Free CEH Opportunities

* schedule subject to change

The following free courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details, and be sure to review the list of all ACF-approved CEHs.

DateLocationProgram NameCEHs
April 1, 2016–March 31, 2018OnlineCurriculamb - Culinary Education Program on American Lamb4.5
Cost: Free
Mary Humann
humann@att.net
The "Curriculamb" is a comprehensive culinary education resource on American Lamb. The "curriculamb" includes lessons on the U.S. sheep industry, buying and handling lamb, lamb carcass and cuts, nutrition and cooking. A quiz for ACF CEH credits is also provided.
www.americanlamb.com/chefs-corner/curriculamb/
September 13, 2016–August 19, 2017OnlineThe Nutrition Facts Label: What's Changed and Why It Matters - FREE1
General MillsCost: Free
webinar will be posted online after live date
Jill Landin
Phone: 763-764-3904
jill.landin@genmills.com
Understand the history and purpose of the Nutrition Facts Label; Identify the main changes for the Nutrition Facts Label; Educate themselves and their clients on how to continue using the Nutrition Facts Label to make healthy choices
www.bellinstitute.com/perks
November 16, 2016–October 17, 2017OnlineNutrition Strategies for Managing Diabetes in Healthcare 2.01
General MillsCost: Free
Svetlana Thaler
Phone: 763-764-3528
Svetlana.Thaler@genmills.com
Science to support nutrition recommendations for people with diabetes. Motivational interviewing. Changes of behavior to make sustainable behavior change to better manage the disease.
www.generalmillscf.com
March 17, 2017–March 17, 2018OnlineComfort Food and the Dining Experience1
Chicken of the Sea International
Chicken of the Sea InternationalCost: FREE
Lynzee Moore
lynzee.moore@thaiunion.com
Do you ever wonder what "comfort food" really means to your guests? How do comfort foods work? Which foods impart comfort? Can comfort foods also be healthy? In this course, we'll explore the meaning and mechanisms of comfort food. Knowing more about comfort food can help you leverage its appeal to create a satisfying experience for your guests.
chickenoftheseace.com/
DateLocationProgram NameCEHs
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
12 Mauchly, Suite L
Irvine, CA 92618
Kim Kurata
Phone: 510-594-9220
freshcaliforniaavocados@gmail.com
Learning Objectives: Develop an appreciation for Fresh California Avocados as a versatile culinary ingredient; Create awareness for Fresh California Avocados as a component in a healthful diet; Prepare culinary students for proper handling and storage of Fresh California Avocados; Demonstrate how to select/identify ripe Fresh California Avocados; Introduce labor-saving preparation and holding techniques for Fresh California Avocados; Introduce using Fresh California Avocados in hot preparations; Demonstrate Fresh California Avocado versatility in contemporary and global applications; Introduce Fresh California Avocados as a fat substitute in baking.
www.californiaavocado.com/a-primer-for-fresh-california-avocados/
OngoingOnlineAlaska Salmon - Wild Style (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
150 Nickerson St., Suite 310
Seattle, WA 98109
Lisa Martinson
Phone: 206-352-8920
marketing@alaskaseafood.org
The Wild Style training program will provide you with all the information you need to know about wild Alaska Salmon. Completion of this training will earn you 5 continuing education hours from the American Culinary Federation. This online training program includes several modules covering salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. A short multiple choice practice quiz follows each module, with a final quiz at the end.
quiz.alaskaseafood.org/wildstyle/index.html
OngoingOnlineAllergy Awareness - FREE2
National Pasteurized Eggs
National Pasteurized EggsCost: Free
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com and sue@grossbauer.com
Diagnosis of food allergies has doubled in the United States in the last 10 years, and in the food industry, we must be especially aware of the foods and components of food that cause allergic reactions. This course will cover the most common food allergies in the U.S. and beyond, as well as methods of diagnosing a food allergy, current research and treatment, and best practices for organizations in the prevention of food-allergic reactions.
www.safeeggsfoodservice.com/ce/free-ce/allergy-awareness
OngoingOnlineCeliac Disease and Gluten-Free Restrictions1
National Pasteurized Eggs
National Pasteurized EggsCost: Free
Online
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
Participants will be able to identify characteristics of celiac disease and gluten intolerance, recognize research-based information and treatments for celiac and gluten intolerance, and state examples of best practices in handling a client with celiac or gluten-free needs.
www.safeeggsfoodservice.com/ce/free-ce/celiac-disease-and-gluten-free-restrictions
OngoingOnlineCross Contamination Action Ideas - 2nd Edition - FREE1
Online
OnlineCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to identify cross contamination as a contributing factor to foodborne illness, provide diverse samples of cross contamination and name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggsfoodservice.com/ce/free-ce/cross-contamination/
OngoingOnlineFood Allergen Management-FREE2
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Cost: Free
Online
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
For any operation, food allergen managemet is a complex undertaking. This course provides a proactive approach to allergen risk mangement and best practices for allergen controll.
safeeggsfoodservice.com/ce/free-ce/food-allergen-management
Call for DatesFood Forward events3
Humane Society of the US
Humane Society of the USLength: 9:30 a.m. to 3:15 p.m. - Cost: FREE
Various locations
