Culinary Arts for Food Technologists Series
These three courses meet the 120 hour requirement for Certified Culinary Scientist.
Courses are taught in collaboration with the Research Chefs Association® 
Baking Arts Fundamentals for Food Technologists: March 11-15, 2013
Culinary Arts Fundamentals for Food Technologists: May13-17, 2013
Global/Advanced Culinary Arts for Food Technologists: September 9-13, 2013
Location: Nibbles Academy, 3290 North Lee Ave, Fayetteville, AR 72701
Cost: The cost for each of the University of Arkansas CES Culinary Arts for Food Technologists Series Courses is $1,300 (RCA member); $1,425 (Non-member).
Course Descriptions & Agendas:
Baking Arts Fundamentals for Food Technologists (View Agenda)
A 40-contact-hour, 5-day hands-on 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.
Culinary Arts Fundamentals for Food Technologists (View Agenda)
A 40-contact-hour, five-day hands-on workshop including preparation techniques, stocks, sauces, knife handling, sauteing, roasting, broiling, grilling, braising, poaching, beef, pork and poultry.
Global/Advanced Culinary Arts for Food Technologists (View Agenda)
A 40-contact-hour, five-day hands-on training workshop including global flavor principles and looking at the cuisines of the Mediterranean, Caribbean & Latin America and Asia while also covering details of fish and seafood, fruits and vegetables, grains, starches, dairy and cheese. The final day will have an opportunity to take a basket of ingredients and put it in a cuisine studied that week.