CCS Eligibility Criteria

In order to be eligible to become a Certified Culinary Scientist, applicants must first meet eligibility criteria in the categories of Education, Food Science Experience, and Food Service Experience.  Having done so, candidates then must pass a certification exam on their knowledge of culinary arts and related subjects.

CCS eligibility criteria was most recently approved by the RCACC on May 22, 2007.

RCACC Approved Definitions for CCS Eligibility

A Culinary Scientist for purposes of certification is defined as one who works in food product development, has expertise in food science/technology, and a baseline knowledge of culinary arts.

Food Science Related Degrees include Culinology®, Food Technology, Microbiology, Chemistry, Nutrition, Biochemistry, Meat Science, Dairy Science, Cereal Science, Biology, Fish Science, Poultry Science, and Food Engineering.

Acceptable Research and Development work experience comes from a position with R&D as the primary focus.  R&D is hands on bench work in food product development.  The recipe/formula being developed must be standardized and reproducible for manufacturing or multiple unit food service operations, and use industrial ingredients or manufacturing/processing methods.

Food Service Experience is defined as hands on cooking in a production or supervisory position in a commercial kitchen.  For the purpose of CCS eligibility, the Commission may consider for acceptance on a case-by-case basis multiple food service positions less than one year long, but longer than three months.  The CCS Food Service Experience eligibility criteria may be fulfilled by holding a Bachelor of Science degree in Culinology®.

Culinary Diplomas and Certificates must come from accredited culinary arts schools, and the number of contact hours must be verifiable.

Hands-on Culinary Coursework for the CCS is defined as hands-on (approximately 25% instructor lecture/demo and 75% student production) courses at accredited colleges, universities or culinary schools in Culinary Arts. 

CRC Education and Food Service Experience eligibility criteria may be fulfilled by holding any of the following American Culinary Federation (ACF) certifications: Certified Sous Chef (CSC), Certified Chef de Cuisine (CCC), Certified Executive Chef (CEC), and Certified Master Chef (CMC).  

Hands-On Culinary Coursework for the CCS is defined as hands-on courses at accredited colleges, universities, or culinary schools in Culinary Arts.

Additional Information

Applicants may petition the RCACC for recognition of their experience or education if not covered by the above categories.

Education and work experience must be verifiable.  Documentation is required.  Work experience may not be accepted if documentation cannot be verified.  Verifications are conducted by an independent third party.

The RCACC will periodically evaluate the CRC and CCS eligibility criteria as well as other aspects of these certification programs in an effort to continue to enhance the value and prestige of these certifications.  Your comments on these topics are always welcome.

Questions?
Contact Tim Kline, Director of Education at RCA Headquarters, at (404) 252-3663 or tkline@kellencompany.com.