| 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 | 2 |
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| Michael Foods | Cost: Free |
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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.
michaelfoods.com/foodservice/all/continuing-education |
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| Ongoing | Online | Celiac Disease and Gluten Restrictions | 1 |
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| Michael Foods | Cost: Free |
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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.
michaelfoods.com/foodservice/all/continuing-education
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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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| 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/RATIONAL_CookingLive_/ |
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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 | 2 |
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| Michael Foods | Cost: Free |
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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.
michaelfoods.com/foodservice/all/continuing-education
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| Call for Dates | | Food Forward Leadership Summit | 3 |
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| Humane Society of the US | Cost: FREE |
Various locations
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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.
forwardfood.org/events |
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| Ongoing | Online | Food Preservation Techniques - (2nd Edition) | 2 |
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| National Pasteurized Eggs, Inc. / Michael Foods | Cost: Free |
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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.
michaelfoods.com/foodservice/all/continuing-education
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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 | Kitchen Science: Culinary Techniques | 1 |
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| Michael Foods | Length: 1 hour - Cost: Free |
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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.
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 | Protein Nutrition & Egg Chemistry | 1 |
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| Michaels Foods | Length: 1 hour - Cost: Free |
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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.
michaelfoods.com/foodservice/all/continuing-education |
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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 | Traceablilty & Transparency in the Seafood Chain | 1 |
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| Chicken of the Sea | Cost: FREE |
Online
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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.
www.tunaversity.com/#free-ce |
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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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