Center of Excellence for Poultry Science provides advanced culinary arts coursework

Maria Lambaren, from, T. Hasegawa, begins preparations for an Eastern Mediterranean dish on day 2 of the Global/Advanced Culinary Arts course. (Image by Sara Landis)

September 12, 2014

(260 words)

FAYETTEVILLE, Ark. – Food technologists from companies across the United States took part in a 40-hour, five-day hands-on training Workshop, Global/Advanced Culinary Arts, Sept. 9-11 at the Center of Excellence for Poultry Science, part of the University of Arkansas System’s Division of Agriculture, on the university’s Fayetteville campus.

This course meets part of the 120-hour requirement for achieving the Certified Culinary Scientist designation and is taught in collaboration with the Research Chefs Association.

During the course, participants, as groups, studied global flavor principles.  They looked at the cuisines of the Mediterranean, Caribbean and Latin America and Asia while also covering the details of fish and seafood, fruits and vegetables, grains, starches, dairy and cheese.

“Product developers are an energetic and enthusiastic group that embrace the opportunity to experience food in a different way from their daily jobs,” said John Marcy, professor and extension food scientist for the Center of Excellence for Poultry Science.

The culinary arts course hosted technologists from Haliburton, ICL Food Specialties, Kellogg, Newly Weds Foods, T. Hasegawa and Kraft Foods.

The poultry science department and the Center of Excellence for Poultry Science include a complex of teaching, research and extension facilities at the Arkansas Agricultural Research and Extension Center and the John W. Tyson Poultry Science Building on campus. The department provides the curriculum for B.S., M.S. and Ph.D. degree programs.

Contact: John Marcy, professor and extension food scientist
The Center of Excellence for Poultry Science
jmarcy@uark.edu