Core Knowledge Competencies

In 2005, the RCA Core Competencies Subcommittee, a joint subcommittee of the RCA Certification Commission and the RCA Education Committee, began developing the core knowledge competencies for those practicing Culinology®. Their work was validated by over 400 RCA members who took part in a January 2007 survey, and confirmed by the Education Committee on April 13, 2007.

The Culinology core knowledge competencies are categorized and listed below for use by RCA members and the food industry.

Application Areas

• Application of Nutrition Knowledge (including labels, recipes, healthy eating recommendations)
• Knowledge of Allergens
• Knowledge of Carbohydrates (including vegetables, fruits, cereals, grains)
• Knowledge of Commercial Flavorings (including process flavors, compound flavors, HVPs, yeast extracts)
• Knowledge of Current Nutrition Trends
• Knowledge of Dairy Products
• Knowledge of Flavor Building in the Kitchen (including fond, stock, cooking method, seasoning, etc.)
• Knowledge of General Nutrition (including essential nutrients, food pyramid, micro and macro nutrients)
• Knowledge of Proteins (including meat, poultry, eggs, seafood, plant proteins)
• Knowledge of Top, Mid, and Base Notes, and Construction of Flavor Systems

Business

• Knowledge of Competitive Products and Competitive Product Analysis
• Knowledge of Current and Projected Food Trends

Chemistry, Science, and Ingredient Functionality

• Knowledge of Fats and Oils (including processing, quality, functionality, nutrition)
• Knowledge of Functional Ingredients (including acidulants, buffers, pH adjusting ingredients, enzymes)
• Knowledge of New Technologies (including fat substitutes, carbohydrate reduction technologies, etc.)

Culinary Arts and Hospitality Management

• Knowledge of Commercial Equipment
• Knowledge of Commercial Kitchen Responsibilities and Pressures
• Knowledge of Culinary Fundamentals and Production Systems
• Knowledge of Culinary Uses and Applications of Products
• Knowledge of End-user Skills (including cooks in national chains)
• Knowledge of Kitchen Tools and Equipment (including how to use and apply)
• Knowledge of Principles of Cooking (including heat transfer, cooking methods, breading/batters, etc.)
• Knowledge of Regional & World Cuisines (including preparation, spicing & presentation, and cultural topics)
• Knowledge of Traditional Stocks and Sauces

Microbiology, Food Safety, Quality Assurance, and Regulations

• Knowledge of Food Chemistry and Microbiology (including process lethality validation, contaminants -biological)
• Knowledge of Food Safety and OSHA Systems and Laws
• Knowledge of Food Sanitation (including prevention of food borne illnesses, HACCP, etc.)
• Knowledge of Government Food Regulations (including FDA, USDA, NLEA, CFR, etc.)
• Knowledge of Product Shelf Life (including preservation methods, packaging technologies, effects of temp.)
• Knowledge of Quality Assurance Systems (including process control, lot traceability and recall, etc.)
• Knowledge of Quality Issues and Troubleshooting (mold/yeast/microbial issues, effects of abuse)

Processing, Manufacturing, and Engineering

• Ability to "Convert" from Lab to Plant (effects of scale up on finished product)
• Knowledge of Heat Exchange/Heat Transfer (how it works/effect on the product)
• Knowledge of Large-scale Production Systems (including technologies affecting products, large scale production)
• Knowledge of Recipe Development and Formula Ratios (including percent vs. per batch, yield, etc.)
• Knowledge of Weight & Measurement Conversions

Food Product Development

• Knowledge of Appropriate Documentation (including lab book, specs, process documentation, etc.)
• Knowledge of Equipment & Selection (as part of product/process development)
• Knowledge of Formula Development
• Knowledge of Ingredient Sourcing (including how choices affect purchasing (e.g. seasonality, cost, etc.)
• Knowledge of Product Presentation (including planning and physical details )
• Understanding Follow-through (including production start-up and customer support)