Culinary Arts Fundamentals for Food Techs (CA)

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.

Taking part in this workshop will expand your culinary arts knowledge and help you become a more well-rounded professional.  In addition, if you are interested in becoming a Certified Culinary Scientist (CCS), participation in this workshop and the RCA-CIA culinary and baking arts series will help in preparation for the 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.