CULINARY ARTS FOR FOOD
TECHNOLOGISTS SERIES (DOWNLOAD BROCHURE)
in collaboration with the Research Chefs Association®
Upcoming dates for courses:

September 15-19, 2008
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.

September 29 - October 3, 2008
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.

October 13-17, 2008
Baking Arts Fundamentals for Food Technologists
A 40-contact-hour, five-day hands-on program workshop including instruction on baking theory and ingredient function, and the opportunity to practice baking methods and techniques. Baking fundamentals topics include yeast and quick breads, custards, cookies, cakes, pies, meringues and frostings. This course will also include charcuterie including making sausage and meat curing.

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.