What's the connection between the Research Chefs Association's (RCA) four-part series Culinology Workshops for Chefs and Certified Research Chef (CRC) certification? By integrating food science basics with an emphasis on related culinary principles, many students of this series find that they are better prepared for the RCA's Certified Research Chef (CRC) exam, which tests a baseline knowledge of food science (90 per cent) as well as culinary arts (10 per cent).
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