Food Science for Chefs:
RCA's Culinology 101 Workshops are part of a unique four-part series aimed to broaden food product developers' knowledge of food technology as it relates to culinary principles. Professionals with this combination of skills and knowledge are needed to create the next generation of exciting, high-quality food products. By integrating food science basics with an emphasis on related culinary principles, many students of this series find that they are well prepared for the RCA's Certified Research Chef (CRC) exam.
- Culinology® 101 Symposium I: Fundamentals of Food Science for Chefs
February 4-6, 2009 | Agenda | Registration Closed
- Culinology® 101 Symposium II: Food Safety, Packaging, and Sensory Evaluation
October 27-29, 2009| Agenda| Registration Closed
- Culinology® 101 Symposium III: Basics of Food Processing and Food Systems
- Culinology® 101 Symposium IV: Development of Food Systems and Commercialization
Culinary Arts for Food Technologist
RCA has joined forces with leading institutions such to offer food technologists hands-on culinary training and the opportunity to learn the same culinary and baking fundamentals that chefs use everyday on the job. These comprehensive courses provide training on the utilization of commercial cooking equipment, as well as proper food handling and preparation techniques. By integrating culinary basics with an emphasis on related food science principles, many students of these workshops find that they are well prepared for the RCA's Certified Culinary Scientist (CCS) exam.
- Culinary Arts Fundamentals for Food Technologists
- Advanced Culinary Arts for Food Technologists
- Baking Arts Fundamentals for Food Technologists
Culinology for Teens I Day Camp
This is a five day intensive course designed to blend Culinary Arts and Food Science. Each day students will have an opportunity to learn basic culinary techniques and also discover the science behind the food we eat. Students will learn proper knife skills, cooking methods, stocks and sautés, ingredient functionality and many other topics.
Culinology for Teens II Exploring World Cuisine
This is a five day intensive course designed to blend Culinary Arts and Food Science. Each day students will have an opportunity to learn a new cuisine and also discover the science behind the food we eat. Students will learn proper knife skills, cooking methods, and different cuisines. Each day will begin at 8:00 a.m. and end at 4:30 p.m. Lodging is not provided.