RCA Guide to Developing an Approved Culinology® Degree Program

(Revised July 1, 2012)

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Contents:
1. Background Information (p. 3)
2. Benefits for RCA Education Partners (p. 4)
3. Criteria for obtaining Culinology® Program Approval from the Research chefs
Association (p. 4-8)
 Approval Process Objectives (p. 4-5)
 Education Standards: Administrative and Physical (p. 5-7)
 Culinology® Program Standards (p. 7-8)
 Annual Reporting (p. 8)
4. Requirements for Culinology® Degree Program Proposals (p. 8-10)
5. Approval Process (p. 10)
6. Appendix A Trademark License Agreement (p. 11-15)

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Background Information

Research Chefs Association (RCA) is the leading professional community for food
research and development. RCA is the premier source of culinary and technical
information for the food industry and is committed to the advancement of Culinology® –
the integration of the culinary arts and food science. Founded in 1996, the RCA has
rapidly grown to over 2,400 members, including chefs, food scientists, technologists,
writers, nutritionists, academicians, researchers, consultants, sales and marketing
professionals, suppliers, co-packers, distributors and students.

Vision
Create the future of food
Mission
Empower the food community to enhance food experiences through Culinology®

The Research Chefs Association has defined Culinology® as the blending of culinary
arts and food science. The new professional who epitomizes this discipline will be
someone who combines the passion, skills and creative talent to prepare and present
innovative new food products, together with the scientific and technical knowledge
required to provide safe, affordable, healthy and delicious food products commercially.
This artist/scientist, the Culinology® professional, will define the future of food. A
Culinology® program prepares students for careers in areas such as menu and food
product development, food processing, and corporate chain restaurant product
development.

Benefits for RCA Education Partners

 Positioning of Partner institution as a respected resource for a new educational

market.

 Strategic alliance with the leading R&D food association in the US and Canada.

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 Curriculum and course outcomes provided by RCA Headquarters.

 Marketing support from RCA Headquarters, including exposure in

CULINOLOGY® magazine, Culinology Currents® newsletter,
www.Culinology.org, the RCA Insider, press releases, and at major food
conventions at the RCA booth.

 Affiliation with RCA educational partners and programs.

 Enhanced opportunities for students and faculty through scholarships,

Culinology® Poster Presentations, the Student Culinology® Competition,
and participation on RCA committees.

 Discounted booth space at the RCA Culinology® Expo.

 Protection of the trademarked term: Culinology®.

CRITERIA FOR OBTAINING CULINOLOGY PROGRAM APPROVAL FROM THE

RESEARCH CHEFS ASSOCIATION

Approval Process Objectives

Specific objectives of the approval process for Culinology® programs are:

1. To provide public assurance that RCA-approved Culinology® programs foster

rigorous culinary and scientific training.
2. To provide public assurance that Culinology® programs foster development of
professional skills for students.
3. To provide assistance for establishing excellence and evaluating the effectiveness
of the academic preparation of students in Culinology® programs.
4. To provide guidance to Culinology® programs for continued improvement and
enhancement of the academic program.
5. To promote high educational standards for Culinology® programs.
6. To ensure that the policy and decision making processes in Culinology® programs

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 reflect the needs of the profession, the associated industries and the public.
7. To disseminate information between and among programs that will stimulate
improvement of Culinology® programs and related activities.

Education Standards: Administrative and Physical

Organization and Budget. An independent administrative unit ideally a

separate organized department with an identifiable budget adequate to sustain a quality
academic program will preferably administer the instructional program.

Faculty. The faculty will be of a size and competence commensurate with the
diversity of courses deemed necessary to meet the desired competencies. While it is
not practical to include the entire faculty in a single administrative unit, the college or
university administration must define a faculty with the qualifications outlined below to
perform the necessary functions of supervising, teaching, and guiding the program.
The fields of faculty specialization must be distributed over the sub-disciplines required
for the food science and culinary courses. In general, courses will be taught by faculty
whose graduate training or recent experience has involved specialization in the area of
the course.

Qualifications of Culinology® Faculty

Culinology® faculty are individuals who through a combination of education and

work experience are able to integrate the blending of culinary arts and food science and
technology. A minimum Culinology® faculty of two, in addition to faculty from other
departments of the institution, is recommended to adequately assist students in
learning the skills and competencies outlined in these standards. Culinology® faculty
are required to be RCA members.

