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The Food Lab: Better Home Cooking Through Science (45 CPEU / CEU)
The Food Lab Better Home Cooking Through Science

Subtitled 'better home cooking through science', this epic book will leave you armed with loads of evidence-based culinary knowledge, tips and tricks you can share with clients and use to build your practice. Written by J. Kenji Lope-Alt of Serious Eats fame, it will be the most beautiful, practical and helpful 'science' book you'll ever own. Features:

  • Recommendations for home cooking gadgets and tools, with tips on how to use them to give meals more flavor and nutrition
  • Cooking basics you can use to help your clients makeover their kitchens and become better cooks, and healthier people!
  • In-depth look at the evidence-based science behind cooking, presented in practical form and broken down by food group
  • Gorgeous pictures, helpful charts, callouts and recipes--this is a science book that wants to be a cookbook, and you gets the benefits of both!
"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."
-Linda Lolkus, RD, Fort Wayne, IN

"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."

-Elaine Fragadakis, RD, Sarasota, CA

"The book was excellent and will become a staple on my reference shelf."
Rachel McCandless, RD, Atlantic Beach, 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."

-Amber Ward, RD, North Port, FL

"Interesting and practical topic for professionals and the home cooks. Easy and enjoyable reading."
-Tracy Garber, RD, Natick, MA

"This is an amazing book and a terrific course.

- Dan Soloway, Chef, Port Chester, NY

958 pages. Includes CE evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately. See below for suggested learning codes.
*NOTE: This course expires 8/31/21. You have until that date to complete your CPEU testing for this course.
Already have the book? Buy just the Evaluation/Reporting Form. Click here to order!
PRICE: $199.99

Additional CE Evaluation/Reporting Form: The Food Lab [Add $60.00]

Course Specifics Continuing Education Specifics Performance Indicators and Learning Needs Codes
This gorgeous book is chock-full of culinary wisdom and advice, designed to give you and your clients cooking skills and confidence.

*NOTE: This course expires 8/31/20. 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

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Continuing Education Courses by Topic
Continuing Education Courses by Topic > Nutrition, Food and Culinary Science