Certify

CEH Opportunities - Online Courses

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
September 30, 2015OnlineWebinar - Managing Food Allergies & Gluten Free Needs in College & Universities1
General Mills
1 General Mills
Minneapolis, MN 55427
Jill Landin
Phone: 763-764-3904
jill.landin@genmills.com
Learn the fundamentals of gluten-free diets and Celiac Disease. Discuss common food allergies and how to manage them within a college and university setting. Discover tips to eliminate cross contamination. Get inspiration for gluten-free menu ideas.
www.generalmillscf.com
DateLocationProgram NameCEHs
OngoingOnlineA Baking Course: Secrets to Whole Grain Breads3.5
Red Seal Books
Red Seal BooksCost: $49 + $10 registration
2459 Larkin #4
San Francisco, CA 94109
Michael Kalanty, CEPC, CCE, CMT
Phone: 415-990-9180
MKalanty@aol.com
This online course includes seven video lessons, each containing its own bread formula and learning objectives. Bake the breads at home and post photos for evaluation from the instructor. By the end, you will have an appreciation for the earthy, savory character of whole grain breads, a set of professional bench skills and a collection of reliable formulas. On a higher level, you will be able to think like a baker with the strategies and confidence to explore whole grain breads on your own.
http://craftsy.me/1ASkrEH
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
12 Mauchly, Suite L
Irvine, CA 92618
Kim Kurata
Phone: 510-594-9220
freshcaliforniaavocados@gmail.com
Learning Objectives: Develop an appreciation for Fresh California Avocados as a versatile culinary ingredient; Create awareness for Fresh California Avocados as a component in a healthful diet; Prepare culinary students for proper handling and storage of Fresh California Avocados; Demonstrate how to select/identify ripe Fresh California Avocados; Introduce labor-saving preparation and holding techniques for Fresh California Avocados; Introduce using Fresh California Avocados in hot preparations; Demonstrate Fresh California Avocado versatility in contemporary and global applications; Introduce Fresh California Avocados as a fat substitute in baking.
www.californiaavocado.com/a-primer-for-fresh-california-avocados/
OngoingOnlineACF National Culinary Review - Monthly Quizzes4
ACFEF eCulinary / ComiraCost: $20.00
180 Center Place Way
St. Augustine, FL 32095
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from The National Culinary Review, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes not only earn four hours of credit per test, but are able to print a certificate of completion directly from the ACFEF eCulinary platform. These certificates can serve as documentation for ACF initial certification and recertification. Each quiz is $20. Once purchased, quizzes are available for 30 days.
www.catsdoor04.com/cbt/online/ACF.jsp
OngoingOnlineAdvanced Culinary Nutrition Applications5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Advanced Culinary Nutrition Applications (ACN0500) course is an advanced nutrition course for individuals with culinary responsibilities. This course includes information on fat replacers, sugar substitutes and phytochemicals. ACN0500 attempts to fill a void between the food scientist working in a research and development laboratory and the line chef whose task is menu development.
www.123ce.com
OngoingOnlineAllerTrain Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain™ is an ANSI accredited food allergen and gluten-free training course offered by MenuTrinfo©. The course teaches foodservice professionals about the top foods causing food allergies, proper protocol for preparing food so to avoid cross-contact and to how better serve diners with special dietary needs. This will help restaurants avoid food allergy related incidents, and prepare them to handle such incidents, should they occur. Once the course is complete, each participant will be issued an AllerTrain™ Certificate of Award that is valid for three years.
www.schoox.com/28650/allertrain%E2%84%A2-food-allergy-&-gluten-free-training-for-food-service
OngoingOnlineAllerTrain K12 Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain K12™ is another one of MenuTrinfo’s food allergen and gluten-free training programs that caters to K-12 schools. 1 in 13 children of school age have a food allergy. These children have needs that must be taken very seriously in a school cafeteria setting. This course will help schools better serve children with food allergies, celiac disease and/or intolerances to food. Upon successful completion of this course, each participant will be issued an AllerTrain U™ Certificate of Award that is valid for three years.
