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
    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