Advanced Culinary Arts for Food Techs (MN)

In this 30-contact-hour, 3-day hands-on training workshop an RCA specialist teamed with top-notch SMSU instructors will guide attendees through advanced soups and sauces, Garde manger (salads, dressings, condiments, cheese, appetizers and hors d'oeuvres), Charcuterie I (brines, dry rubs, smoking, emulsification forcemeats, sausages, choosing appropriate accompanying side dishes), Charcuterie II (cooking, smoking and utilization of products prepared  the previous day, sandwiches), bread baking and menu development.  This workshop will help expand your culinary knowledge on a more advanced level, make you a more well-rounded professional and can help you prepare for the RCA certified culinary scientist (CCS) certification exam.