Culinary Arts Fundamentals for Food Technologists: A Culinology Workshop

Skill Level: Foundation

The Research Chefs Association (RCA) has joined forces with the CIA to offer food technologists a workshop on the fundamentals of culinary arts. RCA specialists, teamed with top-notch CIA chef-instructors, will guide course attendees through a five-day, hands-on training program.

You will:
  • Practice food handling and preparation techniques as well as the utilization of commercial cooking equipment.

  • Study culinary fundamentals topics such as stock and sauce making; sautéing; deep frying; roasting; broiling; grilling; braising; poaching; and cooking of vegetables, grains, and starches.

  • Employ proper knife handling.

  • Apply learning outcomes for the RCA Certified Culinary Scientist (CCS) certification exam

Please note: Workshop fees include the cost of the workshop, breakfast, lunch, a course textbook, and a class photograph.

No sections of this course are currently being offered.