The Certified Culinary Scientist (CCS®) credential is available to any qualified food science or technology professional, including members and non-members of RCA. CCS certification confers a new status for experienced food scientists and technologists who have augmented their training by learning about the culinary arts and who use this Culinology® 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.
CCS Certification Requirements
To become a Certified Culinary Scientist, applicants must meet eligibility criteria in the following three categories and pass a certification exam with a score of 80% or higher.
1. Food Service Experience
Applicants must complete one of these three options:
Pass the ACF Certified Culinarian Practical Exam
1 year full-time Food Service Experience (full time = 2,000 hours per year)
120 contact hours in RCACC defined hands-on culinary work
Culinary Coursework: Defined as coursework that is approximately 25% instructor lecture/demo and 75% student production course at accredited colleges, universities or culinary schools.
Food Service Approval: Defined as hands-on cooking in a production or supervisory position in a commercial kitchen. This requirement may be satisfied by holding a Bachelor of Science degree in Culinology.
2. Education
The educational background determines the amount of required R&D experience:
Path A: Bachelor of Science degree or higher in food science
Path B: Associates degree in food science or related degree
Path C: Non-degree pathway with 30 contact hours in each: Microbiology, Nutrition, and Chemistry
3. Research and Development
Experience required based on educational pathway:
Path A: 3 years full-time R&D experience
Path B: 5 years experience (min. 3 years in R&D)
Path C: 8 years experience (min. 3 years in R&D)
Acceptable R&D Experience Definitions
Bench Work: Hands-on development of standardized recipes for multiple food service operations using industrial ingredients, reproducible formulas for manufacturing, or recipes for consumers.
Manufacturing: Methods used in the manufacturing industry, including large commissary operations, where products are generally mass-produced and packaged for consumers or food processors.
To apply, please gather all your professional and educational documentation before starting the application. Applications must be completed in one sitting. Your application will be reviewed by the RCACC.
Application fees are non-refundable. Denied applications receive a 50% refund.
Scheduling Your Exam
Once you have completed the application and payment process, schedule your exam using the Remote Proctor Service. A score of 80% or higher is required.
Q: WHEN AND HOW DID YOU FIRST HEAR ABOUT RCA CERTIFICATION?
A: I first heard of RCA from an advertisement for one of the Culinology workshops at Rutgers University. It sounded very interesting, and I was curious what “Culinology” was, as it seemed particularly suited to my background. I did more research on the RCA website, where I learned more about Culinology and the certification programs. I had heard of research chefs working in the food science industry, and it was a great resource to discover this organization and to learn that there were other professionals out there who shared my love of food and cooking, and appreciation of the science behind it. I decided to join the RCA and pursue certification immediately.
Q: WHY DID YOU DECIDE TO PURSUE CCS CERTIFICATION?
A: I felt that it was unique in requiring experience and education in both the food science and culinary fields. I have a BS in Food Science and was involved in analytical research in herbal medicine and nutraceuticals as an undergraduate. I was also exposed to the flavor industry and R&D/product development through various internships. Throughout my past 4 years at A&P, I completed the Chef’s Training Program at the Natural Gourmet School in NYC, which focuses on natural and whole food ingredients, with an emphasis on vegetarian cuisine and a “medicinal cooking” approach. I was looking for a way to incorporate this new education into my food science/product development background.
Q: HOW FAR IS CCS CERTIFICATION RECOGNIZED AT WORK?
A: I work in a small Quality Assurance Lab at A&P with both food scientists and chemists, none of which have formal culinary training. The RCA was new to my coworkers, and the terms “Certified Culinary Scientist” and “Culinology” were unheard of before I pursued the CCS. Their appreciation was evident once I explained the mission of the organization and the certification requirements. Both my QA team and upper level management are proud to have a CCS on board and supported me throughout the entire certification process.
Q: HOW DO YOU THINK CERTIFICATION WILL HELP YOU IN YOUR CAREER?
A: I believe that having RCA recognize and certify my education and training is a great asset to my career. In today’s world, there is an ever-blurring line between the food science and culinary industries. Neither exists in a vacuum, and the best chefs are furthering their inherent understanding of food science, and likewise, a good food scientist should understand culinary principles. Being on the ground floor of the Culinology movement, and being able to educate others on this important field is very exciting.
As noted in the Winter 2006 issue of Culinology Currents
PS
Peter Sorensen, CCS
Food Scientist, JR Simplot Co.
Q: WHY DID YOU DECIDE TO PURSUE CCS CERTIFICATION?
A: I felt that the certification succinctly distilled my accomplishments from my food science degree, culinary school, and product development work. Plus, the prospect of adding three letters behind my name always seemed kind of cool!
Q: HOW FAR IS CCS CERTIFICATION RECOGNIZED AT WORK?
A: Management was very encouraging during the certification process. I feel they value having one of the few current CCSs on staff. I also think the combination of food science with culinary education, which can culminate in a CCS certification, is something they would look for when hiring future product developers.
As noted in the Fall 2007 Issue of Culinology Currents
Leveraging Certification Within Your Company
See how Kerry is using the CCS certification to enhance their team’s food knowledge and improve their business.
