Bistros and Brasseries (St. Helena, CA)

Bistro and brasserie cuisine is essentially casual food; seasonal and regional favorites that have evolved over many generations with necessity as their driving force. These dishes are not only about sustenance but also comfort. In this course, you’ll prepare delicious bistro classics such as hearty stews, rustic tarts, and simple, yet elegant desserts. You’ll also enjoy step-by-step chef demonstrations of cooking techniques and recipes from the pages of the CIA’s Bistros and Brasseries....
The Culinary Institute of America

Home Baking Skills for Profit or Pleasure (Hyde Park, NY)

Gain the confidence of an industry professional! In this class, we’re moving out of the kitchen and into the classroom for a comprehensive discussion of commercial baking techniques. In just a few hours, you will find out how to turn your kitchen into a well-run production area, utilizing shortcuts and tricks for recipe and product development, quantity production (including scaling up recipes and using the assembly line method), shelf-life testing, packaging, storage, food safety, and more....
The Culinary Institute of America

The New Food Entrepreneur: Start & Run a Small Food Business (Hyde Park, NY)

Do you have a passion for food? Would you like to earn money doing what you love? With minimal start-up money, anyone can turn his or her dream into a part- or full-time business. Whether you have always envisioned yourself with a small food business, would like a second source of income, want to stay at home and be your own boss, or seek to own a small business that fits your lifestyle, this class will guide you step-by-step through the entire process from your initial business plan through d...
The Culinary Institute of America

Pies and Tarts (Hyde Park, NY)

It doesn’t really matter how you like your pie: warm or cold, plain or à la mode, with or without whipped cream. What’s important is how it tastes. Spend an afternoon in our kitchen learning to make tender, flaky pies and tarts. From fruit-laden and cream-style pies to sweet and savory tarts, you’ll prepare a variety of homemade specialties that will spark your creativity in the kitchen and satisfy your sweet tooth. You’ll discover the secrets of dough mixing, essential baking methods...
The Culinary Institute of America

International Holiday Breads (Hyde Park, NY)

Your guests are in for a treat this holiday season. Whether you’re looking to send goodies to faraway friends and family, or you’d simply like to add variety to your own holiday breadbasket, this class will introduce you to international favorites rich in ingredients and history. You’ll learn the proper mixing, baking, and shaping techniques for preparing stollen, panettone, challah, and others. It’s beginning to look like a delicious holiday season! As a participant in this class, ...
The Culinary Institute of America

Holiday Cookies (Hyde Park, NY)

Get in the spirit and bake your holiday cookies at the CIA! We’re providing the chef-instructors, equipment, ingredients, and recipes for all your holiday cookie-making needs. From cutouts and piped cookies to slice-and-bake varieties, you’ll discover the simplicity and versatility of cookies in this one-day class. Almond spritz, rugelach, gingerbread, and sugar cookies are a sample of what you’ll make and take home to share with family and friends. As a participant in this class, yo...
The Culinary Institute of America

Gluten-Free Holiday Baking (Hyde Park, NY)

The holidays are a time for indulging, even for those with dietary restrictions. If you’re unable to digest gluten-based products due to allergies, sensitivities prepare yourself for a holiday season full of delicious, fresh-baked treats. In this class, you will learn how to create a sampling of gluten-free goodies, from holiday-themed breads, cookies, tarts and cakes. Come and enjoy the pleasure of fresh-baked sweets, just in time for the holidays. As a participant in this class, you wi...
The Culinary Institute of America

Gluten-Free Baking (Hyde Park, NY)

If you or someone you know has been dreaming of fresh-baked, gluten-free treats that don’t sacrifice flavor or texture, we’ve got good news. Thanks to Certified Master Baker and gluten-free baking expert Richard Coppedge, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza. In this hands-on course, you’ll discover how to create sweet and savory recipes straight from the pages of Gluten-Free Baking. You will discuss...
The Culinary Institute of America

