American Culinary Federation Education Foundation CEH Opportunities - Online Courses

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
June 20, 2017–May 11, 2018OnlineDysphagia Guidelines: What's New and Best Practices1
OngoingOnline2015 Cook. Craft. Create. On-Demand1
ACFEFCost: $15
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers quizzes that were generated from the on-demand videos available on ACF’s Video Library. Participants who pass the online quizzes earn one continuing education hour and are able to print a certificate of completion directly from the eCulinary platform. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEHQuiz
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: 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/
OngoingOnlineACF Ingredient of the Month Quizzes1
ACFEF eCulinary / ComiraCost: $15.00
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from the Ingredient of the Month article, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes with seventy-five percent or higher will earn one hour of credit per test. Each quiz is $15. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineACF National Culinary Review - Monthly Quizzes4
ACFEF eCulinary / ComiraCost: $25.00
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from The National Culinary Review, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes not only earn four hours of credit per test, but are able to print a certificate of completion directly from the ACFEF eCulinary platform. These certificates can serve as documentation for ACF initial certification and recertification. Each quiz is $25. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineAdvanced Culinary Nutrition Applications5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Advanced Culinary Nutrition Applications (ACN0500) course is an advanced nutrition course for individuals with culinary responsibilities. This course includes information on fat replacers, sugar substitutes and phytochemicals. ACN0500 attempts to fill a void between the food scientist working in a research and development laboratory and the line chef whose task is menu development.
www.123ce.com
OngoingOnlineAllergy Awareness - FREE2
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com and sue@grossbauer.com
Diagnosis of food allergies has doubled in the United States in the last 10 years, and in the food industry, we must be especially aware of the foods and components of food that cause allergic reactions. This course will cover the most common food allergies in the U.S. and beyond, as well as methods of diagnosing a food allergy, current research and treatment, and best practices for organizations in the prevention of food-allergic reactions.
www.safeeggsfoodservice.com/ce/free-ce/allergy-awareness
OngoingOnlineAllerTrain Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain™ is an ANSI accredited food allergen and gluten-free training course offered by MenuTrinfo©. The course teaches foodservice professionals about the top foods causing food allergies, proper protocol for preparing food so to avoid cross-contact and to how better serve diners with special dietary needs. This will help restaurants avoid food allergy related incidents, and prepare them to handle such incidents, should they occur. Once the course is complete, each participant will be issued an AllerTrain™ Certificate of Award that is valid for three years.
www.schoox.com/28650/allertrain%E2%84%A2-food-allergy-&-gluten-free-training-for-food-service
OngoingOnlineAllerTrain Lite Food Allergen and Gluten-Free Education and Training1
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 1 hour - Cost: $19
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
info@menutrinfo.com
AllerTrain Lite™ is an ANSI accredited food allergy and gluten-free training course offered by MenuTrinfo©. This course is a condensed version of AllerTrain™ and is for hourly front and back of the house team members working in the foodservice industry. The course teaches how to safely interact with and serve diners with special dietary needs such as food allergies, intolerances and celiac disease. Upon completion of the training, learners will understand the most important practices related to allergen control in the front of the house, back of the house and in an emergency situation. Also, at the end of the course, each participant will be issued an AllerTrain Lite™ Certificate of Achievement that is valid for three years.
ww.schoox.com/41974/allertrain™-food-allergy-&-gluten-free-training-for-food-service
OngoingOnlineAssessment and Testing16
Ingrain Inc.
Ingrain Inc.Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
AmberJohnson
Phone: (888) 388-9877
contactus@ingrain.com
Assessment and Testing - *10% discount for ACF members - use code: ACFWEB.

