Class Content

RCA Learning Objectives

RCA Learning Objectives

RCA Learning Objectives

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

CRC Preparation Course

RCA Learning Objectives

RCA Learning Objectives

CRC Preparation Course covers topics from all three areas of the Learning Objectives.

Topics covered include:

The Business of New Product Development
Nutrition
Food Packaging
Basic Chemistry
Protein-Based Foods
Carbohydrate-Based Foods
Lipid-Based Foods
Principles of Commercial Food Processing
Pasteurization, Egg & Milk-Based Foods
Food Additives
Food Safety and Sanitation
Sensory Evaluation
Government Regulations
Allergens
Food Microbiology and Fermentation
Weight & Measurement Conversions