Food Narratives

Food, glorious food! Is food a source of pleasure or anxiety? What did you have for dinner last night or for breakfast this morning? How did you decide what to eat and how to prepare it? Do you long for the food of your childhood? Does your religion and spiritual life guide your food choices? How would you describe the flavors of last night's meal to your best friend? These are the sorts of questions that trigger the most memorable writing on the subject of cuisine and gastronomy. In this cou...
The New School

Conversational Language (Spanish)

The majority of the workers in kitchens in this country speak Spanish. Spanish language skills are essential to the success of professionals in the food and beverage industry. Students will speak, write and make presentations in present tense. Topics will include, communication strategies for workplace settings (including the use of declarative statements), increased cultural understanding, daily life and creative writing / short stories. Students will create portfolios in which samples of the...
New England Culinary Institute

Kitchen Operations Management

Through a combination of classroom and operation-based activities, students will learn and practice the management skills needed to be a successful kitchen manager, chef or sous chef. Students will practice management skills including: ordering, receiving and inventory of product, scheduling and supervising staff, managing pre-meal meetings, expediting during service, conducting sanitation inspections and employee training.
New England Culinary Institute

Exploring Sustainability: Preservation in Action

Preserving foods allows professional chefs to capture the quality of the season, support the local farming community and minimize the harmful environmental effects of transporting foods long distances. Experienced chefs know that by applying selected preservation methods to perishable food products they safeguard quality, minimize waste and maximize utilization. Cooking year round with locally produced foods can be a challenge, particularly in the harsh, temperate climate of northern New Engla...
New England Culinary Institute

Advanced Culinary Techniques

The Advanced Cooking Techniques Class is designed to provide students with the opportunity to learn and apply techniques, presentations and best practices that are more advanced than the fundamental skills learned in previous classes. Throughout the course students will be challenged to recall and apply fundamental cooking skills with refinement and finesse. Students will be held to a standard that represents NECI’s farm to table mission of responsibility and sustainability in all aspects of...
New England Culinary Institute

Operations Management

Students explore the day-to-day operations of a restaurant in this course. Through discussions, guest lectures, and hands-on projects, they develop the skills and insight needed for establishing a comprehensive operations plan for a business. The overriding objective of the class is to create a forum for students to think critically about the information presented, and to apply that information within the parameters of a business concept of their own.
New England Culinary Institute

21st Century Communication

In the last century, technological change has grown and changed exponentially. We constantly find ourselves adapting to the next most current mode of communication such as social media, video conferencing, multimedia presentations, and Internet based news and media. Change is constant, inevitable, and continuous. This course is focused on exposing students to the skills and competencies needed to effectively communicate in the digital age, where less is more. At the heart of this multi and ...
New England Culinary Institute

Marketing Theory

This course is an introduction to marketing concepts and their application, and prepares students to evaluate and improve existing marketing practices for higher profitability, customer satisfaction, and efficient use of resources. Students examine the significance of a marketing plan, and how market research can help influence the various types marketing strategies management can use—from new product awareness, to market re-positioning. This course also gives students the opportunity to exp...
New England Culinary Institute

Human Resources

This course focuses on preparing students—both personally and professionally—for entering the industry as a manager. With an emphasis on personal, managerial, and human resources management skills students are prepared for applying these skills later in the program, and as they move into a business career. The course introduces students to both theories and skills, and provides opportunities to practice communication, presentations, and leadership. The course also covers the key employment...
New England Culinary Institute

Financial Management

Starting with the essential steps of the accounting cycle, students learn the basic concepts of financial and management accounting, including income determination, asset valuation, liabilities, shareholders equity, financial statements, cash flow analysis, cost control, and budgeting. Using an income statement as the basis for the class, students explore ways to manage revenue and expenses, adding systems, methods, and procedures to their foundation of knowledge. Building on this base, studen...
New England Culinary Institute

Critical Issues in Leadership

This course is designed to focus student thinking on critical issues facing leaders today. Leaders must make crucial decisions regarding employees, the business, and the surrounding community. This course gives students the opportunity to think deeply and constructively about whom they are currently as leaders and who they intend to be. Class discussions center on what leadership is, exploring leadership theory and lessons, organizational development, ethical decision making change processes, ...
New England Culinary Institute

Ethical & Legal Decision Making

In this course students explore and discuss ethical dilemmas, current affairs, professional codes of conduct, a basic understanding of the law, and the ability to apply a manager’s legal duties and obligations to guests, serving food and beverages, safety and security, and employment management. Through an exploration of Western culture, ethics, and legal theory, students develop a fundamental understanding of how they will be expected to assume responsibility for ethical and legal decisions...
New England Culinary Institute

