Certify

CEH Opportunities

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
September 23–25, 2014Chicago, ILGluten Free21
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $975
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 23 - Sep 25, 2014 (1:00 pm - 8:00 pm) Enthusiast Chef Rosemarie O'Carroll In this three-day, hands-on course with visiting chef instructor, Rosemarie O’Carroll, you will learn the secrets to baking delicious, gluten-free pastries. Chef Rosemarie has been serving gluten-free delights for years from her business, Rose’s Bakery, in Evanston, IL. She will teach you to make delicious, economical, and safe gluten-free baked goods for your customers who need them to satisfy their sweet tooth. Learn her favorite recipes that her loyal customer following enjoys the most, including these classics: Sweet and Savory Pies: • Apple Pie • Pumpkin Pie • Quiche Muffins & Quick Breads: • Banana Walnut • Blueberry Streusel • Oat Date Pecan Scones: • Currant • Lemon Ginger • Chocolate Chip Cookies: • Chocolate Chip • Almond Biscotti • Lemon Drop Breads: • Traditional Rolls and Mini Loaves • Hearty Sour Dough Dark Bread In order to make these and other recipes a reality in your business, Chef Rosemarie will draw upon her experience to teach you common and affordable substitutions for gluten-based grains, important legal definitions of what it means to be gluten-free, and interesting facts on the gluten-free population that makes up a larger and larger percentage of your clientele. Chef Rosemarie O’Carroll came into the culinary world in an untraditional manner to answer a family need for gluten-free food. She has a BS degree in Physics, a MS in Meteorology and Oceanography, and a 20 year career as an officer in the United States Navy. She has been gluten-free for 20 years and developed gluten-free recipes her family enjoyed. Based on the increased need for gluten-free cuisine, she founded Rose’s Café and Bakery in 2007, the first gluten-free bakery and restaurant in the Midwest region.
www.frenchpastryschool.com
Location Map
September 24, 2014OnlineStrategies for Increasing Healthy Foods & Beverages in Cafeterias (2:00 - 3:00 p.m. EST)1
Maryland Hospitals for a Healthy Environment / ACF Greater Baltimore ChapterCost: Free
Carrie Flora
Phone: 410-274-1117
cflora@som.umaryland.edu
This Webinar will help you 1) Identify healthy food programs for food service professionals; 2) Discover cost-saving strategies for increasing healthy food & beverage options; 3) Learn how other best practices support success of initiatives; and 4) Understand where to find tools and resources for these initiatives.
mdh2e.org/sustainable-foods/webinar-september-24-2014/
September 28, 2014Darien, ILIntroduction to Isomalt® Design9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 1 day - Cost: $500.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Sept. 28; Oct. 12 (8 a.m. – 6 p.m.) Use this durable sugar substitute for amazing decorations. Ideal for areas where heat and humidity is a problem. • Create flowers, bows, ribbons, cages and abstract designs • Cake topper or small centerpiece will be an impressive final project to keep • Perfect for weddings, birthdays or any special occasion to impress and enhance the beauty of your cakes Tuition: $450 Registration Fee: $50
www.school.wilton.com
September 29–October 1, 2014Darien, ILIntroduction to Rolled Fondant9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $350.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: 3-day sessions: Sept. 29-Oct. 1; Oct. 27-29 (3:30 p.m.- 6:30 p.m.) An in-depth professional overview of one of the most pleasing ways to decorate a cake! • Fondant basics, covering cakes, bows, crimping and embossing • Fondant flowers and leaves, ejectors and molds • Sponging, drapes, brush embroidery • Take home your display sample cake to enjoy Tuition: $300 Registration Fee: $50
www.school.wilton.com
September 30–October 2, 2014Chicago, ILCroissants, Puff Pastry, Baguettes, and Macarons15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
September 30 - October 02, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Patrice Caillot The essential ingredients of a French-style boulangerie are breads, breakfast pastries, and petits fours. Without the proper training, perfectly puffed croissants and delightfully crispy macarons may seem unttainable without a trip to the nearest café. In this three-day, hands-on course with Chef Patrice Caillot from The French Pastry School, you will learn all you need to know to bring the bakery home, including recipes like: • Puff Pastry • Croissants • Baguettes • Macarons with Various Fillings • Pithivier Baking with yeast can be intimidating but your chef will guide you through the process - and teach you how to troubleshoot - while making a crusty French baguette. Your chef will teach you how to add a little more sweetness to your repertoire by making the two-bite desserts that the French call petits fours. You'll learn how to make the iconic French macaron and to acheive its perfect balance of crunchy, chewy meringue cookies filled with luxurious ganache - and you'll get to take everythiing home at the end of class. Whether you want to learn more for your home kitchen or are considering taking one of our full-time programs, this class is the perfect way to begin your pastry education.
www.frenchpastryschool.com
Location Map
October 6–9, 2014Darien, ILIntroduction to Gum Paste12
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 4 days - Cost: $350.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Oct. 6-9; Oct. 20-23; Nov. 10-13; Dec. 1-4 (3:30 p.m. – 6:30 p.m.) Learn the fine art of making gum paste flowers as an embellishment for fondant or buttercream cakes. • Roses, stephanotis and blossoms • Calla lilies, orchids and lilies • Daisies, sunflowers, ivy, dogwood and hydrangeas • Highlight, color and assemble components for finished flowers to take home with you Tuition: $300 Registration Fee: $50
www.school.wilton.com
October 6–8, 2014Concord, NCThe Fine Art of Boutique Style Pastries and Petit Fours24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Attendees will learn techniques to create a variety of French pastries resulting in a colorful and flavorful buffet presentation; Methods to achieve top quality macaroons; Procedures for building tarts, petit gateaux and petit fours with tips on high volume production; and Techniques to decorate a variety of desserts.
