Culinology Workshops for Chefs

RCA's Culinology Workshops for Chefs 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.  The recommended primary study texts are Elementary Food Science by Ernest Vieira and Understanding Food Science and Technology by Peter Murano.  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. Scholarships offered by the Research Chefs Foundation are available for both continuing education professionals and students of higher learning.

• Calendar of Upcoming Workshops

Workshop Descriptions

Culinology® Workshop: Foundations in Food Science*

• Comprehensive 3-day/6-week distance learning workshop
• Meats and proteins
• Lipids
• Carbohydrates
• Food additives
• Gums and emulsifiers
• Interactions within the food / food system

     [*The content of this workshop is a recommended pre-requisite for the Culinology workshops in the four-part series.]

Culinology® Workshop: Food Safety, Regulations, Packaging, and Sensory Evaluation

• Comprehensive 3-day/6-week distance learning workshop
• Hazard Analysis Critical Control Points (HACCP): Good manufacturing practices, pathogens, food safety, irradiation and more
• Government food regulations 
• Packaging and shelf life: materials, modified atmosphere packaging, microwaving and more
• Sensory test methods: taste and smell, types of testing and practical applications of sensory evaluation

Culinology® Workshop: Basics of Food Processing and Food Systems

• Comprehensive 3-day/6-week distance learning workshop
• Low fat/low sugar and high fat systems
• Freezing, dehydration, roasting, baking and frying
• Aseptic processing, sous vide, cook-chill and Retorting
• Modified/controlled atmosphere packaging and microwave processing

Culinology® Workshop: Development of Food Systems and Commercialization**

• Comprehensive 3-day workshop
• Product development
• Flavor technology
• Developing food systems
• Benchtop evaluation
• Scale-up issues from pilot to production
• Mystery basket

     [**This workshop is the recommended capstone workshop of the four-part series.]

Questions?
Contact RCA Director of Education Tim Kline by email or at (678) 303-3017.