www.menutrinfo.com/allergy-training/
OngoingOnlineAllerTrain Lite Food Allergen and Gluten-Free Education and Training1
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 1 hour - Cost: $19
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
info@menutrinfo.com
AllerTrain Lite™ is an ANSI accredited food allergy and gluten-free training course offered by MenuTrinfo©. This course is a condensed version of AllerTrain™ and is for hourly front and back of the house team members working in the foodservice industry. The course teaches how to safely interact with and serve diners with special dietary needs such as food allergies, intolerances and celiac disease. Upon completion of the training, learners will understand the most important practices related to allergen control in the front of the house, back of the house and in an emergency situation. Also, at the end of the course, each participant will be issued an AllerTrain Lite™ Certificate of Achievement that is valid for three years.
ww.schoox.com/41974/allertrain™-food-allergy-&-gluten-free-training-for-food-service
OngoingOnlineAllerTrain U Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrian U™ is a food allergen and gluten-free training course designed for people who serve food in a college or university setting. Students who suffer from food allergies or celiac disease can have a hard time eating on campus, but if the university has taken an AllerTrain U™ course, they’ll be better prepared to cater to these students’ needs. This will help colleges and universities not only know how to recognize allergic reactions, but also to have a dining set-up that will help prevent these reactions from occurring. Upon successful completion of this course, each participant will be issued an AllerTrain U™ Certificate of Award that is valid for three years.
www.menutrinfo.com/allergy-training/
OngoingOnlineAssessment and Testing16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
AmberJohnson
Phone: (888) 388-9877
chef@ingrain.com
Assessment and Testing - There are several ideas and theories about various assessment techniques and methods; it would take years to fully understand them all. The purpose of this course is to help you sift the different approaches and choose the ones that actually worked and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some assessment techniques to use in your classroom as well as find ways to improve existing methods.
www.chefcertification.com
OngoingOnlineAwareness and Prevention of Harassment and Discrimination in the Hospitality Workplace2
Food Manager Testing, LLCCost: $29.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 457-802-6604
roy@fmtsite.com
Prevention is the best tool to eliminate sexual harassment in the workplace. Employers are encouraged to take steps necessary to prevent sexual harassment from occurring. They should clearly communicate to employees that sexual harassment will not be tolerated. They can do so by providing sexual harassment training to their employees and by establishing an effective complaint or grievance process. Why is this course important? When investigating allegations of sexual harassment, investigators look at the whole record, the circumstances, such as the nature of the sexual advances, and the context in which the alleged incidents occurred.
www.foodmanagertesting.com
OngoingOnlineBasics of Management and Leadership5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Basics of Management and Leadership (MGT0500) course has been written to review and update students' knowledge on management, supervision and leadership. The chapters deal with common management topics such as traditional management functions, leadership theories, supervisory management, effective communication, motivation, teams, conflict resolution, and delegation. This course provides a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineBBQ Master Cooking School48
BBQ Cooking School LLC
BBQ Cooking School LLCCost: $299.00
Home-Study Course
USA
John F. Head, MBBQ
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
To teach professional chefs how to prepare first-class BBQ fords using proven techniques.
www.bbqcookingschool.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Communication skills, including written and oral presentations and the ability to work with others, are a major contributor to job success. Employers rank communication skills among the most important factors they look for when making hiring decisions. In this course, Business Communication (BUSC0021), students learn effective oral and written communication techniques to get results. Students will acquire the skills they need to prepare effective memos, letters, reports and presentations.
www.123ce.com
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The use of computers, computer systems and information technology applications is used in every aspect of business today. Computers in the Workplace (300) introduces students to information systems, helps them develop basic computer skills and teaches students office productivity software use.
