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Webinar – Plant Based Cuisine: Healthcare & Senior Dining

Webinar – Plant Based Cuisine: Healthcare & Senior Dining

Price:

$12.00 - Member

$15.00 - Non-Member

1.00 General CE Credits

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Description

Plant-based menu options are hot in healthcare dining! Join us to learn how to add inspired options to your menus at hospitals, senior dining facilities, health spas, other facilities that focus on wellness. This presentation will highlight best practices and crave-able dishes that can be also be modified to accommodate restricted or specialized diets without sacrificing flavor. Presented in partnership by American Culinary Federation (ACF) and the Association of Nutrition & Foodservice Professionals (ANFP).

Featured Chefs:

Chef Timothy Schoonmaker, MBA, CEC, CCA, CDM, CFPP
System Director and Executive Chef, Centra Culinary Creations
Director, Centra Rosemary and George Dawson Inn 

Chef Rocky Dunnam, CEC, CCA, CDM, CFPP
Chef Consultant, Rock'd Recipes
Executive Chef, University of Missouri Health Care

Sponsored by:

American Culinary Federation  and   ANFP

All webinars are non-refundable. CE credit will be given upon successful completion of all required areas of the webinar including the quiz and evaluation form.

Level IIThis course is a level II continuing competence.
View continuing competence level descriptions here.

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      © 2021 Association of Nutrition & Foodservice Professionals

      © 2021 Association of Nutrition & Foodservice Professionals