Curriculum

THREE UNIQUE MODULES DEVELOPED BY THE CIA

Three immersive academic and experiential modules have been developed by The Culinary Institute of America (CIA) to help accomplished culinary professionals strengthen the skills needed to lead, innovate and succeed in today’s evolving foodservice industry.

COVERING TOPICS HIGHLY RELEVANT IN TODAY’S INDUSTRY

Each module blends classroom learning with real-world experiences, including industry guest speakers, case studies, field visits, roundtable discussions and hands-on culinary collaboration. Active participation is expected throughout the program.

LEAD BY CHEF DAVID KAMEN

Chef David Kamen will lead all modules. David Kamen is Project Manager for CIA Consulting, part of The Culinary Institute of America’s Continuing Education Division. A Certified Culinary Educator (CCE) and Certified Hospitality Educator (CHE), David Kamen holds a bachelor’s degree and an MBA from Empire State College in addition to his CIA degree. He earned dual certification from the CIA and the American Culinary Federation as a ProChef Level III (PCIII) and Certified Executive Chef (CEC).

GIVING YOU ACTIONABLE KNOWLEDGE TO SHARE WITH YOUR STAFF

Chefs leave each module with a broader understanding of the specific module theme and therefore an ability to challenge themselves and their organizations on the opportunities around that theme. In addition, chefs return to their organizations with an ability to immediately download relevant and applicable knowledge to their staff, resulting in measurable differences.

MODULE DESCRIPTIONS

Contemporary Flavors and Techniques

Participants will deepen their understanding of flavor and its profit potential within the context of the highlighted cuisines from around the world. Participants will create delicious foods focused on world flavor traditions that speak to modern palates. This hands-on and interactive session explores the relationship and interplay between the five senses – smell, sight, touch, taste and hearing – and their impact on flavor. Participants will also be exposed to selected Modernist techniques and how they can be applied in various applications. A contemporary understanding of modern approaches to cooking will help illustrate novel approaches to developing flavor, preserving nutrients, and creating new products that are differentiated. Module includes a field visit to a local farmstead where participants will enjoy extraordinary farm to table culinary experiences.

Health and Wellness

Participants will explore current and emerging health and wellness trends and what they mean for chefs, their teams and the foodservice industry. The module will look beyond nutrition to consider evolving consumer behaviors, approaches to healthy cooking and the mental health and well-being of culinary professionals. Expert perspectives, discussion and hands-on learning will help participants consider how these trends can inform their own teams and operations.

Leadership and Innovation

Participants will explore how successful foodservice leaders build strong teams, foster creativity, navigate change and turn ideas into action. Through industry speakers, case-study discussions and immersive experiences at leading New York City foodservice operations, chefs will gain firsthand perspectives on leadership, innovation, quality and execution that they can apply within their own organizations.

FOLLOWING PROGRAM COMPLETION

Hormel Circle of Innovation

At the conclusion of the CEIP program, upon receiving the Certificate of Completion from the CIA, participants become members of the Hormel Circle of Innovation. This elite network of chefs will establish an ongoing circle of learning and dialogue with the CIA, Hormel Foods and CEIP alumni. Members of the Hormel Circle of Innovation may be invited to participate in opinion research, recipe development, product concept feedback or editorial/speaking opportunities on behalf of their organization and CEIP. The opportunity to maintain these connections is a unique benefit of the program.