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From: $145.00
Brand New! This critically-acclaimed book will educate and inspire you with the author’s demystifying approach to the health benefits of making and eating fermented foods, imparting an abundance of knowledge you can share with clients and use to build your practice. Written by Sandor Ellix Katz, the self-described fermentation revivalist, it will be the most practical and fascinating ‘food science’ book you’ll ever own.
This course is CDR-approved for 20 CPEU for RD/RDNs and DTR/NDTRs, and CBDCE-approved for 20 CEU for CDCES’s.
CPEU/CEU: 20
Course Expiration Date: 05/31/2024. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.
Course Type: 720—Preapproved Self-Study Materials, Printed.
Includes CE Evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately.
Suggested Learning Level: 2
This book is chock-full of wisdom on the science and art of fermentation, designed to give you and your clients the information and confidence to take advantage of the health benefits of this ancient practice.
Features:
320 pages. See the LNCs & PIs tab for suggested learning codes.
CPEU/CEU: 20 NOTE: Course Expiration Date: 05/31/2024. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.
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
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Skelly Skills is a provider of continuing education for dietitians (RD/RDNs), certified diabetes care and education specialists (CDCESs), registered nurses (RNs) and diet technicians, registered (DTR/NDTR). We provide CPE, (often called CEU, CE, and CPEU) for all of these groups, and all of our courses are approved for CE by the Commission on Dietetic Registration (CDR) and the CBDCE for CDCESs. Skelly Skills receives no commercial support and does not accept advertising or sponsorship of any kind.
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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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Jessica Beacom, RD, Boulder, CO –
I would highly recommend this course to any RD or DTR with an interest in fermentation, gardening, food preservation, and overall health and wellness.
Dan Soloway, Professional Chef, NY, NY –
This CPE course will be extremely valuable and enjoyable to the professionals who participate. Wild Fermentation is an excellent read with fascinating information about fermentation, nutrition and health which is brought together by the author’s historical, cultural and personal narratives.
Tara Perry MA, RD, LDN (verified owner) –
I highly recommend this course for those looking for more information on fermentation and gardening. This course is very well written and kept my attention throughout. I enjoyed the detail to the historical and cultural significance of the different ferments presented in the course, along with anecdotal views from the author. The content would be excellent to helping create various food and nutrition hands-on workshops.