Summer Institutes Level 2 Advanced
Level II: Advanced
Fee: $675
Prerequisite: Completion of Level I: Basic, or waiver. (Basic will be waived for participants with an undergraduate degree in hotel and restaurant management or culinary arts. Copy of diploma required for verification. To apply for a waiver, call 800-765-2122 ext 5319.)
Synopsis: Level II begins with the basics of soups, stocks and sauces. The sessions continue with Teamwork and diversity in the workplace. Culinary knowledge will include fruits and vegetables; potatoes and grains; breakfast and sandwiches; and salads and garnishing skills. Management topics will include customer service, nutrition and cost control.
Topics include:
- Fruits and vegetables
- Customer service
- Potatoes and grains
- Breakfast foods and sandwiches
- Nutrition
- Purchasing
- Career Basics
- Salads and garnishing
Location and dates:
Daytona State College
Daytona Beach, FL
June 17-22
Site Details
Mississippi University for Women
Columbus, MS
July 8-13
Site Details
The International Culinary Center of California
Campbell, CA
July 22-27
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