www.123ce.com
OngoingOnlineCorporate Teamwork50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Career success hinges on the abilities to work well as part of a team, communicate with others, handle emotions and conflict, and understand people - all important human relations skills that are covered in this course, Corporate Teamwork (CORT0022). Whether students are just starting out in their careers or are experienced employees with supervisory skills, all students will benefit from this course by acquiring insight into their own personality and that of others.
www.123ce.com
OngoingOnlineCreative Chicken Cutting Course3
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Cost: $295
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
jchen@lecrea.com
Expand your culinary repertoire by incorporating patented value added butchering techniques from world renowned butcher Eugene Gagliardi. Gagliardi is credited with inventing KFC's Popcorn Chicken and the founder of the Steak-Umm skillet steak line. In this online course, Eugen Gagliardi provides numerous value added cuts that can be applied to chicken that can be immediately applied to any food service establishment.
courses.lecrea.com
OngoingOnlineCulinary Nutrition33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
CRT 2016 Culinary Nutrition - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. The main goal for the Culinary Nutrition Course is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineCulinary Nutrition Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: 85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Culinary Nutrition Refresher - 10% discount for ACF members - use code ACFWEB. The main goal for the Culinary Nutrition Refresher is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineCulinary Sanitation33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
CRT3025 Culinary Sanitation & Safety - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineCulinary Sanitation Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: 85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Safe-at-the-Plate Sanitation Refresher - 10% discount for ACF members - use code ACFWEB. Welcome to food safety! From the outside looking in, most culinary professionals view this material as tedious and somewhat boring. Nothing could be further from the truth, as this is information that relates to the viability of a food establishment's operation! Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineCulinary Supervision33
Ingrain Inc.
Ingrain Inc.Length: 33 hrs - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
CRT 9032 Introduction to Food Service Management - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. Among all other things (fancy cook, creative artist, flavor conductor, menu planner, etc.), the modern Chef is also expected to be a human resource specialist. And in taking on this role, the Chef is now responsible for having well-honed supervisory skills. The modern kitchen has become a very complex place, and requires a new level of awareness and personnel management that stretches beyond traditional culinary skills. The main objective of this course is to provide you with the critical information you need in order to learn the traits needed to manage today's kitchen(s), making yourself even more valuable to your organization and employees as well.
www.chefcertification.com
OngoingOnlineCulinary Supervision Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: 85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Supervisory Management Refresher - 10% discount for ACF members - use code ACFWEB. Today's business climate is extremely turbulent. This is particularly so in the foodservice industry where issues of labor supply and demand have many chefs and managers scratching their heads, wondering where they are going to get enough qualified staff to support their operations. Seasoned hospitality veterans will be the first to tell you that locating and hiring quality employees is perhaps the most challenging aspect of managing a modern restaurant business today. If we are fortunate enough to recruit the right person for the right job, our next challenge is to hang on to that new employee and to create a positive work environment where all employees can self-motivate and provide quality food and service to our valued customers. This Supervisory Management Short Course will provide a practical, hands-on approach to understanding the management and supervision process in a modern, foodservice establishment. The course will provide tips and insights into properly matching the right applicant with the right job, providing quality orientation and training for all new employees, providing feedback and coaching employee performance, positively utilizing proper leadership styles which will allow employees to self-motivate and deliver high-quality food and service to your valued restaurant guests.
www.chefcertification.com
OngoingOnlineDeciphering Culinary Terminology1
National Pasteurized Eggs, Inc.Cost: Free
505 Welton Ct.
Nashville, TN 37221
Debbie Rayhab, MBA
Phone: 615-584-0732
drayhab@safeeggs.com
Decipher the existing and continually developing terminology associated with our industry. Take this time to step back and absorb these terms and come to an understanding of their meaning and their interrelationships. Does organic mean sustainable? Does sustainable mean organic? Also, what are the potential implications of these choices as they relate to your philosophy of food and your foodservice objectives? Join Michael T. Roddey, CEC, CDM, Corporate Executive Chef, Safest Choice (TM) for clarity on the words every foodservice proessional needs to know. Participants will be able: To define the most common terms used in the contemporary culinary industry; To name examples of food choices that might contradict an intuitive or perceived philosophy of food; and To identify examples in which the sociably accepted definition of a culinary term might not be in line with the true meaning.
www.safeeggs.com/foodservice
OngoingOnlineDifferentiated Instruction16
Ingrain Inc.
