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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.

Important Information

Due to the COVID-19 viral disease pandemic and its related and persistent safety concerns, the National Restaurant Association Educational Foundation (NRAEF) has been forced to cancel Summer Institutes 2020. Based upon the World Health Organization’s guidance, the U.S. Centers for Disease Control and Prevention’s recommendation to limit gatherings, the U.S. Surgeon General’s recommendation to avoid nonessential travel, and State emergency declarations, conducting Summer Institutes has become an impossibility, despite our diligence. We send our sincerest apologies for any inconvenience this cancellation may cause; however, the safety and wellbeing of program attendees, host site staff and students, and those with whom they come into contact is our highest priority.  

All host sites and registered course attendees will receive notifications by the Summer Institutes team via email. If you have any other questions, please contact us at SIEvents@restaurant.org.

Summer Institutes 2020 programming has been canceled.

Please see important information provided above.


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.
 

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.
 

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

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.

What is the status of 2020 Summer Institutes?

Due to the COVID-19 viral disease pandemic and its related and persistent safety concerns, the National Restaurant Association Educational Foundation (NRAEF) has been forced to cancel Summer Institutes 2020. Based upon the World Health Organization’s guidance, the U.S. Centers for Disease Control and Prevention’s recommendation to limit gatherings, the U.S. Surgeon General’s recommendation to avoid nonessential travel, and State emergency declarations, conducting Summer Institutes has become an impossibility, despite our diligence. We send our sincerest apologies for any inconvenience this cancellation may cause; however, the safety and wellbeing of program attendees, host site staff and students, and those with whom they come into contact is our highest priority.  

All host sites and registered course attendees will receive notifications by the Summer Institutes team via email. If you have any other questions, please contact us at SIEvents@restaurant.org.

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.

See All Questions

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