CRC® & CCS® Preparation

Background and Findings

The RCA Certification Commission conducts a job task analysis (JTA) on a regular basis to define and categorize the skills, competencies and abilities an individual needs in order to be successful in the profession. This job task analysis defines the body of knowledge related to CRC® and CCS® certifications.  This research identifies the emerging trends in the profession. Results of the JTA include updated Job Task Domains and Principal Knowledge Topics that are the basis for the CRC® and CCS® exam blueprints. The JTA also serves as the basis for the CRC® and CCS® Study Guide, and represent topics eligible for contact hours under RCA's Approved Provider Program. 

Recommended Texts

The recommended study texts for both the CRC® and CCS®  exams are as follows:

  • On Cooking: A Textbook of Culinary Fundamentals (Sarah R. Labensky and Alan M. Hause)
  • Essentials of Food Science (Vickie A. Vaclavik and Elizabeth W. Christian)
  • Elementary Food Science (Ernest R.Vieira)
  • Culinology: The Intersection of Culinary Art and Food Science (Research Chefs Association)

 Additional resources include the free exam study guide and optional, additional-cost practice exam.

Exam Blueprint & Study Guide

The 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, which were first tested on March 15, 2019.

Download the Exam Study Guide


Product Development  32% 32%
Commercializing the Culinary Gold Standard    
Food Safety and Sanitation    
Government Food Regulations    
Ingredient Sourcing and Management    
Nutrition Trends    
Product Development Process    
Sensory Evaluation    
Weight & Measurement Conversions    
Macro and Micro Ingredients  20% 20%
Commercial Flavorings and Colors    
Dairy Products    
Fats, Oils and Lipids    
Functional Ingredients    
General Nutrition    
Food Science 22% 3%
Analytical, Organoleptic, and Microbiological Testing    
Food Chemistry    
Food Microbiology    
Product Shelf Life    
Food Process Engineering  15% 8%
Food Packaging Engineering    
Industrial Thermal Processing    
Principles of Commercial Food Processing    
Principles of Culinary Arts 3% 22%
Kitchen Tools and Equipment    
Baking and Pastry Fundamentals    
Principles of Cooking    
Product Presentation    
Traditional Stocks, Sauces & Soups    
Culinary Research and Development  8% 15%
Culinary Gold Standard    
Culinary Product Applications    
Recipe Development and Formula Ratios    
Regional & World Cuisines    
TOTAL 100% 100%