DPG46 Food and Culinary Professionals (FCP)

Part 7 of this nine-part series helps culinary professionals teach home cooks confident, flexible menu and recipe development. Instead of rigid recipes, it emphasizes transferable techniques—knife skills, core cooking methods, food safety, and baking precision—to improve consistency, flavor, and efficiency. Participants use sensory analysis (sight, taste, aroma, texture, sound, and temperature) to evaluate and refine dishes. Meal planning is framed as skill building for time and budget management, waste reduction, and nutrition goals; nutrition analysis supports small, sustainable improvements.

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

This session is eligible for 1.75 hours CPEU expiring 4/29/2026.

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