Culinology® Workshops for Chefs

RCA's Culinology® Workshops for Chefs are part of a unique three-part series aimed to broaden food product developers' knowledge of food technology as it relates to culinary principles. Professionals with this combination of skills and knowledge are needed to create the next generation of exciting, high-quality food products. The recommended primary study texts are Elementary Food Science by Ernest Vieira and Understanding Food Science and Technology by Peter Murano.

By integrating food science basics with an emphasis on related culinary principles, many students of this series find that they are well prepared for the RCA's Certified Research Chef (CRC) exam. Scholarships offered by the Research Chefs Foundation are available for both continuing education professionals and students of higher learning.

For a current Calendar of Upcoming Workshops, click here.

Workshop Descriptions

There are many exciting workshops available and this section is merely a highlight of a few opportunities being recognized by RCA.  Want to be featured on this list?  Email with the course information. 

Culinology® Workshop: Food Science Basics Presented by Golden Food Science

This class covers basic chemistry, the chemistry of carbohydrates, lipids and proteins, food additives and food interactions. This class provides the basics for concepts that are applied in Food Processing Basics. We recommend that you take Food Science Basics first, but it is not required. (30 contact hours)

Student Learning Outcomes

At the completion of this course students will be able to:

  • Apply an understanding of simple chemistry to the selection, use and functioning of carbohydrates, lipids, proteins, and water.
  • Identify important food sugars, starches and fibers, the chemical reactions they participate in, and their functional properties.
  • Identify important fats and oils, the chemical reactions they participate in, and their functional properties.
  • Describe the structure of food proteins and list their functional properties.
  • Identify and discuss the functional properties of common food additives, including acidulants, alkalis, buffers, colors, preservatives, antioxidants, and leavening agents.
  • Review basic information about Nutrition as it relates to food manufacturing.
  • List the requirements of the Nutrition, Labeling and Education Act and apply them to Nutrition Facts Panel.
  • Discuss the types of packaging and how they are used in industry.

 Weekly Schedule

  • Orientation
  • Basic Chemistry
  • Nature of Matter and Water
  • Carbohydrates
  • Lipids
  • Protein
  • Food Additives
  • Nutrition
  • Nutrition Labeling and Educational Act
  • Packaging


Culinology® Workshop: Food Processing Basics Presented by Golden Food Science 

Apply food science basics to the manufacturing process. (30 contact hours)

Student Learning Outcomes

At the completion of this course students will be able to:

  • Identify the fundamentals of food science behind culinary techniques including freezing, frying, dehydration, cook chill, sous-vide, roasting or baking (dry heat) and microwave cooking (moist heat)
  • Determine how to maximize quality and shelf life through retort operation, aseptic processing and modified atmosphere and controlled atmosphere packaging
  • Understand new food processing methods including irradiation, high pressure, ohmic and hot water submersion tunnels
  • Discuss the principles behind sensory science and apply to product development process

Weekly Schedule

  • Orientation
  • Commercialization         
  • Shelf Life Extension
  • Government Regulation
  • Biological, Chemical, and Physical Hazards
  • Heat Transfer and Canning/Retorting
  • Refrigeration/Freezing and Dehydration
  • Newer Processing Methods
  • Sensory

Calendar of Upcoming Workshops