Everything Chocolate (Hyde Park, NY)

Whether you dream of truffles, a dense and rich flourless chocolate cake, or light-as-air-soufflés, this chocolate lover’s class will teach you the essential techniques needed to make such irresistible delicacies. Learn a few tricks of the trade and see how to wrap pure chocolate around a cake, bend it into ribbons to make a bow, or twist it into spirals and two-color “cigarettes” to garnish a cake or dessert. As a participant in this class, you will receive a CIA logo apron and a CI...
The Culinary Institute of America

Cake Decorating (Hyde Park, NY)

Cake decorating is much more than piping out “Happy Birthday” on top of your creation—it’s a real art! In this enjoyable class, you’ll learn the secrets of the decorating process, from assembling the cake to adding the finishing touches. You’ll start with simple step-by-step lessons in cutting, filling, and icing, and finish by making your very own cake creation. Along the way, you’ll learn how to prepare icing, use food coloring, and make basic leaves, flowers, and borders. By t...
The Culinary Institute of America

Baking for Brunch (Hyde Park, NY)

Freshly baked breads, muffins, scones, and pastries make a truly remarkable addition to brunch. In this class, you’ll learn techniques, tips, and tricks to make the first meal of the day the most memorable one. Following detailed chef demonstrations, we’ll prepare an assortment of sweet and savory breads and pastries perfect for your weekend gatherings. You’ll even see how quick and simple it is to produce fresh and delicious baked goods using convenience items such as store-bought puff ...
The Culinary Institute of America

Baking at Home – The Desserts (Hyde Park, NY)

Impress your family and friends with the delectable desserts featured in Baking at Home. During this class, you’ll learn fundamental techniques and simple recipes for preparing a selection of irresistible favorites. Through chef demonstrations, informative lectures, and kitchen production, you’ll discover how easy it can be to create impressive, professional-quality desserts in your own kitchen. Improve your baking skills today and astonish your loved ones tomorrow! As a participant in ...
The Culinary Institute of America

Artisan Breads at Home (Hyde Park, NY)

Making artisan bread at home is within your reach! With the right tools, techniques, and ingredients, you’ll find it’s much easier than you think. In this hands-on class, we’ll uncover the mysteries of artisan bread baking and show you how to prepare a perfect loaf in your kitchen. We’ll discuss flours and yeast products, preferred equipment, and professional techniques, including proper mixing methods, gluten development, and the 12 steps of bread making. You will then get the chance ...
The Culinary Institute of America

Weeknight Meals Made Easy

Does your busy schedule make it hard to prepare home-cooked meals during the week? Do you find yourself relying on expensive take-out? Spend the day with Dr. Julia and learn the secrets of eating well any night of the week, as you: Discuss the many benefits of eating home-cooked meals, including saving money and improved nutrition. Learn kitchen organization strategies and cooking ahead, pre-prepping, batch cooking, and storage techniques that help make weeknight meals quick and easy. P...
The Culinary Institute of America

Vegetarian Cuisine (Hyde Park, NY)

In this class, produce rules! Through discussions, product identification, tasting, and hands-on production, you will learn to prepare a range of dishes where vegetables are at the center of the plate. You’ll create delicious classical and contemporary vegetarian preparations that ensure a healthier meal—without sacrificing flavor. And you will also discover a variety of lesser-known vegetables that will take you beyond your comfort zone into the innovative world of meatless cookery. The h...
The Culinary Institute of America

Under the Sea (Hyde Park, NY)

Versatile, flavorful, healthy, and fast-cooking, seafood is the perfect centerpiece of any meal. It’s also deceptively simple to prepare, making it an ideal ingredient for cooks at all levels of experience. In this hands-on class, you will learn invaluable tips about selecting seafood and preparing delicious dishes at home based on our KitchenPro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization cookbook. You’ll explore topics such as freshness indicators, hand...
The Culinary Institute of America

