| Ongoing | Online | A Systematic Approach to Ideation | 1 |
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| Research Chefs Association | Length: 1 hour - Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Susan Howe, The Intrinsic Group, Inc.
Ideas are the life-spring for continuously launching, improving, eliminating, and re-positioning products, packaging, and branding. This session will present a systematic approach to the creation and implementation of ideas, a wonderful resource for all product development professionals. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12219 |
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| Ongoing | Online | Advanced Culinary Nutrition Applications | 5 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | AGA Training - Food Allergy and Gluten Intolerance Safety Awareness | 15 |
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| Allergy Free Table, LLC | Cost: $15 |
6327 Westchase Rd.
Fort Collins, CO 80528 | Julie Trone
Phone: 970-599-1076
julie@allergyfreetable.com |
AGA Training will provide your restaurant, cafeteria, catering service, or culinary curriculum an in-depth knowledge base about food allergy, gluten intolerance and food sensitivity; methods to develop "whole house" practical management to accommodate diners; and tools to reduce potential liability. Created by experts in food allergy, nutrition, education and policy development. Easy to schedule - Online - Affordable - Ongoing client support.
$15 single student; $44 group rate - up to 35 students; $99 group rate 36-200 students.
allergyfreetable.com/aga |
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| Ongoing | Online | All About Gluten-Free Foods | 1 |
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| Research Chefs Association | Length: 1 hour - Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Erika Leakey and Lauren Rohr, Smart Flour Foods
Come and learn why gluten-free foods are a trend that's here to stay - not a passing fad - and how this affects developers of retail products, foodservice, and beyond. We'll delve into the definition of gluten, considerations for developing products, sourcing and availability of ingredients, storage and cross-contamination issues, operations training, legislation, regulation, resources, and much more. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12221#bk |
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| Ongoing | Online | AllerTrain Food Allergen and Gluten-Free Education and Training | 2 |
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| Kitchens with Confidence | Cost: $99 |
| Betsy Craig
Phone: (888) 767-6368 X801
Betsy@Kitchenswithconfidence.com |
| This ACF approved CEH course presents best practices for food allergen and gluten free management in your commercial kitchen. Once completed you will have a clear understanding about allergen, intolerances, and celiac disease. Study Best of Class solutions for your special needs diners wherever possible.
Ensure safe preparation, keys to success, and knowledge of SOP's if something does occur. |
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| Ongoing | Online | AllerTrainK12 | 11 |
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| Kitchens With Confidence, LLC | Length: 11 hours - Cost: $150.00 |
1001-A E Harmony Rd.,Suite 129
Fort Collins, CO 80525 | Betsy Craig
Phone: (888) 767-6368 X801
betsy@kitchenswithconfidence.com |
This course presents best practices for food allergen and gluten-free management for school district or private school food services staff. Once completed your staff will have a comprehensive understanding of food allergen, food intolerance and celiac disease as well as the skills to provide students with a safer environment in which to eat. The class offers current concepts and solutions for your facility and student population; ensures knowledge of safe preparation, cooking, serving, cleaning and storage and guides management to develop appropriate standard operating procedures.
www.ReadyTalk.com (webinar Portal) |
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| Ongoing | Online | AllerTrainU | 11 |
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| Kitchens With Confidence, LLC | Length: 11 hours - Cost: $150.00 |
| Betsy Craig
Phone: (888) 767-6368 X801
betsy@kitchenswithconfidence.com |
This course presents best practices for food allergen and gluten-free management for school district or private school food services staff. Once completed your staff will have a comprehensive understanding of food allergen, food intolerance and celiac disease as well as the skills to provide students with a safer environment in which to eat. The class offers current concepts and solutions for your facility and student population; ensures knowledge of safe preparation, cooking, serving, cleaning and storage and guides management to develop appropriate standard operating procedures.
www.ReadyTalk.com (webinar Portal) |
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| Ongoing | Online | Assessment and Testing | 8 |
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| Ingrain Inc. | Length: 8 hrs - Cost: $80.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johsnon
Phone: (888) 388-9877
ajohnson@ingrain.com |
Assessment and Testing - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | Basics of Management and Leadership | 5 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Beef Made Easy | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: John Lundeen, Steven Wald and Dave Zino, The Beef Checkoff, Tim Straus, The Turover Straus Group
Beef can be an easy, everyday meal solution for consumers seeking value and convenience. The Beef Checkoff's new Convenient Fresh Beef program provides today's busy consumer with complete meal solutions - beyond burgers and steaks - that are easy to prepare utilizing conventional and microwave cooking technologies. Culinary demonstrations and tastings will highlight new product ideas for an array of beef cuts and appliance applications, and market research on the program will be shared. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12218#bk |
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| Ongoing | Online | Beef Varietals - A Flight of Beef Flavor | 1.25 |
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| Ongoing | Online | Bloodborne Pathogens and Standard Precautions | 1 |
| Care and Compliance.com | Cost: $20 |
25220 Hancock Ave., Suite 420
Murrieta, CA 92562 | Aaron Barber
Phone: 800-321-1727
abarber@careandcompliance.com |
One important aspect of keeping ourselves and our residents safe is to practice standard precautions to minimize the transmission of disease. This course will discuss the standard precautions recommendations from the Centers for Disease and Prevention for the prevention of transmission of infectious agents. Best practices applicable to assisted living and resident care settings will be presented. This course will also cover safe handling of sharps.
