Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.

Culinary Technology

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts and other establishments.

RCBC Online Peer-Reviewed Journals

RCBC Online Non-Peer-Reviewed Magazines and Journals

Subject specific databases

General Databases to Find Scholarly Articles (for RCBC Students)

These databases are great for finding advanced information, research, and data from scholarly, peer-reviewed articles:

Trade Journals (Physical Holdings)

Non-peer-reviewed Trade Journals

(located near the computer stations)

  • Saveur
  • Cook's Illustrated
  • Food & Wine
  • Bon Appetit

Online, Open Access, Peer-Reviewed Journals

Online Publications non-peer-reviewed

Library Services

  • Research assistance - help finding sources, evaluating sources

  • Online workshops for citing and plagiarism are held throughout the semester. To request a citing workshop, please email library@rcbc.edu