All New Classes

RCA Learning Objectives

RCA recently updated the Culinology® Learning Objectives for the CRC® and CCS® exam. They divided the Learning Objectives into three major categories with emphasis on each of the following areas. Note that both exams have half of their questions from General Culinology. The CRC exam includes more Food Science and Engineering while the CCS exam includes more Culinary Arts. Get the full list of the Learning Objectives 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.

Class Schedule and Syllabus

Here is the CRC/CCS Online Course Syllabus for all three of the upcoming classes in 2019-2020. CRC/CCS Online Course 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