Spring in the Hudson Valley (Hyde Park, NY)

Farm-fresh produce…bountiful meat, fish, and dairy…outstanding wines…they’re all available right in the CIA’s own Hudson Valley backyard. Come experience springtime in this food lover’s paradise! You’ll sample seasonal products harvested and crafted by local purveyors, practice cooking techniques that best showcase the Valley’s regional ingredients, and use local products to create an assortment of flavorful dishes, from classic to innovative. As a participant in this class...
The Culinary Institute of America

Spain and the World Table (Hyde Park, NY)

Experience one of Spain’s greatest culinary inventions—tapas! These incredibly satisfying small bites have become popular throughout the world, and now you can discover for yourself why they’re all the rage. In this hands-on course, you’ll explore the excitement, passion, and innovation of Spanish cooking and gain the culinary know-how and appetizing recipes to make tapas any time you have the urge. From simple finger foods to complex, hearty dishes, get ready to fall in love with Spai...
The Culinary Institute of America

South of the Border: Mexican Favorites (Hyde Park, NY)

Take a culinary tour of Oaxaca, Yucatán, Bajío, and the Gulf of Mexico in this one-day exploration of Mexican cuisine, one of the most dynamic and flavorful in the world. With an easy and fun approach, our chef will introduce you to the authentic cooking techniques, ingredients, and flavor profiles of Mexico. You’ll learn how to cook with chiles and other native ingredients while preparing traditional dishes such as enchiladas, pollo pibil, fish Veracruzana-style, salsas, guacamole, handma...
The Culinary Institute of America

Soups for All Seasons (Hyde Park, NY)

What could be more comforting than a bowl of homemade soup? Whether it’s a clear broth, creamy purée, chunky gumbo, or rib-sticking chowder, there’s a soup to suit every season and nearly every occasion. Plus, soup preparation provides essential culinary lessons, from flavor development to seasoning. In this class, you’ll learn the fundamental techniques and characteristics of various soup categories as you prepare a selection of satisfying bowls based on a variety of meats, legumes, an...
The Culinary Institute of America

Sharpening Your Knife Skills (Hyde Park, NY)

Professional chefs agree…the number one tool in the kitchen is a quality knife. And since knives provide the foundation for good food, it’s essential for every cook to understand how to get the most from this indispensable implement. In this all-important class, you’ll learn all about knife selection, maintenance, and usage. You’ll also discuss and practice proper knife care, knife handling and safety, and knife cuts. From creating a dice to producing a chiffonade, you’ll gain the sk...
The Culinary Institute of America

Mediterranean Cooking (Hyde Park, NY)

From the spice markets and couscous traditions of North Africa to the tapas bars of Spain and the irresistible vegetable dishes of Turkey, the rich imagery of Mediterranean cuisine has captured the imagination of the American dining public. In this introduction to Mediterranean cooking, you’ll learn the tools you need to make this healthful and flavorful culinary tradition a part of your everyday meals. You’ll also explore ingredients, flavor profiles, and a variety of exciting dishes repr...
The Culinary Institute of America

Hors d’Oeuvre for the Holidays (Hyde Park, NY)

Served formally or casually, hors d’oeuvre are always a crowd favorite, especially during the holidays. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats perfect for holiday entertaining. Whether you’re hosting a party for two or 20, you will have the confidence and culinary know-how you need to ...
The Culinary Institute of America

Hors d’Oeuvre at Home (Hyde Park, NY)

Served formally or casually, hors d’oeuvre are always a crowd favorite. Join us for this exciting class as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn techniques and recipes for preparing a flavorful selection of bite-sized treats. Whether you’re hosting a party of two or 20, you will have the confidence and culinary know-how you need to cater your own parties and impress y...
The Culinary Institute of America

Holiday Brunch (Hyde Park, NY)

