Browse the Catalog

Preview the courses, webinars and other content available on the ACF Online Learning Center. Visit the OLC for current content. New offers are added monthly. Includes free content.

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  30 Hour Courses

  8-Hour Refresher Courses

  Business and Finance

  • Culinary Communications for Chefs Webinar
  • Purchasing and Receiving, 30 hours: Course Outline

  Food and Beverage Management

  • Dining Room Service and Beverage Management: available Oct 2020

  Food Prep and Culinary Techniques

  • Beekeeping for the Executive Chef: View Demo
  • Food Prep I, 30 hours

  Human Resources

  • Get Hired Webinar
  • Inside America’s Kitchens: Greenbrier Webinar
  • Preventing Discrimination in the Restaurant
  • Discussion on Implicit Bias and Systemic Racism web


  Safety and Sanitation

  Supervision and Leadership

  • Culinary Leadership: Diversity, Inclusion and Belonging
  • Supervisory Management, 30 hours: Course Outline
  • Supervisory Management, 8 hours: Course Outline


    Demos and Recordings

      Baking and Pastry

    • International Pastry, Jason Licker
    • Mirror Glaze, Mignano and Zebrowski: View Demo
    • Modern Pastry Techniques, Jeremy Fogg
    • Secret Family Recipe, Duff Goldman: View Demo
    • Working with Your Pastry Team, Bryan Voltaggio: View Demo

      Culinary Techniques

    • Art and Craft of Charcuterie: View Demo
    • Art of Pasta, Jeff Michaud: View Demo
    • Competition Plate, Scott Criag
    • Fundamentals of Dashi, Ivan Orkin: View Demo
    • Mise En Place: Beland and Loving:
    • Modern vs Classic: Spanish Crudo, Andreini and Villanueva

      Global Cuisines

    • American Comfort Food Reimagined, Keith Sarasin
    • Caribbean Food and Cocktails, Cuningham and Leach
    • Cooking with Hawaiian Island Perspective, Mark Noguchi
    • Cuisines of China, Martin Yan
    • Evolution of Filipino Cuisine, Carlos Lamagna: View Demo
    • Flavors of Coastal Brazil, Almir Defonseca
    • Flavors of Mexico, Galicia and Torres: View Demo
    • Flavors of Switzerland, Andreini and Scott: View Demo
    • International Pastry, Jason Licker
    • New Nordic Cuisine, Jeffrey Jew
    • Philosophy of Hmong Cuisine, Yia Vang: View Demo
    • Southern Cuisine with a French Accent, Jennifer Booker
    • Spotlight on Germany: Blackforest Cuisine, Walter Staib

      Healthy and Alternative Cooking

    • A Locavore Approach, Nina Curtis
    • Chef and Farmer, Simpson and Farmer Lee Jones
    • Demystifying Indonesian Tempeh, Kristen Shockey
    • Exploring Flavors in Grains, Jay Ziobrowski
    • Intro to Culinary Cannabis and Edibles Panel

      Industry Trends


    • Chef, Leader, Activist, Matthias Merges: View Demo
    • Eating is an Adventure, Edward Lee: View Demo
    • Evolution of Mentorship, Gavin Kaysen:View Demo
    • Finding the Chef Within, Marc Forgione:View Demo
    • Life Stories, Marco Pierre White
    • Roots of American Cuisine, J. J. Johnson: View Demo
    • Surviving, Eduardo Garcia:View Demo
    • Techniques of Culinary Cannabis, Brandon Allen
    • Turning Chaos Into Power, Jeremiah Tower


    • Achieving the Benefits of Waste Reduction: View Demo
    • From Wasted to Wanted, Adam Kaye: View Demo

      Wellness and Self-Improvement

    • Focus on Chef Wellness Webinar
    • Mind, Body and Spirit Webinar
    • Sober Reality in Hospitality, Mickey Bakst: View Demo

      Evaluator Trainings

    • Certification Evaluator Refresher Training

      Instructor Tools

    • 300 Hour Cook Program Outline
    • Certificate of Culinary Essentials Exam
    • Culinary Exam Prep for Students
    • Pastry Exam Prep for Students
    • ACF/Nepris: Career Exploration with a Cheesy Grains Demo (ideal for Elementary School students)
    • ACF/Nepris Demo: Using Local Ingredients in a Classic Dish (ideal for Middle School students)
    • ACF/Nepris Demo: Writing Recipes that Wow (Ideal for High School students)

      Practice Exams: Certification Written Exams

        Quizzes for CEHs (NCR, IOTM)

          Specialization Certificates

        • Culinary Cannabis and Edibles


        • Best Practices and Trends in Baking and Pastry
        • Best Practices and Trends in Catering
        • Best Practices and Trends in Country Clubs
        • Best Practices and Trends in Culinary Education
        • Best Practices and Trends in Healthcare and Senior Dining
        • COVID-19 and the Future of Foodservice Webinar
        • Culinary Communications for Chefs
        • Discussion on Implicit Bias and Systemic Racism
        • Get Hired
        • Inside America’s Kitchens: Greenbrier
        • Intro to Culinary Cannabis and Edibles
        • Mind, Body and Spirit