Grow

Culinary/Baking Skills and Applications

Domain Description

The culinary and baking domain encompasses all things related to food and/or the act of cooking. This domain includes sessions that address all levels of culinary and baking skills, with emphasis on techniques and applications. The educational content in this domain will provide learnings that address application of the appropriate culinary techniques in a variety of commercial functions, ranging from ‘Gold Standard’ recipe development to bench top formulation, and more.

Competencies

  • Knowledge of Allergens and Food Intolerances
  • Knowledge of Baking and Pastry
  • Knowledge of Candies and Confectionaries
  • Knowledge of Charcuterie
  • Knowledge of Competitive Products and Competitive Product Analysis
  • Knowledge of Culinary Fundamentals and Production Systems
  • Knowledge of Culinary Uses and Applications of Products
  • Knowledge of Flavor Building (e.g., top, mid and base notes; fond, stock, cooking method, seasoning)
  • Knowledge of Food Safety Practices and HACCP
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of Food Service Commercial Kitchen Equipment and Tools
  • Knowledge of Food Service/Commercial Kitchen Operations (i.e., front and back of the house, various types of establishments)
  • Knowledge of Formula and Recipe Development (ratios; e.g., percent vs. per batch, yield)
  • Knowledge of Ingredient Procurement (i.e., how choices affect purchasing, for example seasonality, cost, developing product specifications)
  • Knowledge of Menu Engineering
  • Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
  • Knowledge of Principles of Cooking (e.g., heat transferCore Competency, cooking methods, breading/batters
  • Knowledge of Purchasing (e.g., finance management, vendor management)
  • Knowledge of Regional and World Cuisines (including preparation, spicing and presentation)
  • Knowledge of Traditional Stocks and Sauces
  • Knowledge of Weigh and Measurement Conversions

Current Items

2018 RCA Annual Conference and Culinology® Expo Recordings

By: Rees Linville | Jul 10

PeasOnMoss Live Podcast

By: Megan French | Apr 5

Culinology Degree Programs: Today and Beyond

By: Megan French | Apr 5

The Leading Edge of Flavor: Culinary Trends at Street Level

By: Megan French | Apr 5

Reconstruction to Restaurateur - An Edible Low Country Tour

By: Megan French | Apr 5

Tour of Chocolate: A Guided Tasting

By: Megan French | Apr 5

Field Research

By: Megan French | Mar 25

Culinary Analysis: Flavor Trends at Street Level/2016 Edition

By: Megan French | Mar 25

Food for Thought: Tastes, Aromas, and Memories of Food

By: Megan French | Mar 25

Food as Medicine: Re-Tooling Your Menu and Your Health

By: Megan French | Mar 25

Take the “High Road” - Ice Cream Included

By: Megan French | Mar 25

Novel Approaches to Clean Label Solutions

By: Megan French | Mar 22

Modern Science-Based Cuisine

By: Megan French | Mar 21