www.careandcompliance.com/continuing-education/national-online-training.shtml |
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| Ongoing | Online | Breakthroughs in Packaging Technology | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Dr. Aaron Brody, President/CEO, Packaging/Brody, Inc., Mark Thomas, Culinary Institute of America
Restaurant diners eat with their eyes and nose first, but retail consumers and food service end-users first experience a food product through its packaging. While well-designed packaging does have much influence on the sales and marketing of a product, manufacturers remain focused on the most cutting-edge technologies that can optimize food safety, labor costs, and convenience for consumers. Dr. Aaron Brody and Chef Mark Thomas present the most current technology breakthroughs in packaging for food products. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7410#blar |
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| Ongoing | Online | Building Flavors in the Kitchen | 1 |
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| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: John Csukor, Kor Food Innovation, Stephen Kalil, CRC® Frito Lay, Bob Okura, The Cheesecake Factory, Gail Vance Civille, Sensory Spectrum, Inc.
With consumers' increasingly adventurous tastes and preferences, chefs are challenged to "spice up the standards" and strengthen the flavor and texture elements of their menus. This panel discussion will explore the fundamental components of ingredients and wide-ranging ways to build flavor into new dishes that expand menu options and satisfy consumer demand. Join us in this exploration of how and why a final product becomes greater than the sum of its parts. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12215#bk |
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| Ongoing | Online | Business Communication | 50 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Certified Food Service Educator Course | 64 |
| Foodservice Educators Learning Community, LLC | Length: 12 week program |
1151 Eagle Dr. #180
Loveland, CO 80537 | Michael Carmel, CEC, CCE, M.Ad. Ed.
Phone: (843) 820-5096
michael.carmel@tridenttech.edu |
This course is designed to develop culinary arts and hospitality educators' fundamental skills in becoming a great teacher. Educators will learn about the foundations of adult education, the learning process, and appropriate teaching methodology and good teaching principles. Through practical assignments, educators will be able to hone their teaching skills and understanding of course development, and student learning, which will include appropriate student assessment, motivation, and teaching strategies based on lecture/lab - large or small class size environments. Final evaluation for certification will be conducted based on practical teaching presentation that assesses a culmination of the teaching skills acquired by completing the requisite modules in this course.
www.tridenttech.edu |
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| Ongoing | Online | Chef-Scientist Collaboration: Culinology Made to Order | 1 |
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| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Teresa Landis and Laurie Troiani, The National Food Lab, Sara Praegitzer, ConAgra Foods/Lamb Weston, David White, ConAgra-Lamb Weston RQI
Enhancing collaboration amongst chefs and food scientists has become a key component in the product development process because it capitalizes on the expertise of each professional. Session speakers will share real-world case studies that illustrate successful collaboration between culinarians and scientists at all stages of development. For the ACF Member discount, enter coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12214#bk |
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| Ongoing | Online | Computers in the Workforce | 50 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Corporate Teamwork | 50 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Creative Meat-Free Strategies for the Center of Plate | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: John Csukor, Kor Food Innovation, Eric Giandelone, Mintel Foodservice
Whether they're "flexitarian," moderating meat consumption, a true vegetarian, or just a diner seeking variety, more Americans are interested in meatless main dishes. Diners are not willing to settle, and are looking for entrée alternatives that are creative and appealing. They want a spotlight on what’s on the plate, not what’s missing. How can Culinology professionals rise to the challenge of creating interesting dishes for today’s sophisticated palates, continually delivering on taste, texture, nutrition, and satiety so that diners don’t miss the meat? This demonstration will explore a variety of ingredients, trends, applications, and techniques for improving the meatless entrée. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7413#blar |
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| Ongoing | Online | Cross Contamination Action Ideas (Free) | 1 |
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| National Pasteurized Eggs, Inc | Length: 1 hour - Cost: Free |
2963 Bernice Road
Lansing, IL 60438 | Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com |
Try the new, free CEH course being offered online by National Pasteurized Eggs. The course, Cross Contamination Action Ideas, addresses the issues that lead to foodborne illnesses. This course will teach you how cross contamination is a contributing factor to foodborne illnesses, prepare you to identify cross contamination in its diverse forms, and train you in tactics to avoid cross contamination in your kitchen. Take the course and earn one CEH.
www.safeeggs.com/foodservice/online-courses/cross-contamination |
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| Ongoing | Online | Culinology® and the Restaurant Chef, with Jim Poris, Food Arts Magazine | 1 |
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| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Steven Hartman, La Vigne Restaurant at Montaluce, Jim Poris, Food Arts Magazine, Hector Santiago, Chef, Pura Vida Restaurant, Chris Young
What happens when commercial techniques, ingredients, and equipment traditionally used in the R&D setting find their way into the hands of skilled chefs at independent restaurants? Presented by Food Arts magazine, this panel discussion will explore how restaurant chefs have translated manufacturing concepts for the fine dining kitchen. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7414#blar |
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| Ongoing | Online | CULINOLOGY® Today: New Equipment Technologies | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Christie Maggi, Advanced Gourmet, Christoph Milz, Polyscience, David Moore, SPINFresh
New equipment technologies can be instrumental in enabling chefs to develop the next cutting-edge cuilinary application. In this can’t-miss session presented by CULINOLOGY® magazine, expert panelists reveal how these cutting-edge technologies not only produce superior sensory results, but also positively impact a restaurant’s bottom line. For the ACF Member discount, enter coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12212#bk |
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| Ongoing | Online | Curriculum Development | 8 |
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| Ingrain Inc. | Length: 8 hrs - Cost: $80.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johsnon
Phone: (888) 388-9877
ajohnson@ingrain.com |
Curriculum Development - 10% discount for ACF members. Contact us for details.
