Summer Institutes
Restaurant management and culinary arts educators from across the nation have shared the dynamic, inspiring and enriching experience of the National Restaurant Association Educational Foundation’s Summer Institutes.
The goal of the Summer Institutes is to provide educators with a forum to learn cutting-edge skills, which they can take back to the classroom. Skill development focuses on both industry skills and teaching pedagogy. These weeklong intensive workshops are delivered by industry and academic experts.
For a full listing of sites and dates for the 2013 Summer Institutes, click here.
In this dynamic and interactive environment, educators have the opportunity to:
-
Earn restaurant/foodservice educator certification
-
Learn from faculty composed of nationally recognized content experts
-
Network among peers
-
Tour restaurant and foodservice facilities
-
Receive classroom materials
|
Level
|
Prerequisite |
Synopsis |
Topic Highlights |
|
1 -
Basic
|
None |
Begins with an overview of the restaurant and foodservice industry, and leads into kitchen and management essentials. |
- Food safety
- Kitchen essentials
- Stocks, sauces, soups
- Management essentials
More
|
2 -
Advanced |
Level 1
or waiver |
Topics include core culinary techniques, operational excellence, and career basics. |
- Meat, poultry, seafood
- Customer service
- Fruits and vegetables
- Purchasing
More
|
3 -
Mastery |
Level 1
or waiver,
and Level 2 |
Level 3 concludes culinary techniques, before branching into timely topics like sustainability and global cuisines. |
- Sustainability
- Baking
- Global cuisines
- Marketing
More
|
4 -
Spotlight
Series |
Level 1
or waiver,
Level 2,
and Level 3 |
Content is determined by the host school, and is timely and topical. |
- Greening your kitchen
- Farm-to-plate menus
- Artisan bread baking
- Coffee roasting
or
- Pastry
- Chocolate
More
|