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DW 300 - Nutrition for Food Service Professionals (1-hr)
Course developed and delivered by: David Wasson CCC, CCE

Time to Complete Course: 7-days

Goal: The goal of this course is to designed to teach nutrition theory to Foodservice managers.

Objectives: The objective of this course is to teach the student:

- How to provide healthy food
- Key nutrition concepts and terms
- An understanding of food and nutrition labeling
- Nutrition attitudes and behavior
- A practical understanding of healthy diets, dietary guidelines, MyPyramid
- Identify qualities of sugars, starches and fiber




Cost:  $14.95

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DW 301 - Menuing for Children (1-hr)

Course developed and delivered by: David Wasson CCC, CCE

Time to Complete Course: 7-days

Goal:The goal of this course is to rethink how and why we include a "kids menu" at our restaurants, and what we may do to improve it, and our bottom line.

Objectives: The objective of this course is to teach the student:

  • The purpose of having a kids menu
  • The state of the industry kids menus
  • The industry response
  • Alternative menu items for kids
  • Current research on menuing for kids
  • What do parents and kids want?
  • How to implement a new and improved kids menu


Cost:  $14.95

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EC 301 - Bake Shop 101

NEW COURSE

Course developed and delivered by: Elena Clement CEPC®, ACE

Time to Complete Course: 7-days

Goal:To set an expectation for anyone wanting to work in a professional bake shop environment.

Objectives: The objective of this course is to teach the student:

  • Discuss basic kitchen etiquette, professionalism and safety
  • Discuss basic sanitation in the shop
  • Discuss mise en place and its importance
  • Understand the difference between recipes and formulas
  • Understand weights and measurements
  • Discuss altitude adjustments


Cost:  $14.95

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EC 311 - Cake Making Ingredients (1-hr)

NEW COURSE

Course developed and delivered by: Elena Clement CEPC®, ACE

Time to Complete Course: 7-days

Goal:To educate cooks and chefs on ingredients commonly used in cakes and to better understand their functions in the cake.

Objectives: The objective of this course is to teach the student:

  • Discuss choosing quality and fresh ingredients for best results
  • Discuss ingredients commonly used in cake making
  • Understand the function of each ingredient used in cake making


Cost:  $14.95

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EC 312 - Cake Mixing Methods(1-hr)

NEW COURSE

Course developed and delivered by: Elena Clement CEPC®, ACE

Time to Complete Course: 7-days

Goal:To educate cooks and chefs on classifications of cakes and to better understand proper cake mixing methods.

Objectives: The objective of this course is to teach the student:

  • Understand classification of cakes
  • Discuss the importance of mise en place
  • Understand mixing methods for cakes
  • Discuss cake faults and their causes


Cost:  $14.95

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EC 313 - Icings, Buttercreams & Glazes (1-hr)

NEW COURSE

Course developed and delivered by: Elena Clement CEPC®, ACE

Time to Complete Course: 7-days

Goal:To provide a detailed overview of icings, buttercreams and glazes that are commonly used in the bake shop.

Objectives: The objective of this course is to teach the student:

  • Discuss the main functions of icings, buttercreams and glazes
  • Discuss the different types of icings, buttercreams and glazes used in cake production
  • Have a basic understanding of the method of preparation for each icing, buttercream and glaze


Cost:  $14.95

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EC 321 - Petit Fours (1-hr)

NEW COURSE

Course developed and delivered by: Elena Clement CEPC®, ACE

Time to Complete Course: 7-days

Goal:To provide a comprehensive understanding of petits fours.

Objectives: The objective of this course is to teach the student:

  • Define petits fours
  • Understand and describe the different types of petits fours
  • Identify when to use petits fours
  • Discuss displaying petits fours


Cost:  $14.95

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EC 331 - Purchase Forms of Nuts (1-hr)
Course developed and delivered by: Elena Clement CEPC®

Time to Complete Course: 7-days

Goal:To provide cooks and chefs a better understanding of the purchase forms of nuts available and common uses in the shop.

Objectives: The objective of this course is to teach the student:

  • Discuss the use of nuts in baked goods
  • Discuss the purchase forms of nuts, why so many?
  • Have a basic understanding of food allergens pertaining to nuts


Cost:  $14.95

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EC 332 - Seeds Used in the Bake Shop (1-hr)
Course developed and delivered by: Elena Clement CEPC®

Time to Complete Course: 7-days

Goal:To provide chefs and cooks a better understanding of seeds used in the bakeshop.

