About the Classes

Hope all is well with you. I just wanted to write you a quick note to let you know that I wrote my exam on the 18th and passed with a 90% score. I found the two courses I took from you to be extremely helpful in preparing me for the exam, and wanted to thank you for putting together such great courses. I could not have succeeded without them.” Mark Corrigan CRC®, Research Chef, Cavendish Farms


I am offering two, totally redesigned 10-week courses to prepare you for the CRC Exam. It is recommended that you start with Food Science Basics but not required.

  • Food Science Basics
  • Food Processing Basics

Weekly live meetings:

All webinars are at 3 PM Pacific (6 PM Eastern) and last about 1 hour Thursday afternoon/evening) . Webinar registration information will be sent about a week before the class starts. All webinars are recorded for later viewing.

Course Materials:

Course materials are in Canvas Instructure and include assigned readings, content, quizzes, reflective discussions and flash cards. Course materials are available 24/7. An invitation to join the Canvas will be sent about one week before the first meeting.

RCA Recommended textbooks:

  • Elementary Food Science by Vieira, Chapman Hall Publishing
  • Essentials of Food Science, 4th Edition, Vickie A. Vaclavik and Elizabeth W. Cristian, Springer Publishing
  • Culinology: The Intersection of Culinary Art and Food Science, Research Chefs Association, Editor: J. Jeffrey Cousminer
  • Textbooks can be purchased online through Amazon or other websites, used texts are often available


These are pass/fail courses; you must earn at least 80% of the possible points to pass the class.  If problems arise please contact me immediately so we can make arrangements for you to finish the course. A Certificate will be mailed to you on completion of the class.


  • Online meetings, attendance – 20 points each
  • Quizzes – 20 points each
  • Course Survey 10 points
  • Reflective Discussions – 15 points each
  • Final exam 90 points


I am available by email and phone 7 days a week. It is my goal to provide as much support as necessary to assist you in succeeding in the course.