AMERICAN EGG BOARD LAUNCHES NEW E-COURSE FOR CHEFS – OFFERED AT NO COST
New Free Online Course, Powered by Rouxbe, Allows Foodservice Professionals to Earn American Culinary Federation Education Credits from Home
CHICAGO (April 7, 2020) — In collaboration with premier online culinary school Rouxbe Global Food Group, the American Egg Board (AEB) has developed an online Egg Foundations curriculum specifically designed for chefs.
To support the foodservice industry during these challenging times, the AEB will be granting free access to the new Egg Foundations curriculum until Dec. 31, 2020. This comprehensive online course earns participants 25 continuing education credits from the American Culinary Federation (ACF) and can be done safely at home.
“Our goal in creating this course was to help foodservice professionals with additional learning, gain continuing education credits and support them in their professional development,” says Phaedra Ruffalo, senior director of market development. “That vision holds true as our industry faces a rapidly evolving new normal, and we hope to do our part to lessen stress by gifting free valuable licenses to whomever wishes to take the course until the end of this year.”
Throughout the 15-lesson course, viewers are immersed in egg basics from the farm to the kitchen, including egg anatomy, safety and nutrition. Students will also learn about purchasing strategies and serving eggs on the menu in both made-to-order and high-volume made-to-hold foodservice operations. Upon completion, chefs will have all the skills needed to master basic egg cooking techniques in all kinds of foodservice operations.
Continuing Education Egg Science Curriculum
A second e-learning course focused on egg functionality is available for food scientists, research chefs and culinologists. The Egg Functionality course online at Rouxbe gives a complete overview of egg functionality and its contribution to a food product’s taste, texture and overall sensory properties. Broken up into eight parts, this course covers the following topics: Foaming, Emulsification, Coagulation, Crystallization Control, Coatings, Appearance, Sensory Experience and Nutrition. Those completing the course earn five continuing education credits from ACF.
Currently available free of charge, course fees would normally range $39.99 to $59.99, and funds from course sales will be used for scholarships and maintenance after Dec. 31, 2020. Complete course details and registration can be accessed at eggpro.rouxbe.com.