Best Of: Culinary Arts with Edwins Leadership & Restaurant Institute

Best Of: Culinary Arts with Edwins Leadership & Restaurant Institute



EDWINS IN-PERSON PROGRAM GRADUATES RECORD A 95% EMPLOYMENT RATE AND LESS THAN 1% RECIDIVISM.

About the Edwin’s Program:

EDWINS Leadership & Restaurant Institute offers a FREE comprehensive culinary and hospitality skills training program. Edovo Participants are able to engage with The Skilled Trades - Culinary Arts with Edwins Leadership & Restaurant Institute Culinary Series which is divided into multiple parts that are composed of videos, PDFs, and additional content that will help you learn valuable culinary, restaurant, and leadership skills that can lead directly to Edwins program post-release for further training and hands-on work experience.

Eligible Learners that complete the EDWINS coursework are eligible to apply for enrollment in the program post-release, where EDWINS students participate in intensive training and hands-on work experience. They are also provided with free housing, legal services, basic medical care, clothing, job coaching, literacy programs and access to a Fitness Center, a Test Kitchen, a Community Garden, a basketball court, Mental Health, Addiction & Recovery support, and more to ensure their long-term success.

Coursework Available on Edovo: 
Within the program, Edwins students are equipped with intensive training and observing hands-on work experience. They are also provided with free housing, legal services, basic medical care, clothing, job coaching, literacy programs, and more at the Second Chance Life Skills Center. Benefits Edwins graduates have a 95% employment rate and less than 1% recidivism rate. Combined with their three-fold mission: to teach a skilled and in-demand trade in the culinary arts, empower willing minds through a passion for hospitality management, and prepare students for a successful transition home.
  1. ECS01 - Welcome to EDWINS Leadership and Restaurant Institute Culinary Series
  2. ECS02 - Equipment Identification - Introduction
  3. ECS03 - Equipment Identification Tools and Equipment
  4. ECS04 - Equipment Identification - Grinding, Slicing, Mixing and Pureeing
  5. ECS05 - Equipment Identification - Fryers, Grills & Griddles
  6. ECS06 - Equipment Identification - Ranges and Ovens
  7. ECS07 - Equipment Identification - Refrigeration
  8. ECS08 - Knife 101
  9. ECS09 - Knife Skills
  10. ECS10 - Stocks
  11. ECS11 - Thickening Agents
  12. ECS12A - Sauces Overview
  13. ECS12B - Mother Sauces
  14. ECS13 - Emulsions
  15. ECS14 - Soups
  16. ECS15 - Tempering Techniques
  17. ECS16 - The Creaming Method
  18. ECS17 - The Foaming Method
  19. ECS18 - Rubbed-Dough Method
  20. ECS19 - Rice Cookery
  21. ECS20 - Pasta
  22. ECS21 - Potato Cookery
  23. ECS22 - Vegetable Cookery
  24. ECS23 - Cooking Methods
  25. ECS24 - Plating
  26. ECS25 - Eggs
  27. ECS26 - Wine 101: Viticulture
  28. ECS27 - Wine 101: Viniculture
  29. ECS28 - Proper Wine Service
  30. ECS29 - Spirits
  31. ECS30 - Beer
  32. ECS31 - Coffee and Tea
  33. ECS32 - Steps of Service
  34. ECS33 - Facility Tour - Mitchell's Home Made Ice Cream
  35. ECS34 - Facility Tour - Sirna and Sons Produce
  36. ECS35 - Facility Tour - Blue Ribbon Meats
  37. ECS36 - Facility Tour - Catanese Classics Seafood Fish
  38. ECS37 - Facility Tour - Top Shelf Coffee and Tea
  39. ECS38 - Next Steps
Check out the attached for more information on the available Edwin's coursework.