Teachers > Professional Development
2008 NRAEF Summer Institutes
Level I: Basic
$675
This session begins with an overview of the restaurant and foodservice industry, and includes valuable information about career opportunities for your students. Explore dining room service and skills and gain an in-depth knowledge of culinary basics from mise en place through cooking methods.
Topics covered include:
- Restaurant/foodservice industry overview
- Career opportunities: foodservice and lodging
- Dining room service skills
- Culinary basics
- Mise en place
- Weights and measures
- Knife skills
- Equipment use
- Herbs and spices
- Basic cooking methods: dry and moist heat
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