| 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/foodservice/a-prime/ |
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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 |
Online
| 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.
www.chickenoftheseace.com |
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| Ongoing | Online | 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 |
If you can’t experience a live event, you now have the opportunity to attend a CookingLive Online. Register today to attend a RATIONAL CookingLive Online event in your area by clicking on the link below..
The RATIONAL CookingLive Online culinary events allow you to see our technology in action. You will be able to see the quality of the food being cooked, see the ease of use, and experience the versatility. RATIONAL’s cooking systems allow you to accomplish 90% of your cooking tasks. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the intelligence and four virtual assistants. 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-live/icombi-live-online/ |
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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/curriculamb |
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| Ongoing | Online | FREE Human Resources Management: Update and Review | 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 |
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.
www.123ce.com |
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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/professionals/foodservice/culinary-education/ |
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| Ongoing | Online | From Meals to Medicine | 1 |
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| Michael Foods | Cost: free |
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A wealth of scientific evidence points to a growing role of nutrition mitigating th risk of illness and achieving wellness. In this course you'll learn about the Western diet and its impact on disease risk. Discover what components of foods beyond nutrients appear to impact health. You can also earn more about the rolwe of the gut microbiome, as well as the specific finsings related to chronic diseases. This course also explores nutrigenomics and future directions for continuing research on diet and wellness.
michaelfoods.com/foodservice/all/continuing-education |
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| Ongoing | Online | Local Produce: Farm to Foodservice | 1 |
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| Chicken of the Sea | Cost: FREE |
Online
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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.
www.chickenoftheseace.com |
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| Ongoing | Online | Onions - Layers of Flavor Culinary Curriculum - FREE | 3 |
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| National Onion Association | Cost: Free |
| Rene Hardwick
Phone: 970-353-5895
rhardwick@onions-usa.org |
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 | 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 | Seafood = Brainfood - FREE | 1 |
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| Ongoing | Online | Seafood Savvy: Nutrition | 1 |
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| Chicken of the Sea | Cost: FREE |
Online
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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.
www.chickenoftheseace.com |
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| Ongoing | Online | Sustainable Seafood for Healthcare Foodservice | 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 | 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/audiences/foodservice/culinary-education/ |
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