Qualifications of Culinary Arts Faculty:

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 It is required that faculty members should have at a minimum a combination of 5
years of culinary arts education and work experience. It is recommended that faculty
members have earned an American Culinary Federation (ACF) certification at the
Certified Executive Chef or above level. Culinary Arts faculty are recommended to be
RCA members.

Qualifications of Food Science Faculty:

It is recommended that faculty members should have, at minimum, an earned

master’s degree, but a doctorate is preferred; some may have extensive professional
experience in lieu of a doctoral degree. Faculty can be established scholars with
demonstrated potential for becoming world leaders in the following research areas:
chemical engineering, biological engineering, food engineering, food science,
biochemistry, or nutrition. They should have a strong commitment to conducting
interdisciplinary research and the ability to develop a stimulating research environment,
which will attract excellent graduate students. Food Science faculty are recommended
to be RCA members.

Facilities. Teaching laboratories for Food Science will have up-to-date and
adequate facilities and equipment to conduct chemical, engineering, processing, and
microbiological exercises. Pilot-plant facilities will be available to teach principles of unit
operations and unit processes involved in food science. Similarly, teaching facilities for
Culinary Arts will have at least a dedicated teaching kitchen for production, charcuterie,
and demonstration. In some facilities, these teaching kitchens may also function as
bake shops and pastry kitchens. An experiential learning component must be available
for culinary arts students to learn ala Carte production and service skills. The institution
must also have a gourmet restaurant open to the public and supported by a full
production kitchen.

If these teaching facilities are not available, the institution must provide evidence
of joint partnerships with other institutions or existing organizations to provide faculty
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and students access to these facilities. Library facilities will support, encourage, and
stimulate independent study and research by both students and faculty.

Culinology® Program Standards

Culinology® programs should teach the dynamics of artistically and scientifically

prepared food, with the ultimate objective of improving the overall quality, nutrition and
manufacturing of the foods we eat. In order to accomplish this, Culinology® programs
must provide evidence of course work which teaches the learning outcomes for a B.S.
in Culinology® (see attached), and includes at a minimum a 300 contact hour internship
in culinary arts and a 300 contact hour internship in food science, research and
development, or manufacturing.

The Curriculum shall consist of the following components:

 The program must be offered at institutions accredited by the Higher Learning

Commission.
 The degree awarded must include culinary arts, food and nutrition science and
practical externship components, which blend “hands on” experience in culinary
arts and research.

For a Culinology® Transfer degree

1. Coursework must be consistent with the Research Chefs Association mission

and with the goals and objectives outlined by the Education Committee.
2. Institutions awarding associates degrees in culinary arts must be accredited by
the American Culinary Federation Accrediting Commission, or provide written

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 assurance that the associate degree curriculum achieves a standard equal or
greater to the ACF criteria.
3. It is recommended that the majority of the courses completed at the associate’s
level be culinary arts.

For a baccalaureate degree

1. Coursework must be consistent with the Research Chefs Association mission

and with the goals and objectives outlined by the Education Committee.
2. The courses completed at the baccalaureate level should include up-to-date core
knowledge competencies.

Annual Reporting
Once approved, RCA Culinology® degree programs must maintain approval annually
through an annual reporting process which gathers enrollment statistics and data on
faculty. The purpose of annual reporting is to ensure that Culinology® degree programs
continue to foster rigorous culinary and scientific training and the development of
professional skills for students.

Requirements for Culinology® Degree Program Proposals

Applying schools, including those pursuing Culinology® transfer degree programs, are
required to submit the following documents / information to:

Research Chefs Association

Director of Education & Certification
1100 Johnson Ferry Road, Suite 300
Atlanta, GA 30342
rca@kellencompany.com
Tel: 678-298-1178

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1. A letter of institutional support for a Culinology® degree program or Culinology®
concentration from the Department Chair or College Dean with stated
commitment to the following:

a. An annual report to the RCA, due by January 31.

b. Ongoing collaboration between Culinology® transfer degree partners (if
applicable).
c. Promotion of RCA student membership and support of Culinology® club
activities.

