Now Available: CRC & CCS Exam Study Guide!

The Research Chefs Association Certification Commission (RCACC) is pleased to announce the development of a new resource for chefs and scientists pursuing certification: culinary arts and food science exam learning outcomes which will serve to help guide the study of exam candidates.  Previously, exam candidates knew they would be tested on very broad knowledge competency areas e.g. “Knowledge of Allergens.”  With the new exam learning outcomes, CCS candidates now know, for example, that they might be asked to “discuss the distinction between a food allergy and a food intolerance.” 

When studying, exam candidates should keep in mind that 90% of CRC exam questions come from food science and 10% come from culinary arts learning outcomes; while 90% of CCS exam questions come from culinary arts and 10% come from food science.  In addition to these learning outcomes, candidates should reference the most recent editions of On Cooking: a Textbook of Culinary Fundamentals (Sarah R. Labensky, Alan M. Hause) and Elementary Food Science (Ernest R. Vieira) and Understanding Food Science and Technology (Peter S. Murano). 

Questions?

Contact RCA Director of Certification Tim Kline by e-mail or at (678) 303-3017.