Online Culinary Courses

Learn right from your own home at your own pace.

Gain professional culinary skills right from your computer! Many users can utilize these classes for CPE courses; however, it is the attendee’s responsibility to obtain authorization from their governing authority. We do not have anything preapproved at this time. All courses are asynchronous.

How to take a class:

  1. Purchase your course using the buttons below.

  2. Access your class using the login link located under "Courses" at the top or by clicking the buttons below.

  3. Read all the lessons.

  4. Please provide feedback using the feedback page located at the end of the course.

A fruit and spice flavor wheel divided into sections labeled Bitterness, Saltiness, Sweetness, Sourness, and Umami, with corresponding images of bitter black crumbs, salt, grapes, a yellow fruit slice, and cooked meat.
A basket of fresh carrots and various root vegetables on a wooden table against a dark background.

The Science of Flavor

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

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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