Allison Clute
Phone: 240-753-4097
aclute@hsus.org
Food Forward is a special event for food service professionals where you will learn how you can help your institution achieve a more profitable, healthy, and sustainable dining operation. You will hear from experts on how they are meeting and capitalizing on the ever-growing demand for meatless meals and how you can too!The event includes exciting presentations, panel discussions, a cooking demo, a complimentary breakfast and lunch, free cookbook and more.
OngoingOnlineFood Preservation Techniques2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
National Pasteurized Eggs / Michael Foods
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
Debbie.Rayhab@MichaelFoods.com
Are you mystified by food preservation terms and technologies? Want to know what nanoparticles are or why acidulants are added to processed foods? Is charcuterie safe from foodborne illness? Understand why milk pasteurization is so important and which foods can be effectively freeze-dried. Learn about cutting edge preservation methods such as Pulsed Light Technology and nanotechnology.
safeeggsfoodservice.com/ce/free-ce/food-preservation/
OngoingOnlineFoodborne Illness: The Fork Stops Here! - 2nd Edition FREE2
Online
OnlineCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to recognize foodborne pathogens and their impact on health; list factors that contribute to emerging foodborne illness patterns; describe the impact of antibiotics on the evolution of foodborne pathogens; identify ways globalization of the food supply affects foodborne illness patterns; identify consumer habits that influence food safety.
safeeggsfoodservice.com/ce/free-ce/foodborne-illness/
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
3010 Maguire Blvd., Suite 111
Orlando, FL 32803
Susan Hughes
Phone: 415-819-6531
susan@susan-hughes.com
The "Fresh Mango Curriculum" teaches the basics of how to order, handle and cook with one the world's most popular fruits. The course demonstrates mango's versatality in hot and cold applications, its relevance in global cuisine, its unique sensory characteristics, and its superfruit nutrition status. The course includes six (6) lessons with a practice quiz after each.
www.mango.org/en/professionals/foodservice/culinary-education
OngoingOnlineHuman Resources Management: Update and Review (FREE)5
123ce.com
123ce.comLength: 5 hours - Cost: FREE
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing the course, you'll be able to: Explain what causes curdling of eggs and how to prevent it. Outline factors that lead to a high-quality custard product. Describe steps for making soft scrambled eggs. Explain the steps for whipping egg whites. Identify egg yolks as emulsifiers and explain how they work.
www.safeeggsfoodservice.com/ce/free-ce/egg-culinary-techniques
OngoingOnlineOnions - Layers of Flavor Culinary Curriculum3
 National Onion Association
National Onion AssociationCost: Free
Mary Humann
Phone: 970-663-0994
humann@att.net
The Onions Layers of Flavor Culinary Curriculum is a comprehensive educational resource on onions. A staple for foodservice operations, the humble onion is an important part of culinary education. Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors, Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors,
www.onions-usa.org/foodservice/culinary-education
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing this course, you'll be able to: Explain why protein is essential to human nutrition. Describe amino acids as the building blocks of protein. Define an essential amino acid. Explain the process of protein denaturation in cooking.
www.safeeggsfoodservice.com/ce/free-ce/protein-nutrition-egg-chemistry
OngoingOnlineRanch to Table15
Online
OnlineCost: Free
Alethea Prewitt
Phone: 208-338-2613
alethea.prewett@agribeef.com
To familiarize chefs, cooks, culinary instructors and students with the beef life cycle from birth to ranch life, transition to feed yard finishing, and completion at the processing/fabrication plant. This model is based on a sustainable, gold standard for beef handling in the U.S..
www.agribeef.com/education
OngoingOnlineSeafood = Brainfood1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer
lynzee.moore@thaiunion.com / sue@grossbauer.com
In this course, you will examine research findings that show omega-3 fatty acids are emerging as key dietary factors in developing and maintaining a healthy brain.
www.chickenoftheseace.com
OngoingOnlineSustainable Seafood for Healthcare Foodservice1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer
lynzee.moore@thaiunion.com / sue@grossbauer.com
In this course, you wil develop insights into sustainability as it relates to seafood - where it comes from, fishing or farming practices, and protection of our ntural resources to ensure ongoing sustainability of seafood as a healthy food for the planet.
www.chickenoftheseace.com
Call for DatesZink University2
Zink Foodservice
Zink FoodserviceCost: FREE
various locations
David Ash
Phone: (614) 679-4046
davida@zinkfsg.com
Zink University is a program established by Zink Foodservice allowing for personal and professional development, training, and continuing education in the Foodservice equipment/smallwares industry. Foodservice professionals and experts lead the University classes leaving guests cultivated with current trends in the market. At Zink University, students will learn by using hands on, presentations, live demos, and will have access to all learning materials. Zink University has classes and opportunities for beginners to advanced learners. Culinary Centers are located in Cleveland, Cincinnati and Columbus OH, East Lansing and Southfield MI, Indianapolis IN, Chicago IL, Milwaukee WI, and just outside Pittsburgh PA.
zinkfsg.com/culinary
123ce.com Continuing Education:  Easy as 123...