FAYETTEVILLE, Ark. – Food technologists from companies across the United States are attending a 40-hour, five-day hands-on workshop this week including instruction on baking theory and ingredient function. Baking Arts Fundamentals is being held March 9-13 at the Center of Excellence for Poultry Science, a unit of the University of Arkansas System Division of Agriculture.

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 study yeast and quick breads, custards, cookies, cakes, pies, meringues and frostings. Jaime Underwood, a certified culinary scientist, was the guest speaker on Wednesday and discussed defining gluten-free and why baking gluten-free is not easy to do well.

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.