Course Fee: $35
ACF Approved CEH: 5 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson
This course has been developed and optimized for online delivery by Ingrain, Inc., and authored by Amber Johnson RDN, LD. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.
What do you think of when you hear the word nutrition? Does it conjure up memories of the Four Food Groups? The Food Guide Pyramid? How about weighing and measuring your food? Or better yet, does it conjure up images of celery sticks and leafy greens? Well, any time you embark on an experience, such as taking a class like this one, you might want to ask yourself similar types of questions.
After taking this course, you will have an improved understanding of the basics of nutrition. Ultimately, this knowledge will help you provide healthy options for your customers, and more importantly, yourselves.
Learning Objectives:
Quiz: Multiple-choice questions that pertain to objectives above.
Learning Objectives:
Quiz: Multiple-choice questions that pertain to objectives above.
Learning Objectives:
Quiz: Multiple-choice questions that pertain to objectives above.
Learning Objectives:
Quiz: Multiple-choice questions that pertain to objectives above.
Multiple choice questions taken from each module
Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:
The following are the general course requirements for issuing a certificate of completion for this course: