Classic Culinary Arts with Technology Concentration
Expand your education and add valuable expertise to your culinary tool kit by studying under the direction of Dave Arnold, our award-winning director of culinary technology and a leading practitioner in the field.
This innovative program extends our comprehensive 600-hour Classic Culinary Arts curriculum with lectures, demonstrations, and hands-on practice—including exclusive classes taught by director of culinary technology, Dave Arnold.
Regardless of whether their menus are traditional or avant-garde, chefs in top kitchens around the world are embracing modern culinary technology. Scientific perspective is giving rise to new techniques and modes of creativity. Cutting-edge tools and equipment are being employed to create exciting tastes and textures. And knowledge of these techniques can be sought-after skills in the eyes of employers.
Starting on June 27, and offered only once this year, Classic Culinary Arts with Technology Concentration offers students an exciting foundation in the theory and application of modern culinary technology. You'll gain valuable insight that includes:
- Knowledge of the modern technology practices widely in use in the culinary industry
- An understanding of the "how" and "why" behind the scientific principles introduced in class
- Familiarity with the use of high-tech tools and equipment, such as the rotary evaporator and immersion circulator used for sous-vide
- Exposure to the key ingredients used as thickeners, emulsifiers, and gels for sauces, foams, and other applications
- Hands-on practice of techniques in a real-world environment as students incorporate modern technology into dishes served to the dining public in L'Ecole
