Advance Your Career with Online CRC® Prep Courses

Online classes presented by Golden Food Science are specifically designed to help you successfully prepare for the Certified Research Chef (CRC) exam. The program offers three focused classes, aligned with the official RCA learning objectives. RCA members receive a discounted rate, and a 10% discount applies for your second and third classes.

• Culinary Arts: 10-week class, $700 for RCA members, $800 for RCA nonmembers
• General Culinology: 15-week class, $1,000 for RCA Members, $1,200 for nonmembers
• Food Science & Engineering: 10-week class, $700 for RCA members, $800 for RCA nonmembers

Each course provides structured content (guided assignments, flash cards, and quizzes), expert instruction to strengthen both technical knowledge and practical understanding of culinary product development and food science principles. Classes are delivered fully online and include live, interactive one-hour weekly sessions, making it easy to participate from anywhere while staying on track with consistent, supportive learning.

Whether you are preparing for certification or advancing your professional skills, these courses provide a comprehensive, flexible, and exam-focused pathway to CRC success.

Master Culinology Online and Earn a Specialized Certificate

RCA members can save $50 and earn 40 continuing education hours through a self-paced Culinology I course developed by Michael Silver, CRC, CCS. The course is designed for Culinologists, food scientists, developers, food professionals, or anyone who wants to gain a better understanding of working with food, especially in a commercial production environment.

The course is $249, and RCA members can save $50 (bringing the price to $195) by contacting RCA Headquarters for a discount code before registering.

The study of Culinology is vital for commercial food production as well as for restaurants and other hospitality services.  The course covers many areas, including food molecules, ingredients, formulations, shelf life, flavor balance and flavor enhancers, heat transfer, water activity, phase transitions, microbial activity management, chemical reactions, food processing and preservation, advanced processing and cooking technologies, food safety and packaging, and scaling production.

Culinology I is part of a three-course series that comprises Food Science, Culinology I (this course), and Culinology II.  Together these three courses provide you with a very deep foundation and understanding of the many key concepts you’ll need if you want to make a career of Culinology.