All New Classes

RCA recently updated the Culinology® Learning Objectives for the CRC® and CCS® exam and divided the Learning Objectives into three major categories. Get the full list at CRC and CCS Study Guide.

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

Because of this change The courses are redesigned to match the main areas in the learning objectives.

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