Continuing Education Classes
The Washington Red Raspberry Commission is proud to provide free continuing education classes for foodservice and nutrition professionals.
These programs are approved for continuing education hours toward the initial or recertification application for American Culinary Federation (ACF) certification.
ACF Members
To receive the certificate for Continuing Education Hours (CEH), complete the evaluation after each module. Please note a separate evaluation must be completed for each activity. Once you complete each evaluation with a score of 80% or higher, your certificate will be available for download and emailed to you.
Lesson One:
An Introduction to Baking with Washington Red Raspberries (1 CEH)
Review the curriculum and PowerPoint and watch the accompanying video before completing the evaluation.
Lesson Two:
Classic French Pastry with Maggie Scales of Link Restaurants Group (1 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Three:
Chocolates and Confections with Jeremy Fogg of Emeril’s (1.25 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Four:
Viennoiserie and Breakfast Pastry with Jeff Becnel of La Petite (1.5 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Five:
Plated Desserts with James Kubie of Coquette (1.25 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Six:
Breads with Graison Gill of Bellegarde Bakery and the Bread Bakers Guild (1.25 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Seven:
Baking with Raspberries for Outstanding Flavor, Color and Nutrition with Cheryl Day of Back in the Day Bakery and the Bread Bakers Guild (1.25 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Eight:
Advanced Pastry Techniques: Raspberry Panna Cotta with Melissa Fritz of CIA (1 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Nine:
Bread Baking Techniques with Colette Christian of Auguste Escoffier School of Culinary Arts (1 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Ten:
Bread Baking Techniques with William McCarrick of The Culinary Institute of America (1 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
Lesson Eleven:
Advanced Pastry Techniques with Heather Moore of Schoolcraft College of Culinary Arts (1 CEH)
Review the curriculum and watch the accompanying video before completing the evaluation.