www.5-starpastryseries.com
Location Map
October 6–17, 2014Darien, ILThe Master Course67
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 10 days - Cost: $1200.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Oct. 6-17; Oct. 20-31; Nov. 10-21; Dec. 1-12 (7 a.m. – 3 p.m.) Experience the world’s most popular and comprehensive cake decorating course! The Master Course is designed to prepare students for a career in cake decorating. It features basic techniques for designing and decorating party cakes, working with buttercream, and ultimately, creating a fully decorated 3-tiered display wedding cake. Students perform all decorating under close supervision and learn to make 18 flowers and 30 different borders. Class materials are furnished, including “The Wilton School Decorating Cakes” book, tips, flower nails and decorating bags. Weekend Master Course: March 1-2, 8-9, 15-16, 22-23 (7:30 a.m. - 5 p.m.) Even if you work Monday through Friday, you can still enjoy the world-famous Master Course on weekends! We’ve scheduled special Saturday and Sunday sessions that are held on four consecutive weekends in March—same content, same expert instructions. Instead of headquarters tour, students will see a specialty demonstration. Tuition: $1,050 Registration Fee: $150
www.school.wilton.com
October 7–9, 2014Chicago, ILCupcakes, Cookies, and Party Favors15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 7 - Oct 09, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Sunny Lee Don’t serve just any old cupcake or cookie at your next celebration! Serve pastries that are pleasing to the eye and a treat for the taste buds. Learn to create desserts and party favors with Chef Sunny Lee in this three-day, hands-on course that you can serve for your next family fête or gathering of foodie friends. Chef Lee will guide you through the baking and decorating techniques needed to make your celebration pastries. Recipes will include: Cupcakes • Lemon Almond Cupcake, Lemon Cream, Swiss Meringue • Almond Cupcake, Rose Buttercream, Lemon Cream, Berries • Red Velvet with Cream Cheese Frosting Cookies • Sugar Cookies • Chocolate Sablé • Cookies Decorated with Royal Icing Party Favors • Coconut Tuile • Piped Viennesse • Caramel Popcorn • Cherry Marshmallow Expand your pastry skills, then feast on your creations. You'll be able to take home your cupcakes, cookies, and party favors to have a party with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie, L’Art du Gateau, and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
October 11–12, 2014Columbus, OHOhio Educational Summit10
ACF Columbus ChapterCost: Members: $145 before 9/26
Embassy Suites Columbus-Airport
2886 Airport Dr.
Columbus, OH 43219
Francine Greff, HAAC
Phone: 614-237-7047
fgreff@aol.com
The Ohio Educational Summit offers an interesting line-up of educational opportunities -- something for everyone. You will learn about: Boosting your profits ... by Chef Mark Kelnhofer; Farm Gate to Dinner Plate ... by Nick Forest; Sous Vide, Cook Chill and Safety ... by Chef Tim Franks; Physiology of Taste ... by Chef George Sideras; Under Utilized Cuts of Beef ... by John D'Andrea; Local Libations ... by Dave Rigo and Greg Lehman; World of Heritage Pork with Master Chef Alfonso Contrisciani; and Small Plates Prepared Quickly with Master Chef Hartmut Handke.
www.acfcolumbus.org/ai1ec_event/ohio-education-summit/?instance_id=1511
October 11–18, 2014Dunwoody, GAWine & Spirits Education Trust Level 2 Qualification in Wine & Spirits16
Atlanta Wine School
Atlanta Wine School
Atlanta Wine School and Vino Venue
4478 Chamblee Dunwoody Rd.
Dunwoody, GA 30338
Michael Bryan
Phone: 770-668-0435
michael@atlantawineschool.com
WSET LEVEL 2 CERTIFICATE IN WINES & SPIRITS Wine and spirits have evolved considerably over the last 20 years as a key component in the modern culinary experience. The Wine & Spirits Education Trust (WSET) is the world’s oldest, largest, and most respected source of Wine & Spirits education, offering certification classes in 62 countries and 17 languages. This course provides an excellent grounding in basic product knowledge and sensory evaluation for candidates looking to increase their marketability in the hospitality and food & beverage industry. In this decade, we are seeing a merger of culinary arts with beverage management. Successful chefs can articulate wine flavors no differently than those on a plate of cuisine. This Level 2 course has a high pass rate, but will also provide some challenge. You will never look at wine the same way in your field of work. Take this course, learn how to describe the flavors in a glass, and earn your first credential in wine from the worlds top wine qualification organization.
www.atlantawineschool.com/shop/WSET2.html
October 13–16, 2014Darien, ILIntroduction to 3-D Modeling12
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 4 days - Cost: $350.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com
2014 Schedule: Oct. 13-16; Nov. 17-20 (3:30 p.m.—6:30 p.m.) Discover the thrill of hand-shaping edible decorating dough into figures to stand up on your cakes in this amazing class! • Create a lion, bunny and elephant • Shape an adorable boy with playful dog • Create a cake scene with all techniques learned • Take home your display sample cake Tuition: $300 Registration Fee: $50
www.school.wilton.com
October 14–16, 2014Chicago, ILThe Art of French Pastry with Chef Jacquy Pfeiffer15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 14 - Oct 16, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Jacquy Pfeiffer In this special, three-day, hands-on class, Chef Jacquy Pfeiffer, Co-Founder of The French Pastry School, will teach recipes from his award-winning book, The Art of French Pastry. After a lifetime spent in pastry kitchens both leading and teaching, Pfeiffer inscribed his favorite pastry lessons for readers everywhere. Join him in the kitchens of The French Pastry School as he brings his favorite selection of recipes from his book to life. Topics may include: • French Pastry Fundamentals • French Pastry Classics • Tarts • Cookies • Cakes and Ice Creams • Sweet and Savory Alsatian Specialties • And more! Take advantage of this rare opportunity to learn recipes from a classic in the making!