There are several ideas and theories about various assessment techniques and methods; it would take years to fully understand them all. The purpose of this course is to help you sift the different approaches and choose the ones that actually worked and prove worthy based on overall research. Because this course is only 16 hours, it is a short and intense class. We hope that you will discover some assessment techniques to use in your classroom as well as find ways to improve existing methods.
www.chefcertification.com
OngoingOnlineAwareness and Prevention of Harassment and Discrimination in the Hospitality Workplace2
Food Manager Testing, LLCCost: $29.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 457-802-6604
roy@fmtsite.com
Prevention is the best tool to eliminate sexual harassment in the workplace. Employers are encouraged to take steps necessary to prevent sexual harassment from occurring. They should clearly communicate to employees that sexual harassment will not be tolerated. They can do so by providing sexual harassment training to their employees and by establishing an effective complaint or grievance process. Why is this course important? When investigating allegations of sexual harassment, investigators look at the whole record, the circumstances, such as the nature of the sexual advances, and the context in which the alleged incidents occurred.
www.foodmanagertesting.com
OngoingOnlineBasics of Management and Leadership5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Basics of Management and Leadership (MGT0500) course has been written to review and update students' knowledge on management, supervision and leadership. The chapters deal with common management topics such as traditional management functions, leadership theories, supervisory management, effective communication, motivation, teams, conflict resolution, and delegation. This course provides a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineBBQ Master Cooking School50
bbqcookingschool.com LLC
bbqcookingschool.com LLCCost: $299.00
Correspondence course - Home Study
USA
John F. Head, MBBQ
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
For 17 years we have taught American Chefs how to prepare world-class BBQ meats, rubs and sauces.
www.bbqcookingschool.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Communication skills, including written and oral presentations and the ability to work with others, are a major contributor to job success. Employers rank communication skills among the most important factors they look for when making hiring decisions. In this course, Business Communication (BUSC0021), students learn effective oral and written communication techniques to get results. Students will acquire the skills they need to prepare effective memos, letters, reports and presentations.
www.123ce.com
OngoingOnlineBusiness Management50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Whether students already have a supervisory responsibilities or want to move up to a management position in their organization, Business Management (BUSM0023) will provide the fundamentals they need to learn how to supervise and work with others, lead and motivate a team, and manage workflow operations. Effective leadership requires an understanding of people and diversity. an ability to adapt to change, and knowledge of decision-making and planning processes. This course will give students the background needed to lead their organization to a successful future.
www.123ce.com
OngoingOnlineCeliac Disease and Gluten Restrictions - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
Participants will be able to identify characteristics of celiac disease and gluten intolerance, recognize research-based information and treatments for celiac and gluten intolerance, and state examples of best practices in handling a client with celiac or gluten-free needs.
www.safeeggsfoodservice.com/ce/free-ce/celiac-disease-and-gluten-free-restrictions
OngoingOnlineChef Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#333 Chef Nutrition for ACF members - Nutrition education is essential for many reasons including a better understanding of the properties of food, how they are prepared and served. Many chefs and aspiring chefs demonstrate an interest in nutrition and want to make a difference. This Nutrition course contains valuable and interesting information that is vital to a foodservice professional’s success. It covers nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more.
www.123ce.com
OngoingOnlineChef Nutrition Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#384 Chef Nutrition Recertification for ACF members - Because Chefs play an integral role in preparing and serving healthful food, education in nutrition is essential. This recertification course meets the ACF renewal requirement in nutrition by providing a review in basic nutrition, menu planning, healthy cooking, label reading and basic diet modification.
www.123ce.com
OngoingOnlineChef Sanitation and Safety 30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#334 Chef Sanitation and Safety for ACF members. Food safety is critically important to the restaurant industry and its customers. This Sanitation and Safety course includes the ServSafe® Coursebook which presents the preventative measures to keep food safe while focusing on food safety practices in the workplace. An in-depth coverage of food safety and sanitation including; food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment and crisis management.
www.123ce.com
OngoingOnlineChef Sanitation and Safety Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#385 Chef Sanitation and Safety Recertification for ACF members. The food industry is responsible for following safe food handling procedures and delivering food safely to its customers. This recertification course provides a comprehensive review of foodservice sanitation and safety regulations to implement and regulate in order to prevent foodborne illness outbreaks.
www.123ce.com
OngoingOnlineChef Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#332 Chef Supervisory Management for ACF members. Supervision is the direction of people at work, while management is the planning and control of the work process. The modern chef is expected to understand and implement both of these skill sets. This Supervisory Management course provides the information needed to manage people in today’s food service industry, the importance of problem-solving methods, and techniques for effective planning.
www.123ce.com
OngoingOnlineChef Supervisory Management Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#383 Chef Supervisory Management Recertification for ACF members. Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This recertification Supervisory Management course provides a comprehensive review of the role of a supervisor and the skills needed to be an effective manager and leader. Learn how to create a positive work environment, manage conflict and more.
www.123ce.com
OngoingOnlineCMC Pre-Plan Webinar3
Have you been considering taking the CMC exam? If you are already a CEC working towards this goal, then I invite you to my next webinar session, "The CMC Exam Pre-Plan". This 2 hour lecture followed by in depth Q&A will encompass what you need to be thinking of on every level prior to this massive undertaking. Details of my own CMC journey, how to break down the exam to study and practice, how to plan and prepare your program and work your apprentice to your advantage are just a few items covered. This is approved for 3 CEH’s through ACF. There is a 10$ processing fee per participant.
www.jasonhallcmc.com/home.html
OngoingOnlineComfort Food and the Dining Experience - FREE1
Chicken of the Sea International
Chicken of the Sea InternationalCost: FREE
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.
chickenoftheseace.com/
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The use of computers, computer systems and information technology applications is used in every aspect of business today. Computers in the Workplace (300) introduces students to information systems, helps them develop basic computer skills and teaches students office productivity software use.
www.123ce.com
OngoingOnlineCorporate Teamwork50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Career success hinges on the abilities to work well as part of a team, communicate with others, handle emotions and conflict, and understand people - all important human relations skills that are covered in this course, Corporate Teamwork (CORT0022). Whether students are just starting out in their careers or are experienced employees with supervisory skills, all students will benefit from this course by acquiring insight into their own personality and that of others.
www.123ce.com
OngoingOnlineCross Contamination Action Ideas - 2nd Edition - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to identify cross contamination as a contributing factor to foodborne illness, provide diverse samples of cross contamination and name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggsfoodservice.com/ce/free-ce/cross-contamination/
OngoingOnlineCulinary Nutrition33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $175.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Nutrition - *10% discount for ACF members - use code: ACFWEB. Non-credit training certificate issued through Southwestern Oregon Community College.

