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.
OngoingOnlineAlaska Salmon - Wild Style (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
311 N. Franklin Street Ste. 200
Juneau, AK 99801
Megan Rider
Phone: 8004782903
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.
OngoingOnlineAllergy Awareness - FREE2
National Pasteurized Eggs / Michael FoodsCost: Free
OngoingOnlineCeliac Disease and Gluten Restrictions - FREE1
National Pasteurized Eggs / Michael FoodsCost: Free
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.
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 FoodsCost: Free
Call for DatesFood Forward Leadership Summit3
Humane Society of the US
Humane Society of the USCost: FREE
Various locations
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! Enjoy a culinary demonstration, as well as a delicious lunch, and network with individuals seasoned in the art of bringing healtheir menus to their guests.
OngoingOnlineFood Preservation Techniques - FREE2
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
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 FoodsLength: 1 hour - Cost: Free
OngoingOnlineLocal Produce: Farm to Foodservice1
Chicken of the Sea
Chicken of the SeaCost: FREE
Fresh produce and local foods are fueling consumer passion as well as foodservice menu planning. Fresh produce and sustainability factor into the top menu trends today. Learn how to use fresh local produce and speed-scratch preparation to meet the demands of today's foodservice consumer. This course covers benefits, challenges, and solutions, as well as ideas for combining local produce with shelf-stable, sustainably sourced seafood to produce low-labor healthful fare.
OngoingOnlineOnions - Layers of Flavor Culinary Curriculum - FREE3
 National Onion Association
National Onion AssociationCost: Free
Rene Hardwick
Phone: 970-353-5895
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 Northwest
Pear Bureau NorthwestCost: Free
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
OngoingOnlineProtein on the Menu1
Chicken of the Sea
Chicken of the SeaCost: FREE
Protein has become the golden macronutrient among American consumers. In this course, you will gain insights into the protein trend and discover which protein sources consumers favor. In addition, you'll learn about specific values that drive choices for protein-based foods. You will also explore culinary trends for featuring protein on the menu at various dayparts.
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 = Brainfood - FREE1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer /
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.
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 1
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.
OngoingOnlineTraceablilty & Transparency in the Seafood Chain1
Chicken of the Sea
Chicken of the SeaCost: FREE
Today's consumers care deeply about where food comes from and the impact of sourcing the food on the climate, the well-being of the enviornment, and society at large. Traceability is the ability to track a product in granular detail from its place of origin all the way to the consumer. Consumers are looking for clear, credible proof. In this course, you'll learn about the consumer demand, as well as technologies and business models for achieving transparency and traceability in the seafood supplu chain.
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.