Summer Institutes Contact

Greg Beachey
312.261.5319
gbeachey@nraef.org

Fast Facts

Registration fee of $675 includes:

     Five days of instruction

     Classroom and lab supplies

     Kitchen starter kit (Level I only)

     Instructional materials

     Opening reception

     Tour of an industry site

     Daily breakfast, lunch, & break

Registration Now Closed

Registration for 2014 Summer Institutes is now closed.

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Summer Institutes Guidelines

Important information for
attending the Summer Institutes

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Cancellation Policy


NRAEF Summer Institutes, Sponsored by Darden

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, sponsored by Darden.


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 2014 Summer Institutes, click here.

There are three ways to register:

  • Check or money order
  • Credit card
  • Purchase Order


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

Begins with an overview of the restaurant and foodservice industry, and leads into kitchen and management essentials.

 Level 1 - Basic

Begins with an overview of the restaurant and foodservice industry, and leads into kitchen and management essentials.

Prerequisite: None
Topic Highlights: Food safety, kitchen essentials, stocks, sauces, soups, management essentials

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 Level 2 - Advanced

Topics include core culinary techniques, operational excellence, and career basics.

Prerequisite: Level 1 or waiver
Topic Highlights: Meat, poultry, seafood, Customer service, Fruits and vegetables, Purchasing

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 Level 3 - Mastery

Level 3 concludes culinary techniques, before branching into timely topics like sustainability and global cuisines.

Prerequisite: Level 1 or waiver, and Level 2
Topic Highlights: Sustainability, Baking, Global cuisines, Marketing

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 Level 4 - Spotlight Series

Content is determined by the host school, and is timely and topical.

Prerequisite: Level 1 or waiver, Level 2, and Level 3
Topic Highlights: Greening your kitchen, Farm-to-plate menus, Artisan bread baking, Coffee roasting, Pastry, Chocolate

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