Wednesday March 21, 2012
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| 11:00 am - 7:00 pm |
Registration
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| 11:00 am - 1:30 pm |
1) Alamo Tour and Lunch* |
| 11:30 am - 3:30 pm |
2) Beginning Golf Academy and Lunch* |
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| 11:30 am - 6:00 pm |
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1:00 pm - 5:00 pm
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1) CRC Exam Study Session* |
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2) Open Innovation: A Hands-on Approach*
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3) Salt Function and Flavor 2.0: Sodium Concerns and Reduction* |
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4) The Soul of Tex-Mex Cooking* |
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5) Sous Vide Cooking: Knowledge and Application* |
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*Requires additional registration fees.
Thursday March 22, 2012
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6:30 am - 2:00 pm
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Student Culinology® Competition
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7:00 am - 9:00 am
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8:00 am - 6:30 pm
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Registration
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8:30 am - 9:30 am
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Breakfast
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9:30 am - 10:45 am
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A1) CRC and CCS Information Session: Taking the Next Step in Your Career
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A2) Halal Recipe Development: A Competitive Edge in Global and Specialty Markets
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A3) Chef-Scientist Collaboration: Culinology® Made to Order
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A4) Open Innovation: A Tool for Shortening Stage Gate Development Timelines
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11:00 am - 12:15pm
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B1) Beef Made Easy
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B2) Greening Your R&D Kitchen
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B3) The New Standard in Foodservice Innovation |
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B4) Prevention, Intervention, and Detection: A Complete Approach to Food Safety |
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B5) Regional Cuisine with Food Arts magazine |
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| 12:15 pm - 1:45 pm |
Lunch on Own
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| 1:45 pm - 3:00 pm |
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2012: Menu Makers and Traffic Builders with Liz Sloan
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3:00 pm - 3:30 pm
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Coffee Break
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3:30 pm - 4:30 pm
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| 4:45 pm - 5:45 pm |
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4:45 pm -5:45 pm
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New Member and First Time Attendee Reception
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6:00 pm - 8:00 pm
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Opening Reception
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Friday March 23, 2012
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6:30 am - 1:00 pm
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Registration
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6:30 am - 2:00 pm
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Professional Culinology® Competition
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7:00 am - 8:00 am
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RCA Regionals Breakfast
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8:00 am - 8:10 am
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President’s Welcome
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8:10 am - 9:00 am
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Keynote Address
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Chef Eric Ripert |
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9:00 am - 9:30 am
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Coffee Break
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9:30 am - 10:45 am
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C1) Designing Naturally Healthy Proteins
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C3) "Senior Moments": Successful Culinology® Professionals Share Career and Life Lessons |
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C4) Student-Professional Speed Meet and Greet |
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C5) Translating Thai Flavors with Culinary Integrity |
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11:00 am - 12:15pm
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Developing Products for Hispanic Americans
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12:30 pm -5:00 pm
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Culinology Poster Presentations
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6:00 pm - 7:00 pm
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Saturday, March 24, 2012
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7:00 am - 4:00 pm
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Registration
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7:30 am - 8:30 am
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Breakfast
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8:30 am -9:45 am
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Culinology® Today presented by CULINOLOGY® magazine
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9:45 am - 10:15 am
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Coffee Break
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10:15 am - 11:30am
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D1) Building Flavors in the Kitchen
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D2) Impact of Natural Extracts on Oxidative Stability
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D3) Legumes: Ancient Foods in Modern Diet
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D4) A Systematic Approach to Ideation
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D5) RCA Milestone: Launching a Culinology® Degree Program
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12:00 pm - 2:00 pm
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Annual Luncheon*
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2:15 pm - 3:30 pm
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E1) All About Gluten-Free Foods |
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E2) Meeting Culinary Needs with High Oleic Soybean Oil
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E3) Where There’s Smoke, There’s Flavor |
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E4) While All Salame is Salumi, Not All Salumi is Salame |
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| 3:30 pm - 4:30 pm |
Farewell Fiesta
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