2. Advisory committee, if applicable

3. Description of Organization and Budget (p. 2 of Guide)
4. Faculty curriculum vitae (p. 2 of Guide)
5. Identification of two Culinology® faculty members, who are RCA members, and
their qualifications (p. 2 of Guide)
6. Description of teaching and laboratory facilities (p. 3 of Guide)
7. Proposed plan of study, and course descriptions and syllabi from courses which
teach the up-to-date learning outcomes for a Culinology® program of study.
Please indicate which courses in the Culinology® degree curriculum integrate
culinary arts with food science.
8. The learning outcomes for a Culinology® program of study organized according
to courses.
9. A five-year plan for building enrolment indicating annual growth targets.
10. In the case of Culinology® transfer degree programs, a signed articulation
agreement.
11. An application fee of $500, due upon submission of proposal for staff review.
12. A signed licensing agreement related to use of the trademark CULINOLOGY®
(Appendix A Trademark License Agreement).
Approval Process

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The approval process on average takes one calendar quarter and involves the following
steps:

1. Contact RCA in advance of submitting a proposal, so that the Higher Education

Subcommittee may assign a mentor as a resource to guide proposal
development.
2. Once finalized, submit $500 application fee and proposal to staff for review:
Research Chefs Association, Director of Education & Certification, 1100 Johnson
Ferry Road, Suite 300, Atlanta, GA 30342. Email: rca@kellencompany.com) .
3. The Higher Education Subcommittee meets to review and generate follow-up
questions and feedback, which are then discussed with university
representatives.
4. Once all information has been gathered, a reply letter with Subcommittee
recommendations is sent to the applying university. Note: n the event
Subcommittee recommendations have not been implemented within 60 days, the
application will expire and 50% of the application fee will be refunded. In the
event that an application is ultimately denied, the applicant would receive a 50%
application fee refund.
5. Upon written assurances that RCA recommendations have been implemented,
the Higher Education Subcommittee’s recommendation for approval is submitted
to the Education Committee for their ratification.
6. The RCA Executive Committee meets to confirm Education Committee
ratification.
7. Confirmation of approval/denial is related to the applying university.

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 Appendix A

TRADEMARK LICENSE AGREEMENT

THIS TRADEMARK LICENSE AGREEMENT (“Agreement”) is entered into and effective as

of ______________ (“Effective Date”), by and between Research Chefs Association, a Missouri
non-profit organization, located at 1100 Johnson Ferry Road, Suite 300, Atlanta, Georgia, USA
30342 (“RCA”) and ____________________ [NAME], a ______________ [CORPORATE ENTITY
STATUS] located at __________________________ [ADDRESS] (“Licensee”) (collectively, the
“Parties”).

WHEREAS, RCA is the owner of and has used the trademark CULINOLOGY, whether or not
registered, (the “Mark”) in connection with providing association services, trade show services,
educational services, informational services, and related products and services for the food industry;

WHEREAS, Licensee desires to use the Mark in connection with providing CULINOLOGY
courses and degree programs __________ (the “Services”) in the United States,(the “Territory”);
and

WHEREAS, the Parties mutually desire to formally set forth the terms and conditions under
which Licensee shall be permitted to use the Mark.

NOW, THEREFORE, in consideration of good and valuable consideration including the

mutual promises and covenants set forth herein, the adequacy and sufficiency of which are hereby
acknowledged, the Parties agree as follows:

1. Grant of License. RCA hereby grants to Licensee during the Term of this Agreement
a non-exclusive, non-transferable license to use the Mark in the Territory on and in connection with
the Services. Licensee acknowledges the retention by RCA of all rights and privileges not expressly
granted by this Agreement. Licensee also acknowledges that RCA reserves and has the right to, in
its sole discretion, use the Mark on and in connection with the Services in the Territory. The license
granted hereunder shall not include a license to use any trademark owned by RCA other than the
Mark.

2. Ownership of Marks. Licensee acknowledges the exclusive ownership of the Mark

by RCA, agrees that it will do nothing inconsistent with that ownership, and agrees that all use of the
Mark by it shall inure exclusively to the benefit of RCA. Licensee agrees that it will not at any time,
including after expiration or termination of this Agreement, do or acquiesce in anything, or aid or
assist any other party in doing anything, that may in any way infringe upon, harm, dilute, challenge or
otherwise adversely affect the rights of RCA in and to the Mark, including attacking the title of RCA
to the Mark or attacking the validity of the Mark. Nothing in this Agreement shall give Licensee any
right, title, or interest in the Mark other than the right to use the Mark as provided herein during the
Term of this Agreement. Licensee agrees that it does not have and shall not have as a result of the
license granted herein any right to register, aid, or permit others to register the Mark either alone or
in combination with any other word, symbol, slogan, sign, device, or design, either during the Term
of this Agreement or after its expiration or termination.

