DPG46 Food and Culinary Professionals (FCP)

Part 6 of this nine-part series builds core culinary and food safety skills for dietetics and foodservice practice, linking technique to practical nutrition guidance. Topics include culinary terminology, knife skills, accurate measuring, and choosing and safely using kitchen equipment at home and in commercial kitchens. Participants compare dry-heat and moist-heat methods (sautéing, roasting, steaming, poaching, braising) and their effects on flavor, texture, and nutrient retention. It also covers baking basics, healthier modifications, sanitation, cross-contamination prevention, time-temperature control, and vinaigrette activity.

After reviewing the written material and the session recording, complete the CPEU assessment here.

This session is eligible for 3.25 hours CPEU expiring 4/27/2029.

If you have any CPEU feedback for the Commission on Dietetic Registration, you can complete an optional survey here.