You have chosen a course that sheds light on the complicated process of designing and developing curriculum. Often times, the theoretical nature of this area of study can make the subject matter feel a bit heavy. I hope that we will present you with material that "breathes" by way of its applicability to the curriculum you are developing or teaching at your school or college. To shake off the feeling of being talked at (or even worse, lectured to), we have included many projects for hands-on application. After all, this is where the learning and usefulness of the presented material will benefit you most.
www.chefcertification.com |
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| Ongoing | Online | Designing Naturally Healthy Proteins | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: James M. Degen, J.M. Degen & Company Marketing Consulting, Mac Orcutt, Solae
Learn to formulate healthy protein offerings, such as burgers, to lower overall fat and calories. Innovations and technologies using all natural ingredients such as soy and plum will be shared. Demonstrations of whole muscle meat applications will be included. For the ACF Member discount, enter coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12227#bk |
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| Ongoing | Online | Developing Products for National Restaurant Chains: A Guide for Suppliers | 0.75 |
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| Research Chefs Association | Cost: $39 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Amy Alarcon, Director of Culinary Innovation, Popeyes Louisiana Kitchen, Keith Burnell, Maggiano's Little Italy, Debra Olson, Golden Corral Corp., Kevin Ryan, ICCA, Lenny Scranton, Morrison Management Specialists, Rick Wolff, HMSHost
Suppliers are always looking for avenues to build sales. This panel discussion led by Kevin Ryan of the ICCA will teach you the skills you need to develop products for national restaurant chains. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7407#blar |
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| Ongoing | Online | Developing Products for the Hispanic Market | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Fernando Desa, Goya Foods, Inc., Elizabeth Johnson-Kossick, Culinary Institute of America, Mark Miller
The Hispanic, Spanish-speaking demographic in the U.S. is rapidly becoming a critical market segment for the food industry. This informative panel of experts will discuss how the market is evolving, which trends will be most impactful, and the key components your company needs to know in order to develop products targeted to the Hispanic-American consumer. For the ACF Member discount, enter coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12211#bk |
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| Ongoing | Online | Diversity in the Workplace | 50 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Educational Psychology | 8 |
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| Ingrain Inc. | Length: 8 hrs - Cost: $80.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johsnon
Phone: (888) 388-9877
ajohnson@ingrain.com |
Educational Psychology - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | Effective Communication Skills | 2 |
| Care and Compliance.com | Cost: $30 |
25220 Hancock Ave., Suite 420
Murrieta, CA 92562 | Aaron Barber
Phone: 800-321-1727
abarber@careandcompliance.com |
One of the keys to success for all persons working in assisted living and residential care is the ability to communicate well with others. Each day we communicate with supervisors, co-workers, residents, families, physicians and other professionals. Good listening skills, written communication, verbal communication and non-verbal skills are key to interacting with all people with whom we contact. In this course you will learn ways to become more sensitive to both how you communicate with others and how well you listen. You will also learn tips for resolving conflicts. Finally, suggestions for conducting a good meeting will help you stay on task and facilitate solutions.
www.careandcompliance.com/continuing-education/national-online-training.shtml |
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| Ongoing | Online | Essential Technology Skills | 1 |
| Care and Compliance.com | Cost: $20 |
25220 Hancock Ave., Suite 420
Murrieta, CA 92562 | Aaron Barber
Phone: 800-321-1727
abarber@careandcompliance.com |
We live in a technologically sophisticated world that continues to grow and change by the day. This course will identify the essential technology skills that all successful administrators should possess. A self-assessment is provided to assist administrators in identifying his/her technology skill strengths and weaknesses. Necessary skills are discussed and categorized into basic, intermediate and advanced skills. Threats of using email, including malware are discussed with ways to protect personal computers from these threats. Learn common email and cell phone text messaging etiquette. An overview of text messaging uses, limitations and jargon will get any administrator comfortable using this new technology. Resources for enhancing skills are provided.
www.careandcompliance.com/continuing-education/national-online-training.shtml |
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| Ongoing | Online | Fire Safety and Emergency Preparedness | 2 |
| Care and Compliance.com | Cost: $30 |
25220 Hancock Ave., Suite 420
Murrieta, CA 92562 | Aaron Barber
Phone: 800-321-1727
abarber@careandcompliance.com |
This course takes a look at the issue of fire safety and emergency preparedness in assisted living and residential care facilities. Five basic fire safety practices will be discussed. Learn common fire emergency response procedures. Fire safety equipment, use of fire extinguishers, prevention, training, and other aspects of effective management for effective fire safety will be addressed. Participants will learn details on how to develop a written emergency management plan for their facility.