www.frenchpastryschool.com
Location Map
October 20–23, 2014Chicago, ILThe Innovative Viennoiserie of Chef Peter Yuen27
The French Pastry School
The French Pastry SchoolLength: 4 days - Cost: $1,260
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 20 - Oct 23, 2014 (1:00 pm - 8:00 pm) Professional Chef Peter Yuen Chef Peter Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In this four-day, hands-on course, Chef Yuen will take you through an assortment of Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire. Recipes may include: • Jamberrie • Ceres • Swirling Duo • Imagination • Dream Pillow • Triple Crown • Corona • Parisian Butter Croissant • Fried Croissanut • Chinese Long John • Laminated Baguette • Hopia • Ensaymada Chef Peter Yuen is an award winning pastry chef who began his career working part-time at his family’s bakery. He later trained for over a decade in Hong Kong in the art of Classical Baking as an apprentice to several legendary master bakers. In 2000, he graduated from The French Pastry School, a world-renowned pastry school located in Chicago. Afterward, he worked as a pastry chef at the French Mill Bakery and he was later recruited to work at the Four Seasons Chicago. In time, with a growing interest in bread making, Chef Yuen became Head Baker of the Sofitel Chicago Water Tower. Eventually, he and his wife opened their own up-scale bakery named La Patisserie P in 2004. Chef Yuen currently travels as an International Baking/Pastry Consultant, and he is on the Board of Directors of American Bread Ambassadors. He was a member of the Bread Bakers Guild Team USA 2008 that competed in the Coupe du Monde de la Boulangerie, at which time Chef Yuen placed first in the Viennoiserie category; he has been a member of Ambassadeurs du Pain since 2009;he was a member of the USA Viennoiserie Masters de la Boulangerie 2010 team, which claimed second place; and voted by his peers as one of the Top Ten Best Bread Bakers in America in 2011.
www.frenchpastryschool.com/programs/ce
Location Map
October 21, 2014New York, NY2014 AllergyEats Food Allergy Conference for Restaurateurs & Food Service Professionals7
AllergyEatsCost: $279
Radisson Martinique on Broadway
49 W. 32nd St.
New York, NY 10001
Sharon Studley
Phone: 781-378-2678
studley@allergyeats.com
This conference is a must-attend event for restaurant chefs, owners and managers that strive to become more knowledgeable and accommodating about food-allergiies - and reduce their fear about serving food-allergic guests.
www.allergyeats.com/conference/
October 21–23, 2014Chicago, ILThe Finest French Cakes15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 21 - Oct 23, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Joel Reno Learn to make Classic French cakes with Chef Joel Reno. In this three-day, hands-on class, build multi-layer cakes that the French call "entremets" with facets of texture and flavor. Chef Joel will start by teaching you the basic building blocks of an entremet: Chocolate Hazelnut Cake • Hazelnut Dacquoise • Chocolate Biscuit • Pâte A Bombe • Chocolate Mousse • Hazelnut Mousse • Chocolate Mirror Glaze Raspberry Mousse Cake • Pain de Gênes • Semi-Candied Raspberries • Vanilla Crémeux • Italian Meringue • Raspberry Mousse More! To complete your creations, you will learn to make glazes and other finishes that will give your cakes a brilliant, professional look. Entremets may look complicated but your chef will guide you through each step, making you feel like a professional pastry chef yourself! You'll be amazed how much you will accomplish in only three days. The class will culminate in a grand buffet showcasing your spectacular cakes. Everything in class is made and decorated by you to take home and enjoy with your family and friends. Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
Location Map
October 25, 2014Darien, ILIntroduction to Artistic Gelatin9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 1 day - Cost: $325.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Oct. 25 (8 a.m. – 6 p.m.) Gelatin designer Lorena Frías-Hernández will teach you how to transform simple ingredients into shimmering, 3-D floral designs that will amaze your guests! • Create vividly colored roses, daisies and leaves suspended in clear gelatin • Each color can be flavored differently for an exciting taste experience • Gelatin, instructions and equipment are provided • Take home your gelatin projects to enjoy Tuition: $275 Registration Fee: $50
www.school.wilton.com
October 26–28, 2014Brooklyn, NY2014 International Chef's Congress22
Starchefs.com
Starchefs.comCost: $299
The Brooklyn Expo Center
79 Franklin St.
Brooklyn, NY 11222
Alex Kalaf
Phone: 212-966-3775 x127
alex@starchefs.com
StarChefs.com invites you to the 9th Annual StarChefs.com International Chefs Congress, October 26-28, 2014 in New York City. Experience this one of a kind culinary symposium that gathers more than 100 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers -- all under the umbrella of this year's theme, Cooking Honest: The Power of Authenticity in the Kitchen. For three days, you'll have the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry and Mixology workshops, Wine Tasting Seminars, and Business Panels.
