Global/Advanced Culinary Arts for Food Technologists
August 12-16, 2019
Cost: $1,995 with a $200 discount for verifiable RCA membership
A 40-contact-hour, five-day hands-on training workshop including global flavor principles and looking at the cuisines of the Mediterranean, Creole / Atlantic Rim and Asia while also covering details of fish and seafood, fruits and vegetables, grains, starches, dairy and cheese. The final day will have an opportunity to cook outdoors plus take a basket of ingredients and use your learning of cuisines studied that week. Taking part in this workshop will expand your culinary arts knowledge and help you become a well-rounded professional food product developer. In addition, if you are interested in becoming a Certified Culinary Scientist (CCS®), participation in this workshop and the two other University of Arkansas CES / Brightwater culinary arts workshops will satisfy the Food Service Experience component with 120 contact hours in RCA Certification Commission defined hands-on culinary work.
Time: 7:30 a.m.-4 p.m. Monday –Thursday
7:30 a.m.–2 p.m. on Friday
Location Brightwater: A Center for the Study of Food
801 S.E. 8th St. , Bentonville, Arkansas 72712
Brightwater: A Center for the Study of Food Northwest Arkansas Community College
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: Credit Card payments must be made online. We accept checks or purchase orders online as well as directly but because of limited class size, the online registration is the preferred method. If for some reason you cannot register online, please call or email: Donna Delozier, 479-575-7988, email@example.com OR John Marcy, 479-575-2211, firstname.lastname@example.org
All payments must be received by the registration deadline of 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 you need an invoice prior to payment, please call Virginia Glass at (479) 575-3615 or e-mail her at email@example.com
Note: Your travel to and from the courses and your lodging are NOT included in the registration fees.