Summer Institutes

Level 1: Basic

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. 


Sample Agenda