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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