www.brooklynexpocenter.com
October 28–30, 2014Chicago, ILCandies, Cookies, and Cakes for the Holidays15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 28 - Oct 30, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Patrice Caillot Learn to make sweet holiday presents at home. The season of giving is fast approaching; what better time to gather your friends and family in your warm kitchen and bake for them? The winter holidays are full of age-old customs and while you love your grandma's candies, cookies and cakes, it's always fun to learn new ways to finish and present them. Add some bling to your traditional family recipes by joining Chef Patrice Caillot for this three-day, hands-on course. Learn how to make classic gingerbread cookies with style; hand-decorate cut-out cookies using elegantly embossed rolled fondant, royal icing, and intricate stencils; and make handmade cranberry chutney. Chef Patrice will teach you how to package your sweet creations using a variety of tins, canisters, baskets, boxes, and bows. Whether you want to wow your guests at a festive holiday gathering or impress the hostess of your neighborhood soiree, you will pick up lots of fresh ideas in this fun and informative class. Recipes will include: • Sugar Cookies • Royal Icing • Gingerbread People • White Chocolate Covered Almonds • Chocolate Truffles • Mendiants • Cranberry Chutney • Tangerine Curd • Buche de Noel (Yule Log Cake) • Meringue Delight • Buttercream • Egg Nog
www.frenchpastryschool.com
Location Map
November 3–5, 2014Darien, ILBaking Workshop I18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 3-5 (9 a.m. – 4 p.m.) Discover the basic principles of baking so that you will always bake moist and flavorful cakes! In addition, you will learn to complement your cakes with the perfect filling and proper icing application. • Proper measuring, liquid and dry • Bake classic chocolate, pound, butter and carrot cakes • Cook creams and puree fruits for delicious fillings, such as caramel, ganache, and lemon curd • Learn basic decorating techniques, including shell and rosette • Create Swiss meringue buttercream, whipped cream, ganache and cream cheese icings Tuition: $525 Registration Fee: $75
www.school.wilton.com
November 3–5, 2014Concord, NCNew Wave of Paris Pastries24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: 704-707-0343
a.stevens@pregelamerica.com
www.5-startpastryseries.com
Location Map
November 4–6, 2014Chicago, ILKings of Pastry15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 4 - Nov 06, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Jacquy Pfeiffer This class will not have all the drama of the Meilleurs Ouvriers de France competition, as seen in the film Kings of Pastry, but it will have some of the recipes. In this special, three-day, hands-on class, Chef Jacquy Pfeiffer, Co-Founder of The French Pastry School, will share some of the recipes he created during his pursuit to earn the blue, white, and red collar of the M.O.F. competition. Come listen to Chef Jacquy's stories, learn some unique recipes, and find out more about France's prestigious prize for pastry excellence from a past competitor. Recipes will include: • Cider-Infused, Caramelized Apple Tart with Grapefruit Jam • Roasted Hazelnut and Raspberry Mini Coffee Cakes • Exotic Cream Puff with Fresh Mango and Coconut Crisp • Roasted Hazelnut and Fresh Orange Jam Cream Puff • Alsatian Beer Bread Sandwich, Filled with Sea Salt and Sugar Cane Cured Salmon, Cucumber, Dill, and Red Onions Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie, L’Art du Gateau, and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
November 6–8, 2014Darien, ILBaking Workshop II18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 6-8 (9 a.m. – 4 p.m.) Don’t be intimidated by the techniques necessary to bake the perfect light cake! When you’ve completed this workshop, you will feel like an accomplished baker! • Learn foam-type preparation, including whipping, folding and incorporating without over mixing. • Light and flavorful fillings appropriate for light cakes, such as white angel food, and yellow and chocolate sponge cakes • Cooking, pureeing and mixing fruits for a strawberry sauce, lemon curd and Bavarian cream filling • Assembling filled cakes for tortes and jelly rolls Tuition: $525 Registration Fee: $75
www.school.wilton.com
November 11–13, 2014Chicago, ILFundamentals of Artisan French Breads and Savory Treats15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
USA
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 11 - Nov 13, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Jonathan Dendauw What could be better than a loaf of crusty French bread pulled straight from the oven? Let Chef Jonathan Dendauw, Chef Instructor at The French Pastry School teach you how to make your own artisanal bread in this three-day, hands-on class. Along with the classic baguette, you will create a variety of hand-crafted loaves including Rustic Farmer’s Bread, Alsatian Beer Bread, Multi-Grain Bread, and more. Chef Dendauw will teach you how to turn basic ingredients into exciting treats with his savory applications: perfect for passed hors d’oeuvres, if you can bring yourself to share them. You will make his famous pretzels, tasty breadsticks, bacon kugelhopf, beer quiche, and even the Alsatian version of pizza, tarte flambée. Over three days you will learn the different phases of bread: from mixing the ingredients properly to shaping and from proofing to baking. Once you have perfected the techniques of classic French bread making, you will move on to the more complex processes of whole wheat bread with an oatmeal crust, tangy whole grain sourdough, and others. Throughout the hands-on class, Chef Jonathan will teach you the essentials of bread making that you can bring home to enhance your own kitchen. At the conclusion of the class, Chef Dendauw will guide you through a tasting of all of the products in a grand buffet. All your homemade loaves and treats are yours to take home and enjoy with family and friends! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com/programs/ce
Location Map
November 15, 2014Darien, ILIntroduction to Creative Confections9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $325.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 15 (8 a.m. – 6 p.m.); Dec. 8-10 (3:30 p.m. – 6:30 p.m.) Discover how to use Candy Melts® candy for exciting and versatile candy making, treat decorating and gifts! You’ll be amazed at the shapes and color effects you will learn to create. • Class will help you expand business opportunities and increase gift-making choices • Learn to melt, color, flavor, paint and mold candies and lollipops • Prepare candy clay to make a chocolate basket • Make flowers, leaves, chocolate cups and truffles • Take home your treats to enjoy Tuition: $275 Registration Fee: $50
www.school.wilton.com
November 16, 2014Darien, ILIntroduction to Sugar Artistry9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 1 day - Cost: $450.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 16 (8 a.m. – 6 p.m.) Students will learn the basics of creating sugardecorations and their use in contemporary design. • Essential recipes and cooking demonstrations • Pulling and molding techniques • Create flowers, ribbons and more • Take home your sugar decorations to enjoy Tuition: $400 Registration Fee: $50
www.school.wilton.com
