Culinology® Degree Programs
In 2002, the RCA introduced a novel concept to the food product development community: a unified academic experience combining both culinary arts and food science training. Students now have the opportunity to learn both disciplines and combine their knowledge and skill set to practice Culinology® - the blending of these two fields. Through RCA-approved undergraduate degree programs, as well as a high school program that prepares students for college-level study, students learn how closely the two components interconnect. Read more.
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. Read more.
RCA's Student Members are an important and active part of the association. The Student Advisory Subcommittee represents their needs to the Membership Committee and the Board of Directors, and Culinology Clubs set up at schools around the country are helping students connect on campus. Read more.
Internships provide valuable opportunities for both students and employers. The RCA encourages all students of Culinology®, culinary arts, and food science to intern so that they may gain up-close, hands-on experience in the field prior to graduation. Read more.
Valuing the importance of education, the Research Chefs 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. Read more.
Student Culinology® Competition
RCA's 2013 Student Culinology® Competition will be held at the RCA Annual Conference in Charlotte, NC. Student teams will develop a proposal for a concept which includes both gold standard recipes and the corresponding product formulations. Read more.
Culinology® Poster Presentations
The RCA Education Committee invites professional and student members of the Research Chefs Association to engage in a learning environment that supports quality interaction and a continuous exchange of ideas and new developments by submitting abstracts for a Poster Presentation to be held at the 2013 RCA Annual Conference & Culinology® Expo. Read more.
NEW! On-Demand Education Sessions
Immediate access to cutting-edge professional development on topics related to culinary arts, food science and Culinology® is critical to the food product developer who wants to maintain a competitive edge by keeping abreast of industry developments. These audio recordings are accompanied by PowerPoint and/or video presentations, and are available through both online and CD Rom formats. Getting started is easy!
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