Eligibility Criteria
Q. Who should I contact with questions about my eligibility?
A. This FAQ list and the application are good places to find answers to your initial questions. For any further questions contact Tim Kline at RCA Headquarters, (678) 303-3017.
Q. To meet the CCS foodservice criteria do I have to take culinary arts workshops through the RCA?
A. No. Any hands-on culinary arts courses – both for-credit and not-for-credit courses - taken through accredited institutions is acceptable. By definition “hands-on” is approximately 25% instructor demo and lecture, and 75% student production.
Q. I’m based outside of the U.S. Can I still become certified?
A. Yes.
Certification Application
Q. How much does certification cost?
A. The application fee is $550 for RCA members and $1,000 for non-members. This fee includes one examination. Candidates who must re-test are subject to an additional fee of $150 to cover administration costs.
Q. How long does the certification approval process take?
A. The approval process takes on average 8 – 12 weeks.
Q. After I’m approved to sit for the exam is there a timeframe during which I must take and pass the exam?
A. No. You can take the exam at your convenience.
Exam
Q. What should I study for the exam?
A. The answers to exam questions can be found in the most recent editions of Elementary Food Science (Ernest R. Vieira), Understanding Food Science and Technology (Peter S. Murano) and On Cooking: a Textbook of Culinary Fundamentals (Sarah R. Labensky, Alan M. Hause). The CRC exam tests baseline food science knowledge (90 multiple-choice questions) and culinary arts knowledge (10 multiple-choice questions). The CCS exam tests baseline culinary arts knowledge (90 multiple-choice questions) and food science knowledge (10 multiple-choice questions).
Q. Where can I take the exam?
A. Once approved to sit for the exam, candidates are asked to identify a local-area college or university with an assessment center which will proctor an external pencil-and-paper exam, and to put RCA in touch with a representative. Once we have confirmed the assessment center can maintain RCACC testing policies for the duration of the exam, then the candidate may schedule a convenient day/time to take the exam.
Q. How soon will I find out my score?
A. Typically 2 – 3 weeks after taking the exam.
Q. If I don’t pass, can I re-take the exam?
A. Yes. An exam may be retaken.
Q. How can I break down what to study into a manageable list?
A. The RCACC publishes a list of exam knowledge competencies and names reference books in which the answers to questions may be found. Cross-referencing the exam knowledge competencies with the information in these books should be very helpful study aid. Also, please keep in mind that the exams test baseline knowledge. If something in the recommended tests seems obscure or too high a level, then it probably isn’t tested on the exam.
Q. Are there any study guides or sample questions that I can use?
A. No. But the RCACC publishes a list of exam knowledge competencies and names reference books in which the answers to questions may be found. Cross-referencing the exam knowledge competencies with the information in these books should be very helpful study aid.
Q. If culinary arts knowledge for the CRC exam is only 10% of the score why is the list of competencies so long?
A. That is a list of possible competencies. Not all will be tested.
Q. What do I do if I think none of the answers are correct? Is there a way to comment on a question?
A. The RCA Certification Commission (RCACC) welcomes all feedback. Feel free to write comments directly on the exam next to the question in question.
Q. Can I find out what questions I missed so I can study up on those?
A. Yes. You will be provided with an exam report on the results as a percent correct of the total number of questions per knowledge competency tested.
Certification Renewal
Q. Once certified do you have to recertify?
A. Yes. The certification renewal period is five years. At the end of five years, CRCs and CCSs must submit documentation of 75 contact hours of continuing education and a payment of $275 (RCA member fee). Continuing education can include attendance at food conventions, workshops and college courses.
