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