From food science and Japanese street food to basic nutrition certification, many culinary schools have announced their fall offerings for continuing education classes.
Here are a few highlights of classes available for food and beverage professionals:
Johnson & Wales University in Providence, R.I., will offer evening and weekend classes from Sept. 11 to Nov. 28 in such topics as, Food & Beverage Cost Control, Introduction to Nutrition, Baking Science and Principles of Artisan Bread Baking. Johnson & Wales continuing education courses this fall will run $158 per credit to $960 for a three-credit lab. For more information contact the school at [email protected].
Harold McGee, author of On Food and Cooking, will return to The French Culinary Institute in New York and present a class on food science with the school’s vice president of culinary arts, Nils Norén and director of culinary technology Dave Arnold from October 21-22. In addition to covering sous-vide techniques, the class will discuss hydrocolloids, unusual emulsifiers and rotary distillation. Tuition, including books and supplies, is $995. Visit http://www.frenchculinary.com/course-harold-mcgee-culinary-classes.htm to register.
The Culinary Institute of America in St. Helena, Calif., will present Japan: Flavors of Culture from Nov. 4 to 6 as part of its annual Worlds of Flavor International Conference & Festival series. They promise lectures, cooking demos and tastings presented by more than 50 chefs and food professionals from Japan’s foodservice facilities, ranging from a three-Michelin-star kaiseki restaurant in Kyoto to bustling noodle bars in Tokyo.
The meeting will include classes in the art of Japanese knife techniques, a primer in Japan’s street food and a seminar on preparing Japanese pickles. Advance registration for foodservice operators and educators is $1,095 and runs until Aug. 31. General registration will begin Sept. 1 and cost $1,295. For more information visit: www.worldsofflavor.com.
Please send other class listings to [email protected]