Guelph Food Technology Centre Announces Canadian Culinology® Partnership With Research Chefs Association

Guelph Food Technology Centre (GFTC) is pleased to announce the introduction of a new series of Culinology® training courses to the 2007 to 2008 lineup. The Centre has been granted exclusive Canadian rights to teach the Research Chefs Association Culinology® programs. These specialized courses teach the science of food to culinary professionals, research chefs and food product developers. Until now, this curriculum has only been available in the United States.

The discipline of Culinology® is rapidly gaining attention in both the culinary and food science fields, says Leigh Parsons, manager of program development, public training seminars, GFTC. The philosophy behind Culinology® continues to influence successful product development. The programs will provide culinary professionals, chefs, research chefs and new research and development professionals the opportunity to learn about successfully blending the culinary arts with the science of food.

The courses will be offered commencing in Sept. 2007. Each course is three to five days in length and includes hands-on product-development workshops. The courses include:

Culinology® 101 Workshop Part I: Fundamentals of Food Science for Chefs, Research Chefs and Food Product Developers;
Culinology® 101 Workshop Part III: Basics of Food Processing and Food Systems;
Culinology® 101 Workshop Part IV: Development of Food Systems & Commercialization.

The introduction of these courses supports GFTCs strategy of providing culinary technical services, says Gary Fread, president and CEO, GFTC. The ongoing practice of blending culinary arts with food technology is continuing to have a profound impact on the food industry. GFTC is very pleased to have the opportunity to partner with the RCA to deliver these courses.

For more information on the courses, contact Leigh Parsons via e-mail ([email protected]) or phone (519/821-1246, ext. 5050).