What better way to celebrate the holidays than with a simple, elegant brunch? Ideal for special occasions and family celebrations, the brunch menu can be as elaborate or simple as you wish, and the get-together as formal or casual as you like. The type of food and the way it’s served (at the table or from a buffet) is totally up to you. Join us as we prepare an assortment of recipes perfect for your holiday gatherings, from mimosas to quick breads to quiche. Your guests are sure to enjoy our...
The Culinary Institute of America

Healthy Cooking at Home (Hyde Park, NY)

Who says food can’t be nutritious and delicious? This class will show you how to create mouthwatering dishes with sophisticated appeal sure to satisfy health-conscious folks and skeptics alike. You will learn about current health and wellness issues as well as ingredients and cooking techniques you can use to build a healthier you. After reviewing the menu of our flavorful seasonal recipes, you’ll be eager to head right into the CIA kitchen to prepare them. Healthy cooking never tasted so ...
The Culinary Institute of America

Gourmet Meals in Minutes (Hyde Park, NY)

With today’s hectic pace, there doesn’t seem to be enough time to prepare creative and flavorful meals. But it is possible. Inspired by the CIA Gourmet Meals in Minutes cookbook, this course focuses on culinary foundation techniques that will help enhance your kitchen knowledge, hone your skills, and increase your speed and efficiency. You’ll learn to prepare a variety of foolproof recipes that save precious minutes at mealtime without sacrificing flavor. Forget takeout—get ready to co...
The Culinary Institute of America

Global Street Foods (Hyde Park, NY)

More and more, people are sampling true local fare and exciting new culinary creations at outdoor vendors and farmers’ markets. Food trucks are omnipresent in many cities and have devoted followers. Yes, street food has moved into the epicurean spotlight! In this course, you will look at street food from a different perspective. Instead of exploring dishes by their origin, you’ll focus on how they’re served—in a bowl, on a stick, as a sandwich, or as finger food. You’ll also prepare ...
The Culinary Institute of America

The Flavors of Asia (Hyde Park, NY)

Discover the treasures of the Asian kitchen. The styles, culinary traditions, and flavors that encompass Asian cuisine are as vast as the continent itself. In this one-day exploration of the intricacies of Asian cookery, you’ll explore the cuisines of Vietnam, Thailand, China, Japan, Korea, and India. You’ll discover intriguing new ingredients and techniques unique to the Eastern world, and also learn how to incorporate everyday food items into your Asian-inspired dishes. Then, using the c...
The Culinary Institute of America

Everyday Grilling (Hyde Park, NY)

Grilling isn’t just for steaks and burgers—this popular cooking technique can be used to produce a variety of foods with exotic flavors. Focusing on the lessons and recipes from the CIA Grilling cookbook, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouth-watering entrées, there’s no limit to what you can prepare over the flame. Join us for this introductory class and we’ll satisfy your passion for outdoor grilling and culinar...
The Culinary Institute of America

Delicious Gifts (Hyde Park, NY)

Cookies, candies, spice mixes, pickles, and more—that’s what you’ll find in the basket full of goodies you’ll be making in this new class. Get ready to dive in and create homemade gifts for the holidays—or any time of year! You’ll join our chef in the kitchen and make a variety of treats your lucky recipients are sure to love. Every detail for making yummy gift packages will be covered, from purchasing the best ingredients and supplies to preparing delicious edibles perfect for any...
The Culinary Institute of America

Cooking at Home (Hyde Park, NY)

In search of delicious recipes that offer everyday ease in the kitchen? If you’re new to cooking or interested in building your culinary skills, this is the class for you. From menu planning to ingredient selection to kitchen organization, you’ll learn all the fundamental techniques needed to breeze through meal preparation with speed and confidence. You’ll also enjoy chef demonstrations that will guide you through a variety of cooking methods as you create simple, everyday meals. As...
The Culinary Institute of America

Classic and Contemporary Sauces (Hyde Park, NY)

