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).

RCA-certified professionals are preferred by many employers because they guide innovation in this dynamic industry, offering unique credentials and powerful, value-added skills.

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%)

Check out video testimonials of certified professionals on our YouTube channel!

View all CRC® and CCS® Certificants.

2019 Program Updates - Effective March 15, 2019

In order to become a Certified Research Chefs (CRC®) or Certified Culinary Scientists (CCS®), applicants must meet eligibility criteria in the following three categories: Education, Food Service Experience, and Research and Development Experience. Once determined as eligible, candidates must pass a certification exam, with a score of 80% or higher, on their knowledge of food science and related subjects. Please register for the February 6 1pm CT Webinar that walks through the transition to internet-based testing and the updated study guide. 

Internet-Based Testing

The CRC® and CCS® exams will transition to internet-based testing on March 15, 2019.  The first internet-based testing will take place at RCA's Annual Conference 2019. The last day RCA will postmark a paper-based exam is February 28, 2019.  Click here to learn more about RCA's transition to internet-based testing. 

Updated Exam Blueprints and Study Guides

To align with the transition to internet-based testing, the RCACC is proud to announce an updated exam blueprints for both the CRC® and CCS® exams.  RCA follows strict certification practice to create and maintain our certification programs. The practices include many round 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 will first be tested during on March 15, 2019.  Click here to learn more and  review the exam blueprints and study guides for the the CRC® and CCS® exams.