Culinary Arts Fundamentals for Food Techs (CA)


$1,300 RCA members

Culinary Institute of America at Greystone


2555 Main Street
St. Helena, CA 94574

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

  • Learn food handling and preparation techniques as well as the utilization of commercial cooking equipment.
  • Study culinary fundamentals topics such as stock and sauce making; sautéing; deep frying; roasting; broiling; grilling; braising; poaching; and cooking of vegetables, grains, and starches.
  • Practice proper knife handling.

Taking part in this workshop will expand your culinary arts 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 and baking arts series will help in preparation for the certification exam. 

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

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