November 17–19, 2014Darien, IL3-Day Gingerbread Workshop18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 17-19 (9 a.m. – 4 p.m.) Spread the holiday spirit with a homemade gingerbread house. This class will show you how to bake, build and decorate this happy family tradition with your own special touches! • Learn proper ways to mix, roll, shape and bake the dough • Be a gingerbread architect: Make templates, trim panels and build your house with royal icing • Decorate to delight: Pipe with dough, make sugar stained-glass windows and hand-shaped snowmen • Your creativity and personality will be reflected in your masterpiece • Take home your gingerbread to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
November 18–20, 2014Chicago, ILHoliday Pies and Breads15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 18 - Nov 20, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Jonathan Dendauw Prepare the finishing touch for your Thanksgiving meal, create delicious desserts to have on hand for guests who will be stopping by during the holidays, or put together some homemade gifts for the neighbors, your child's teachers, or the host or hostess of that party you will be attending! In this three-day, hands-on course, Chef Jonathan Dendauw will teach you how to make a selection of wonderful pies and breads to add to your holiday repetoire. Recipes will feature seasonal fruits and spices in addition to a few you can serve any time of the year. You will learn tips and tricks for getting a flaky crust, on what you can make ahead, and how to produce in batches. Recipes will include: • Cherry Pie • Blueberry Crumble Pie • Apple Cinnamon Pie • Lemon Meringue Pie • Stollen • Fall Harvest Bread • Christmas Benoitons (breadsticks) • Pumpkin Bread • Chocolate Cranberry Bread Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie, L’Art du Gateau, and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
December 1–5, 2014Chicago, ILBread Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days - Cost: $995
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Dec 1 - Dec 05, 2014 (8:00 am - 1:00 pm) Enthusiast Chef Jonathan Dendauw For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Camp, Chef Jonathan Dendauw will guide you through the fundamentals of each of these areas of bread and pastry making: • Classic French Baguette • Rustic Farmer's Bread • Whole Wheat Bread with Oatmeal Crust • Whole Grain Sourdough • Croissant • Chocolate Croissant • Pain au Raisin • Pound Cake • More! You will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have gained an understanding of the techniques of classic French bread making, you will be able to recreate fresh bread at home. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience! Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
December 2–4, 2014Darien, ILSweet and Savory Breads I18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 2-4 (9 a.m. – 4 p.m.) Take the mystery out of baking bread in this three-day class. We’ll show you how to fit bread making into your schedule with our easy-to-follow techniques. • Learn proper kneading, rising and baking methods • Make yummy cinnamon and raisin breads, whole wheat loaves and flatbread • Discover a delicious homemade pizza dough • Test and sample finished breads • Take home your creations to enjoy Tuition: $425 Registration Fee: $75
www.school.wilton.com
December 5–7, 2014Darien, ILSweet and Savory Breads II18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 5-7 (9 a.m. – 4 p.m.) More delicious bread-making options make this a valuable class whether or not you took the Breads I class. You’ll use our delicious recipes and step-by-step techniques for years to come. • Review proper kneading, rising and baking methods • Create tasty focaccia to use for pizza or a bread basket • Make soft rolls for sandwiches and baguette dough for bruschetta • Use leftovers to make yummy bread pudding Tuition: $425 Registration Fee: $75
www.school.wilton.com
December 6–8, 2014Darien, IL3-D Modeling for the Holidays18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 6-8 (9 a.m. – 4 p.m.) Make holiday cakes come to life with hand-shaped figures in edible decorating dough. This will be a great opportunity to add your personal touch to holiday parties and expand your fondant repertoire. • Create Santa, his elves and other seasonal favorites, dressed in their holiday best • Personalize figures with fun facial expressions and colorful clothing • Take home your decorated centerpiece to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
December 9–11, 2014Chicago, ILAll Things Gingerbread15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Dec 9 - Dec 11, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Sunny Lee The smell and taste of gingerbread evokes the holidays for many people throughout the world. From soft, moist loaf cakes to crispy cookies, there are many traditions and recipes associated with this spicy and sweet dessert. And, not only can you eat it, you can build decorative gingerbread houses out of it! In this special three-day, hands-on class, Chef Sunny Lee will teach you all things gingerbread and how to bake, assemble, and decorate a gingerbread house. Recipes will include: • Gingerbread Cookies • Ginger Snaps • Gingerbread Cake • Pain d'Epice (spice bread) • Gingerbread House Expand your pastry skills, then feast on your creations (or add to your holiday decor). You'll be able to take home your pastries to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie, L’Art du Gateau, and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
December 12–14, 2014Darien, ILHoliday Cookie Baking18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 12-14 (9 a.m. – 4 p.m.) Bake and decorate favorite seasonal cookies you can use to create amazing cookie trays and gifts! • Explore preparation basics: Using quality ingredients, proper creaming, stirring and folding • Delicious Spritz cookies garnished with chocolate, nuts and sprinkles • Gingerbread cookies and ornaments complete with sugar stained-glass effects • International cookie favorites including biscotti, Greek and Polish specialties • Receive delicious recipes • Take home your cookies to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
DateLocationProgram NameCEHs
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
12 Mauchly, Suite L
Irvine, CA 92618
Kim Kurata
Phone: 510-594-9220
kuratacomm@comcast.net
Learning Objectives: Develop an appreciation for Fresh California Avocados as a versatile culinary ingredient; Create awareness for Fresh California Avocados as a component in a healthful diet; Prepare culinary students for proper handling and storage of Fresh California Avocados; Demonstrate how to select/identify ripe Fresh California Avocados; Introduce labor-saving preparation and holding techniques for Fresh California Avocados; Introduce using Fresh California Avocados in hot preparations; Demonstrate Fresh California Avocado versatility in contemporary and global applications; Introduce Fresh California Avocados as a fat substitute in baking.
www.californiaavocado.com/a-primer-for-fresh-california-avocados/
OngoingOnlineAdvanced Culinary Nutrition Applications5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Advanced Culinary Nutrition Applications (ACN0500) course is an advanced nutrition course for individuals with culinary responsibilities. This course includes information on fat replacers, sugar substitutes and phytochemicals. ACN0500 attempts to fill a void between the food scientist working in a research and development laboratory and the line chef whose task is menu development.
