U of A Center of Excellence for Poultry Science provides course work for culinary certification
May 28, 2009Contact Information:
John Marcy, professor and poultry processing specialist
479-575-2211, jmarcy@uark.edu
By Sara Landis, The Center of Excellence for Poultry Science
Division of Agriculture, University of Arkansas System
479-575-3192 / slandis@uark.edu
Suzie Stephens, Certified Executive Chef, demonstrates a tomato concasse´ for a class of product developers from Tyson Foods.
FAYETTEVILLE, Ark. — Ten product developers from Tyson Foods attended a 40-hour, hands-on culinary course May 11-15 at the Center of Excellence for Poultry Science, which is part of the University of Arkansas System’s Division of Agriculture, on the university’s Fayetteville campus.
John Marcy, professor and poultry processing specialist for the center, said the week- long course was the first of three for the product developers in becoming Certified Culinary Scientists, one of two certifications offered by The Research Chefs Association, the professional community for food research and product development.
Product developers seeking the Certified Culinary Scientist designation can meet their culinary experience requirement in one of three ways: 1) pass the American Culinary Federation (ACF) Certified Culinarian Practical Exam; 2) complete one year, full-time cooking in a commercial kitchen; or 3) complete 120 contact hours in a hands-on culinary course, which is what the Center of Excellence for Poultry Science offers.
Marcy and Suzie Stephens, Certified Executive Chef, developed the first 40 hours of coursework. So far, Tyson Foods has had 14 associates achieve the Certified Culinary Scientist designation and another 24 that have finished the 120 hours of culinary training and are in the process of preparing for the exam, said Marcy.
During the course, the product developers, as groups, make five of the mother sauces (hollandaise, béchamel, velouté, tomato and espagnole), experience each of the fourteen forms of cooking (bake, roast, grill, broil, sauté, stir-fry, pan fry, deep fry, poach, simmer, boil, steam, braise and stew) and utilize an assortment of meat, poultry, seafood, vegetables, grains, potatoes, fruit 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 Marcy.
In addition to classes for Tyson Foods, the center has worked with the Research Chefs Association to offer five weeks of classes and has hosted product developers from Classic Foods, Lamb Weston, DairiConcepts, Uncle Ben’s, McCain Foods, McCormick & Company, National Steak and Poultry, Nestle, Newly Weds Foods, Pilgrim’s Pride, French’s and Simmons 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.