3. Quality Control. Licensee shall use its best efforts, skill, and diligence to ensure that
the Services offered under the Mark are rendered in accordance with the standards, specifications,
and instructions approved by RCA, are of a quality, form and nature that is substantially equivalent

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to the same or similar goods or services offered by RCA just prior to the Effective Date, and are of a
good standard of quality. RCA has the sole right to control and approve the actual quality of the
Services offered by Licensee in connection with the Mark. In that regard, Licensee agrees to
cooperate with RCA to permit reasonable inspection of its operations, premises, finished products,
printed materials, advertising, and all other matters related to the Mark or the quality of the Services.
Licensee also agrees upon request to furnish RCA with samples of advertising and promotional
materials related to the Services offered under the Mark. RCA hereby acknowledges that it has
approved the current quality of the Services that are offered under the Mark by Licensee. Licensee
shall comply with all applicable laws and regulations and obtain all appropriate government
approvals pertaining to the offering of the Services covered by this Agreement.

4. Form of Use. RCA has the sole right to control and approve the manner and form in
which the Mark is to be used and Licensee agrees to use the Mark only in the manner and form
approved by RCA. To facilitate such approval, Licensee agrees at RCA’s request to send RCA
samples, photographs, and/or finalized layouts of advertising and promotional materials, course
books, and the like related to its proposed uses of the Mark and shall refrain from such use until
approval is given by RCA. RCA’s approval shall not be unreasonably withheld and shall be deemed
given if no objection is made within thirty (30) days of RCA’s receipt of the proposed use. Licensee
agrees to promptly and fully follow all directions and instructions of RCA concerning its use of the
Mark.

5. Markings. Licensee agrees that it shall undertake what is required to safeguard and
protect RCA’s rights in the Mark and the goodwill associated therewith and agrees that it will not do
anything, directly, or indirectly, or by omission, to diminish the value of the Mark or to impair or injure
RCA’s rights therein. Licensee agrees that all uses of the Mark on approved Services offered by it
shall be accompanied by a marking inscription which conforms in substance to the following:

“CULINOLOGY is a trademark of Research Chefs Association. It is licensed

to ____________ and is used in accordance with the standards,
specifications and express permission of Research Chefs Association.”

Licensee agrees to add any other markings reasonably requested by RCA and to change the above
marking if requested by RCA.

6. Term. This Agreement shall be effective, unless earlier terminated, for as long as
Licensee uses the Mark in connection with the Services; provided, however, that RCA may
terminate this Agreement without cause upon three (3) months’ written notice to Licensee.

7. Termination. In the event Licensee breaches this Agreement and such breach is not
cured within thirty (30) days of receipt by Licensee of written notice of such breach, RCA may
terminate the Agreement without further notice. This Agreement shall be immediately terminated
upon the following circumstances: (a) upon Licensee’s cessation of use of the Mark; or (b) in the
event Licensee becomes unable to pay its debts in the ordinary course of trade or is bankrupt or
insolvent.

8. Effect of Termination. Upon expiration or termination of this Agreement for any

reason, all of Licensee’s rights hereunder with respect to its use of the Mark shall immediately cease
and Licensee shall not have the right to use the Mark, or permit others to do so. Licensee agrees
that, upon expiration or termination of this Agreement for any reason, it will immediately discontinue
use of the Mark and will remove all indications of the Mark from its premises, advertising and
promotional material, course books, and the like. Licensee shall not thereafter use the Mark or any
other marks or words or combinations that so nearly resemble the Mark as to be likely to deceive or
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cause confusion, unless specific written permission to do so shall be given by RCA.

9. Infringement Proceeding. Licensee agrees to promptly notify RCA of the

appearance of any unauthorized use of the Mark by others that comes to the attention of Licensee.
RCA reserves the exclusive right, in its sole discretion, to assert claims of infringement and to
institute proceedings for infringement of the Mark either in its own name or at its option jointly with
Licensee, and Licensee agrees to render such assistance in connection therewith as RCA may
require.