www.123ce.com
Call for DatesConcord, NCAdvanced Gelato and Sorbetto Production11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $70
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
The class presents the theory on Gelato and Sorbetto; formulating and refining recipes; hands on production and procedures; serving and sales assistance; cleaning and sanitizing.
www.pregelamerica.com
Call for DatesCity of Industry, CAAdvanced Gelato and Sorbetto Production11.5
PreGel AMERICA - West Coast Branch
PreGel AMERICA - West Coast BranchCost: $70
13668 Valley Blvd., Unit F-2
City of Industry, CA 91746
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
The class presents the theory on Gelato and Sorbetto; formulating and refining recipes; hands on production and procedures; serving and sales assistance; cleaning and sanitizing.
www.pregelamerica.com
Location Map
OngoingOnlineAGA Training: Food Allergy and Gluten Awareness Safety Training1
Allergy Free Table, LLC
Allergy Free Table, LLCCost: $24.99 per person
6327 Westchase Rd.
Fort Collins, CO 80528
Julie Trone
Phone: 970-599-1076
julie@allergyfreetable.com
AGA Training provides instruction to increase awareness in order to provde safer accommodations for diners with food allergy, gluten intolerance and other dietary restrictions and protect the integrity of your business. The course, orginally created for culinary schools, is conveniently offered on-line in a user-friendly format and includes a year of customer support in this content area. Content includes liability, laws, effective communication tools, science, food substitutions, label reading, safe food preparation/plating/servicing/storing/cleaning, and more... Culinary experts across the nation have found AGA Training overwhelmingly helpful in understanding diners with food allergies, gluten intolerance, and dietary restrictions.
allergyfreetable.com
Call for DatesAllerTrain Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $99
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain offers comprehensive training for foodservice staff in the areas of food allergen and gluten-free food preparation, service and safety. This class will cover the best front- and back-of house restaurant foodservice management practices, current laws and regulations, as well as keys to limiting liability. Our instructors will encourage class engagement as you learn how to serve every patron safely and confidently. With AllerTrain, take the guess work out of how to best serve your diners with special dietary needs. Registration includes a pass for the entire trade show!
OngoingOnlineAllerTrain K12 Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $99
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain K12 offers comprehensive training for you and your staff in the areas of food allergen and gluten-free food preparation, service and safety as it relates specifically to K12 schools. This live webinar will cover the best front- and back-of house cafeteria management practices, current laws and regulations, as well as keys to limiting liability. Our instructors will encourage class engagement as you learn how to serve your students safely and confidently. With AllerTrain K12, take the guess work out of how to best serve your students with special dietary needs.
www.menutrinfo.com/allergy-training/
OngoingOnlineAllerTrain Lite Food Allergen and Gluten-Free Education and Training1
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 1 hour - Cost: $19
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
info@menutrinfo.com
In our condensed version of AllerTrain, foodservice operators will receive a complete education on food allergies, intolerances and sensitivities, and Celiac Disease. We will show you how to utilize this information to create a preparation process that caters specifically to these diners in an effort to protect their lives and health. Learn the procedures that will foster clear and concise communication between front- and back-of house management and staff to ensure diners with special dietary needs have a safe experience in your establishment.
www.menutrinfo.com/allergy-training/
OngoingOnlineAllerTrain U Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $99
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain U offers comprehensive training for you and your staff in the areas of food allergen and gluten-free food preparation, service and safety as it relates specifically to colleges and universities. This live webinar will cover the best front- and back-of house dining hall management practices, current laws and regulations, as well as keys to limiting liability. Our instructors will encourage class engagement as you learn how to serve every student safely and confidently. With AllerTrain U, take the guess work out of how to best serve your diners with special dietary needs.
www.menutrinfo.com/allergy-training/
OngoingOnlineAssessment and Testing8
Ingrain Inc.
Ingrain Inc.Length: 8 hrs - Cost: $80.00
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
ajohnson@ingrain.com
Assessment and Testing - 10% discount for ACF members - use code ACFWEB. There are several ideas and theories about various assessment techniques and methods; it would take years to fully understand them all. The purpose of this course is to help you sift the different approaches and choose the ones that actually worked and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some assessment techniques to use in your classroom as well as find ways to improve existing methods.
www.chefcertification.com
OngoingOnlineAwareness and Prevention of Harassment and Discrimination in the Hospitality Workplace2
Food Manager Testing, LLCCost: $29.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 457-802-6604
roy@fmtsite.com
Prevention is the best tool to eliminate sexual harassment in the workplace. Employers are encouraged to take steps necessary to prevent sexual harassment from occurring. They should clearly communicate to employees that sexual harassment will not be tolerated. They can do so by providing sexual harassment training to their employees and by establishing an effective complaint or grievance process. Why is this course important? When investigating allegations of sexual harassment, investigators look at the whole record, the circumstances, such as the nature of the sexual advances, and the context in which the alleged incidents occurred.
www.foodmanagertesting.com
OngoingOnlineBasics of Management and Leadership5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Basics of Management and Leadership (MGT0500) course has been written to review and update students' knowledge on management, supervision and leadership. The chapters deal with common management topics such as traditional management functions, leadership theories, supervisory management, effective communication, motivation, teams, conflict resolution, and delegation. This course provides a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineBBQ Master Cooking School48
BBQ Cooking School LLC
BBQ Cooking School LLCCost: $299.00
Home-Study Course
USA
John F. Head, MBBQ
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
To teach professional chefs how to prepare first-class BBQ fords using proven techniques.