Ingrain Inc. Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Differentiated Instruction: This course is designed to define Differentiated Instruction and demonstrate how educators can get excited about meeting the needs of the varied individuals in their classrooms. I will instruct the classroom teacher on simple ways to start differentiating today as well as more advanced techniques that might require a little more up-front planning. Depending on an individual's comfort level, an abundance of ideas and tools to better meet the needs of students no matter what subject matter or grade level taught will be provided. Differentiated instruction can be adapted to meet different teaching styles. There is no single formula to follow; just basic guidelines which can be implemented as comfort levels increase. I will also tackle the tough issues of managing and assessing students in a differentiated classroom. Lastly, it is my hope that as participants in this course read on and say, “Hey, I already do that”, they will realize and be encouraged by the fact that they most likely do some differentiating already by using sound instructional strategies.
www.chefcertification.com
OngoingOnlineDirector of GREAT Kitchens Program6
National Foundation for Celiac Awareness
National Foundation for Celiac AwarenessLength: 6 hours - Cost: $50 Standard/$100 Mgmt.
P.O. Box 6635
Lincoln, NE 68506
Beckee Moreland
Phone: 267-419-2105
beckee@celiaccentral.org
Director of GREAT: Gluten-Free Resource Education Awareness Training Program is a comprehensive training program that teaches the basic skills of gluten-free food preparation and service. This updated, expanded program has four core training modules and implementation power point. The downloadable manual is a GREAT tool to keep as a reference in the kitchen or to assist in training new staff.
www.greatGFKitchens.org
OngoingOnlineDiversity in the Workplace50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Organizations that understand and value diversity can position themselves at the forefront, becoming more attractive to potential employees from different backgrounds. All employees can benefit from diversity training by learning to be more approachable, engaging with coworkers on an intellectual level, and looking at issues from other perspectives. By taking Diversity in the Workplace (DIVW0025), students will learn how to improve the experiences of diverse groups in the workforce and overcome stereotyping. As a nation of increasing diversity, the knowledge and skills provided by this course will help any employee or manager to work more effectively with others.
www.123ce.com
OngoingOnlineEducational Psychology16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
chef@ingrain.com
Educational Psychology - The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing.
www.chefcertification.com
OngoingOnlineFood Allergen Training8
Food Manager Testing, LLC
Food Manager Testing, LLCCost: $39.95
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This online course is designed to provide food handlers with basic information about food allergies. The object is to promote awareness of food allergies, identify common allergens, and provide the food handler with options and alternatives with regard to potential allergens in the food items sold at their establishment.
www.foodmanagertesting.com
OngoingOnlineFood Handler/Employee Food Safety Training1
TAP Series
TAP SeriesCost: $12.50
Phone: 888-826-5222
info@tapseries.com
After the Food Safety Certificate is on the wall, whose going to teach sanitation to your staff? Probably no one. As important as it is to get this vital information to the people who need it most, the moment they first start handling your valuable customers' food, the fact is often no one has the time to teach. The TAP Series Food Handler Training program changes all that. Those parts of the certification training that apply to your employees are taught with a simple click of a button. The only thing needed is to make sure that they have the course launched and know how to use a mouse, then walk away. About an hour later, the food handler is trained and documented. This course is not to prepare workers to take a certification exam.
www.tapseries.com/4u/acf/
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
3010 Maguire Blvd., Suite 111
Orlando, FL 32803
Susan Hughes
Phone: 415-986-6916
susan@susan-hughes.com
Fresh Mango Curriculum teaches the basics of how to order, handle and cook with the world's most popular fruit, including the mango's remarkable versatility in cold and hot applications, use in global cuisines, senosry characteristics and superfruit nutrition. The program includes six lessons with a practice quiz after each.