Sauces are among the first true test of a cook’s skill. The ability to produce a perfectly balanced vinaigrette, a creamy and subtly flavored mayonnaise sauce, and a silky, full-bodied pan gravy is a skill that can be learned and honed throughout years of experience. In this class, you will learn the basic characteristics and techniques for preparing a range of classic and contemporary sauces such as emulsions, coulis, and more. You’ll also discover the ideal foods to pair with these sauce...
The Culinary Institute of America

CIA Holiday Favorites (Hyde Park, NY)

Does the thought of cooking an entire holiday meal from scratch make you want to turn the calendar to January? The CIA is here to help! Join us for CIA Holiday Favorites and you’ll come away with the cooking skills and recipes you need to tackle the most anticipated meals of the year. From classic dishes like roast turkey breast with gravy to non-traditional items such as sautéed duck breast with Pinot Noir sauce, you’ll learn to create mouthwatering appetizers, sides, entrées, and desse...
The Culinary Institute of America

CIA Favorites (Hyde Park, NY)

Sample some of the CIA’s all-time favorite recipes in this class, which features dishes straight from the pages of The Culinary Institute of America Cookbook. From savory starters and hearty entrées to decadent desserts, you’ll explore it all. Through chef demonstrations and hands-on cooking, you’ll learn a variety of cooking skills and helpful tips and discuss basic cooking methods, ingredient selection, and plating techniques. Prepare to take a deeper look into the fundamentals of coo...
The Culinary Institute of America

Build A Brilliant Breakfast (Hyde Park, NY)

Set yourself up for success—learn how starting your day with delicious, healthy, nutrient-rich foods can improve your performance in your daily life. Whether you are heading out to the office or the gym, or will be on your feet all day, you need food that supports your health without sacrificing flavor. You will: Discuss the benefits of starting the day with nutrient-packed breakfast foods rich in protein, fiber, fruits, nuts, and vegetables. Learn culinary techniques to prepare a variet...
The Culinary Institute of America

Bistros and Brasseries (Hyde Park, NY)

Bistro and brasserie cuisine is essentially casual food; seasonal and regional favorites that have evolved over many generations with necessity as their driving force. These dishes are not only about sustenance but also comfort. In this course, you’ll prepare delicious bistro classics such as hearty stews, rustic tarts, and simple, yet elegant desserts. You’ll also enjoy step-by-step chef demonstrations of cooking techniques and recipes from the pages of the CIA’s Bistros and Brasseries....
The Culinary Institute of America

The Bird's the Word (Hyde Park, NY)

Nutritious, delicious, and ultra-versatile, poultry is one popular protein! Most culinary cultures pride themselves on their countless traditional preparations of this go-to ingredient, from simple to complex. In this hands-on course, you’ll focus on cooking methods as you explore ways to turn a variety of birds into mouthwatering meals. You’ll also explore suitable side dishes and condiments, and learn how to use bones and trim to make stock, the perfect foundation for nourishing soups an...
The Culinary Institute of America

Behind the Meat Counter (Hyde Park, NY)

Whether shopping at the farmers’ market or the discount wholesale store, purchasing large cuts of meat and portioning them at home can really save you money. Get a comprehensive lesson in meat butchery in this hands-on course taught by a CIA chef-instructor and professional butcher. Using techniques found in the CIA's KitchenPro Series: Guide to Meat Identification, Fabrication, and Utlization, you will learn a variety of meat-cutting skills, including frenching a rack of lamb, dividing a po...
The Culinary Institute of America

An Indian Feast (Hyde Park, NY)

Explore the mystique and lore of one of the most colorful and exciting culinary regions of Asia. As a nation of 28 states, India contains a dramatic range of cuisines showcasing seasonal ingredients and unique cooking techniques. During this rich and informative expedition, we will unveil the distinct culinary preferences of India's most influential states and prepare authentic dishes from Kerala, Gujarat, Goa, West Bengal, Tamil, and Punjab. Featured dishes include lamb with vinegar and garli...
The Culinary Institute of America