www.bbqcookingschool.com
OngoingOnlineBloodborne Pathogens and Standard Precautions1
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
One important aspect of keeping ourselves and our residents safe is to practice standard precautions to minimize the transmission of disease. This course will discuss the standard precautions recommendations from the Centers for Disease and Prevention for the prevention of transmission of infectious agents. Best practices applicable to assisted living and resident care settings will be presented. This course will also cover safe handling of sharps.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineBuilding Classroom Community Partnerships11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (866) 369-8010
ajohnson@ingrain.com
Building Classroom Community Partnerships: This course is designed to introduce to you the value of classroom community partnerships and assist you in creating and implementing a partnership program into your classroom. In addition to enhancing student learning, this course will enable you to gain valuable resources for your classroom at no cost and will provide you with ideas for enriching your teaching practices.
www.educatorcredits.com
OngoingOnlineBullying Prevention: Keeping Schools Safe11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (866) 369-8010
ajohnson@ingrain.com
Bullying Prevention: This course will provide you with the most up-to-date terms, research, and classroom interventions so that you can more effectively identify bullying behaviors, identify those at risk for victimization, and create safe and healthy environments for your students.
www.educatorcredits.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Communication skills, including written and oral presentations and the ability to work with others, are a major contributor to job success. Employers rank communication skills among the most important factors they look for when making hiring decisions. In this course, Business Communication (BUSC0021), students learn effective oral and written communication techniques to get results. Students will acquire the skills they need to prepare effective memos, letters, reports and presentations.
www.123ce.com
OngoingOnlineCertified Wine Expert®100
Bartenders Association Internationale®
Bartenders Association Internationale®Cost: $1,675
409 N Pacific Coast Hwy #777
Redondo Beach, CA 90277
Heidi Butzine
Phone: 888-622-7836
admissions@bartendersassociation.com
Certified Wine Expert® is a self-paced online wine training and certification program to prepare students for job opportunities in the food service, hospitality, bartending and wine industries. Learn about important world wine regions, classic wines, grape varieties, vineyard and winemaking practices, wine aroma training, wine tasting and food pairing, serving practices, starting a wine career. Course work includes studying course curriculum, written independent study/field assignments, online study tools, practice quizzes. Must pass certification exam to earn CEHs. ACF students eligible for discount.
www.certifiedwineexpert.com
OngoingOnlineCheesecyclopedia Online Course - FREE2
Wisconsin Milk Marketing BoardCost: Free
8418 Excelsior Dr.
Madison, WI 53717
Sara Hill
Phone: 608-444-1986
shill@wmmb.org
The Cheesecyclopedia Self-Study Course provides practical cheese information valuable to the novice as well as the professional.
training.wmmb.com
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The use of computers, computer systems and information technology applications is used in every aspect of business today. Computers in the Workplace (300) introduces students to information systems, helps them develop basic computer skills and teaches students office productivity software use.
www.123ce.com
OngoingOnlineCorporate Teamwork50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Career success hinges on the abilities to work well as part of a team, communicate with others, handle emotions and conflict, and understand people - all important human relations skills that are covered in this course, Corporate Teamwork (CORT0022). Whether students are just starting out in their careers or are experienced employees with supervisory skills, all students will benefit from this course by acquiring insight into their own personality and that of others.
www.123ce.com
OngoingOnlineCross Contamination Action Ideas (Free)1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
Try this free CEH course being offered online by National Pasteurized Eggs. The course, Cross Contamination Action Ideas, addresses the issues that lead to foodborne illnesses. This course will teach you how to identify cross contamination as a contributing factor to foodborne illness; provide diverse examples of cross contamination; name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggs.com/foodservice/resources/free-ce
Call for DatesSchaumburg, ILCulinary Applications Utilizing Self Cooking Technology3
Rational USALength: 3 hours - Cost: Free
895 American Ln.
Schaumburg, IL 60173
Jim Lund, CEC, ACE
Phone: (763) 377-2117
j.lund@rational-online.com
This 3 hour event demonstrates the benefits of utilizing Self Cooking Technology for daily product preparation. Professionals will see increased yields, solutions to decrease labor and energy consumption, and enhanced product quality.
www.rational-online.us
Call for DatesCulinary Boot Camp30
The Guiding KnifeLength: 4 days - Cost: Call for Price
Elena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
OngoingOnlineCurriculum Development8
Ingrain Inc.
Ingrain Inc.Length: 8 hrs - Cost: $80.00
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
ajohnson@ingrain.com
Curriculum Development - 10% discount for ACF members - use code ACFWEB. You have chosen a course that sheds light on the complicated process of designing and developing curriculum. Often times, the theoretical nature of this area of study can make the subject matter feel a bit heavy. I hope that we will present you with material that "breathes" by way of its applicability to the curriculum you are developing or teaching at your school or college. To shake off the feeling of being talked at (or even worse, lectured to), we have included many projects for hands-on application. After all, this is where the learning and usefulness of the presented material will benefit you most.
www.chefcertification.com
OngoingOnlineDeciphering Culinary Terminology1
National Pasteurized Eggs, Inc.Cost: Free
505 Welton Ct.
Nashville, TN 37221
Debbie Rayhab, MBA
Phone: 615-584-0732
drayhab@safeeggs.com
Decipher the existing and continually developing terminology associated with our industry. Take this time to step back and absorb these terms and come to an understanding of their meaning and their interrelationships. Does organic mean sustainable? Does sustainable mean organic? Also, what are the potential implications of these choices as they relate to your philosophy of food and your foodservice objectives? Join Michael T. Roddey, CEC, CDM, Corporate Executive Chef, Safest Choice (TM) for clarity on the words every foodservice proessional needs to know. Participants will be able: To define the most common terms used in the contemporary culinary industry; To name examples of food choices that might contradict an intuitive or perceived philosophy of food; and To identify examples in which the sociably accepted definition of a culinary term might not be in line with the true meaning.
