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