Certification

RCA certifies qualified professionals as Certified Research Chefs and Certified Culinary Scientists, providing the food industry with today’s most valuable, sought after product developers who excel in the practice of Culinology® - the blending of culinary arts and food science. In today’s complex food industry, companies are seeking employees who can offer that competitive edge through experience and proven competencies in both 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 that are truly Defining the Future of Food®.

CRCs and CCSs 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, encouraging them to fulfill CRC and CCS eligibility requirements and pursue certification in order to shine as leaders among the competition.

• Certified Research Chef (CRC)

• Certified Culinary Scientist (CCS)

• CRC & CCS Exam Study Guide (NEW!)

• RCA Certification Candidate status (NEW!)

• Certification Renewal

• Certification FAQs

• View all CRC and CCS Certificants

• Research Chefs Association Certification Commission

Questions?
Contact RCA Director of Education Tim Kline by email or at (678) 303-3017.