Intro to Narrative & Descriptive Writing

This course explores the fundamentals of writing and how reading, critical thinking and descriptive writing are connected activities. Students explore various types of writing including narrative, description, personal essay, and industry related reviews. The focus will be on developing skills and knowledge of effective writing including main ideas, organization, supporting information, tone of voice, as well as grammar, usage, and mechanics.
New England Culinary Institute

Beverage Management

This course is designed to provide students with a broader understanding of the bar and beverage industry, with a focus on the wine business. Students learn about the unique history and production methods of wine, beer, and spirits and study common marketing concepts and promotional schemes employed by wineries, distributors, retailers, national promotion boards, and the critical media. In addition, the course covers financial aspects of the wine business and considers progressive ideas for sa...
New England Culinary Institute

Corporate Purchasing and Finance

This course examines many facets of corporate management, including purchasing and cost control. The course focuses on key business aspects of an organization and allows student to put into practice the necessary skills of effective cost management. The emphasis of the class is to look at how corporations operate, how they are governed, what efficiencies they enjoy and what strategies they employ. To that end, we will be exploring the resources for and by corporations as a means to develop ...
New England Culinary Institute

Introduction to Chinese Language and Culture

The goal of the course is to establish a solid foundation in modern standard Chinese language through the integration of all 5 skills: listening, speaking, reading, writing, and cultural skills. Characters, vocabulary and grammatical patterns are learned through communicative contexts. Through the course, students will be able to carry out conversations in Chinese on a range of topics, such as introducing oneself, discussing daily routines, cooking, shopping, talking on the phone, reading and ...
New England Culinary Institute

Contemporary Nutrition

Through readings and projects, students expand their knowledge of basic human nutrition and connect these principles to personal experience and current issues. Understanding the special needs for feeding populations of different ages and nutritional limitations is applied to cooking issues. Students learn how to provide basic concepts and applications of nutrition to all aspects of food service management to show how healthy meals can be provided without sacrificing taste or appeal; to learn h...
New England Culinary Institute

Entrepreneurship

Exploring the innovative and creative spirit associated with being both an entrepreneur and an intrapreneur is the foundation of this class. This class will continue exploring how other successful leaders and managers have used their opportunity vision to create competitive advantages in their own business or as a part of organization. To quote Mark Twain, “I was seldom able to see an opportunity, until it ceased to be one.” By studying how winning entrepreneurs and intrapreneurs think, ac...
New England Culinary Institute

Sustainability, Ecology, Climate Change

There is many ways to grow and process coffee at the origin. In this module we want to introduce some positive examples of sustainable and nature-friendly ways of growing coffee and also discuss some of the climate issues we learn about during our quests through the coffee world. As with other modules in this course, we will keep adding more content under this heading.
Boot Camp Coffee

Enemies of the Coffee Plant

In this module we will introduce some of the agricultural challenges of growing coffee. Farmers and producers from all over the coffee world will introduce the enemies of our beloved coffee plant. We will update this section regularly.
Boot Camp Coffee

Processing Coffee at Origin

In this segment you will find videos about different ways of processing coffee. We want to address issues revolving around coffee prior to its shipment out of the producing country. Our goal is to show you the complex journey of coffee from harvest to harbor and the variables which will influence the final quality of the cup. Just as with the rest of the modules in this course, this is also a continuous effort and we will keep adding new content.
Boot Camp Coffee

Global Cultures & Cuisines

This course introduces the student to Middle Eastern and Asian food cultures and regions of the world. Students will explore the foundations of these cultures through a study of history, societal norms, and major religious and political movements, as well as influencing factors such as climate and geography. As world cuisines continue to be an influential component of American cuisine, ethnic restaurants account for a large percentage of American food sales annually. Recent changes in US relat...
New England Culinary Institute

Concepts in Natural Systems

The course traces historical trends and contemporary issues in natural systems with a focus on how human activity alters and shapes such arrangements. In turn, we investigate how changes in one system impact and influence change in another place or structure and on human activity. Students will gain a broad, holistic perspective on the complimentary and contradictory ways in which systems function and a recognition that places, trends, and people are not isolated or islands when we consider fo...
New England Culinary Institute

Advanced Food and Wine Pairing

Advanced food and wine pairing introduces students to the advanced techniques and skills associated withrecognized pairings of fermented beverages and food. Through exploration and application of theory, students will begin to identify the critical characteristics in food and wine that directly impact their pairing. Throughout this course students will explore and experience single dish and multi-course pairings, as well as flight offerings. Key areas of study will be the exploration and under...
New England Culinary Institute

