Professional Development

Taught by professional Chefs or licensed industry professionals, classes are open to all hospitality industry workers; proprietors, managers, and staff.

Classes will be held at CIV’s Norfolk Campus:
2428 Almeda Avenue, Suite 106, 23513

Register for classes by calling 757-858-2433 or email [email protected].

  • Class fee is due at registration.
  • Cancellations made 72 hours in advance will receive a full refund.
  • CIV Educational Partnership Program Members receive a 20% discount on course registrations.
Sous Vide – Modernist Cuisine
Instructor: Chef Dave Miller, Culinary Program Director, CIV

February 6th: 2:00 PM – 6:00 PM

Sous Vide is all about precision and consistency, and can give delicious results that are difficult, if not impossible, to replicate with classical cooking methods. This course will introduce participants to the equipment, the science behind the technique, strategies for using Sous Vide in foodservice settings, food safety concerns, and cost benefits. This is a hands-on class. Students will participate in preparing meats, poultry, fish, and vegetables sous vide.

Class Fee: $80 – includes all class materials/products

Recognize & Respond to Anaphylaxis – Severe Food Allergy Reaction
Instructor: Nicholas Klimenko, EMS Program Director, ECPI University

March 19th: 2:00 PM - 3:30 PM

Anaphylaxis is a severe allergic reaction and potentially life-threatening. It should always be treated as a medical emergency, requiring immediate treatment. This course will teach staff and Managers the signs of someone experiencing anaphylaxis and steps to take to provide assistance while waiting for emergency personnel to arrive.

Class Fee: $30

Nose-to-Tail Whole Hog Butchery
Instructor: Chef Steven Sadowski, Dean of Academic Affairs, CIV

April 16th: 2:00PM - 6:00 PM

Hands-on nose-to-tail whole hog butchering. Participants will learn the basic fundamentals of meat selection and utilization while practicing the art of seaming, boning, frenching, and tying. The class will include the process of sausage-making and meat preservation.

Class Fee: $80 – includes all class materials/product

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