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From: $190.00
Best Seller! This will be the most interesting and beautiful ‘science book’ you’ll ever own! Filled with evidence-based wisdom from James Beard winner and Serious Eats blog fame, J Kenji Alt’s mesmerizing book will make you and your clients better home cooks and more educated food consumers. Features:
This course is CDR-approved for 35 CPEU for RD/RDNs and DTR/NDTRs, and CBDCE-approved for 35 CEU for CDCES’s. Please note course expiration date below.
CPEU/CEU: 35
Course Expiration Date: 10/13/2028. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.
Learn more about course expiration dates.
The CDR Activity Number for this course is: 190377
The Food Lab: Better Home Cooking Through Science Book + CE Evaluation (Exam)
Course Type: 741—Enduring Activity
Includes CE Evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately.
Suggested Learning Level: 1
Both you and your clients will benefit from the information presented in this comprehensive resource. If you conduct cooking demos, teach shopping classes, blog about food and cooking, educate clients on cooking skills, or how to better organize their pantry and kitchen, you need this book! This is a valuable resource for both the beginner and the experienced cook looking to better understand culinary science and to improve cooking knowledge and techniques. This book is full of practical tips and easy-to-follow recipes and has something for everyone. This will be a favorite addition to any practitioner interested in using the science of food and cooking to enhance home-cooked meals.
Features:
Expand your understanding of the science that creates great-tasting, flavorful food. Learn the art of great cooking through a scientific lens and elevate your experience in the kitchen. Learn how recipe ingredients and techniques can impact the end result. The Food Lab: Better Home Cooking Through Science book will guide you in transforming your kitchen into a science lab to better understand the science of food preparation.
Published 2015. 958 pages.
35 CPEU CE Course. See the PIs tab for suggested Performance Indicators.
Reading the book The Food Lab: Better Home Cooking Through Science and successfully passing the CE exam awards 35 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
Discover Skelly Skills’ other nutrition, food, and culinary science CE courses.
Learn more about author J. Kenji Lopez-Alt.
CPEU/CEU: 35 NOTE: Course Expiration Date: 10/13/2028. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.
1.1.1 Participates and documents engagement in professional development activities to maintain and enhance competence
1.1.2 Pursues and embraces opportunities to advance practice.
1.1.5 Integrates new knowledge and skills into practice.
1.7.5 Applies knowledge of cultural foods, religious traditions, eating patterns and food and nutrition trends.
2.1.4 Applies knowledge of cultural foods, religious traditions, eating patterns, client values, and food and nutrition principles when developing nutrition and dietetics services to be comprehensive of all individuals in target population.
5.2.5 Analyzes and synthesizes information and identifies new information, patterns and findings.
5.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models.
7.1.2 Uses established guidelines to inform practice.
7.1.3 Conceptualizes and articulates clear research questions or problems and formulates hypotheses.
7.8.1 Masters and maintains current and evidence-based knowledge within subject areas.
9.1.3 Evaluates the chemical nature and composition of food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
9.2.3 Seeks and analyzes new scientific information and how it impacts medical nutrition therapy.
9.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components.
9.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
9.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
14.2.3 Incorporates principles of food science and production in recipe development.
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CPEU/CEU: 18
From: $145.00 Select options This product has multiple variants. The options may be chosen on the product page
CPEU/CEU: 18
From: $145.00 Select options This product has multiple variants. The options may be chosen on the product page
CPEU/CEU: 18
From: $145.00 Select options This product has multiple variants. The options may be chosen on the product page
CPEU/CEU: 26
From: $160.00 Select options This product has multiple variants. The options may be chosen on the product page
Skelly Skills offers two types of Continuing Education (CE), also known as Continuing Professional Development (CPD). The two types of CDR-approved CE we offer are:
For each of these types of CE, we offer Continuing Professional Education Units (CPEUs — also called CEUs, clock hours, or CPD hours).
Our prior approved enduring CE courses all include a CE exam. This is important for some of you because you *may* be limited by the number of prior approved enduring (aka self-study) hours you can accumulate. For each course, you will need to complete the CE exam through our online testing system. It’s easy and you’ll get your CE Certificate of Completion as soon as you pass the course (or complete the Feedback Survey, in the case of our one-hour on-demand CE webinars).
Our live CE webinars include a Feedback Survey. Within 24 hours of the live webinar, we will send an email with the Assessment ID and Key ID to complete the Feedback Survey through our testing system. Once you complete that, you’ll immediately be able to print and/or download your CE Certificate of Completion (it will also be emailed to you).
Step 1: Visit Skelly Skills and choose the topic and book or other course type you want to study. The number of CPEUs/CEUs/CPD hours are shown on each product page. Note to international customers: You can change the display currency using the icons on the right of the page.
Step 2: Pay online—you’ll get virtual courses immediately or else you’ll receive the book in the mail along with the CE exam booklet (we call this a ‘CE Evaluation’). Note: for books that we publish in-house, we include the CE exam and testing info in the back of the book, not as a separate booklet.)
Step 3: Study the course content. Once you have finished, complete the online exam at our testing site using the Assessment ID and Key ID (password) provided to you in the CE Evaluation, or on the course webpage if you are completing an on-demand webinar or online course.
That’s it! Once you have passed your exam, you’ll receive a PDF certificate of completion which includes the number of CPEUs/CEUs/CPD hours.
Purchase your webinar and receive a link to the webinar immediately.
Watch your webinar and then submit the CE Feedback Survey form by the course expiration date.
After submitting your CE Feedback Survey, you will be able to download your CPEU/CEU certificate as a pdf and keep for your records.
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Elaine Fragadakis, RD, Sarasota, CA –
This program provides a good reference for future teaching opportunities. The material is useful and can be introduced in a number of consulting and/or teaching settings. I appreciated the context and the organization of the text.
Linda Lolkus, RD, Fort Wayne, IN –
The book was interesting and provided valuable insight into the science of cooking. It was written in an entertaining manner and held my attention while also including significant content at a level that is useful and appropriate for the audience.
Rachel McCandless, RD, Atlantic Beach, FL –
The book was excellent and will become a staple on my reference shelf.
Amber Ward, RD, North Port, FL –
I loved this program! It helps make food easier to approach and offers many ways to make food products more palatable and promote likability. At work, we are offering nutrition education with more and more food preparation demonstrations, and this helps to prepare food to its optimal palatability, so we can expose our clients to healthy food that tastes delicious.
Tracy Garber, RD, Natick, MA –
Interesting and practical topic for professionals and home cooks. Easy and enjoyable reading.
Dan Soloway, Professional Chef, NY, NY –
This is an amazing book and a terrific course.
Mari Jackson –
This book is funny, engaging, and pertinent content for continuing ed and day to day home cooking. Lots of ideal cooking techniques that I incorporated from day one. Really enjoyed.
A.L.K.,RD –
Even though I have been cooking and baking for a long time, I enjoyed learning about the science behind certain recommendations. As a bonus, this author is very entertaining in his style of writing, and it made a topic that could be dry very fun to read. I am excited to try out some of the recipes and techniques.