Enhance your culinary knowledge and teaching skills in this three-day course featuring foundational techniques you can share with your students. From an overview of cooking methods to a spotlight on global flavors and health trends, this class will provide you with the tools to further your expertise and inspire your students.

In this course, you will:

• Discuss dry- and moist-heat cooking methods; proper procedures for vegetable, legume, and grain preparation; and techniques of healthy cooking.
  
• Prepare a selection of dishes during hands-on production exercises and critique your products through group evaluations.
  
• Attend a cooking demonstration conducted by one of the CIA’s renowned chef-instructors.
  
• Participate in academic lectures and discussions highlighting culinary trends, nutrition, and culinary math.
  
• Network with other culinary educators to exchange ideas and share tips.
  
• Earn CEUs to add to your credentials.