www.careandcompliance.com/continuing-education/national-online-training.shtml |
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| Ongoing | Online | Food Allergen Training Program | 8 |
 |
| Food Manager Testing, LLC | Cost: $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 |
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| Ongoing | Online | Food Handler/Employee Food Safety Training | 1 |
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| TAP Series | Cost: $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/ |
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| Ongoing | Online | Food Preservation Techniques (Free) | 1 |
| National Pasteurized Eggs, Inc. | Length: 1 hour - Cost: Free |
2963 Bernice Road
Lansing, IL 60438 | Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com |
Learn about safe food preservation techniques
www.safeeggs.com/ce1 |
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| Ongoing | Online | Food Safety | 1 |
| Care and Compliance.com | Cost: $20 |
25220 Hancock Ave., Suite 420
Murrieta, CA 92562 | Aaron Barber
Phone: 800-321-1727
abarber@careandcompliance.com |
The food that you prepare and serve to your residents should not only taste delicious, but most importantly be safe to eat. In this course, we will discuss the importance of safe food handling, safe practices for food preparation and storage, as well as maintaining a safe food service area in assisted living and residential care communities. This program will go over methods of prevention of foodborne illness, standards for safe food handling, maintaining safe food temperatures, kitchen cleanliness and safe food storage, as well as keeping a safe food service environment.
www.careandcompliance.com/continuing-education/national-online-training.shtml |
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| Ongoing | Online | Foodborne Illness: The Fork Stops Here (Free) | 2 |
| National Pasteurized Eggs, Inc. | Length: 2 hours - Cost: Free |
2963 Bernice Road
Lansing, IL 60438 | Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com |
Learn about major foodborne pathogens.
www.safeeggs.com/ce2 |
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| Ongoing | Online | From the Test Kitchen to the Executive Suite: Practical Solutions for Product Development Success | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Jeff Decker and Eric Stangarone, The Culinary Edge
Decisions in the board room concerning product development are made with brand reinforcement and company profitability in mind. Oftentimes, R&D solutions are tactical and require a philosophy and process that better account for the big picture pain points and market drivers. This presentation will teach you how to think like the leaders of your organization, to inspire them with your ideas, and to have more long lasting successes with your product development process. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7412#blar |
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| Ongoing | Online | Gluten-Free Menu Solutions: Safe Back of the House Handling | 1.25 |
|
| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Richard Coppedge , Professor in Baking and Pastry Arts, Culinarly Institute of America, Sharon Fratilla,Across the Board Resource, Inc., Marie Grimm, Olive Garden, Trica Hamilton-Marsh, Godfather’s Pizza, Cynthia Kupper, RD, Gluten Intolerance Group of NA
Gluten-free is a growing trend, and thoughtfully planning your menu strategy is important for success. This includes back of the house handling, from sourcing ingredients to marketing for maximized sales. This panel discussion will cover the selection of gluten-free items for your menu, the impact on your labor and equipment, staff training, cross-contamination, and marketing to your customer. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7409#blar |
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| Ongoing | Online | GREAT: Gluten-Free Resource Education and Awareness Training | 6 |
 |
| National Foundation for Celiac Awareness | Length: 6 hours - Cost: $200 |
| Beckee Moreland
Phone: (215) 325-1306 Ext. 105
beckee@celiaccentral.org |
GREAT: Gluten-free Resource Education Awareness Training 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.celiaclearning.com |
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| Ongoing | Online | Halal Recipe Development: A Competitive Edge in Global and Specialty Markets | 1 |
|
| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Asma Ahad, Islamic Food and Nutrition Council of America (IFANCA), Demetrios Haralambatos, Foods, Inc., Michael Lonteen, Custom Culinary
Is your recipe development team leveraging halal, a dietary set of guidelines for Muslims, as a dietary and formulation opportunity? Today, the global and local opportunity for halal prepared foods, foodservice, and menu development is currently assessed at $634 billion (US) per year, and forms 16 percent of the entire global food industry. In the U.S. alone, halal consumers spend an upward of $20 billion every year, and hold a collective purchasing power of $170 billion. This informative discussion, presented by the Islamic Food and Nutrition Council of America (IFNCA), will discuss how to develop halal products, understanding the full potential of including halal in menus, and how to leverage halal to differentiate your menu/products from your competitors. For the ACF Member discount, enter coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12213#bk |
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| Ongoing | Online | How Mind Genomics Drives Deeper Understanding of Customers and Produces Better Business | 1 |
|
| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Howard Moskowitz, PhD, Moskowitz Jacobs, Inc
We stand on the threshold of continents of the mind. Knowing how people respond to the stimuli around them in everyday life lets us employ science to understand what to give to people, how to please them, and how to delight them. In this presentation Dr. Moskowitz will share his experiments on mind genomics and food. He will provide tools and ideas about how to understand just what specifically turns on your customers, and how to create those delights.
