Our list of academic courses is approved for all job enrichment participants in any curriculum. If you complete similar courses, of similar title, at other institutions, we can review them for possible approval.

Below you can find additional, curriculum-specific academic courses that we have approved.

Additional Courses

KNH 101: Introduction to Food Science: 24 points
KNH 102: Fundamentals of Nutrition: 24 points
KNH 201: Meal Management: 24 points
KNH 305: Introduction to Food Systems Management: 24 points
KNH 307: Food Systems Operations: 24 points

Our list of American Culinary Federation Courses is approved for job enrichment participants in this curriculum.

AIB Food Safety for Warehousing and Distribution: 120 points
AIB Food Science and Technology: 240 points
AIB Food Supply for Warehousing and Distribution: 120 points
AIB Introduction Science of Baking Module 1 Foundations: 120 points
AIB Introduction Science of Baking Module 2 Technology: 112 points
AIB Introduction Science of Baking Module 3 Breads and Rolls: 104 points
AIB Introduction Science of Baking Module 4 Cakes and Sweet Goods: 88 points
AIB Retail Baking: 136 points

Accountability in the Food Service Department (RD62): 12 points
Alternative and Integrative Nutrition (RD64): 12 points
Beetroot Juice and Dietary Nitrates (RD150): 1 point
Cancer Risk Reduction (through diet) (RD66): 10 points
Carbohydrate Requirements for Exercise (RD04): 2 points
Celiac Disease Demands a Lifelong Gluten-Free Diet (RD386-60): 1 point
Childhood and Adolescent Nutrition (RD69): 8 points
Cultural Competency (RD05): 3 points
Dietary Fiber and Cholesterol Reduction (RD06): 2 points
Dietetic Diversity (RD76): 8 points
Enhancing Productivity in Foodservice (RD79): 6 points
Fats, Fatty Acids and Their Role in Health and Disease (RD23): 1 point
Food Gone Bad CE459): 1 point
Food Purchasing (RD84): 5 points
Food Safety and Protection (RD81): 6 points
Foodservice Cost Containment (RD82): 6 points
Foodservice Productivity (RD83): 5 points
Functional Foods, Part 1 (RD85): 10 points
Functional Foods, Part 2 (RD86): 12 points
Gluten-free Ancient Grains (RD184): 1 point
Gluten-Free Labeling (RD60206): 1.5 points
Green Tea New Benefits (RD10): 3 points
Implementing HACCP (RD92): 6 points
In Case of Emergency Serving During a Disaster (RD46): 1 point
Irritable Bowel Syndrom (RD60229): 1.5 points
Keep It Clean Hand Hygiene (RD568): 1 point
Lactose Intolerance (RD183): 1 point
Liquid Nutrition for the Athlete (RD13): 2 points
Monosodium Glutamate (RD42): 1 point
Norovirus:The Leading Cause of Acute Gastroenteritis in the U.S. (RD453): 1 point
Nondiet Weight Management (RD97): 7 points
Nutrition and Immunity: Immune Components and Nutrients (RD99): 12 points
Nutrition for Young Athletes (RD105): 10 points
Nutrition Quackery (RD112): 8 points
Nutritional Care of Diabetes (RD116): 10 points
Omega-3 Fatty Acids From Walnuts (RD51): 3 points
Optimal Nutrition for Athletes (RD138): 1 point
Pediatric Food Allergies (RD164): 1 point
Phytochemicals: Their Role in Health Maintenance (RD26): 1.5 points
Probiotics and Prebiotics (RD03): 1 point
Selecting Food Service Equipment (RD125): 6 points
Stalking the Silent Killer Dash Diet (RD17): 2 points
Sustainability, Nutrition, and Health (RD53): 4 points
The Future of Foods (RD157): 9 points
The Vegetarian or Vegan Teen (RD317-60): 1 point
Understanding and Preventing Foodborne Illness (RD19): 2 points
Using Protein to Maximize Athletic Performance (RD152): 1 point
Vegetarian Nutrition (RD132): 8 points
Vitamins as Antioxidants in Preventative Medicine (RD25): 1 point
Weight Management: Facts Not Fad (RD585): 1 point

HELM Food Allergies and Intolerances: 15 points
HELM In Defense of Food: 10 points
HELM Techniques of Healthy Cooking: 10 points
HELM the Ultimate in Omega 3: 10 points

Individual Development Workshops are designed to all faculty and staff at all levels within the University who are interested in developing skills for professional growth. Registration is required for participation.

Please check our calendar often, as sessions are added frequently. Please note in order to receive credit for these workshops, participants are expected to be present for the entire duration.

The non-academic, university-sponsored learning opportunities can change from year to year. As a result, the points you can earn from completing them may vary. Please contact your Job Enrichment Administrator for the points awarded for each of the following.

The list of Non-academic, University-sponsored learning opportunities is approved for job enrichment participants in this curriculum.

Skillport offers extensive online learning opportunities, sponsored by Human Resources Staff Development.

TPC 376 Energy Conservation Basics: 5 points

Universal Class is an online learning program offered through Lane Public library and other local public libraries. This program provides a diverse offering of intellectually stimulating courses for people interested in the lifelong pursuit of knowledge for either personal or professional reasons. Contact your JEP Administrator with course questions and possible approved courses.