Certified Culinary Scientist (CCS)

The CCS is available to any qualified food science or technology professional, including members and non-members of RCA.   CCS certification confers a new status on experienced food scientists and technologists who have augmented their training by learning about the culinary arts and who use this knowledge in the development of superior food products.  This RCA certification verifies the education, work experience, and expertise that the culinary scientist brings to the marketplace. 

The CCS written exam contains multiple-choice questions that primarily test a baseline knowledge of culinary arts (90%) as well as food science (10%.)  The recommended primary study text is On Cooking: A Textbook of Culinary Fundamentals, by Labensky and Hause, and the secondary study texts are Elementary Food Science by Vieira and Understanding Food Science and Technology by Murano.

• CCS Eligibility Criteria

• CCS Application

• CCS Exam Knowledge Competencies

• Exam Dates

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