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Advanced Culinary Arts for Food Techs (NY)

Date:
01/05/2009 – 01/09/2009

Location:
Culinary Institute of America

Address:

1946 Campus Drive

Hyde Park, NY 12538-1499

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.
  • Expand your culinary knowledge on a more advanced level, become a more well-rounded professional, and prepare for the RCA Certification Commission's Certified Culinary Scientist (CCS) exam.

Workshop fees include the cost of the class, breakfast, lunch, a course textbook, and a class photograph. Class is limited to a maximum of 18 participants.

Event Web site: http://ce.culinary.edu/prochef/CourseListing.asp?master_id=990&master_version=2&course_area=CUST&course_number=1078&course_subtitle=00
Register for this event!
Contact Info: 
Lorrie Hafner
(845) 451-1669
l_hafner@Culinary.Edu

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