His presentation will feature a demonstration of mind genomics, done specifically for this conference on the topic of fine dining. Through easy to run studies, by probing evaluation (pricing), and by understanding emotion reactions (how do you feel when you read the vignette about dining), Dr. Moskowitz will share with the audience the magic of science, and the sheer joy of finding out just what makes the customer’s mind tick. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7418#blar |
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| Ongoing | Online | How the Romans Ate: Food History Viewed Through the Bread Ovens and Food Courts of Pompeii | 1.5 |
|
| Research Chefs Association | Cost: $69 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Jared Benton, Ph.D. Candidate in Classical Art and Archaeology, University of Virginia, Craig "Skip" Julius, AdvancePierre Foods
Much of what we consider "modern" was actually refined and practiced by the Romans of 2,000 years ago. The archeological site of Pompeii offers us a unique snapshot into the daily life of the Roman citizen. Without modern power, how did Romans transport, store, and mill grain into flour, process dough, and bake bread to feed the 20,000 residents of Pompeii every day? What kind of bread was it? Why did the social life of Pompeii revolve around its many centrally located food courts which served a variety of hot and cold food from open kitchens? Interestingly, these kitchens are so well preserved they could be made functional in a few hours. This insightful session will explore how the food courts of Pompeii laid the groundwork for today’s modern food courts, open kitchens, and commercial bread baking. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7403#blar |
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| Ongoing | Online | Human Resources Management: Update and Review | 5 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Intro to Computers | 30 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Intro to Food Safety and HACCP | 5 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Keynote Address by Chef Eric Ripert | 1 |
|
| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Chef, author, host of PBS' Avec Eric, and guest judge on Bravo's "Top Chef," Eric Ripert will share lessons learned by a chef on leadership, mentorship, building award-winning teams, and staying ahead of the curve with the latest global food trends. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12226#bk |
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| Ongoing | Online | Keys to Food Nutrition, Kitchen Recycling, Children Menus & Food Allergens | 5 |
 |
| MyCulinaryCampus.com | Length: 1 day - Cost: $39 |
| Tom Morrison
Phone: 904-334-9408
tom@myculinarycampus.com |
Learn the keys to managing food allergens, developing children menus, effective food nutrition and the how-to for kitchen recycling from 3-highly experienced chefs from around the world.
www.myculinarycampus.com |
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| Ongoing | Online | Labeling and Claims: What Developers Should Know about the FDA Code of Federal Regulations | 1.25 |
|
| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Michelle Wright, Independent Consultant
Not knowing how your product fits in with the planned name, nutritional claims, or advertising campaign can put a serious damper on the tail end of the development process. While the developer does not need to "know it all," understanding the FDA Code of Federal Regulations can help you and your marketing department work as a successful team. This session will bring some clarity to the world of labeling and claims, and provide you with the necessary tools for better understanding this area of product development. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7411#blar |
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| Ongoing | Online | Legumes: Ancient Foods in Modern Diets | 1 |
|
| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Courtney Hirota, Pulse Canada
Legumes, some of the oldest ingredients on earth, have great potential on the modern plate of many ethnic cuisines due to their health benefits and great taste. Join us for a demonstration that will teach you how to incorporate legumes into new products developed for the marketplace. Learn the history behind this ancient food and the many culinary traditions from around the world that can be introduced to the American diet. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12217#bk |
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| Ongoing | Online | Management of Food and Labor Costs | 30 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Managing Personal Stress | 1 |
| Care and Compliance.com | Cost: $30 |
25220 Hancock Ave., Suite 420
Murrieta, CA 92562 | Aaron Barber
Phone: 800-321-1727
abarber@careandcompliance.com |
Knowing that you are experiencing stress can be easy to identify, however, managing your stress may be a different story. Stress is caused by several factors and may be influenced both by pleasant and unpleasant life changes. Care givers have a unique risk of stress, whether he/she works in an assisted living/residential care Community or is taking care of family/friend. In this course we will address what specifically causes stress and the signs and symptoms of both stress and burnout. We will discuss steps to assist in managing stress and demonstrate ways you can obtain a more balanced life.
www.careandcompliance.com/continuing-education/national-online-training.shtml |
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| Ongoing | Online | Menu Makers and Traffic Builders | 1.25 |
|
| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Liz Sloan Ph.D., Sloan Trends, Inc.
Baby boomers are driving the restaurant business and millennials are becoming obsessed with gourmet. Sweet is surrendering to savory. Unique snacks and breakfast items are soaring, and it's all part of a new set of rules for menu makers to follow. This session takes a factual look at which menu segments and trends are gaining momentum and which are on the way out. Trends expert Dr. Liz Sloan examines the latest flavor profiles, preparation methods, and generational preferences, and how product developers can continue to drive traffic as well as culinary satisfaction. For the ACF Member discount, enter coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12224#bk |
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| Ongoing | Online | Nutrition Basics | 1 |
| Care and Compliance.com | Cost: $20 |
25220 Hancock Ave., Suite 420
Murrieta, CA 92562 | Aaron Barber
Phone: 800-321-1727
abarber@careandcompliance.com |
Having a balanced diet, staying hydrated and staying active are all important in living a healthy and satisfying life. In this course we will address the main factors that go into basic nutrition and discuss the most effective ways to provide the best meals for each resident in your Community. This course will review the food groups and caloric intake; the importance of hydration; and therapeutic diets. We will discuss factors to consider when developing a nutrition/meal plan for your assisted living/residential care Community.
www.careandcompliance.com/continuing-education/national-online-training.shtml |
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| Ongoing | Online | Nutrition Refresher: Culinary Nutrition Refresher | 11 |
|
| Ingrain Inc. | Length: 11 hrs - Cost: $89.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
Culinary Nutrition Refresher - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | Nutrition Refresher: Nutrient Analysis for School Breakfast & Lunch Programs | 10 |
|
| 123ce.com | Length: 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 apealing meals for the students in their schools.
