CRC® & CCS® Exam Study Guide!

The Research Chefs Association Certification Commission (RCACC) is pleased to announce the development of a new resource for chefs and scientists pursuing certification: culinary arts and food science exam learning outcomes which will serve to help guide the study of exam candidates.

Previously, exam candidates knew they would be tested on very broad knowledge competency areas e.g. “Knowledge of Allergens.” With the new exam learning outcomes, CCS® candidates now know, for example, that they might be asked to “discuss the distinction between a food allergy and a food intolerance.”

Exam candidates should keep in mind that 90% of CRC® exam questions come from food science and 10% come from culinary arts learning outcomes, and 90% of CCS® exam questions come from culinary arts and 10% come from food science. In addition, the recommended study texts 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 by (Ernest R.Vieira)
  • Culinology: The Intersection of Culinary Art and Food Science (Research Chefs Association)

 [ Download the study guide today! ]

Contact RCA Certification by email.