For use with the book Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Food (Second Ed).
Skelly Skills (formerly Skelly Publishing) is an accredited provider for continuing education for dietitians (RDs), certified diabetes educators (CDEs), and diet technicians, registered (DTR). We provide CPE, (often called CEU, CE, and CPEU) for all of these groups, and are accredited by the Commission on Dietetic Registration (CDR) as a CPE provider. Therefore, ALL of our CE courses are approved for continuing education for RDs, DTRs and CDEs.
*NOTE: This course expires 4/1/23. You have until that date to complete your CPEU testing for this course
Course type: 720--Preapproved Self-Study Materials, Printed. Suggested Learning Level: 2
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 course expires 4/1/23. You have until that date to complete your CPEU testing for this course.
Skelly Publishing is now Skelly Skills - Continuing professional education and training for nutrition and healthcare professionals!
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