www.mango.org/foodservice/culinary-education
OngoingOnlineFusion of the Kitchen and the Bar: Modern Latin Mixology Techniques3
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Cost: $295
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
jchen@lecrea.com
Expand your culinary repertoire by incorporating techniques from world renowned mixologist The Liquid Chef Junior Merino. Junior Merino combines techniques of both the kitchen and the bar to integrate into a mixology course with numerous drink recipes.
courses.lecrea.com
OngoingOnlineGluten-Free Creations All Spiced Up3
On-Site Culinary Solutions, LLCCost: $125
Jud C. Flynn, CEO, CEC
Phone: 540-818-9015
jud@onsiteculinary.com
On-Site Culinary Solution’s presentation of "Gluten-Free Creations All Spiced Up!" will be a series of lectures containing videos, slides, recipes, and cooking demonstrations that can also be downloaded for future reference. Numerous topics will be covered in this course: the science behind gluten, allowable and avoidable grains, reading food labels, gluten intolerance and how to overcome, Celiac Disease, what exactly living gluten free consists of, and how to cook delicious global gluten free cuisine. A recipe cookbook, with 29 recipes is also included on the last section of the course, as well as printouts for easy to reference points for your kitchen. We are proud to offer 3 CEHs through the American Culinary Federation to all who complete our course.
www.onsiteculinary.com
OngoingOnlineHuman Resources Management: Update and Review5
123ce.com
123ce.comLength: 5 hours - Cost: $60/00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Human Resources Management: Update and Review (HRM0500) course has been written to review and update students' knowledge on human resource management. Human resource topics include writing job descriptions, recruiting and selecting staff, orienting and training employees, and evaluating and disciplining employees. This course presents a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineIntro to Computers30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
All businesses utilize computers for data processing and storage, local and global communication, managing schedules and finances, and information gathering. Intro to Computers (COM3000) teaches students about the latest trends in computer technology and keeps their knowledge of computers and their uses relevant. In an information and technology-driven workforce, employees must keep up with changes in order to remain computer literate. This course will provide students with current information on key topics and make technology accessible.
www.123ce.com
OngoingOnlineIntro to Food Safety and HACCP5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Intro to Food Safety and HACCP (SAN0500) course covers food safety and preventing foodborne illness during the workflow in a kitchen. An introduction to HACCP is included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so that they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineManagement of Food and Labor Costs30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Management of Food and Labor Costs (FL3000) course covers cost control from a management perspective. Labor costs, food-cost control, beverage control, internal control, financial statements, budgets, and cost-volume-profit analysis are discussed so students can see just where the money goes!
www.123ce.com
OngoingOnlineNose to Tail Pork Cutting Innovations3
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Cost: $295
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
jchen@lecrea.com
Expand your culinary repertoire by incorporating patented value added butchering techniques from world renowned butcher Eugene Gagliardi. Gagliardi is credited with inventing KFC's Popcorn Chicken and the founder of the Steak-Umm skillet steak line. In this online course, Eugen Gagliardi provides numerous value added cuts that can be applied to pork that can be immediately applied to any food service establishment.
courses.lecrea.com
OngoingOnlineNutrition Refresher: Nutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrient Analysis for School Breakfast & Lunch Programs (SFS1000) course covers school lunch and breakfast program regulations, and how to estimate nutrient content with both traditional and enhanced, food-based menu planning. The course is designed to provide school nutrition managers with a quick and easy way to estimate the nutrient content of their meals, allowing them to spend more of their time and energy on what is really important - planning and preparing attractive, nutritious, and appealing meals for the students in their schools.
www.123ce.com
OngoingOnlineNutrition Refresher: Nutrition Considerations for the Culinary Staff8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrition Considerations for the Culinary Staff (NUT0800) course is a comprehensive review course in nutrition for individuals with culinary responsibilities. This course includes basic nutrition, menu planning, healthy cooking, label reading and basic diet modifications.
