Welcome

By jillgolden on September 28, 2015 in Uncategorized

Are you ready to become a Certified Research Chef?

If so now is the time to start studying for the exam.

Three new classes

These three new classes are designed to cover all of the new RCA Certification Learning Objectives. Class titles are:

General Culinology^®: Fifty two percent(52%) of the exam questions come from these objectives for both the Certified Research Chef^® (CRC^®) and the Certified Culinary Scientist^® (CCS^®). This class is for both CRC^® and CCS^® candidates.
Food Science and Engineering: The CRC^® exam will include 37% of its questions from the learning objectives for food science and engineering; the CCS^® exam will include 11% of its questions from this area. This class is designed for Chefs studying for the CRC^® exam.
Culinary Arts: This CRC^® exam will include 11% of its questions on culinary arts and the CCS^® exam will include 22% of its questions from these learning objectives. This class is intended for food scientists studying for the CCS^® exam.
Check out the other pages on my website for more information about the classes.
Contact me if you have questions.

Jill Golden MS RDN
JillGolden2@me.com
Mobile phone: 949-933-0837

In today’s world, competition and competency is imperative now more than ever. The RCA solidifies food and science, making it Culinology. Being certified is an accomplishment to say the least. With an enormous depth of varying subjects, taking the classes with Jill Golden is extremely recommended. For me, I felt it was mandatory. Anthony Glorioso – Food Science Basics 2017

Culinary Arts Online Class

By jillgolden on January 2, 2020 in Uncategorized

Is your new year’s resolution to become a Certified Research Chef (CRC) or Certified Culinary Scientist (CCS) then NOW is the time to start preparing.

The all new online course in Culinary Arts will be starting on January 16th. This class will cover the Culinary Arts Learning Objectives 2019 created by the Research Chefs Association Certification Committee to guide you in studying for the exam. This class is recommended for CCS candidates but a good review for CRC candidates.

Culinary Arts represents 11% of the exam for CRC candidates and 37% for CCS candidates. Topics covered include:

C. 1 Principles of Culinary Arts
- C.1.a Kitchen Tools and Equipment
- C.1.b Baking and Pastry Fundamentals
- C.1.c Principles of Cooking
- C.1.d Product Presentation
- C.1.e Traditional Stocks, Sauces & Soups
C.2 Culinary Research and Development
- C.2.a Culinary Gold Standard
- C.2.c Recipe Development and Formula Rations
- C.2.d Regional & World Cuisines

“It is a lot to study and the structure of the class breaks it down into manageable parts. Jill is knowledgeable and always available to answer questions.” Jonathan Deutsch General Culinology 2019

Get the full Culinology Learning Objectives and other information about CRC & CCS Exam Preparation at Culinology.org/Certification-prep

Contact me if you have questions at jillgolden2@me.com

I look forward to helping you successfully prepare for the class. Jill

CRC & CCS Online Study Courses for 2020

By jillgolden on October 31, 2019 in Uncategorized

Announcing the CRC & CCS Online Study Courses for 2020

Thinking about becoming a Certified Research Chef or Certified Culinary Scientist through the Research Chefs Association. Why not start studying now to be ready for the exam at RCA in 2021. Completion of all three classes will review all of the RCA Certification Committee Learning Objectives. You will come away with a notebook of carefully reviewed learning objectives and lots of experience taking online multiple choice questions.

Culinary Arts 1/16 – 3/26/2020 (10 weeks) covering the Culinary Arts Learning Objectives. This class is recommended for CCS candidates but CRC candidates may wish to take the class to review the Culinary Questions. 20% of the CRC exam is on Culinary Arts. $700 for RCA Members, $800 for Non-members.
General Culinology 5/14-8/27/2020 (15 weeks), these learning objectives cover 52% of the exam questions for both CRC & CCS exams. $1,000 for RCA Members, $1,200 for Non-members.
Food Science & Engineering 9/17 – 12/3 (10 weeks), covering the food science learning objectives. This class is recommended for CRC candidates but a good review for CCS candidates. $700 for RCA Members, $800 for Non-members.
10% discount for second and third class. Registration and payment is only required for one class at a time.

Here is the course syllabus containing important dates and class information Online Course Syllabus 2020

Registration is now available for upcoming classes on my website GoldenFoodScience.com

I look forward to having you in class, please feel free to email me if you have any questions.

Jill Golden jillgolden2@me.com

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