NRAEF Summer Institutes
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
Here is what some of the ProStart educators had to say:
“This is the second Summer Institute I attended and I found each of them to make a tremendous impact on my teaching.” - Delaine Stendahl, 2014 Level 2 participant.
"As a culinary educator, more importantly a ProStart culinary educator, I can tell you there is nothing more valuable to your professional development than the NRAEF summer institutes sponsored by Darden! " - Sandra Hawk, 2014 Level 4 participant.
Begins with an overview of the restaurant and foodservice industry, and leads into kitchen and management essentials.
Topic Highlights: Food safety, kitchen essentials, stocks, sauces, soups, management essentials
Learn more details about Level 1
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
Learn more details about Level 2
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
Learn more details about Level 3
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
Learn more details about Level 4