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 2
 Michael Foods
Michael FoodsCost: Free
What is the difference between a food allergy and a food sensitivity? Why is there such heightened awareness of allergies and sensitivities today? In this program, learn the answers to these questions along with the Big 8 food allergens in the U.S. (and beyond), methods of diagnosing allergies, and current treatment research for food allergies.
OngoingOnlineCeliac Disease and Gluten Restrictions 1
Michael Foods
Michael FoodsCost: Free
Celiac disease affects approximately 3 million Americans. 8 million Americans have gluten sensitivity. In this course, you’ll learn how to differentiate the two conditions, as well as discuss the FDA’s guidelines regarding food labeling and gluten-free products, how celiac disease and gluten-free needs affect patient care, and the rapidly growing market for gluten-free products.
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.
OngoingOnlineCulinary Applications Utilizing Intelligent Cooking Control Technology3
Jim Lund, CEC
Phone: (888) 320-7274
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.
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 2
 Michael Foods
Michael FoodsCost: Free
The FDA Food Code requires foodservice operations to be aware of the Big 8 food allergens. In addition, foodservice operations bear responsibility for managing food allergen risk to protect guests from allergic reactions. This course will equip you with an understanding of the principles of allergen risk management in foodservice, as well as sources of allergen exposure, how to address signs of allergic reaction, and best practices in foodservice that can help keep your guests safe.
OngoingOnlineFood Preservation Techniques - (2nd Edition)2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
Are you mystified by food preservation terms and technologies? Want to know what nanoparticles are, or why acidulants are added to processed foods? Enjoy this overview of food preservation.
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.
OngoingOnlineFrom Meals to Medicine1
Michael Foods
OngoingOnlineKitchen Science: Culinary Techniques 1
Michael Foods
Michael FoodsLength: 1 hour - Cost: Free
Are you frustrated by curdling in eggs? Want to learn techniques for preventing it? This program explores the science behind egg cookery and offers you techniques for avoiding tricky culinary situations.
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 1
Michaels Foods
Michaels FoodsLength: 1 hour - Cost: Free
Protein is critical to health in all stages of life. Do you ever wonder why? In this program, you'll discover the role of protein in the diet, the chemical composition of protein, and the effect cooking has on protein molecules.
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.