www.123ce.com |
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| Ongoing | Online | Nutrition Refresher: Nutrition Considerations for the Culinary Staff | 8 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Nutrition--Making It Work For You | 5 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Nutrition: Nutrition | 30 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Nutrition: Culinary Nutrition | 33 |
|
| Ingrain Inc. | Length: 33 hours - Cost: $169.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
CRT 2016 Culinary Nutrition
- 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | On-Trend Product and Menu Applicability from Defining & Sourcing to Engineer & Marketing | 1.25 |
|
| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Brent Frei, Frei & Associates, R.J. Harvey ,Morrison Management Specialists, Michael Holleman, Indian Harvest, Steve Petusevsky, Neco Foods
Heirloom foods offer the perfect platform from which to satisfy several on trend wants: from meeting consumers’ increasing demand for “trust” in food’s integrity, to knowing the stories behind ingredients, to contributing to or ensuring a sustainable product. With insights from a panel representing a range of success stories in successful use of heirloom ingredients in product- and menu-concept development, this presentation will reveal insights on how to maximize the potential of heirloom ingredients to achieve ultimate customer satisfaction and a healthy operational bottom line. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7408#blar |
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| Ongoing | Online | Open Innovation: A Hands-on Approach | 2.75 |
|
| Research Chefs Association | Cost: $119 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Carlos Barroso, CJB and Associates, Skip Davis, NineSigma, Marc Halperin, Center for Culinary Development
Learn how the concept of open innovation can help you find creative solutions to your technical food and beverage challenges. Carlos Barroso will share case studies that illustrate best practices for identifying external research partners, writing and reviewing proposals, partnering with a manufacturing team, discovering new technologies, and much more. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12204#bk |
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| Ongoing | Online | Open Innovation: A Tool for Shortening Stage Gate Development Timelines | 1.25 |
|
| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Kurt C. Schneider, Quality Ingredients Corporation, Adrian Timms, Hershey's
What is open innovation and how can it be integrated into the stage gate process to shorten your project's time to market? This informative panel presentation will discuss this concept and how it can be used to get your product to market earlier, leading to greater sales and market share. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12216#bk |
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| Ongoing | Online | Personnel Development | 5 |
|
| Ingrain Inc. | Length: 5 hrs - Cost: $50.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
Personnel Development
- 10% discount for ACF members. Contact us for details.
Managers are sometimes called upon to perform duties for which they have little or no training. These duties are often viewed as undesirable assignments, not because they are unnecessary, but because managers do not have the tools to assist them in being adequately prepared.
This course is designed to help managers work with employees under various situations, helping you meet and exceed your responsibilities in the area of personnel development. The information covered will assist a manager who will hire, orient, train, evaluate and, if necessary, terminate an employee.
www.chefcertification.com |
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| Ongoing | Online | Practical Application of Food Allergy Guidelines | 8 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Regional Cuisine with Food Arts Magazine | 1 |
|
| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Blanca Aldaco, Aldaco's Mexican Cuisine, Johnny Hernandez, LaGloria Restaurant, Jim Poris, Food Arts Magazine
Panel discussion on the unique and vibrant cuisine of San Antonio. Certainly Tex-Mex is at its finest, but we'll also explore the cuisine's lesser known influences, such as German, Southern, Asian, and French, which all contribute to the city's iconic, fusion-fueled eateries. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12222#bk |
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| Ongoing | Online | Salt Function & Flavor 2.0: Sodium Concerns & Reduction | 3.25 |
|
| Research Chefs Association | Cost: $139 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: James Adams and Jason Behrends Ph.D., Tyson Foods, Inc., John Marcy Ph.D., The University of Arkansas, Howard Moskowitz PhD, Moskowitz Jacobs, Inc., Norman Myshok, Corporate Chef-Foodservice, Canada Bread, Todd Seyfarth R.D., Johnson & Wales University
Salt Function and Flavor workshop will provide an in-depth look at sodium concerns based on the latest information and research available, with an added focus on baked goods. Learn how the consumer experiences sodium, about the function of salt, how to substitute salt without sacrificing flavor, and the latest techniques for reducing sodium in processed foods, restaurant cuisine, and baked goods. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12206#bk |
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| Ongoing | Online | Salt Reduction and Flavor 1.0: Sodium Concerns and Reduction | 3.5 |
|
| Research Chefs Association | Cost: $169 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: John Marcy, Ph.D., The University of Arkansas, John Marcy, Ph.D., The University of Arkansas, Dr. Jason Behrends, PhD, CCS®, Mississippi State University. James Adams, Tyson Foods, Inc., Todd Seyfarth, R.D., Johnson & Wales University
It has been more than a few centuries since Roman legions received a "salary" (salt) so that they could preserve their own food. Current university research on sodium content in new products in the retail market will be presented. Product developers will be offered a new way of thinking about sodium reduction as well as learning about food science and culinary tools to reduce salt without losing flavor. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7401#blar |
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| Ongoing | Online | Sanitation Refresher: Food Safety and Sanitation | 8 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Sanitation Refresher: Food Safety Manager Re-certification Training (English & Spanish) | 8 |
|
| Tap Series | Cost: $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/ |
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| Ongoing | Online | Sanitation Refresher: HACCP for Managers and Chefs | 11 |
|
| Ingrain Inc. | Length: 11 hrs. - Cost: $109.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
CRT 9030 HACCP for Managers and Chefs - 10% discount for ACF members. Contact us for details.1 Credit issued through Southwestern Oregon Community College.
The drive for safer food comes, not only from the local regulations, but also from customer demand and, increasingly, litigation. As consumer awareness grows, so does empowerment to voice complaints. Every manager knows the feeling initiated when a phone call begins: “I ate at your restaurant last night, and I’ve been throwing up ever since …” We simply cannot afford to be careless. We must be well grounded in food safety systems and we must be sure that our staff shares the basic knowledge necessary to support, not sabotage, the effort.
