Culinary Arts Fundamentals for Food Technologists

This is a 40-contact-hour, five-day hands-on workshop including preparation techniques, stocks, sauces, knife handling, sauteing, roasting, broiling, grilling, braising, poaching, beef, pork and poultry.

When: The May 18-22, 2020. This workshop will be postponed due to Covid-19. Date yet to be determined. Registration is still available until full.

Where: University of Arkansas, Fayetteville, AR



Fees & Refund Policy for Culinary Arts Series (You may print a copy of the policy HERE)

The cost for each of the University of Arkansas CES Culinary Arts for Food Technologists Series courses is $1,995 minus a discount of $200 with a valid RCA Membership. RCA Membership must be verifiable on the RCA Membership Directory or verified by RCA via e-mail to the University of Arkansas.

Refunds: Each class has a minimum enrollment and the decision will be made 4 weeks prior to the start of the class. If the class is cancelled, all monies will be refunded.
Participant cancellation within:

  • Anytime before 4 weeks of the start date will receive a full refund minus 6%
  • 27 through 15 days of the start date will receive a 75% refund.
  • 14 days or less of the start date,
    – 50% refund will be made or
    – a substitute attendee can be arranged for that class or
    – 75% of the fee can be held for a future culinary class.

Method of Payment:
All registrations need to be made online.  Personal credit cards, corporate purchasing cards, checks and P.O. numbers are all acceptable with payment received at 4 weeks prior to the start date of the course.

All checks should be made out to University of Arkansas Cooperative Extension Service (U of A CES) and mailed to:
Virginia Glass, Center of Excellence for Poultry Science, 1260 W. Maple, Fayetteville, AR 72701

If for some reason you cannot register online, please call or email: John Marcy, 479-575-2211,

Note: Your travel to and from the courses and your lodging are NOT included in the registration fees.