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Culinary Arts for Food Technologists

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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®

Upcoming Course Dates:rca
• Baking Arts Fundamentals: March 14-18, 2016 • SOLD OUT
• Culinary Arts Fundamentals: May 16-20, 2016 • REGISTER ONLINE
• Global/Advanced Culinary Arts: September 12-16, 2016 • SOLD OUT - If you would like to be placed on the waiting list sign up HERE

View Fees and Refund Policy for Culinary Arts Series

Location: John W. Tyson Building, 1260 W. Maple Street on the University of Arkansas campus.
Time: 7:30 a.m.-4 p.m. Monday–Thursday, 7:30 a.m.–2 p.m. on Friday

Cost: The cost for each of the University of Arkansas CES Culinary Arts for Food Technologists Series Courses is $1,795 (RCA member); $1,995 (Non-member).

Course Descriptions & Agendas:

Baking Arts Fundamentals (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. There will be a guest instructor for one day to spend most of the day on the complexities of formulating Gluten Free baked goods.  This course will also include candy making and meat curing.

Culinary Arts Fundamentals (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 (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.