Objectives: The objective of this course is to teach the student:

  • Discuss different types of seeds used in the shop
  • Discuss and understand the flavor profile of each seed
  • Understand how to best use these seeds in the shop


Cost:  $14.95

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JS 300 - Food Allegen Management in the Kitchen - (2 hr)

NEW COURSE

Course developed and delivered by: Joel Schaefer

Time to Complete Course: 7-days

Goal:To educate chefs and managers on the proper communication, handling, cooking, and service procedures for preparing food for people with food allergies.

Objectives: The objective of this course is to teach the student:

  • Identify the top food allergens.
  • Differentiate between a food allergy and a food intolerance.
  • Identify the characteristics of a food allergy reaction.
  • Identify ways to prevent cross-contact.
  • Describe basic food allergen safety procedures.
  • Identify ways to prepare food safely.
  • Demonstrate how to analyze a recipe to identify unsafe cooking procedures.


Cost:  $24.95

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MCC 900 - Food Nutrition, Allengens, Children Menus, Kitchen Recycling, Baking & Supervisory Skills (24-hrs)


BEST VALUE - NEW YEAR SPECIAL

Enroll NOW and SAVE Extra $50 by inputting promo code MCC179 when prompted on payment screen.

Discounted Course Price: $179
Retail Course Price: $229

This special course combines the knowledge and talents of four MyculinaryCampus.com's international content providers to give chefs the best in fresh CEH training. This 24-hour course covers the following topic areas:

Chef David Wasson: Food Nutrition for Food Service Professionals (1 hr)

Chef Joel Schaefer: Food Allergen Management in the Kitchen (2 hr)

Chef David Wasson: Effective Children Menus (1 hr)

Chef Nick Versteeg: Soil to Food, Food to Soil - Kitchen Recycling (1 hr)

Chef Elena Clement CEPC®, ACE: Baking (7-hrs)

  • Bake Shop 101
  • Cake Making Methods
  • Cake Mixing Methods
  • Icings, Buttercreams & Glazes
  • Petit Fours
  • Purchase of Form Nuts
  • Seeds in a Bake Shop

Dr. Richard Marks: Supervisor and Leadership in the Kitchen (12 hrs)
  • Leadership Traits
  • Communication Skills
  • Decision Making
  • How to Empower Staff
  • Developing Effective Teams
  • Effective Staff Development
  • Getting Your Staff to Follow You
  • Dealing With Conflict
  • Dealing With the Difficult Person
  • Attitude of a Leader
  • Dealing With Different Personalities
  • The Third Person in Leadership
To see full description of learning objectives CLICK HERE for Course Home Page



Cost:  $229.00

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MCC 902 - Food Nutrition, Allergens, Children Menus and Kitchen Recycling (5-hrs)
Time to Complete Course: 60-days

Total CEH's: 5 hrs

Course Cost: $49.00

This special course combines the knowledge and talents of four MyculinaryCampus.com's international content providers to give chefs the best in fresh CEH training. This 5-hour course covers the following topic areas:

Chef David Wasson: Food Nutrition for Food Service Professionals (1 hr)

Chef Joel Schaefer: Food Allergen Management in the Kitchen (2 hr)

Chef David Wasson: Effective Children Menus (1 hr)

Chef Nick Versteeg: Soil to Food, Food to Soil - Kitchen Recycling (1 hr)

To see full description of learning objectives CLICK HERE for Course Home Page



Cost:  $49.00

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MCC 903 - Management Skills for Food Service Professionals - (12-hrs)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 90-days

Total CEH's: 12 hrs

Course Cost: $139.00

The Culinary Leadership Mastery Certificate Program is a 12-section series that will teach you the key skill sets of over 50 objectives to becoming an effective leader and manager of people to help you and the culinary staff you are responsible for to achieve greatness.

