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
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
Kim Kurata
Phone: 510-594-9220
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.
OngoingOnlineAllergy Awareness - FREE2
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
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.
OngoingOnlineCeliac Disease and Gluten Restrictions - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
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.
OngoingOnlineCheesecyclopedia Online Course - FREE2
Wisconsin Milk Marketing BoardCost: Free
8418 Excelsior Dr.
Madison, WI 53717
Sara Hill
Phone: 608-444-1986
The Cheesecyclopedia Self-Study Course provides practical cheese information valuable to the novice as well as the professional.
OngoingOnlineComfort Food and the Dining Experience - FREE1
Chicken of the Sea International
Chicken of the Sea InternationalCost: FREE
Lynzee Moore
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.
OngoingOnlineCross Contamination Action Ideas - 2nd Edition - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
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.
Call for DatesCulinary Applications Utilizing Intelligent Cooking Control Technology3
Jim Lund, CEC
Phone: (888) 320-7274
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.
OngoingOnlineCurriculamb - Culinary Education Program on American Lamb - FREE4.5
American Lamb Board
American Lamb BoardCost: Free
Mary Humann
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.
OngoingOnlineFood Allergen Management - FREE2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
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.
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
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.
OngoingOnlineFoodborne Illness: The Fork Stops Here! 2nd Edition - FREE2
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
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.
OngoingOnlineFREE Human Resources Management: Update and Review5
123ce.comLength: 5 hours - Cost: FREE
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
Most successful organizations understand that people are their most important asset, and that the effective management of human resources is central to their business strategy. Human Resources Management is a review on how to perform your job more efficiently and effectively by following human resource guidelines. Topics include: writing job descriptions, recruiting and selecting staff along with orienting, training and evaluating employees.
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
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.
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsLength: 1 hour - Cost: Free
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.
OngoingOnlineOnions - Layers of Flavor Culinary Curriculum - FREE3
 National Onion Association
National Onion AssociationCost: Free
Mary Humann
Phone: 970-663-0994
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,
OngoingOnlineOnline Pear Foodservice Training Program1
Pear Bureau NorthwestCost: Free
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
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.
OngoingOnlineRanch to Table - FREE15
OnlineCost: Free
Alethea Prewitt
Phone: 208-338-2613
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..
OngoingOnlineSeafood Savvy: Nutrition1
Chicken of the Sea
Chicken of the SeaCost: FREE
You hear a lot about omega-3s in seafood. What are the facts? And what nutritional benefits led to the Dietary Guidelines recommendation of two servings per week? This program presents latest findings on seafood nutrition, including fats, proteins, mercury questions, seafood preparation and more.
OngoingOnlineSustainable Seafood for Healthcare Foodservice - FREE1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer /
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.
OngoingOnlineWatermelon Culinary Curriculum5
National Watermelon Promotion Board
National Watermelon Promotion BoardCost: Free
Megan McKenna
Phone: (407) 657-0261
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.
Call for DatesZink University2
Zink Foodservice
Zink FoodserviceCost: FREE
various locations
David Ash
Phone: (614) 679-4046
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. Continuing Education credits are also available to those seeking. From past classes, 99% said they would take another Zink U class. Hope to see you in class soon! Continuing Education:  Easy as 123...