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
- 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.
|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
|Managing Millennials in the Workplace|
Panel Discussion led by Ryann Hanna, SPHR, Human Resource Manager, Gold Key PHR
April 30th: 2:00PM - 3:30 PM
Millennials have the reputation of being hard to manage. Maybe you have thought millennials lack work ethic or are “entitled”. How could you possibly manage a millennial? Research shows that different generations all had unique experiences shape their development and create these stereotypes, but when it comes down to job performance what really makes millennials different? How can we better understand the new wave of talent in our workforce? Join our panel of hospitality experts who are successfully engaging, motivating, and enjoying working with their millennial teams.
Class Fee: $30
|Artisan Cheesemaking Fresh Mozzarella in 30 minutes|
Instructor: Patrick Curry, Fayton Farms Artisan Cheeses, LLC
May 21st: 2:00PM - 4:00 PM
An introductory hands-on class to give you the basic skill set needed for hand crafting your own cheeses. Discover what ingredients and methods are necessary to transform milk into cheese in your kitchen. You will learn to make fresh and delicious cheese such as mozzarella, ricotta and paneer. We will also incorporate the cheese into several recipes. And best of all, you’ll take home the cheese you just made!
Class Fee: $50 – includes all materials/product