Online Culinary Courses
Learn right from your own home at your own pace.
Gain professional culinary skills right from your computer! All classes are great for CPE credit and or personal knowledge.
All courses are asynchronous.
You can immediately download a printable PDF certificate for online courses showing your name, the course title, the number of credits, your test score, and the date you completed it. It is your responsibility to report your credits to your accrediting authority.
How to take a class:
Purchase your course using the buttons below. Create a new account for courses (they are separate from memberships).
Access your class using the login link under COURSES at the top.
Read all the lessons. Take the quiz. A passing score is 80%
Download your course certificate upon passing the test.
Provide feedback using the feedback page at the end of the course.
The Science of Flavor - 3-Hour CPE Course
This asynchronous online course with video lectures takes a two-pronged approach to taste and the cooking experience: the science of flavor and how the world of flavor works. As a chef, dietary manager, health professional, or nutrition educator, it's essential to understand the science of taste. Why do some people taste things differently from others? And what flavors do we taste? How do you mix them? Once you've addressed those concepts, it's time to tackle terroir to understand better why flavors are mixed and used worldwide. With a combination of narrated videos and educational text, this course is perfect for anyone who works with food, flavor, menus, and nutrition. Instructors: Chef Robert N. Corey, MBA, AOS, CEC, EWS, Judy Doherty, PC II, AOS, BS
Plant-Based Cooking: Vegetables - 10-Hour CPE Course
A plant-based eating pattern is part of the recommendations of the Dietary Guidelines for Americans. MyPlate recommends that half your plate is filled with fruits and vegetables while one-quarter is filled with grains. This asynchronous online course with video lectures is designed to help practitioners learn how to help individuals learn the health benefits of plant foods and how to buy and prepare them so they enjoy them. It is also great for foods that want a different approach to vegetable cooking. Chef Instructor: Judy Doherty, MPS, PCII
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