CULINARY ARTS FOR FOOD
TECHNOLOGISTS SERIES (DOWNLOAD BROCHURE)
in collaboration with the Research Chefs Association®

The Baking Arts Fundamentals for Food Technologists, a 40-contact-hour, five-day hands-on program workshop, was held March 23-27, 2009. The workshop included instruction on baking theory and ingredient function, and the opportunity to practice baking methods and techniques. Baking fundamentals topics included yeast and quick breads, custards, cookies, cakes, pies, meringues and frostings. The course also included charcuterie, including making sausage and meat curing.

Upcoming dates for courses:

September 14-18, 2009
Culinary Arts Fundamental for Food Technologists
A 40-contact-hour, five-day hands-on training workshop including preparation techniques, stocks, sauces, knife handling, sauteing, roasting, broiling, grilling, braising, poaching, beef, pork and poultry.
(Download Agenda)

October 12-16, 2009
Advanced Culinary Arts for Food Technologists
A 40-contact-hour, five-day hands-on training workshop including soups and salads, fish and seafood, fruits and vegetables, grains, startches, dairy and cheese, and gardemanger.
(Download Agenda)

The cost for each of the University of Arkansas CES Culinary Arts for Food Techonlogists Series courses is $1,300 (RCA Member) and $1,425 for non-members.

Register through this site on the registration page. Courses are held in the John W. Tyson Building, shown above, at the University of Arkansas in Fayetteville.