*ONLINE COURSE UPDATE: We are currently making enhancements to our online learning system. A planned migration to a new learning management system is taking place June 2019. Any courses in progress, but not complete as of May 31, 2019 will need to be restarted and completed in the new learning management system after July 1. All online courses are planned to be available on July 1. Thank you for your understanding.
*MERCHANDISE UPDATE: We are currently developing a brand new merchandise store with exciting ANFP, CBDM, and chapter products and apparel. Stay tuned for more information.
$18.00 - Member
$24.00 - Non-Member
Learn the fundamentals for developing a culinary culture in your foodservice operations by viewing multiple cooking demonstrations on a wide range of topics. This boot camp provides guides for fundamental culinary skills for you and your staff. Teaching areas include basic knife skills, how-to guides on everyday kitchen tools, and in-depth tutorials on common cooking techniques such as baking, roasting, steaming, frying, and braising.
Upon completion of this course, the successful learner will be able to:
Speaker: Gregory Gorgone, CDM, CFPP, FMP
Course login is valid for 1 year from date of purchase. No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.
This course is a level I continuing competence.
To view continuing competence level descriptions, visit the ANFP website.
© 2016 Association of Nutrition & Foodservice Professionals