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 and email the completed evaluation to leah.sarris@wildhive.com. Please note a separate evaluation must be completed for each activity. Your certificate will be emailed to you within one week.
Baking & Pastry with Washington Red Raspberries Toolkit
This toolkit will help you become acquainted with various frozen Washington red raspberry formats and how to use them in the professional bakeshop. From yeast bread and laminated dough to quick breads and bars, Washington red raspberries can add vibrant colors and intense flavors to enhance any baker or pastry chefs’ creativity.
Looking to teach this curriculum? Download the accompanying presentations: Baking & Pastry Techniques and Flavor & Color Trends!
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.
Additional Resources
- Processed Red Raspberry Buyer’s Guide
- Processed Red Raspberry Flavor Guide
- Washington Red Raspberries Condiment Guide
- Additional videos highlighting baking formulas in action
For additional questions, email leah.sarris@wildhive.com.