The Culinary Leadership Master Certificate Program is a combination of the following 12-individual courses within the MyCulinaryCampus.com course set. Please see the following individual courses to see the individual course goals and objectives:

  • MGT 101 - Character Traits of Effective Leaders
  • MGT 102 - Communication & Leadership
  • MGT 103 - How Leaders Make Quick Decisions
  • MTG 104 - Leaders Provide the "How", Followers Provide the "What"
  • MGT 105 - How Leaders Develop Effective Teams
  • MGT 106 - Leadership's Impact on Staff Development
  • MGT 107 - How Great Leaders Obtain Followers
  • MGT 108 - Getting What You Want Without a Fight
  • MGT 109 - How to Not Choke the Difficult Person
  • MGT 110 - Leadership is All About Attitude
  • MGT 111 - Leadership & Personalities
  • MGT 112 - Leadership & the Third Person

To see full description of learning objectives CLICK HERE for Course Home Page




Cost:  $139.00

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MCC 904 - Keys to Baking: Cakes, Cookies, Herbs, & Seeds (7-hrs)

Course developed and delivered by: Elena Clement CEPC®, ACE

Time to Complete Course: 60-days

Total CEH's: 7 hrs

Course Cost: $69.00

This 7-hour course covers 28 key learning objectives in the following areas:

  • Bake Shop 101
  • Cake Making Methods
  • Cake Mixing Methods
  • Icings, Buttercreams & Glazes
  • Petit Fours
  • Purchase Forms of Nuts
  • Seeds Used in a Bake Shop

To see full description of learning objectives CLICK HERE for Course Home Page



Cost:  $69.00

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MGT 101 - Character Traits of Effective Leaders (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal:The goal of this course is to help the student begin the process of developing the traits identified in effective leaders.

Objectives: The objective of this course is to teach the student:

  • The The key traits of effective leaders
  • The role of maturity in effective leaders
  • The three components of an organization
  • How to identify the traits of healthy leaders


Cost:  $14.95

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MGT 102 - Communication and Leadership (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The goal of this class is to help students understand the correlation between good communication skills and leadership

Objectives: The objective is the teach the student:

  • To be able to define communication
  • The traits of good leaders who are good communicators
  • To identify the key components of effective leadership communication
  • To be able to identify the process of communication and active listeningr 2010


Cost:  $14.95

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MGT 103 - How Leaders Make Quick Decisions (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The goal of this class is to help students gain an appreciation for healthy decision making

Objectives: The objectives of this course is to teach the student:

  • The reasons that make decision making difficult
  • The four common ways of making decisions
  • The four common psychological type of decision makers
  • The factors to consider in healthy decision making
  • The seven steps of decision making


Cost:  $14.95

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MGT 104 - Leaders Provide the WHAT, Followers Provide the HOW (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The goal of this course is to help the student gain greater appreciation for delegating decisions to subordinates

Objectives: The objectives of this course is to teach the student:

  • The need for allowing subordinates to determine the “how” in decision making
  • To identify the three leading leadership styles
  • The different forces that affect leadership style
  • The differences between a manager and a leader


Cost:  $14.95

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MGT 105 - How Leaders Develop Effective Teams (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The student will gain an understanding of the importance of teamwork to an organization and the principles to build a healthy team

Objectives: The objectives of this course is to teach the student:

  • The definition of a team
  • The importance of trust In a healthy team
  • The five traits of dysfunctional teams
  • The individual traits identified in healthy team members
  • To know the 12 “Cs” of Team Building


Cost:  $14.95

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MGT 106 - Leadership's Impact on Staff Development (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The goal of the course is to help the student understand principles for developing one’s staff

Objectives: The objectives of this course are to teach the student:

  • The value that an employee brings to an organization
  • The principle of the “fish in a fishbowl” and its implications for staff development
  • The role of “potential” as it relates to staff development
  • To know why value, vision, and purpose are crucial for staff development
  • To know the five tips for developing one’s staff


Cost:  $14.95

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MGT 107 - How Great Leaders Obtain Followers (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The student will understand the role of power and its affects in obtaining followers

Objectives: The objectives of this course is to teach the student:

  • The traits of healthy followers
  • The different types of leader power and its effects on followers
  • The principles of leadership espoused by the US Army and its implications in the civilian sector
  • The concept of pushing employees or pulling them


Cost:  $14.95

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MGT 108 - Getting What You Want in the Kitchen Without a Fight (1-hr)
COURSE SYLLABUS

Course developed and delivered by: Dr. Richard Marks, PhD

SPECIAL NOTE: Please print this page to document course content.

Time to Complete Course: 7-days

Goal: The goal of the course is to help the leader understand the motivations behind the problematic behaviors of their followers

Objectives: The objectives of this course are the teach the student:

  • The different ways of dealing with conflict
  • The reasons collaboration is the healthiest manner of working through issues
  • To know the CA6RES2 needs
  • The importance of respect in dealing with conflict in relationships
  • The concept of pain pursuing pleasure


Cost:  $14.95

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MGT 109 - How to Not Choke the Difficult Person (1-hr)
Course developed and delivered by: Dr. Richard Marks

Time to Complete Course: 7-days

Goal:To help the student understand the dynamics of personal growth.

