NACUFS COOKING SCHOOL JULY 23-27"
This workshop is one of four such training programs held annually, each on a different college campus. The workshop provides grounding in fundamental culinary techniques for college and university cooks with minimal or no professional training. Classes will be taught by a CIA chef/instructor. Participants will learn basic cooking skills and gain an appreciation for quality recognition in a high volume setting using equipment and recipes found in a typical campus kitchen.
Integrated into the core curriculum will be a review of culinary terms, presentation, methods, and sanitation practices. The modules will consist of lectures, demonstrations, and hands-on production and will address such topics as: kitchen productivity and workstation organization; knife skills/tool handling; batch cooking, holding, reheating; food trends and healthy cooking practices; Stir-fry/sauté; Vegetarian and vegetable cooking; grains and legumes; food trends; healthy cooking practices; Italian/Mediterranean flavors; Marinades, spices and rubs; Pasta; Contemporary sauces, salsas and bases; and grilling, broiling and barbeque.
Graduates of the Culinary Enhancement Workshop for Front-Line Cooks receive 28 continuing education credits from the American Culinary Federation. The workshop is limited to 16 individuals from NACUFS member institutions.
NACUFS is a trade association for campus dining departments at institutions of higher education in the United States, Canada and abroad. NACUFS is devoted to promoting the highest quality of foodservice, and supports its institutional and industry members with education, training, technical assistance and information, scholarships and research.
For information call 517-332-2494 or visit NACUFS’ Web site at www.nacufs.org.