Teachers > Professional Development
2008 NRAEF Summer Institutes
Level III: Mastery
$675
Garde manger, the cold kitchen, begins the final level in the series. This is followed with food plating techniques, more baking and pastry, and individual desserts. Math applications in foodservice are also covered. The course concludes with global cuisine, where participants learn about its history, ingredients, equipment and cooking techniques.
Topics covered include:
- Garde manger
- Food plating
- Baking and pastry
- Baking equipment
- Individual desserts
- Math application
- Global cuisine
- History of cuisine
- Variety of ingredients
- Using unique equipment
- Cooking techniques
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