Culinology® Workshop: Foundations in Food Science (Distance Learning)

Date:
04/09/201305/14/2013

Time:
Distance learning with live meeting at 6:00 p.m. (EST) / 3:00 p.m. (PST) on each of 6 Tuesdays beginning April 9. (Note: please confirm time with instructor.)

Cost:
$725 (RCA Members: use discount code "RCA" to receive member rate; $850 (RCA Non-member)

Location:
Distance learning.

Address:

Provided through Orange Coast College in Costa Mesa, CA.

In this Culinology® Workshop: Foundations of Food Science, a 24 contact-hour online workshop offered in six learning modules, fuse the properties of food ingredients with culinary techniques and discover how these interactions are critical to successful new product development. Understand the chemistry of key food ingredients, and how they interact with food systems. In this hands-on workshop you will work with key ingredients and apply the fundamentals of food science.   At the end of the program, you will be able to:        

  • Define and classify the functional roles of carbohydrates and sugars
  • Identify the chemistry, physical properties and quality indicators of fats and oils
  • Explain the structure, types and functional properties of proteins
  • Discuss applications and functionality of gums and emulsifiers
  • Define and identify food additives
  • Identify and describe various food and ingredient reactions and interactions

Taking part in this workshop will expand your food science knowledge and help you become a more well-rounded professional. 

In addition, if you are interested in becoming a Certified Research Chef (CRC), participation in this workshop can help in preparation for the certification exam.

This distance learning workshop will require students to study 2 to 3 hours per week using online materials, take a weekly quiz, complete simple experiments and participate in weekly online discussions.  Discussions will be held on Tuesday evenings, 6 PM Eastern Time/3 PM Pacific Time.  Materials for experiments will be shipped to students.This workshop as well features guest lectures by industry experts, group discussions and outside readings. Please contact instructor: Jill Golden, MS, RD at jgolden@occ.cccd.edu for further details.  Jill has a master’s in food science, is a registered dietitian and led the Culinology Program at Orange Coast College for a number of years. She is a member of the Research Chefs Association, Institute of Food Technology and the American Dietetic Association. She has taught at OCC for 30 years, is the faculty online coordinator and has taught online for 7 years. 

Note: to register over the phone, contact the Bursar's Office at tel: 714-432-0202 x25599

 


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