A HACCP program offers a simple, easily measurable approach to reaching this goal. It enables key personnel to efficiently check points that offer the most critical threats to our goal of food safety. It provides the basis for a ‘reasonable care defense’ should we ever have to defend our systems in a foodborne illness outbreak. HACCP demands documentation; this documentation provides our greatest support. HACCP also provides a perfect platform for employee education. The isolation of critical points causes us to focus our learning on essential areas, making our acquired skills most protective to our food service operation. Finally, HACCP increases employee awareness of how to improve food safety systems and, ultimately, the customers’ impression of our food. With a small amount of ‘up front’ investment of time and energy, HACCP will provide a winning situation from all vantage points.
www.chefcertification.com |
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| Ongoing | Online | Sanitation Refresher: HACCP Managers Certificate Course | 15 |
|
| TAP Series | Cost: $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/ |
|
| Ongoing | Online | Sanitation Refresher: Microbial Food Safety: Beyond the Basics | 8 |
|
| 123ce.com | Length: 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 |
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| Ongoing | Online | Sanitation Refresher: Safe-at-the-Plate Sanitation Refresher | 11 |
|
| Ingrain Inc. | Length: 11 hrs - Cost: $89.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
Safe-at-the-Plate Sanitation Refresher - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | Sanitation: Culinary Sanitation & Safety | 33 |
|
| Ingrain Inc. | Length: 33 hours - Cost: $169.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
CRT3025 Culinary Sanitation & Safety - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | Sanitation: Food Safety Manager Certification e-Learning Course (English & Spanish) | 30 |
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| TAP Series | Cost: $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/ |
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| Ongoing | Online | Sanitation: Sanitation and Safety for the Hospitality Industry | 30 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Senior Moments: Successful Culinology Progressionals Share Career and Life Lessons | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Kevin Anderson, Excellence with Innovation, Mark Crowell, CuliNex, Craig “Skip” Julius, Sensient Flavors, Susan W. Murray, Northwest Naturals, LLC
Panel discussion featuring successful Culinology professionals who will share their career experiences, strategies, and lessons learned (sometimes the hard way.) Learn about key moves that can help advance your career, how to ace the interview and get the job, how to deal with adversity, why finding a balance between life and career is an essential, and many other pearls of wisdom. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12205#bk |
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| Ongoing | Online | Sexual Harassment: Federal Law and Considerations | 2 |
| Care and Compliance.com | Cost: $20 |
25220 Hancock Ave., Suite 420
Murrieta, CA 92562 | Aaron Barber
Phone: 800-321-1727
abarber@careandcompliance.com |
This course will provide sexual harassment training for supervisors and employees. The training will focus on federal laws, liability issues, harassment policies, employee rights, supervisor responsibilities, investigation procedures, and a number of other items necessary for the success of striving to provide a harassment-free workplace.
www.careandcompliance.com/continuing-education/national-online-training.shtml |
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| Ongoing | Online | Staffing Skills for Successful Administrators | 2 |
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| Ongoing | Online | Strength Based Leadership | 0.5 |
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| Research Chefs Association | Cost: $29 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Matthew Cael, Student, Louisiana State University
Strength-based leadership is a tool that allows individuals to take note of their strengths, learn the strengths of others, and use the combined strengths of the team to improve efficiency, quality, and output. This roundtable session will offer student members, young professionals, and anyone interested in improving their leadership skills a fresh perspective on maximizing your strengths in the workplace. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7416#blar |
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| Ongoing | Online | Supervision Refresher: Supervision and Human Resources | 8 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Supervision Refresher: Supervisory Management Refresher | 11 |
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| Ingrain Inc. | Length: 11 hrs - Cost: $89.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
Supervisory Management Refresher - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | Supervisory Mgmt: Supervisory Management | 30 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Supervisory Mgmt: Business Management | 50 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Supervisory Mgmt: Employee Supervision | 50 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Supervisory Mgmt: Introduction to Food Service Management | 33 |
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| Ingrain Inc. | Length: 33 hrs - Cost: $169.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
CRT 9032 Introduction to Food Service Management - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | T.E.A.C.H. Food Allergen Safety | 3 |
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| Allergy Chefs, Inc. | Length: 3 hours - Cost: $30 |
| Joel J. Schaefer, CCC
Phone: (407) 770-7847
allergychefs@me.com |
T.E.A.C.H. Food Allergen Safety is a unique online training session that combines Chef Joel's experience developing food allergy policies and procedures for Walt Disney World® Resorts and countless hours cooking for food allergic guests into practical applications that can be adapted to any foodservice operation.
www.allergychefs.com |
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| Ongoing | Online | Tactics for Improving your Social Media Savvy | 1.5 |
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| Research Chefs Association | Cost: $69 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Mark Garcia, CMG International
Social media is everywhere. Are you using it to your advantage, or falling into the same traps that most of your colleagues find themselves in on Facebook, LinkedIn, Twitter, and other sites? This session will teach you the ins and outs of efficiently using social media and Web 2.0 to build your brand, showcase your expertise, and increase your influence online. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7404#blar |
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| Ongoing | Online | Teaching Methods | 8 |
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| Ingrain Inc. | Length: 8 hrs - Cost: $80.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
Teaching Methods - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | The Gluten Free Alternative | 11 |
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| Ingrain, Inc. | Length: 11 hours - Cost: $109.00 |
PO Box 177
Bend, OR 97701 | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
The Gluten-Free Alternative - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | The Keys to Baking: Cakes, Cookies, Herbs & Shop Basics | 7 |
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| MyCulinaryCampus.com | Length: 1 day - Cost: $69 |
| Tom Morrison
Phone: 904-334-9408
tom@myculinarycampus.com |
Learn everything you ever wanted to know about baking including: cake mixing/making, petit fours, herbs, seeds, nuts, spices, cookies, quick breads, pies and shop basics.
www.myculinarycampus.com |
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| Ongoing | Online | The Latest Flavor Trends and Strategies to Drive Trial! | 1 |
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| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Mathew Freistadt and Kim Holman, Wixon, Inc.
