a sample agenda


Spotlight Series

Content is determined by the host school, and is timely and topical.

Prerequisite: Level 1 or waiver, Level 2, and Level 3
Previous Spotlight Series Topics: Greening your kitchen, Farm-to-plate menus, Artisan bread baking, Coffee roasting, Pastry, Chocolate

Learn more details about the Spotlight Series, and the 2017 session information