The main goal for the Culinary Nutrition Course is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineCulinary Nutrition Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $75.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Nutrition Refresher - *10% discount for ACF members - use code ACFWEB.

The main goal for the Culinary Nutrition Refresher is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineCulinary Sanitation and Safety33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $175.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Sanitation & Safety - *10% discount for ACF members - use code ACFWEB. Non-credit Culinary Training certificate through Southwestern Oregon Community College.

Welcome to food safety! From the outside looking in, most culinary professionals view this material as tedious and somewhat boring. Nothing could be further from the truth, as this is information that relates to the viability of a food establishment's operation! Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineCulinary Sanitation Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $75.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Sanitation Refresher - *10% discount for ACF members - use code ACFWEB.

Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineCulinary Supervisory Management33
Ingrain Inc.
Ingrain Inc.Length: 33 hrs - Cost: $175.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Supervisory Management - *10% discount for ACF members - use code ACFWEB. Non-credit culinary Training certificate issued through Southwestern Oregon Community College.

Among all other things (fancy cook, creative artist, flavor conductor, menu planner, etc.), the modern Chef is also expected to be a human resource specialist. And in taking on this role, the Chef is now responsible for having well-honed supervisory skills. The modern kitchen has become a very complex place, and requires a new level of awareness and personnel management that stretches beyond traditional culinary skills. The main objective of this course is to provide you with the critical information you need in order to learn the traits needed to manage today's kitchen(s), making yourself even more valuable to your organization and employees as well.
www.chefcertification.com
OngoingOnlineCulinary Supervisory Management Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $75.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Supervisory Management Refresher - *10% discount for ACF members - use code ACFWEB. Today's business climate is extremely turbulent.

This is particularly so in the foodservice industry where issues of labor supply and demand have many chefs and managers scratching their heads, wondering where they are going to get enough qualified staff to support their operations. Seasoned hospitality veterans will be the first to tell you that locating and hiring quality employees is perhaps the most challenging aspect of managing a modern restaurant business today. If we are fortunate enough to recruit the right person for the right job, our next challenge is to hang on to that new employee and to create a positive work environment where all employees can self-motivate and provide quality food and service to our valued customers.

This Supervisory Management Short Course will provide a practical, hands-on approach to understanding the management and supervision process in a modern, foodservice establishment. The course will provide tips and insights into properly matching the right applicant with the right job, providing quality orientation and training for all new employees, providing feedback and coaching employee performance, positively utilizing proper leadership styles which will allow employees to self-motivate and deliver high-quality food and service to your valued restaurant guests.
www.chefcertification.com
OngoingOnlineCurriculamb - Culinary Education Program on American Lamb - FREE4.5
American Lamb Board
American Lamb BoardCost: 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/
OngoingOnlineCurriculum Development11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00*
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
contactus@ingrain.com
Curriculum Development - *10% discount for ACF members - use code ACFWEB.

