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 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, nutrition
- Stocks, sauces, and soups
- Communication
- Management essentials: teamwork, leadership, hiring, orientation, training
Location and dates:
The Chef's Academy
Morrisville, NC
June 24-29
Site Details
Indiana University of Pennsylvania
Punxsutawney, PA
June 17-22
Site Details
Culinard, The Culinary Institute of Virginia College
Birmingham, AL
June 17-22
Site Details
Le Cordon Bleu College of Culinary Arts
Orlando, FL
June 24-29
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