Summer InstitutesEducator
Professional Development

Hone your culinary and restaurant management instruction skills.

The NRAEF's Summer Institutes offer educators the opportunity to learn from nationally recognized faculty, network with peers and tour restaurant and foodservice facilies. With five days of instruction, educators learn how to apply their course's takeaways to their own classrooms.

We award grants to foodservice educators to attend the Summer Institutes.

Awards are $1,675.
Learn More about Educator Grants

Summer Institutes
Timeline

  • January 1: Grant Application open
  • January 31: Grant Application Closes
  • By first week in March: Grant notifications
  • March 10: Summer Institutes Registration open
  • May 12: Summer Institutes Registration closes
  • June-July: Summer Institutes courses run


2020 Summer Institutes Sites

Site Dates and Details

Click on the site names below for site details and more information about each course.
 

LEVEL 1 - Beginner

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

Prerequiste: None. Educators can waive out of Level 1.
 

Daytona State College
Daytona Beach, FL
June 7-12

St. Paul College
St. Paul, MN
June 14-19

Culinary Institute of Virgina
Norfolk, VA
June 21-26

Northern Arizona University
Flagstaff, AZ
July 5-10

University of Delaware
Newark, DE
July 12-17

View sample Level 1 agenda

Download Level 1 waiver

LEVEL 2 - Advanced

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

Prerequiste: Completion of Level 1, or level 1 waiver.
 

Daytona State College
Daytona Beach, FL
June 14-19

University Of South Carolina
Columbia, SC
June 14-19

St. Paul College
St. Paul, MN
June 21-26

Madison College
Madison, WI
July 5-10

View Sample Level 2 Agenda

Download level 1 waiver

LEVEL 3 - Mastery

Concludes culinary techniques, before branching into timely topics like sustainabilty and global cuisines.

Prerequiste: Completion of Level 1 or waiver, and Level 2.
 

Big Sky Culinary Institute
Missoula, MT
June 21-26

University of Alaska, Anchorage
Anchorage, AK
July 5-10

Madison College
Madison, WI
July 12-17
 

Download sample Level 3 agenda
 

SPOTLIGHT SERIES

Focus on specialized topics and vary from year to year.

Prerequiste: In order to attend the Spotlight Series, all attendees must have completed Levels 1 or waiver, Levels 2 and 3, and have obtained a Certified Secondary Foodserivce Educator (CSFE) credential.
 

Brightwater
Bentonville, AR
June 21-26


Download CSFE application

 
 

Frequently Asked Questions

What are Summer Institutes?

Summer Institutes provide technical and professional instruction for restaurant and foodservice educators. The goal is to provide educators with a forum to learn cutting-edge skills they can apply to the classroom and offer an opportunity to network with teachers from across the country, share best practices, tour industry establishments, and expand classroom-learning activities. These week-long, intensive workshops are delivered by industry experts at post-secondary institutions across the country.

Who can attend?

Any secondary-level educator teaching foodservice, culinary education, and/or restaurant management programs. Typically, attending educators are Career and Technical Education (CTE) or Family and Consumer Sciences (FACS) instructors seeking to improve their skillsets to bring back to the classrooms.

What is the cost to attend?

Registration for Summer Institutes Levels 1-3 and Spotlight Series courses is $675 and includes:
- Five days of instruction
- Classroom and lab supplies
- Chef coat
- Knife kit (starter kit for Level 1 only)
- Instructional materials
- Opening reception
- Tour of an industry site
- Breakfast, lunch, and breaks each day

Please note: transportation, hotel, and additional meals are not covered by the Registration fee.

See All Questions

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