You have chosen a course that sheds light on the complicated process of designing and developing curriculum. Often times, the theoretical nature of this area of study can make the subject matter feel a bit heavy. I hope that we will present you with material that "breathes" by way of its applicability to the curriculum you are developing or teaching at your school or college. To shake off the feeling of being talked at (or even worse, lectured to), we have included many projects for hands-on application. After all, this is where the learning and usefulness of the presented material will benefit you most.
www.chefcertification.com
OngoingOnlineDifferentiated Instruction16
Ingrain Inc.
Ingrain Inc. Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Differentiated Instruction- *10% discount for ACF members - use code ACFWEB.

This course is also approved to meet the minimum requirement for Curriculum Development course for CCE certification. It is designed to define Differentiated Instruction and demonstrate how educators can get excited about meeting the needs of the varied individuals in their classrooms. This course demonstrates simple ways to start differentiating today as well as more advanced techniques that might require a little more up-front planning. Depending on an individual's comfort level, an abundance of ideas and tools to better meet the needs of students no matter what subject matter or grade level taught will be provided. Differentiated instruction can be adapted to meet different teaching styles.
www.chefcertification.com
OngoingOnlineDiversity in the Workplace50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Organizations that understand and value diversity can position themselves at the forefront, becoming more attractive to potential employees from different backgrounds. All employees can benefit from diversity training by learning to be more approachable, engaging with coworkers on an intellectual level, and looking at issues from other perspectives. By taking Diversity in the Workplace (DIVW0025), students will learn how to improve the experiences of diverse groups in the workforce and overcome stereotyping. As a nation of increasing diversity, the knowledge and skills provided by this course will help any employee or manager to work more effectively with others.
www.123ce.com
OngoingOnlineEducational Psychology16
Ingrain Inc.
Ingrain Inc.Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
contactus@ingrain.com
Educational Psychology - *10% discount for ACF members - use code ACFWEB.

The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing.
www.chefcertification.com
OngoingOnlineEmployee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
All employees, whether they are new to an organization or are ready to move into supervisory positions, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency - which students will explore in this course, Employee Supervision (EMPS0024). Students will learn how to take on a supervisory role and stimulate employee and group performance in a changing environment.
www.123ce.com
OngoingOnlineEssentials of Food Hygiene - 8 hour course8
World Food Safety Organization
World Food Safety OrganizationLength: 8 hours
http://worldfoodsafety.us
The World Food Safety Organisation is pleased to offer an option in food safety training. The Essentials of Food Hygiene course provides a comprehensive approach to understanding food safety, not only in the United States but on a Global scale as well. This self-paced, 8-hour course leads to a globally recognized Certification from the WFSO upon successful completion of the final assessment.

