High Quality Training and CEH's

PROUD MEMBER OF THE AMERICAN CULINARY FEDERATION

ALL COURSES APPROVED BY THE AMERICAN CULINARY FEDERATION

MyCulinaryCampus.com offers cutting edge training and continuing education programs to those in the Culinary field to help you gain valuable knowledge on management, interpersonal relationships and a variety of other professional skills that will help you succeed. Our courses are developed by qualified professionals, industry leaders and vendors focused on providing you valuable content to maximize your talents and skills on your journey to becoming the best.

See Courses Below or CLICK HERE to View Our Full Course Catalog.

Welcome to MyCulinaryCampus.com, the culinary industries premier online learning site. Here you can gain the necessary annual continuing education credits needed for your designations.

Our courses provide you a variety of professional growth in both personnel management and culinary skills.

SPECIAL OFFER:
As a THANK YOU for enrolling in any course, upon completion, you will receive a promo code to receive 20% off Chef Joel Schaefer's nationally known book, Joel Schaefer's, Serving People With Food Allergies for $40 ($10 Savings).



Click on the course name
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

   
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

   
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

   
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


   

Course Catalog
Login (for registered users)
Username:
Password: Go
Forgot your password?
About Us
Company News & Press Releases
Meet Our Instructors
Continuing Education Hours (CEHs)
10 Reasons to Train With MyCulinaryCampus
Frequently Asked Questions
Want to be a Content Provider
SPECIAL OFFER: Food Allergies Book

,



Follow Us On Facebook / Twitter





Learn Why Supervisory & Leadership Training Can Maximize Your Success

Online training website powered by Mindflash Technologies