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The Institute of Gastronomy, Culinary Arts Division, currently offers short courses in advanced topics as well as foundation
courses for kitchen workers. Courses will begin through e-learning and may conclude with short courses in Spain or Canada.
Continuing education credit for some courses will be granted by the American Culinary Federation.
Topics include:
- Master Class in Gourmet Mushrooms & Wild Foods led by Vaughn J. Perret, M.A.
- Master Class in Seafood led by Vaughn J. Perret, M.A. and Charles Leary, Ph.D.
- Master Class in Cheeses led by Charles Leary, Ph.D.
In addition, e-learning courses in Food Safety and Nutrition provide basic knowledge for food service workers and chefs.
Food Safety Induction Online Course
HAACP Lessons and Quiz
BBC MasterChef
7 Steps to Food Safety
Seafood HAACP Alliance Seafood Training Course
Nutrition
Johns Hopkins University: Nutrition
Nutritional Health, Food Production, and the Environment, JHU
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