15% off any one course offered by the WFSO with coupon code: ACFCHEF2017
wfso.us/product/essential-food-hygiene/
OngoingOnlineFood Allergen Management - FREE2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
For any operation, food allergen managemet is a complex undertaking. This course provides a proactive approach to allergen risk mangement and best practices for allergen controll.
safeeggsfoodservice.com/ce/free-ce/food-allergen-management
OngoingOnlineFood Allergen Training8
Food Manager Testing, LLCCost: $39.95
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This online course is designed to provide food handlers with basic information about food allergies. The object is to promote awareness of food allergies, identify common allergens, and provide the food handler with options and alternatives with regard to potential allergens in the food items sold at their establishment.
www.foodmanagertesting.com
OngoingOnlineFood Preservation Techniques - FREE2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
Debbie Rayhab
Phone: (615) 584-0732
Debbie.Rayhab@MichaelFoods.com
Are you mystified by food preservation terms and technologies? Want to know what nanoparticles are or why acidulants are added to processed foods? Is charcuterie safe from foodborne illness? Understand why milk pasteurization is so important and which foods can be effectively freeze-dried. Learn about cutting edge preservation methods such as Pulsed Light Technology and nanotechnology.
safeeggsfoodservice.com/ce/free-ce/food-preservation/
OngoingOnlineFoodborne Illness: The Fork Stops Here! 2nd Edition - FREE2
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to recognize foodborne pathogens and their impact on health; list factors that contribute to emerging foodborne illness patterns; describe the impact of antibiotics on the evolution of foodborne pathogens; identify ways globalization of the food supply affects foodborne illness patterns; identify consumer habits that influence food safety.
safeeggsfoodservice.com/ce/free-ce/foodborne-illness/
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
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/en/professionals/foodservice/culinary-education
OngoingOnlineHuman Resources Management: Update and Review (FREE)5
123ce.com
123ce.comLength: 5 hours - Cost: FREE
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Human Resources Management: Update and Review (HRM0500) course has been written to review and update students' knowledge on human resource management. Human resource topics include writing job descriptions, recruiting and selecting staff, orienting and training employees, and evaluating and disciplining employees. This course presents a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineIntro to Computers30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
All businesses utilize computers for data processing and storage, local and global communication, managing schedules and finances, and information gathering. Intro to Computers (COM3000) teaches students about the latest trends in computer technology and keeps their knowledge of computers and their uses relevant. In an information and technology-driven workforce, employees must keep up with changes in order to remain computer literate. This course will provide students with current information on key topics and make technology accessible.
www.123ce.com
OngoingOnlineIntro to Food Safety and HACCP5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Intro to Food Safety and HACCP (SAN0500) course covers food safety and preventing foodborne illness during the workflow in a kitchen. An introduction to HACCP is included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so that they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsLength: 1 hour - Cost: Free
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing the course, you'll be able to: Explain what causes curdling of eggs and how to prevent it. Outline factors that lead to a high-quality custard product. Describe steps for making soft scrambled eggs. Explain the steps for whipping egg whites. Identify egg yolks as emulsifiers and explain how they work.
www.safeeggsfoodservice.com/ce/free-ce/egg-culinary-techniques
OngoingOnlineManagement of Food and Labor Costs30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Management of Food and Labor Costs (FL3000) course covers cost control from a management perspective. Labor costs, food-cost control, beverage control, internal control, financial statements, budgets, and cost-volume-profit analysis are discussed so students can see just where the money goes!
www.123ce.com
OngoingOnlineNutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Nutrient Analysis for School Breakfast & Lunch Programs (SFS1000) course covers school lunch and breakfast program regulations, and how to estimate nutrient content with both traditional and enhanced, food-based menu planning. The course is designed to provide school nutrition managers with a quick and easy way to estimate the nutrient content of their meals, allowing them to spend more of their time and energy on what is really important - planning and preparing attractive, nutritious, and appealing meals for the students in their schools.
www.123ce.com
OngoingOnlineNutrition Strategies for Managing Diabetes in Healthcare 2.01
General MillsCost: Free
Svetlana Thaler
Phone: 763-764-3528
Svetlana.Thaler@genmills.com
Science to support nutrition recommendations for people with diabetes. Motivational interviewing. Changes of behavior to make sustainable behavior change to better manage the disease.
www.generalmillscf.com/industries/healthcare/support-tool-categories/health-and-wellness-resources
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Nutrition: Making It Work For You (NUT0500) course provides an introduction to the fundamentals of nutrition. Students can use the information from this course in both their personal and professional lives. The course explores basic nutrients, the USDA MyPyramid, and recipe substitutions. Basic diet modifications for obesity, hypertension, and diabetes are incorporated.
www.123ce.com
OngoingOnlineOnions - Layers of Flavor Culinary Curriculum - FREE3
 National Onion Association
National Onion AssociationCost: Free
Mary Humann
Phone: 970-663-0994
humann@att.net
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
OngoingOnlineOnline Pear Foodservice Training Program1
Pear Bureau NorthwestCost: Free
foodservice.usapears.org/training
OngoingOnlinePractical Application of Food Allergy Guidelines 8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Practical Application Food Allergy Guidelines (FAL0800) course provides an introduction to food allergies, which covers recognition, evaluation, and testing. Students will learn how food allergies can cause other health condidions, in addition to learning about common allergens, dietary restrictions, and recommended substitutes. Practical application for food substitutes and dealing with chemicals is included.
www.123ce.com
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing this course, you'll be able to: Explain why protein is essential to human nutrition. Describe amino acids as the building blocks of protein. Define an essential amino acid. Explain the process of protein denaturation in cooking.
www.safeeggsfoodservice.com/ce/free-ce/protein-nutrition-egg-chemistry
OngoingOnlineRanch to Table - FREE15
Online
OnlineCost: 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
OngoingOnlineSanitation Refresher: Microbial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Microbial Food Safety: Beyond the Basics (MFS0800) course is an advanced level food safety course, which provides detailed information on bacterial foodborne pathogens, nonbacterial foodborne illness, trends and food safety.
www.123ce.com
OngoingOnlineSustainable Seafood for Healthcare Foodservice - FREE1
Chicken of the Sea
Chicken of the SeaCost: 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
OngoingOnlineTeaching Methods16
Ingrain Inc.
Ingrain Inc.Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Teaching Methods - *10% discount for ACF members - use code ACFWEB.

