| Ongoing | Online | A Primer for Fresh California Avocados (FREE) | 1 |
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| California Avocado Commission | Cost: Free |
| 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/ |
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| Ongoing | Online | Allergy Awareness - FREE | 2 |
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| National Pasteurized Eggs / Michael Foods | Cost: 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 |
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| Ongoing | Online | Celiac Disease and Gluten Restrictions - FREE | 1 |
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| Ongoing | Online | Comfort Food and the Dining Experience - FREE | 1 |
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| Chicken of the Sea International | Cost: 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/ |
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| Ongoing | Online | Cross Contamination Action Ideas - 2nd Edition - FREE | 1 |
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| Call for Dates | | Culinary Applications Utilizing Intelligent Cooking Control Technology | 3 |
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| RATIONAL USA | Cost: Free |
888-320-7274
marketingus@rational-online.com
| Jim Lund, CEC
Phone: 888-320-7274
j.lund@rational-online.com |
Experience the performance of the SelfCookingCenter® live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below.
The RATIONAL CookingLive culinary events give you the opportunity to see our technology in action. You will be able to taste the quality of the food being cooked, test the ease of use, and experience the versatility. RATIONAL’s SelfCookingCenter® allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter®. Seeing is believing. Click on the link below and register for an event in your area today.
www.rational-online.com/en_us/Experience_RATIONAL/Seeing_is_believing/ |
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| Ongoing | Online | Curriculamb - Culinary Education Program on American Lamb - FREE | 4.5 |
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| American Lamb Board | Cost: Free |
Online
| 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/
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| Ongoing | Online | Food Allergen Management - FREE | 2 |
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| Call for Dates | | Food Forward events | 3 |
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| Humane Society of the US | Length: 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. |
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| Ongoing | Online | Food Preservation Techniques - FREE | 2 |
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| National Pasteurized Eggs, Inc. / Michael Foods | Cost: Free |
| 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/
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| Ongoing | Online | Foodborne Illness: The Fork Stops Here! 2nd Edition - FREE | 2 |
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| National Pasteurized Eggs / Michael Foods | Cost: 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/
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| Ongoing | Online | Fresh Mango Curriculum (FREE) | 8.5 |
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| National Mango Board | Cost: 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 |
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| Ongoing | Online | Human Resources Management: Update and Review (FREE) | 5 |
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| 123ce.com | Length: 5 hours - Cost: FREE |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@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 | Kitchen Science: Egg Culinary Techniques - FREE | 1 |
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| National Pasteurized Eggs / Michael Foods | Length: 1 hour - Cost: Free |
| 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 |
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| Ongoing | Online | Nutrition Strategies for Managing Diabetes in Healthcare 2.0 | 1 |
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| Ongoing | Online | Onions - Layers of Flavor Culinary Curriculum - FREE | 3 |
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| National Onion Association | Cost: 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 |
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| Ongoing | Online | Online Pear Foodservice Training Program | 1 |
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| Ongoing | Online | Protein Nutrition & Egg Chemistry - FREE | 1 |
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| Ongoing | Online | Ranch to Table - FREE | 15 |
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| Online | Cost: 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 |
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| Ongoing | Online | Sustainable Seafood for Healthcare Foodservice - FREE | 1 |
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| Chicken of the Sea | Cost: 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 |
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| Ongoing | Online | The Nutrition Facts Label: What's Changed and Why It Matters - FREE | 1 |
| General Mills | Cost: Free |
| 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 |
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| Ongoing | Online | Watermelon Culinary Curriculum | 5 |
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| National Watermelon Promotion Board | Cost: Free |
| Megan McKenna
Phone: (407) 657-0261
mmckenna@watermelon.org |
The "Watermelon Culinary Curriculum" teaches the basics about how to source, handle and cook with watermelon. The course demonstrates watermelon's unique sensory characteristics, multiple preparation techniques, versatility on menus and the role watermelon plays in everyday health. The course includes six (6) lessons with a practice quiz after each and an appendix.
www.watermelon.org/foodservice/culinary-education |
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| Call for Dates | | Zink University | 2 |
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| Zink Foodservice | Cost: 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 |
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