Topics in Writing: Food and Culture

Through sustained inquiry into a selected topic or issue, students will practice advanced forms of academic writing. The course emphasizes analysis, criticism, and argument. Taught as a writing workshop, the course places a premium on substantive, thoughtful revision. May be repeated up to 6 total credit hours. Designed for students with 57-180 credits (Junior or Senior) arts and sciences students. Same as NRLN 3020. Approved for arts and sciences core curriculum: written communication.
University of Colorado Boulder

Food and Society

Examines the food system along the lines of social justice and environmental sustainability. Investigates the institutional and cultural supports of major food system problems and contemporary efforts to address those problems, including the realms of food production, processing, distribution, marketing, policy, regulation, consumption, and activism. Designed for students with 57-180 credits (Juniors or Seniors).
University of Colorado Boulder

Conversational Language (Spanish)

The majority of the workers in kitchens in this country speak Spanish. Spanish language skills are essential to the success of professionals in the food and beverage industry. Students will speak, write and make presentations in present tense. Topics will include, communication strategies for workplace settings (including the use of declarative statements), increased cultural understanding, daily life and creative writing / short stories. Students will create portfolios in which samples of the...
New England Culinary Institute

Kitchen Operations Management

Through a combination of classroom and operation-based activities, students will learn and practice the management skills needed to be a successful kitchen manager, chef or sous chef. Students will practice management skills including: ordering, receiving and inventory of product, scheduling and supervising staff, managing pre-meal meetings, expediting during service, conducting sanitation inspections and employee training.
New England Culinary Institute

Exploring Sustainability: Preservation in Action

Preserving foods allows professional chefs to capture the quality of the season, support the local farming community and minimize the harmful environmental effects of transporting foods long distances. Experienced chefs know that by applying selected preservation methods to perishable food products they safeguard quality, minimize waste and maximize utilization. Cooking year round with locally produced foods can be a challenge, particularly in the harsh, temperate climate of northern New Engla...
New England Culinary Institute

Advanced Culinary Techniques

The Advanced Cooking Techniques Class is designed to provide students with the opportunity to learn and apply techniques, presentations and best practices that are more advanced than the fundamental skills learned in previous classes. Throughout the course students will be challenged to recall and apply fundamental cooking skills with refinement and finesse. Students will be held to a standard that represents NECI’s farm to table mission of responsibility and sustainability in all aspects of...
New England Culinary Institute

Operations Management

Students explore the day-to-day operations of a restaurant in this course. Through discussions, guest lectures, and hands-on projects, they develop the skills and insight needed for establishing a comprehensive operations plan for a business. The overriding objective of the class is to create a forum for students to think critically about the information presented, and to apply that information within the parameters of a business concept of their own.
New England Culinary Institute

21st Century Communication

In the last century, technological change has grown and changed exponentially. We constantly find ourselves adapting to the next most current mode of communication such as social media, video conferencing, multimedia presentations, and Internet based news and media. Change is constant, inevitable, and continuous. This course is focused on exposing students to the skills and competencies needed to effectively communicate in the digital age, where less is more. At the heart of this multi and ...
New England Culinary Institute

Marketing Theory

This course is an introduction to marketing concepts and their application, and prepares students to evaluate and improve existing marketing practices for higher profitability, customer satisfaction, and efficient use of resources. Students examine the significance of a marketing plan, and how market research can help influence the various types marketing strategies management can use—from new product awareness, to market re-positioning. This course also gives students the opportunity to exp...
New England Culinary Institute

Human Resources

This course focuses on preparing students—both personally and professionally—for entering the industry as a manager. With an emphasis on personal, managerial, and human resources management skills students are prepared for applying these skills later in the program, and as they move into a business career. The course introduces students to both theories and skills, and provides opportunities to practice communication, presentations, and leadership. The course also covers the key employment...
New England Culinary Institute

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