CULINARY ESSENTIALS© PROGRAM

featured at the Providence, North Miami, Denver, and Charlotte campuses


 
The certified Culinary Essentials© educator (C.C.E.E.) program is designed for family & consumer science or vocational culinary arts teachers who have used or are currently using Culinary Essentials© as a primary textbook. In this program, you’ll improve your knowledge and teaching skills using the textbook and ancillaries including the Teaching & Learning Resources, ExamView Pro Test Generator CD-ROM, and Culinary Inclusion Strategies CD-ROM Student Motivational Kit published by Glencoe/McGraw-Hill.
 
This weeklong series of classes is comprised of lab time, demonstrations and observation. You’ll develop lesson plans, best practices of instructional methods, tools and skills of instruction, and organize instructional and supplementary materials. Lab time focuses on culinary cooking techniques, garde manger, fish & shellfish, culinary nutrition, and introduction to baking & pastry. A take-home final exam and outside classroom project are required if you want C.C.E.E. certification. In addition, all completers of this program are awarded 3 C.E.U.'s.

Cost for all materials, ground transportation to and from scheduled activities, certain meals and lodging (double occupancy) is $595. Cost without lodging is $395.

Download more information about C.C.E.E. programs for the summer of 2006. (712K PDF)