Continuing Education

Professional development through continuing education is key to RCA’s mission of supporting practitioners of Culinology® throughout their career.
RCA has developed an extensive program of continuing education workshops that cater to both the culinary professional and the food technologist. These workshops are offered year-round at several partnering educational institutions in the United States and Canada.		 Two chefs demonstrating a culinary technique in a kitchen

 

Culinology® Workshops for Chefs In-Company Workshops RCA’s Continuing Education Partners

 

Earn Contact Hours at the RCA Conference and Beyond

By attending the RCA Conference, you will earn contact hours towards your CRC or CCS certification renewal. Attendance at pre-conference programs held in conjunction with the RCA Conference provide additional contact hours.

If you are attending other conferences or conventions, you may be able to receive contact hours if the event meets the required criteria for certification renewal:

  1. Associated with a nationally recognized professional organization
  2. Related in content or of relevance to Culinology® (i.e., the fields of food science, culinary arts, and product development)
  3. At least three days in length and offer educational sessions during a minimum of five hours in the three-day period

Five certification renewal contact hours may be earned for such a conference. Acceptable documentation of conference attendance will be either an acknowledgement of registration for the conference or a copy of the individual’s conference badge. Contact hours earned through conference attendance can account for no more than one-half of the required certification renewal contact hours.

Use the button below to learn more about the CRC and CCS renewal guidelines.

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Regional Events & Webinars

In an effort to provide members and the food R&D industry with relevant, fun and educational offerings year-round, RCA offers regional events and webinars.

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  Participants in a virtual event for chefs

Certification

logos for the Certified Research Chef and Certified Culinary Scientist programs
RCA certifies qualified professionals through the Certified Research Chef (CRC®) and Certified Culinary Scientist (CCS®) programs, 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.

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Scholarship
Opportunities
RCA and the Culinology® Scholarship Foundation promote education through scholarship programs.

Valuing the importance of education, the Culinology® Scholarship Foundation strives to provide financial assistance in the form of scholarships to assist qualified students and professionals pursuing higher learning and continuing education opportunities in Culinology®, culinary arts and food science.

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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.

Culinology® Workshops presented by Golden Food Science 

Do you have a workshops to be featured by RCA? Use the button above to email RCA with the course information. 

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In-Company Workshops:
Culinary Arts for Food Techs

RCA has joined forces with The Culinary Institute of America to offer companies the opportunity for food technologists to learn in-company the same culinary arts and baking fundamentals that chefs use every day on the job. RCA partners will receive a 15% discount on any of the four RCA "Culinary and Baking Arts for Food Technologists" workshops or custom content taught in-company.

Use the button below to receive more information about having RCA "Culinary and Baking Arts for Food Technologists" workshops or custom content taught in-company.

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RCA’s Continuing
Education Partners

RCA is proud to partner with these leading educational institutions to offer continuing education workshops in Culinology® in the United States and Canada.

The Culinary Institute of America (Greystone) St. Helena, CA

Orange Coast College Costa Mesa, CA

University of Arkansas Fayetteville, AR

The RCA is offering new opportunities for accredited educational institutions to host RCA continuing education Culinology® workshops. Use the button below to find out more about developing an RCA continuing education workshop at your educational institution,

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