The RCA offers the number one program for certifying the knowledge, skills and experience of Culinology® professionals.

Certified Research Chefs (CRC®) and Certified Culinary Scientists (CCS®) provide the food industry with today's most valuable, sought after product developers that excel in the practice of Culinology® (the blending of culinary arts and food science).


CRC®s and CCS®s are highly regarded in the industry and are therefore employed by some of the most respected food companies in the world. In fact, the Research Chefs Association Certification Commission (RCACC) reports that major food companies are seeking certification for their product development employees. These companies encourage their employees to fulfill CRC® and CCS® eligibility requirements and pursue certification in order to shine as leaders among the competition.



Now, more than ever, companies recognize the value of RCA certifications and supporting their employees in their efforts. A recent survey, conducted by the RCACC, produced impressive results. Supervisors, upper management, and HR managers of CRC®s and CCS®s overwhelmingly agree that having an RCA certified employee on staff:

Enhances product speed to market (78%)

Increases product quality (80%)

Increases team functionality (91%)

Increases their chances of earning a higher salary (71%)


Certified Research
Chef (CRC®)

The CRC® designation is available to any qualified culinary professional, including members and non-members of RCA.

CRC®s are recognized and acknowledged as being among the most knowledgeable in their field. They are leaders in the food industry and have proven competence in both culinary arts and food product research and development.

This RCA certification verifies the education, work experience, and expertise that the research chef brings to the marketplace.

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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.

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CRC® and CCS®
Practice Tests

To help you prepare for your final exam, RCA is pleased to offer a practice exam for the CRC® or CCS® certification. This is a great way to understand the exam — making you even more prepared for the final exam.

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Schedule Your Remote Proctor Exam

RCA makes it easy to sit for your Certification exam. Once you've fulfilled your Certification requirements, you can take your exam virtually using RCA's Remote Proctor program.

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Updated Exam
Blueprints and Study

To align with the transition to internet-based testing, the RCACC announced updated exam blueprints for both the CRC® and CCS® exams in 2019. RCA follows strict certification practices to create and maintain our certification programs.

The practices include many rounds of quality control to ensure that the CRC® and CCS® certification programs represent current and best practices in Culinology. RCA recruited over 40 subject matter experts working in both food science and culinary arts to create, review, test, and set the updated standards for the CRC® and CCS® exam blueprints. The updated exam blueprints were first tested on March 15, 2019.

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