Philosophy and Critical Thinking

This course focuses on the role of food in the human experience. Through the ages, philosophers have pondered the meaning of life and human existence, yet curiously food and its role in the human experience is often absent in traditional philosophy courses. Socrates, perhaps the most famous philosopher in the world asked six essential questions, they are: What is virtue? What is justice? What is courage? What is good? What is Piety? What is moderation? This course, specifically designed for cu...
New England Culinary Institute

European Wines

In this course, the emphasis will be on French regional wines as this country continues to hold a prominent position in the international marketplace. There will be a close look at the traditions, the culture, the terroir and varietals, and the styles of wine from each of France’s six major wine regions. Also an overview of the emerging regions of the South and the trend towards affordable Vins de Pays. We will also conduct a detailed exploration of the other major wine-producing countries o...
New England Culinary Institute

Wines of the Southern Hemisphere

This course is designed to introduce you to the key wine regions, grape varieties and label laws of Southern Hemisphere wine regions while expanding on the wine knowledge acquired during Introduction to Wine and Taste and Flavor Wine. The content presented will allow you to gain a deeper perspective on winemaking regions located across the Southern Hemisphere, including those in Australia, New Zealand, South Africa as well as South America.
New England Culinary Institute

North American Wine

This course is designed to introduce students to the key wine regions, grape varieties and label laws of North America while expanding on the wine knowledge acquired during Introduction to Wine and Taste and Flavor Wine. The content presented will allow students to gain a deeper perspective on winemaking regions located across North America, including those in many U.S. States as well as Southern Canada.
New England Culinary Institute

Kitchen Garden

Once a phrase that brought images of a small herb based plot to mind, the contemporary kitchen garden has become more substantial and sustainable. The number of food service professionals “growing their own” is on the rise and many operations employ full time gardeners to tend their gardens and orchards. Savvy operators are developing relationships with local farmers in an increasing effort to control the quality of their product and support their communities. In addition, chef-gardeners g...
New England Culinary Institute

Beer & Spirits

This course will explore the history of beer and spirits production from ancient times to the present. The curriculum will cover a broad spectrum of beer products to include various ales and lager, and distilled products to include whiskey, vodka, rum, gin, tequila, brandy and the different types of liqueurs. Analysis of the raw materials for each beverage, along with production regulations and techniques will give students an understanding of the uniqueness and diversity of the worlds’ majo...
New England Culinary Institute

Strategic Management

A strategic vision allows industry professional to contribute to, and maintain, an organization’s mission, long-term planning, and growth potential. In this project based course students become auditors, working closely with instructors and industry professionals to discover best practices for long-term success through application of analytical thinking. Students bring prerequisite knowledge of industry-related marketing strategies, human resource management, understanding of financial manag...
New England Culinary Institute

Growing Geisha Variety

In this module Willem will introduce a very interesting experiment with the Geisha variety. Finca Sofia is a joint venture between the Boot family and Northern California-based Equator Coffee. Finca Sofia is situated in Panama at an extremely high elevation, 2000-2100 meters above sea level. This farm grows only the Geisha variety. This module will help you understand the parameters a coffee farmer should consider when planting coffee as well as how a coffee plant develops in different climate...
Boot Camp Coffee

Coffee Varieties

Customers nowadays want more transparent information about their coffee, much as the wine industry experienced some time ago. Naming the variety is becoming standard in the coffee industry. How do these coffee plants look? What is the difference between them? Our trainers and farmers from all over the coffee world will introduce them. We plan to add more content to this section and keep it constantly growing.
Boot Camp Coffee

Growing, Harvesting and Processing Coffee

The way of the coffee bean from seed to cup is very complex. Many coffee professionals neglect this topic even-though the coffee farm and the processing mill are the places where the quality of the coffee is determined. Willem Boot will help you to understand the long path of the coffee seed from the flower into the cup. For this course module Willem picked a easily digestible format and the technical processes are amended with plenty of practical examples. After this course module you will be...
Boot Camp Coffee

Art of Blending

Art of Blending is a course module about blending coffee. In this course you will learn the reasons for blending coffee, the protocols which will help you efficiently create consistent coffee blends and also how to test these blends. We addressed also the most common blending – espresso blends. Jodi will explain basic coffee blending philosophy when it comes to espresso blends. She will explain the specific roast profiles you might apply when roasting blends for espresso, and finally she wil...
Boot Camp Coffee