Objectives: The objective of this course is to teach the student:

  • How to identify traits of difficult people
  • To know "DTIP" and how to apply it to their experience
  • To understand the stress responses and stress styles of communication
  • The three essentials for personal growth
  • The definition of Decisive Dialogues


Cost:  $14.95

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MGT 110 - Leaderships All About Attitude 1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The goal of this course is to help the leadership understand the role of attitude in healthy leadership and maturity and the power of a positive attitude in influencing those being led.

Objectives: In this course, the students will learn:

  • To define attitude
  • The role of attitude in leadership
  • Understand the role of maturity in attitude development
  • The power of positive attitude on leadership and the work place


Cost:  $14.95

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MGT 111 - Leadership and Personalities (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The goal of this course is to help the leader understand the importance of one’s personality as a leadership, the follower, and the success of the organization.

Objectives: In this course, the student will learn:

  • To know the early ways people sought to label different personalities
  • The definition of Personality
  • The reasons why leadership and personality are essential to healthy leadership
  • The difference between introversion and extroversion and how to manage them in the workplace
  • To identify the four primary personality styles and their traits


Cost:  $14.95

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MGT 112 - Leadership and the Third Person (1-hr)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 7-days

Goal: The goal of this course is to understand the essential skill of self-awareness on healthy leadership and leadership skills as well as development of the Third Person

Objectives: In this course, the student will learn:

  • To identify role of self-awareness and leadership
  • The difference between responding and reacting
  • The definition of the Third Person
  • The core principles for developing the Third Person
  • The concept of the GABA Road Block


Cost:  $14.95

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MGT 201 - Leadership & YOU (4-hrs)

Time to Complete Course: 21-days

Leadership & YOU is a 4-section series that will teach you the 17 objectives that are key skill sets of becoming an effective leader and manager of people to help you and the culinary staff to achieve greatness.

The Culinary Leadership Master Certificate Program is a combination of the following 4-individual courses within the MyCulinaryCampus.com course set. Please see the following individual courses to see the individual course goals and objectives:

  • MGT 101 - Character Traits of Effective Leaders
  • MGT 102 - Communication & Leadership
  • MGT 103 - How Leaders Make Quick Decisions
  • MTG 104 - Leaders Provide the "How", Followers Provide the "What"


Cost:  $49.00

Signup for this Course
 
MGT 202 - Leadership & YOUR TEAM (4-hrs)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 21-days

Leadership and YOUR TEAM is a 4-section series that will teach you 19 objectives in the key skill set of building an effective team to help you and the culinary staff to achieve greatness.

This course is a combination of the following 4-individual courses within the MyCulinaryCampus.com course set. Please see the following individual courses to see the individual course goals and objectives:

  • MGT 105 - How Leaders Develop Effective Teams
  • MGT 106 - Leadership's Impact on Staff Development
  • MGT 107 - How Great Leaders Obtain Followers
  • MGT 108 - Getting What You Want Without a Fight


Cost:  $49.00

Signup for this Course
 
MGT 203 - Advance Leadership Skills (4-hrs)

Course developed and delivered by: Dr. Richard Marks, PhD

Time to Complete Course: 21-days

Leadership and YOUR TEAM is a 4-section series that will teach you 19 key objectives in advance skill of being a leader of people and organizations.

This course is a combination of the following 4-individual courses within the MyCulinaryCampus.com course set. Please see the following individual courses to see the individual course goals and objectives:

  • MGT 109 - How to Avoid Choking the Difficult Person
  • MGT 110 - Leadership is All About Attitude
  • MGT 111 - Leadership & Personality Types
  • MGT 112 - Leadership & the Third Person


Cost:  $49.00

Signup for this Course
 
NV 300 - Food to Soil and Soil to Food (1-hr)
Course developed and delivered by: Nick Vesteeg

Time to Complete Course: 7-days

Goal:The goal of this course is to get chefs into 100% recycling in their kitchens and at the same time understand why they should recycle.

Objectives: The objective of this course is to teach the student an understanding of recycling of food waste, plastic, paper, glass, cardboard boxes, grease & oils and also see what happens with these recycled products.




Cost:  $14.95

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