Certified Research Chef (CRC)

The CRC designation is available to any qualified culinary professional, including members and non-members of RCA, such as experienced chefs who have worked in the area of food product research and development.  CRCs are recognized and acknowledged as being among the most knowledgeable in their field and are leaders in the food industry because they have proven competence in both culinary arts and food product research and development.  This RCA certification verifies the education, work experience, and expertise that the research chef brings to the marketplace.

The CRC written exam contains multiple-choice questions that primarily test a baseline knowledge of food science (90%) as well as culinary arts (10%.)  The recommended primary study texts are Elementary Food Science by Vieira and Understanding Food Science and Technology by Murano, and the secondary study text is On Cooking: A Textbook of Culinary Fundamentals, 3rd edition, by Labensky and Hause.

• CRC Eligibility Criteria

• CRC Application

• CRC Exam Knowledge Competencies

• Exam Dates

• View all CRC Certificants

CRC Testimonials:

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