10. Disclaimer; Indemnification. RCA makes no representations or warranties

concerning the ownership, validity, or availability of the Mark, and use thereof by Licensee is at its
own risk. Licensee shall be fully responsible for and shall defend, indemnify and hold RCA harmless
from and against any losses, claims, demands, actions, damages, costs, suits and proceedings by
or against RCA that may arise, or be made, brought or recovered by any party, by reason or on
account of Licensee’s offering of the Services or arising out of Licensee’s improper or unauthorized
use of the Mark. This provision shall survive the expiration or termination of this Agreement and
shall remain in full force and effect.

11. Warranty. Licensee acknowledges that RCA undertakes no obligations and makes
no warranties that in the rendering of the Services, the use of the Mark, or the exercise of any other
rights granted to Licensee under this Agreement, Licensee will be free of liability for infringement of
the rights of third parties and that every such obligation or warranty is hereby excluded.

12. Waiver and Modification. No future waiver, alteration, amendment, modification, or

other change of any of the terms and conditions of this Agreement, whether oral, through the
Parties’ course of performance, course of dealing or course of conduct, or manifested in any other
way, shall be binding or effective unless agreed to in writing and signed by authorized
representatives of the Parties. Any such written waiver shall be effective only in the specific
instance and for the purpose given. It is the express intention of the Parties that such requirement
for written waivers, alterations, amendments, modifications, or other changes be strictly enforced,
notwithstanding judicial precedent or statutory provisions to the contrary.

13. Further Assurances. Licensee agrees that it will promptly execute and deliver all
documents and do all things that are reasonably requested by RCA to facilitate compliance with
applicable laws, regulations, conventions and treaties of the Territory. Licensee agrees to enter into
any formal license or registered or permitted user agreement and to execute or procure execution of
any other document at any time and without further consideration from RCA which may be
necessary to preserve the validity of the Mark, or applications or registrations thereof, or the rights of
RCA therein.

14. Notice. Any notice required to be given under this Agreement shall be sent by
overnight mail or by facsimile to the other party to the relevant address set forth below. Any notice
mailed via overnight mail shall be deemed to have been received by the addressee on the next
business day following the date of mailing. Any notice sent by facsimile shall be deemed to have
been received by the addressee on the same business day as the day on which such facsimile is
sent or the next business day in the case of a facsimile sent after 4:00 p.m., so long as a
transmission verification is received by the sender and the recipient does not notify the sender that
the notice was not received in legible form. The relevant addresses are:

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If to Research Chefs Association: Research Chefs Association
Executive Director
1100 Johnson Ferry Road
Suite 300
Atlanta, Georgia 30342
USA
Facsimile: (202) 591-6811

With a copy to: Stephen T. Olson

Harness, Dickey & Pierce, P.L.C.
5445 Corporate Drive, Suite 200
Troy, Michigan 48098
USA
Facsimile: (248) 641-0270

If to Licensee: _______________________

With a copy to: _______________________

Each Party shall promptly give notice to the other of any change in name or address to which
notices to it are to be sent.

15. Assignment and Sublicense. This Agreement is personal to Licensee and no rights
granted to it hereunder may be sold, transferred, pledged, assigned, sublicensed, or otherwise
conveyed or disposed by it in any way to any third party, including by operation of law, without the
prior written approval of RCA and any purported sale, transfer, pledge, assignment, sublicense or
disposition by Licensee shall be void. This Agreement is freely transferrable by RCA.

16. Successors and Assigns. This Agreement shall be binding upon, and inure to the
benefit of, the Parties and their permitted successors and assigns.

17. Entire Agreement. This Agreement constitutes the entire agreement between the
Parties with respect to the subject matter hereof and supersedes and replaces any prior
representations, statements, promises, communications or agreements of any kind between the
Parties, whether oral, written, or implied.

18. Severability. In the event that any provision or any portion of any provision of this
Agreement shall be held invalid or unenforceable for any reason, the remaining provisions of this
Agreement and the remaining portion of any provision held invalid or unenforceable shall
nevertheless remain in full force and effect.

19. Governing Law. This Agreement shall be governed by and shall be construed,
interpreted and enforced in accordance with the laws of the State of Michigan, without regard to the
conflict of laws provisions of that State.

20. Counterparts. This Agreement may be executed in two counterparts, each of which,
when executed, shall be deemed an original and such counterparts together shall constitute a single
instrument.

IN WITNESS WHEREOF, this Agreement is effective as of the Effective Date.

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RESEARCH CHEFS ASSOCIATION ______________________________

______________________________ ______________________________
Name: Name:
Title: Title:

Date: _________________________ Date: _________________________

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