Prerequisite: None. Educators can waive out of Level 1 -
waiver can be downloaded here.
Synopsis: This session begins with an overview of the restaurant and foodservice industry, and includes valuable information about kitchen and management essentials. Explore communication and skills and gain an in-depth knowledge of culinary basics from
mise en place through cooking methods.
Topics include:
- Introduction to the industry
- Food safety
- Workplace safety
- Kitchen essentials 1: Professionalism, standardized recipes
- Kitchen essentials 2: Equipment, mise en place, cooking methods
- Stocks, sauces, and soups
- Communication
- Management essentials: teamwork, leadership, hiring, orientation, training
- Teaching pedagogy
- Please note that you will receive a knife kit at the Level 1 sessions. You should plan to check a bag, or ship this home, as the knives will not be allowed as carry-on luggage.
Registration for the Summer Institutes will open mid-March 2019.
Registration for the Summer Institutes is $675 and includes:
- Five days of instruction
- Classroom and lab supplies
- Knife Kit (starter kit for Level I only)
- Instructional materials
- Opening reception
- Tour of an industry site
- Breakfast, lunch, and breaks each day
Transportation, hotel, and additional meals are not covered by the Registration fee.