How can you drive trial of new flavor profiles? This session will help both food technologists and chefs understand new and emerging flavor trends via fact-based research. By studying various trial strategies, we’ll learn how to translate trends into foods that customers will want to try. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7415#blar |
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| Ongoing | Online | The New Federal 2010 Dietary Guidelines | 0.75 |
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| Research Chefs Association | Cost: $39 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Judith Lindsey, Product Dynamics, a Division of RQA, Inc
With the new Federal 2010 Dietary Guidelines, find out how they will impact product development over the coming years in food service, retail and on-site dining and learn invaluable tips on how to take them into consideration when developing new food products. Led by Judy Lindsey, this session will give an overview of how the ’10 Guidelines compare to the ’05 Guidelines and the magnitude of the change along with a range of perspectives from the nutrition community on how they will be incorporating the guidelines in programs and tips on which tools developers should ‘sharpen’ in response. This session will be concise and to the point, so that even the early travelers have time to attend before heading home. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7417#blar |
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| Ongoing | Online | The New Standard in Foodswervice Innovation | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Jim Doak, Culver's, Devon Gerchar, IFMA, Stephen Kalil, Frito Lay, Darryl Mickler, Chili's Grill and Bar
Learn about new standards that are being developed for foodservice innovation by the International Foodservice Manufacturers Association (IFMA). Find out how IFMA's Center of Innovation Excellence (CIE), with partner Stage-Gate International, is collaborating with suppliers and operators to create a common framework, metrics, and language that will create efficiencies across the supply chain. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12220#bk |
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| Ongoing | Online | Time Management: Combating Time Theft | 8 |
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| 123ce.com | Length: 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 |
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| Ongoing | Online | Translating Thai Flavors with Culinary Integrity | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speaker: Robert Danhi, Chef Danhi & Co
It's no surprise that the flavors of Southeast Asia are becoming more mainstream, and scaling-up the genuine flavors of this cuisine with integrity requires the right approach. This interactive session will include tastings that will illustrate the traditional flavor profiles and primary ingredients of the cuisine, and how to maintain the culinary integrity through the translation of flavors and commercially available ingredient substitutions. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12210#bk |
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| Ongoing | Online | Understanding the Effects of Cooking Cues and Their Influences on Consumer Acceptance of Flavors | 1 |
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| Research Chefs Association | Cost: $49 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Louise Campbell, PHD, Director, Mane, Inc., Dave Josephson, Savory Creation and Application, Mane, Inc.
Market trends indicate that grilled chicken continues to be a consistent contributor to the foodservice category. The flavor cues, aromas, and taste perceptions associated with grilling, roasting, and hot-water extraction of chicken are strong performance drivers and do influence consumer acceptability for this versatile product category. This presentation and tasting will discuss consumer insights on the grilled chicken category derived from quantitative and qualitative studies, including flavor development, product profiling, and focus group discussions. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=7405#blar |
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| Ongoing | Online | Vegetarian Concepts | 11 |
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| Ingrain Inc. | Length: 11 hrs - Cost: $109.00 |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com |
CRT 9035 Vegetarian Concepts - 10% discount for ACF members. Contact us for details.
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 |
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| Ongoing | Online | Where There's Smoke, There's Flavor | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Kevin Anderson, Excellence with Innovation, Mark Crass, Red Arrow Products Company, LLC, Mike Hudak, Red Arrow USA, Robert D. Johnson Ph.D., Red Arrow Products Company, LLC
Where there's smoke, there's flavor, aromas, and textural properties that are unique and incredibly appealing to your customer. This demonstration will provide a technical and culinary lesson on smoke, covering the differences between conventional smoking and condensed natural smoke. Topics will include costs, sustainability, health and wellness, and labeling implications of condensed natural smoke. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12223#bk |
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| Ongoing | Online | While all Salame is Salumi, Not All Salumi is Salame | 1.25 |
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| Research Chefs Association | Cost: $59 |
| Devane Casteel
Phone: 678-303-2991
dcasteel@kellencompany.com |
Speakers: Michael Cruz, Valeria Fiorito and Keith Nakakura, Columbus Foods
Salame lovers are in for a treat with this in-depth demonstration of the dry-cured, fermented meat. Learn the steps involved in this culinary process, including variables that affect flavor such as cultures, mold, yeast, spices, casings, and more. For the ACF Member discount, enter the coupon code “RCA Discount” during checkout.
Culinology.peachnewmedia.com/store/seminar/seminar.php?seminar=12225#bk |
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| Ongoing | Online | Wild Style: The Alaska Salmon Story (Free) | 5 |
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| Alaska Seafood | Length: 5 hours - Cost: Free |
Schiedermayer & Associates
2829 Townsgate Rd., Suite 320
Westlake Village, CA 91361 | Lisa Ende
Phone: 805-497-6701
lisae@schied.com |
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 ACF. This online training program includes several modules covering salmon harvesting methods, species and seasonal availability, and 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/ |
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