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Helping Your Clients Select and Prepare Seasonal Greens (1 CPEU/CEU)
Helping Your Clients Select and Prepare Seasonal Greens (1 CPEU/CEU)


 
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(On-Demand Webinar). Don't miss this interview with chef-author Jenn Louis, author of The Book of Greens: A Cook's Compendium (15 CPEU/CEU). Jenn will discuss nutritional and culinary considerations when selecting greens, and provide advice on helping your clients enjoy a wider variety of greens. Plus, an easy and nutritious greens recipe from her book is provided for free and discussed.

Jenn is executive chef and owner of the acclaimed Portland, Oregon restaurant Lincoln. In 2012, Jenn was recognizes as a Best New Chef by Food & Wine magazine. She is a two-time semifinalist for the James Beard Award for Best Chef: Northwest and she competed on season five of Bravo’s Top Chef Masters. Her first cookbook, Pasta By Hand (March 24, 2015; Chronicle Books), received an IACP nomination in the single subject category.

Here are the learning objectives:

1. Describe the four main types of greens and an appropriate preparation method for each

2. State three ways to maximize freshness and flavor when selecting and storing greens

3. List two ways greens have traditionally been used for medicinal purposes

4. State two dressing flavor profiles appropriate for a given green.

5. Describe how to prepare a seasonal greens dish for fall

1 Hour. 1 CPEU/CEU. Must watch by 11/7/20. Need more CPEUs? Buy five 1-CPEU webinars and save 30% with our Webinar 5 Pack: https://www.skellyskills.com/product_p/web5pack.htm

PRICE: $20.00

Availability: Available for download now

Course Specifics Continuing Education Specifics
 
(On-Demand Webinar).Amp up your clients vegetable intake with this inspiring and informative look at the world of greens.
Level 1
Suggested Learning Codes
(LNCs)
(1000) Professional Skills
(2000) Science of food and nutrition
(2010) Botanicals, phytochemicals
(2020) Composition of foods, nutrient analysis
(2030) Food preservation, additives, irradiation
(2040) Food science, genetically modified food
(4000) Wellness and public health
(8015) Cultural/ethnic food and culinary practices
(8018) Environmental, agricultural and technologic influences on food systems
(8030) Facilities layout, planning and design
(8060) Culinary skills and techniques
(8070) Food production, quantity purchasing
(8080) Food styling and food presentation
(8090) Menu planning and development, nutrient analysis
(8100) Food and recipe development and modification
(8110) School foodservice
(8130) Sensory perception and evaluation of foods and ingredients

Performance Indicators
3.2.2 Participates in professional and personal development activities for career growth and skill enhancement
4.1.1 Demonstrates effective problem solving and professional judgment to address a need
6.3.11 Applies research/evidence-based findings to improve practice, service delivery and health and nutrition of customers
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice
8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population
8.3.5 Keeps abreast of changes in practice and within practice environments that affect scope of practice
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends
8.3.7 Integrates new knowledge and skills into practice
13.2.3 Incorporates principles of food science and preparation in recipe development

Note: This CE course expires 11/15/20. You must complete your CPEU by this date.


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