RCA Culinary Arts Fundamentals for Food Technologists: A Culinology Workshop
Skill Level: Foundation
The Research Chefs Association (RCA) has once again 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:
Learn 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.
Practice proper knife handling.
Expand your culinary knowledge, become a more well-rounded professional, and prepare for the RCA Certified Culinary Scientist (CCS) certification exam.
Workshop fees include the cost of the workshop, breakfast, lunch, a course textbook, and a class photograph. Class size is limited to a maximum of 18.