Importing Coffee

In this course module Willem will explain the importance of importers and their role in your coffee roasting business. He will guide you through the complicated supply chain that gets coffee from its origin to your warehouse. Willem will explain the job of the importer and elaborate what problems you might face in direct trade. He will also show you the cupping protocol importers use and how the samples are marked and how they can be traced all the way back to their origin.
Boot Camp Coffee

Brewing Coffee for Quality Control

Coffee tasting through cupping is the first level of coffee quality test process. In the real world, your customers will brew this coffee using popular brewing methods and it is vital that you know how this coffee tastes when prepared according to each method. You should always make sure that the coffee delivers the promise given during cupping. In this course module Daniel Humphries guides you through ways to test coffee for quality, focusing on three main forms of preparation: pour over (man...
Boot Camp Coffee

Cupping Coffee

The Cupping – Cupping is the elementary and professionally recognized methodology for evaluating coffee’s quality and characteristics. By cupping coffee, you will not only discover any defects, but you will also reveal the true nature of the coffee. Mastering the cupping process is essential for everyone in the coffee industry, and the way for anyone to get the most from your drink. To cup effectively requires understanding the principles and what to look for when evaluating coffee. Boot C...
Boot Camp Coffee

Hot Air Roasting


Boot Camp Coffee

Production Roasting

In this course module Willem will introduce the most important parts of the coffee roaster, and Jodi demonstrated the basic tools you need in order to achieve consistency in your coffee roasting. In this course module we will take a step further and show you how to measure moisture content and density of the green coffee, and also how to measure the roast color. Willem will tell you more about roasting strategies when it comes to different coffee processes, and finally Jodi will guide you thro...
Boot Camp Coffee

Coffee Roasting Theory

Coffee Roasting Theory is the core know-how of coffee roasting. This module will help you to understand and identify what is happening with the coffee bean in the coffee roaster. With this skill set you will be confident with your roasting and you will have full control over your roasting process. While measuring instruments are very important, Willem will also show you how to follow the roasting process with just your senses, and explains the importance of airflow and how does heat transfer i...
Boot Camp Coffee

Level 2 - CP204 Espresso Machine Preventive Maintenance

Topics cover basic handling of equipment maintenance, troubleshooting, and recognizing when service calls are warranted. Students recognize essential tools and common replacement items on common espresso machines.
Barista Guild of America

Level 2 - CP203: Latte Art

Latte art is an extremely effective technique for drawing customers’ attention and simultaneously preparing a beverage of high quality. This class is a hands-on training class focusing first on developing the technique for steaming milk in order to pour latte art, and an introduction to the two basic latte art designs: heart and rosette. In small groups under the supervision of an instructor, students have the opportunity to steam milk and pour. The latte art technique takes hours of practic...
Barista Guild of America

Level 2 - CP202: Espresso Bar Efficiency & Workflow

Efficiency is a critical component of balancing customer service with excellence in quality. In this hands-on class, students learn skills to improve efficiency through improving drink preparation methods, ensuring quality control through increased attention to detail, and producing drinks of high quality quickly and effectively.
Barista Guild of America

Level 1 - CP151-CP152: Introduction to Coffee Brewing & Extraction

This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA’s vetted standards. CP151 (3 hours) provides this critical instruction and practice. After a 90 minute break, students return for CP152 (3 hours) which continues to explore the six essential elements of coffee brewing, both through mechan...
Barista Guild of America

Level 1 - GE103: Introduction to Cupping

Cupping is the Specialty Coffee Industry’s standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation. Recommended Prerequisite: CB100 Seed to Cup. This class can be applied for credit in the Roasters Guild Certification Program: Level 1. This class is also recommended as a training class for coffee professionals interested in preparing for the SCA...
Barista Guild of America

Level 1 - CP103: Customer Service

Outstanding customer service is a critical component of creating the specialty coffee experience. In this course, students will discuss customer service strategies with a focus on the specialty coffee barista but relevant for all members of the specialty coffee community. Students will be prepared to identify common steps of customer service, including differentiating between good and bad service, and discuss strategies to improve customer service interactions. Also offered as a webinar; chec...
Barista Guild of America

Level 1 - CP102: Introduction to Espresso

After espresso preparation, steaming milk properly is critical to the quality of an espresso-based beverage. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certificate – Level One. Please note: This is the second half of a 6-hour class (there is a 90 minute break).This class is designed to enable students to: D...
Barista Guild of America

Level 1 - CP101: Introduction to Espresso

Exceptional espresso preparation is a requirement for anyone in specialty coffee retail. This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and s...
Barista Guild of America

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