www.123ce.com
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrition: Making It Work For You (NUT0500) course provides an introduction to the fundamentals of nutrition. Students can use the information from this course in both their personal and professional lives. The course explores basic nutrients, the USDA MyPyramid, and recipe substitutions. Basic diet modifications for obesity, hypertension, and diabetes are incorporated.
www.123ce.com
OngoingOnlineNutrition: Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123cd.com
The Nutrition (NUT3000) course covers food grouping systems, the human body and nutrition, carbohydrates, lipids and proteins, vitamins, minerals, water weight maintenance and dieting, food technology, and problems of the global food supply. This course contains interesting, invaluable information vital to a student's success as a foodservice or dietary professional.
www.123ce.com
OngoingOnlinePractical Application of Food Allergy Guidelines8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Practical Application Food Allergy Guidelines (FAL0800) course provides an introduction to food allergies, which covers recognition, evaluation, and testing. Students will learn how food allergies can cause other health condidions, in addition to learning about common allergens, dietary restrictions, and recommended substitutes. Practical application for food substitutes and dealing with chemicals is included.
www.123ce.com
OngoingOnlineSanitation Refresher: Food Safety and Sanitation8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Food Safety and Sanitation (SAN0800) course provides a comprehensive review course in food safety sanitation. Maintaining safe and sanitary facilities and equipment, HACCP, and kitchen safety are included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineSanitation Refresher: Food Safety Manager Re-certification Training (English & Spanish)8
Tap Series
Tap SeriesCost: $45
Phone: 888-826-5222
info@tapseries.com
TAP online Food Safety Manager Re-certification courses are the only specifically developed online re-certification courses offered that are approved for use in all states where non-examination food safety manager re-certification is allowed: Illinois, Minnesota, Pennsylvania, Wisconsin, and Rhode Island. These courses require only about half the time to study as the full online course. Using these at home self-study courses eliminates any travel or time away from the job. Upon successful completion of the course, the TAP Certificate of Achievement is offered for printout (Note: The TAP Certificate is not for first time certification in any state. Further, only those with valid food safety manager certificates are eligible for non-examination recertification). When the course has been successfully completed, the state recertification filing forms are offered from the home page, under Regulatory Requirements. Send to the state the TAP Certificate, state form and a check for the re-certification fee. The state will mail you a renewed certificate. The general TAP Re-certification course is for health department jurisdictions that require the passage of a Conference for Food Protection accredited Food Safety Manager Certification examination, but have no training requirements. For those with minimal current safe foodservice operations knowledge or those who are needing their first certificate, it is recommended (and maybe required) that the full TAP Series Food Safety Manager Certification course be used. The full course is the only TAP Series Food Safety Manager Certification course that offers our examination pass guarantee. These courses offer full motion videos, audio narration and text in both English and Spanish, interactive learning games and private results reporting. When appropriate, the TAP Food Safety Manager Re-certification courses save you money and time.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: HACCP Managers Certificate Course15
TAP Series
TAP SeriesCost: $149
Phone: 888-826-5222
info@tapseries.com
Developed in conjunction with NSF International, TAP Series is proud to provide this exclusive on-line HACCP Manager certificate training program. This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program. The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation (15 hours continuing education credits). This program is a must for food industry education, food manufacturers, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: Microbial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Microbial Food Safety: Beyond the Basics (MFS0800) course is an advanced level food safety course, which provides detailed information on bacterial foodborne pathogens, nonbacterial foodborne illness, trends and food safety.
