Standardized and reproducible recipes for multiple food service operations and the use of industrial ingredients or manufacturing/processing methods. For purpose of RCACC approval R&D is described as hands on bench work in food product development of one of the following: (a minimum of 3 years must be in R&D).Īcceptable experience comes from positions where R&D is the primary focus. Non-degree pathway with 30 contacts in each of the following college level courses: Microbiology, Nutrition, Chemistry, you must apply with at least eight years (full-time) experience in food product development of food manufacturing. If you apply with an Associate Degree in Food Science or Related Degree, you must apply with at least five years (full-time) experience in food product development of food manufacturing. If you apply with a Bachelor of Science Degree or higher in food science you must apply with at least three years (full-time) of research and development experience. 
The amount R&D Experience required is contingent upon the education pathway:
Non-degree pathway with 30 contacts in each of the following college level courses: Microbiology, Nutrition, Chemistry. Associate Degree in Food Science or Related Degree. Bachelor of Science Degree or higher in food science. 
The type of education background with which you applied determines how much R&D Experience is required: The CCS® Food Service Experience eligibility requirement may be satisfied by holding a Bachelor of Science degree in Culinology®. For the purpose of CCS®, the Commission may consider the acceptance on a case-by-case basis of multiple food service positions of less than one year, but longer than three months. Please note, these courses are helpful in studying for the exam, but do not provide contact hours.įor the purpose of RCACC approval Food Service experience is defined as hands on cooking on a production or supervisory position in a commercial kitchen. There are many options available, but many individuals pursuing CCS® certification have found success through Holland College.
120 Contact Hours inf RCACC defined hands-on culinary workįor CCS® eligibility hands-on culinary coursework is defined as coursework that is approximately 25% instructor lecture/demo and 75% student production course at accredited colleges, universities or culinary schools in Culinary Arts. 1 year full-time Food Service Experience (Full time = 2,000 hours per year). Pass the ACF Certified Culinarian Practical Exam. View all CCS ® certification requirements Food Service ExperienceĪll applicants must complete one of the three options: #CULINARY FUNDAMENTALS TEXTBOOK UGHG SCHOOL PDF#
They're outlined below, or use the detailed PDF for the complete eligibility requirements. There are three main eligibility requirements to sit for the CCS ® exam - Food Service Experience, Education & Research and Development Experience. Once determined as eligible, candidates must pass a certification exam, with a score of 80% or higher, on their knowledge of food science and related subjects. In order to be eligible to become a Certified Culinary Scientist, applicants must meet eligibility criteria in the following three categories: Education, Food Science Experience, and Research and Development Experience.
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