Baking Arts Fundamentals for Food Technologists (CA)

RCA specialists, teamed with top-notch CIA chef-instructors, will guide course participants through a five-day, hands-on training program.

Following the course, participants will be able to:

• Discuss baking theory and ingredient function
• Demonstrate creaming and foaming methods
• Produce custards
• Laminate doughs
• Assemble cakes
• Demonstrate proper baking methods and techniques

Taking part in this workshop will expand your baking 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 arts series will help in preparation for the certification exam. 

Workshop fees include the cost of the workshop, breakfast, lunch, a course binder, and a class photograph. Class size is limited to a maximum of 18.