This course will take you on a journey of reflection and hopefully, inspiration. Since you are an educator, the truly difficult work is already being done. We are teachers ourselves and know how many long hours go into preparing just one class. This course has been designed to help you reflect upon your own teaching methods and possibly offer some new ideas for you to add to your teaching palate. We hope to make this course informative as well as engaging. Your time is valuable and we want to offer practical tools for you to use in the classroom. I remember so many classes in graduate school that looked great on paper but offered no tools for me to use back in the classroom. This course is different. You will walk away with practical tools to help focus your lessons and improve student learning. All you need is an open mind, a writing journal, and a classroom in which to test out some new ideas.
www.chefcertification.com
OngoingOnlineThe Gluten Free Alternative11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $85.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
The Gluten-Free Alternative - *10% discount for ACF members - use code ACFWEB.

Enrolling in this course will enable your food establishment to make your current diners happy and attract new customers as well. More and more people are eating gluten-free and are asking for special food accommodations. By the end of this course, you will have the knowledge and confidence to meet the needs of the gluten-free diner; whether it’s being able to evaluate your current menu for gluten-free fare, to avoid cross-contamination, or to create new gluten-free menu items. You may also discover the cause of your own or your family’s or friends’ health problems in relation to the foods they consume!
www.chefcertification.com
OngoingOnlineThe Guide to HACCP2
Food Manager Testing LLCCost: $49.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This course is designed to explain the food safety and hygiene incorporating Hazard Analysis and Critical Control Point (HACCP). The course is aimed at all industry professionals required to have an understanding/knowledge and/or experience of the HACCP program. The purpose of this course is to provide help in the initial setup, and ongoing development and implementation of HACCP at all levels in the food service and manufacturing sector.
www.foodmanagertesting.com
OngoingOnlineTime Management: Combating Time Theft8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Time Management: Combating Time Theft (TMT0800) course discusses how students can minimize stress and maximize productivity in their personal and professional lives by analyzing their values, habits, and daily interruptions. Multiple worksheets and exercises are included, as well as valuable tips for prioritizing and setting goals.
www.123ce.com
OngoingOnlineVegetarian Concepts11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Vegetarian Concepts - *10% discount for ACF members - use code ACFWEB.

This course is designed for any food service professional who works with vegetarian customers. Vegetarianism has entered the mainstream in the United States, Canada, Great Britain, and elsewhere. According to survey estimates, the number of vegetarians in the United States has more than doubled in the last 15 years. The course is not intended to advocate vegetarianism or to criticize vegetarians or their philosophy. In general, vegetarian diets are seen as positive and healthful alternatives to most modern diets. Nevertheless, it will at times offer pointed criticisms of some habits and belief systems common to vegetarians.

The course will review the many reasons why some people choose to be vegetarian and describe the types of vegetarian diets. The course will objectively discuss the health benefits and risks of various vegetarian regimens and present nutritional guidelines and practical menu suggestions for serving vegetarian clients.
www.chefcertification.com
OngoingOnlineWatermelon Culinary Curriculum5
National Watermelon Promotion Board
National Watermelon Promotion BoardCost: 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
OngoingOnlineWhat Great Teachers Do Differently16
Ingrain Inc.
Ingrain Inc. Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
What Great Teachers Do Differently- *10% discount for ACF members - use code ACFWEB.

Any teacher can fill a bookshelf with books about education. Any teacher can study lists of guidelines, standards, principles, and theories. The best teachers and the worst teachers can ace exams in their undergraduate and graduate classes. The difference between more effective teachers and their less effective colleagues is not what they know. It is what they do.

This course is about what great teachers do that sets them apart. Clarifying what the best educators do, and then practicing it ourselves, can move us into their ranks. This course is not meant to prescribe a narrow set of instructions. Instead, it frames the landscape of school from the perspective of great teachers. What do they see when they view their classrooms and the students in them? Where do they focus their attention? How do they spend their time and energy? What guides their decisions? How can we gain the same advantages?
www.chefcertification.com
OngoingOnlineWhat's Shaking with Sodium?1
123ce.com Continuing Education:  Easy as 123...