Class Content

The CRC® exam includes more questions from the area of Food Science and Engineering 

The CCS® exam includes more questions from the area of more Culinary Arts. 

Both exams include about half the questions from General Culinology.

• General Culinology® (CRC® 52%; CCS® 52%)
• Food Science and Engineering (CRC® 37%; CCS® 11%)
• Culinary Arts (CRC® 11%: CCS® 37%)

Get the full list of  Learning Objectives at Culinology.org Study Guide

See Homepage for Current Syllabus 

General Culinology® is for food scientist and chefs since this section of the study guide covers 52% of the questions on the exam. Topics covered include:

• The Business of New Product Development
• Protein-Based Foods
• Carbohydrate-Based Foods
• Lipid-Based Foods
• Egg & Milk-Based Foods
• Food Additives
• Food Safety and Sanitation
• Developing Nutritious Food Products
• Sensory Evaluation
• Government Regulations
• Allergens
• Ingredient Sourcing & Management
• Weight & Measurement Conversions

Food Science and Engineering in mainly for chefs studying for the CRC® exam though it is open to all who are interested. Topics covered include:

• Principles of Commercial Food Processing
• Food Chemistry – CHO & Lipdids
• Food Chemistry – Protein and Enzymes
• Food Microbiology
• Thermal Processing
• Food Packaging
• Fermentation
• Analytical, Organoleptic, and Microbiological Testing

Culinary Arts is mainly for Food Scientists studying for the CCS® exam though it is open to all who are interested. Topics covered include:

• Kitchen Tools and Equipment
• Principles of Cooking
• Traditional Stocks, Sauces & Soups
• Culinary Product Applications
• Recipe Development & Formula Ratios
• Culinary Gold Standard
• Baking and Pastry Fundamentals
• Regional and World Cuisines