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.
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
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.