www.123ce.com
OngoingOnlineSanitation: Food Safety Manager Certification e-Learning Course (English & Spanish)30
TAP Series
TAP SeriesCost: $70
Phone: 888-826-5222
info@tapseries.com
High quality presentation and simple to use. Hours of video, audio and interactive learning games, with all text and narration in both English and Spanish. No time limits. Take as much time as needed. 97.3% first time pass rate for those following warranty requirements. Qualified students that fail the examination are retrained and given the exam again with no further cost. 1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price. All the knowledge needed to pass any of the CFP certified food manager approved exams is provided. Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the certified food manager examination.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation: Sanitation and Safety for the Hospitality Industry30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Sanitation and Safety for the Hospitality Industry (SAN3000) is a comprehensive course in food safety and sanitation. Students learn about foodborne illness, the flow of food, safe food handling, maintaining saitary facilities and equipment, pest management, food safety regulations, and employee food safety training. The course covers bacteria, molds, yeasts and other organisms that cause foodborne illness, the major characteristics of the most common (and most feared) food poisoning organisms, effective dishwashing and sanitizing procedures, prevention of contaminination and products liability.
www.123ce.com
OngoingOnlineSensual Nutrition to Improve Healthcare Reimbursements1
National Pasteurized Eggs, Inc.Cost: Free
505 Welton Ct.
Nashville, TN 37221
Debbie Rayhab, MBA
Phone: 615-584-0732
drayhab@safeeggs.com
Put a sizzle into your menu and foodservice operations. Enhancing the quality of food and incorporating nutrition strategies can impact your client base. Discover how the changes in healthcare can impact your foodservice budget and are a hot topic at the C-Suite level. Explore how food can be used to engage the senses, combat chronic illness and impact the aging population. Use sensual nutrition to improve and impact your operation both financially and nutritionally.
www.safeeggs.com/foodservice
OngoingOnlineSupervision Refresher: Supervision and Human Resources8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Supervision and Human Resources (MGT0800) course covers the role of a supervisor as both a manager and leader. In this course, students will learn how to create an effective workplace environment through communication. Additional topics include fostering a positive work climate, team building and conflict management. Students will discover the roles a manager plays in delegation, developing job expectations, employee recruitment and selection, training, performance evaluation and discipline.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Supervisory Management (MGT3000) course covers how to manage people in the food service industry. It helps students discover the right leadership and communication style for them. The course describes how to recruit, train and evaluate employees. Students will be introduced to different methods on how to delegate, motivate and discipline employees. They will also learn the importance of problem-solving methods and techniques for effective planning.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Business Management50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Whether students already have a supervisory responsibilities or want to move up to a management position in their organization, Business Management (BUSM0023) will provide the fundamentals they need to learn how to supervise and work with others, lead and motivate a team, and manage workflow operations. Effective leadership requires an understanding of people and diversity. an ability to adapt to change, and knowledge of decision-making and planning processes. This course will give students the background needed to lead their organization to a successful future.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Employee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
All employees, whether they are new to an organization or are ready to move into supervisory positions, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency - which students will explore in this course, Employee Supervision (EMPS0024). Students will learn how to take on a supervisory role and stimulate employee and group performance in a changing environment.
www.123ce.com
OngoingOnlineTeaching Methods16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Teaching Methods - This course will take you on a journey of reflection and hopefully, inspiration. Since you are an educator, the truly difficult work is already being done. We are teachers ourselves and know how many long hours go into preparing just one class. This course has been designed to help you reflect upon your own teaching methods and possibly offer some new ideas for you to add to your teaching palate. We hope to make this course informative as well as engaging. Your time is valuable and we want to offer practical tools for you to use in the classroom. I remember so many classes in graduate school that looked great on paper but offered no tools for me to use back in the classroom. This course is different. You will walk away with practical tools to help focus your lessons and improve student learning. All you need is an open mind, a writing journal, and a classroom in which to test out some new ideas.
www.chefcertification.com
OngoingOnlineThe Gluten Free Alternative11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: 85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
The Gluten-Free Alternative - 10% discount for ACF members - use code ACFWEB. Enrolling in this course will enable your food establishment to make your current diners happy and attract new customers as well. More and more people are eating gluten-free and are asking for special food accommodations. By the end of this course, you will have the knowledge and confidence to meet the needs of the gluten-free diner; whether it’s being able to evaluate your current menu for gluten-free fare, to avoid cross-contamination, or to create new gluten-free menu items. You may also discover the cause of your own or your family’s or friends’ health problems in relation to the foods they consume!
