Summer Institutes Level 1 Basic
Level I: Basic
Fee: $675
Prerequisite: None.
Synopsis: This session begins with an overview of the restaurant and foodservice industry, and includes valuable information about career opportunities for your students. Explore dining room service and skills and gain an in-depth knowledge of culinary basics from mise en place through cooking methods.
Topics include:
- Restaurant/foodservice industry overview
- Career opportunities: foodservice and lodging
- Dining room service skills
- Culinary basics
- Mise en place
- Weights and measures
- Knife skills
- Equipment use
- Herbs and spices
- Basic cooking methods: dry and moist heat
Location and dates:
Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul
Mendota Heights, MN
June 6-11, 2010
University of South Carolina
Columbia, SC
June 13-18, 2010
Washington State University
Pullman, WA
June 27 – July 2, 2010
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