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.
| CRC | CCS | |
| GENERAL CULINOLOGY | 52% | 52% |
| Product Development | 32% | 32% |
| Allergens | ||
| 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% |
| Carbohydrates | ||
| Commercial Flavorings and Colors | ||
| Dairy Products | ||
| Fats, Oils and Lipids | ||
| Functional Ingredients | ||
| General Nutrition | ||
| Proteins | ||
| FOOD SCIENCE & ENGINEERING | 52% | 52% |
| Food Science | 22% | 3% |
| Analytical, Organoleptic, and Microbiological Testing | ||
| Fermentation | ||
| Food Chemistry | ||
| Food Microbiology | ||
| Product Shelf Life | ||
| Food Process Engineering | 15% | 8% |
| Food Packaging Engineering | ||
| Industrial Thermal Processing | ||
| Principles of Commercial Food Processing | ||
| CULINARY ARTS | 11% | 37% |
| 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% |