Online Classes

Online Classes

Online Classes Online Classes

What to Expect

Assignments

Online Course Materials

Online Course Materials

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All New Study Sheets. Weekly Modules are designed to cover one or more of the RCA Certification Committee Learning Objectives. Study Sheet Assignments are designed to cover each of the learning objectives. Compiling these Study Sheets will provide you with a comprehensive study guide to use when reviewing for the exam.

Online Course Materials

Online Course Materials

Online Course Materials

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Course materials are in Canvas Learning Management System and include assigned readings, content, study sheet assignments, quizzes, reflective discussions, and flash cards. Course materials are available 24/7. An invitation to join Canvas Learning Management System will be emailed to you about one week before the first meeting.

Quizes and Flashcards

Online Course Materials

Quizes and Flashcards

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Quizzes & Final

There are weekly multiple choice quizzes and a cumulative final give similar to the certification exam. 

Flash Cards

Major terms are covered in interactive flashcards to assist in learning the vocabulary.


Weekly Live Meetings

Weekly Live Meetings

Quizes and Flashcards

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Live meetings are held using a webinar format where you can see the slide presentation, connect with other members in the meeting and ask questions. Meetings are on Thursday afternoon/evening at 3 PM Pacific (6 PM Eastern) and last about 1 hour. All webinars are recorded for later viewing. Webinar registration information will be emailed to you about one week before the class starts. Twenty (20) participation points are awarded attending each meeting. If you are unable to attend you can watch the recording for full credit.

Textbooks

Weekly Live Meetings

Textbooks

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RCA Certification Committee Recommended textbooks:

Culinology:The Intersection of Culinary Art and Food Science, Research Chefs Association, Editor: J. Jeffrey Cousminer

Elementary Food Science by Vieira, Chapman Hall Publishing

Essentials of Food Science, 4th Edition, Vickie A. Vaclavik and Elizabeth W. Cristian, Springer Publishing

On Cooking: A Textbook of Culinary Fundamentals 6th edition, Sarah R. Labensky Pearson

Textbooks can be purchased online through Amazon or other websites, used texts are often available