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Baking Arts Fundamentals for Food Technologists (CA)

Date:
09/26/2011 – 09/30/2011

Cost:
$1,300 RCA members

Location:
Culinary Institute of America at Greystone

Address:

2555 Main Street
St. Helena, CA  94574

RCA specialists, teamed with top-notch CIA chef-instructors, will guide course participants through a five-day, hands-on training program.

Following the course, participants will be able to:

  • Discuss baking theory and ingredient function
  • Demonstrate creaming and foaming methods
  • Produce custards
  • Laminate doughs
  • Assemble cakes
  • Demonstrate proper baking methods and techniques

Taking part in this workshop will expand your baking knowledge and help you become a more well-rounded professional.  In addition, if you are interested in becoming a Certified Culinary Scientist (CCS), participation in this workshop and the RCA-CIA culinary arts series will help in preparation for the certification exam. 

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

Register for this event!
Contact Info: 
Courtney Koehn
Consulting Services Manager
707-967-2425
c_koehn@culinary.edu
To register by tel: 1-800-888-7850

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