www.chefcertification.com
OngoingOnlineThe Guide to HACCP2
Food Manager Testing LLCCost: $49.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This course is designed to explain the food safety and hygiene incorporating Hazard Analysis and Critical Control Point (HACCP). The course is aimed at all industry professionals required to have an understanding/knowledge and/or experience of the HACCP program. The purpose of this course is to provide help in the initial setup, and ongoing development and implementation of HACCP at all levels in the food service and manufacturing sector.
www.foodmanagertesting.com
OngoingOnlineThe Sous-Vide Technique & HACCP Sous-Vide Safety6
Kendall College
Kendall CollegeCost: $695
900 N. North Branch
Chicago, IL 60642
Kimberly K. Shambrook
kim.shambrook@kendall.edu
This certificate class continues the sous-vide education that incorproates HACCP education and relates it to sous-vide cooking. After completing the course, the participant will be able to develop a HACCP plan to bring for approval to their local health authority.
www.kendall.edu
OngoingOnlineTime Management: Combating Time Theft8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Time Management: Combating Time Theft (TMT0800) course discusses how students can minimize stress and maximize productivity in their personal and professional lives by analyzing their values, habits, and daily interruptions. Multiple worksheets and exercises are included, as well as valuable tips for prioritizing and setting goals.
www.123ce.com
OngoingOnlineVegetarian Concepts11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: 85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
CRT 9035 Vegetarian Concepts - 10% discount for ACF members - use code ACFWEB. 1 Credit issued through Southwestern Oregon Community College. This course is designed for any food service professional who works with vegetarian customers. Vegetarianism has entered the mainstream in the United States, Canada, Great Britain, and elsewhere. According to survey estimates, the number of vegetarians in the United States has more than doubled in the last 15 years. The course is not intended to advocate vegetarianism or to criticize vegetarians or their philosophy. In general, vegetarian diets are seen as positive and healthful alternatives to most modern diets. Nevertheless, it will at times offer pointed criticisms of some habits and belief systems common to vegetarians. The course will review the many reasons why some people choose to be vegetarian and describe the types of vegetarian diets. The course will objectively discuss the health benefits and risks of various vegetarian regimens and present nutritional guidelines and practical menu suggestions for serving vegetarian clients.
www.chefcertification.com
OngoingOnlineWhat Great Teachers Do Differently16
Ingrain Inc.
Ingrain Inc. Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
What Great Teachers Do Differently: Any teacher can fill a bookshelf with books about education. Any teacher can study lists of guidelines, standards, principles, and theories. The best teachers and the worst teachers can ace exams in their undergraduate and graduate classes. The difference between more effective teachers and their less effective colleagues is not what they know. It is what they do. This course is about what great teachers do that sets them apart. Clarifying what the best educators do, and then practicing it ourselves, can move us into their ranks. This course is not meant to prescribe a narrow set of instructions. Instead, it frames the landscape of school from the perspective of great teachers. What do they see when they view their classrooms and the students in them? Where do they focus their attention? How do they spend their time and energy? What guides their decisions? How can we gain the same advantages?
www.chefcertification.com
OngoingOnlineWild Style: The Alaska Salmon Story (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
150 Nickerson St., Suite 310
Seattle, WA 98109
Karl Uri
Phone: 800-806-2497
Fax: RENEWAL in 2015
kuri@alaskaseafood.org
The Wild Style training program will provide you with all the information you need to know about wild Alaska Salmon. Completion of this training will earn you 5 continuing education hours from the American Culinary Federation. This online training program includes several modules covering salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. A short multiple choice practice quiz follows each module, with a final quiz at the end.
www.alaskaseafood.org/foodservice/launch/
Bookmark and share this page
123ce.com Continuing Education:  Easy as 123...