Join culinary arts, restaurant management, and family and consumer science educators from across the nation for ProStart Summer Institutes Level 2, a professional-development opportunity for teachers offered at the IUP Academy of Culinary Arts June 16–21, 2013.
Sponsored by the National Restaurant Association Educational Foundation (NRAEF), this dynamic workshop provides educators with a forum to learn cutting-edge skills which can be taken back to the classroom.
Summer Institutes Level 2: Advanced
Fee: $675
Prerequisite: Completion of Level 1: Basic, or waiver. (Level 1 will be waived for participants with an undergraduate degree in hotel and restaurant management or culinary arts. Copy of diploma required for verification. To apply for a waiver, call 800-765-2122 ext 5319.)
Synopsis: Level 2 begins with customer service, and continues with career basics and purchasing. This workshop also explores nutrition. Culinary skill development will include meat, poultry and seafood, fruits and vegetables, potatoes and grains, and breakfast and sandwiches. Topics include:
- Customer service
- Breakfast foods and sandwiches
- Fruits and vegetables
- Nutrition
- Potatoes and grains
- Career basics
- Purchasing
- Meat, poultry, and seafood
- Teaching pedagogy
Your registration fee includes:
- Five days of instruction
- Classroom and lab supplies
- Kitchen toolkit
- Instructional materials (in print and downloadable)
- Opening reception
- Tour of an industry site
- Breakfast, lunch, and breaks each day
Need More Information?
Faculty contact: Chef Albert Wutsch, Indiana University of Pennsylvania, 877-645-7910 or wutsch@iup.edu
Workshop location and lodging options: Download Summer Institute Site Details
Registration
Register for the 2013 ProStart Summer Institutes today. Deadline for registration is May 17, 2013.
Already Registered?
Download the Summer Institutes Guidelines. This holds important information for attending the Summer Institutes.
