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
Registration for the Summer Institutes will open March 2021.
Registration for the Summer Institutes is $400 and includes:
- Summer Institutes level-specific curriculum
- Video lecture and demonstration content
- Live office hours with your post-secondary instructors
- Supplemental instructional resources and materials
- Access to the digital learning platform and exam
- Ability to network and collaborate with fellow educators
- Virtual opening reception and orientation
- 26 Continuing Education Hours (CEHs) certified by the American Culinary Federation
- Certificate of Completion from NRAEF
Please note: The course can be conducted from anywhere with an internet connection; therefore, no additional costs are covered by the Registration fee.