The Research Chefs Association has mandated that education and certification are two strategic goals for the future and has created a new category of food professional—the “Culinologist™.” The culinologist curriculum will combine food technology and culinary arts courses, allowing students to pursue a four-year college degree. Presently, both Rutgers University, New Brunswick, N.J., and Metropolitan College, Omaha, offer RCA-initiated short courses in food science for chefs.
In the planning stage is a one-week basic professional cooking course, sponsored by the RCA and the Culinary Institute of America, titled “Culinary Workshop for Food Technologists,” to be held at the CIA's Hyde Park, N.Y. campus. Details soon will be announced on the RCA website: www.researchchef.org.