Advanced Culinary Arts for Food Techs (CA)

RCA specialists and CIA chef instructors will guide you through five days of in-depth hands-on training.

You will:

• Learn advanced techniques for preparing soups and sauces.
• Delve deeper into garde manger-salads, dressings, condiments, cheeses, appetizers, and hors d'oeuvre.
• Practice charcuterie preparation, from brines and dry rubs to emulsification and sausage making.
• Explore bread baking, menu development, and much more.

This workshop will expand your culinary knowledge on a more advanced level, help you become a more well-rounded professional and help you prepare for the RCA Certification Commission's Certified Culinary Scientist (CCS) exam.
Workshop fees include the cost of the class, breakfast, lunch and a class photograph.

Class is limited to a maximum of 18 participants.