www.safeeggs.com/foodservice
OngoingOnlineDifferentiated Instruction11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (866) 369-8010
ajohnson@ingrain.com
Differentiated Instruction: This course is designed to define Differentiated Instruction and demonstrate how educators can get excited about meeting the needs of the varied individuals in their classrooms. I will instruct the classroom teacher on simple ways to start differentiating today as well as more advanced techniques that might require a little more up-front planning. Depending on an individual's comfort level, an abundance of ideas and tools to better meet the needs of students no matter what subject matter or grade level taught will be provided. Differentiated instruction can be adapted to meet different teaching styles. There is no single formula to follow; just basic guidelines which can be implemented as comfort levels increase. I will also tackle the tough issues of managing and assessing students in a differentiated classroom. Lastly, it is my hope that as participants in this course read on and say, “Hey, I already do that”, they will realize and be encouraged by the fact that they most likely do some differentiating already by using sound instructional strategies.
www.educatorcredits.com
OngoingOnlineDirector of GREAT Kitchens Program6
National Foundation for Celiac Awareness
National Foundation for Celiac AwarenessLength: 6 hours - Cost: $50 Standard/$100 Mgmt.
P.O. Box 6635
Lincoln, NE 68506
Beckee Moreland
Phone: 267-419-2105
beckee@celiaccentral.org
Director of GREAT: Gluten-Free Resource Education Awareness Training Program is a comprehensive training program that teaches the basic skills of gluten-free food preparation and service. This updated, expanded program has four core training modules and implementation power point. The downloadable manual is a GREAT tool to keep as a reference in the kitchen or to assist in training new staff.
www.greatGFKitchens.org
OngoingOnlineDiversity in the Workplace50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Organizations that understand and value diversity can position themselves at the forefront, becoming more attractive to potential employees from different backgrounds. All employees can benefit from diversity training by learning to be more approachable, engaging with coworkers on an intellectual level, and looking at issues from other perspectives. By taking Diversity in the Workplace (DIVW0025), students will learn how to improve the experiences of diverse groups in the workforce and overcome stereotyping. As a nation of increasing diversity, the knowledge and skills provided by this course will help any employee or manager to work more effectively with others.
www.123ce.com
OngoingOnlineEducational Psychology8
Ingrain Inc.
Ingrain Inc.Length: 8 hrs - Cost: $80.00
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
ajohnson@ingrain.com
Educational Psychology - 10% discount for ACF members - use code ACFWEB. The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing.
www.chefcertification.com
OngoingOnlineEffective Communication Skills2
Care and Compliance.comCost: $30
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
One of the keys to success for all persons working in assisted living and residential care is the ability to communicate well with others. Each day we communicate with supervisors, co-workers, residents, families, physicians and other professionals. Good listening skills, written communication, verbal communication and non-verbal skills are key to interacting with all people with whom we contact. In this course you will learn ways to become more sensitive to both how you communicate with others and how well you listen. You will also learn tips for resolving conflicts. Finally, suggestions for conducting a good meeting will help you stay on task and facilitate solutions.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineEssential Technology Skills1
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
We live in a technologically sophisticated world that continues to grow and change by the day. This course will identify the essential technology skills that all successful administrators should possess. A self-assessment is provided to assist administrators in identifying his/her technology skill strengths and weaknesses. Necessary skills are discussed and categorized into basic, intermediate and advanced skills. Threats of using email, including malware are discussed with ways to protect personal computers from these threats. Learn common email and cell phone text messaging etiquette. An overview of text messaging uses, limitations and jargon will get any administrator comfortable using this new technology. Resources for enhancing skills are provided.
www.careandcompliance.com/continuing-education/national-online-training.shtml
Call for DatesPerugia, ItalyExperiential Tour: Elements of Agri-Food Chain Products in Central Italy32
Universita dei Sapori Scarl
Universita dei Sapori ScarlCost: Two Thousand Euros
Strada Montecorneo, 45
Perugia, Italy 06126
Marilena Liccardo
Phone: +39 075 7828612
marilena.liccardo@universitadeisapori.it
2015 Tour Schedule: January 5 - 10, 2015 March 30 - April 4, 2015 June 29 - July 4, 2015 December 14 - 19, 2015 Italy's richness of agri-food products meets the millenary food and wine culture and bonds with modern transformation techniques, resulting in unique recipes that outline the contours of the territory itself. Passion, authenticity, history, tradition, quality, sustanability are the key-words for food and wine culture in the Region of Umbria. The study tour program lasts one week and includes site visits to the production locations, in direct contact with the producers, where specific topics will be tackled: production techniques, transformation and "conservation of the typical features" of food and wine products, the importance of the link of these products with the territory, culture and local tradition and how they are subjected to the integration and collaboration with other productive segments and sectors. General learning objectives: Encourage the knowledge of food and wine quality products obtained with environmental and health-friendly techniques; Tansfer correct information regading the features of food and wine products, the production rules followed to obtain them, the inspections provided for maintaining their characteristics; Support the correct information on the use of food and wine products in the kitchen; Encourage the participants to understand the importance of the link between typical productions and the local territory, history and culture.
www.udsworld.com
OngoingOnlineFire Safety and Emergency Preparedness2
Care and Compliance.comCost: $30
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
This course takes a look at the issue of fire safety and emergency preparedness in assisted living and residential care facilities. Five basic fire safety practices will be discussed. Learn common fire emergency response procedures. Fire safety equipment, use of fire extinguishers, prevention, training, and other aspects of effective management for effective fire safety will be addressed. Participants will learn details on how to develop a written emergency management plan for their facility.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineFood Allergen Training8
Food Manager Testing, LLC
Food Manager Testing, LLCCost: $39.95
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This online course is designed to provide food handlers with basic information about food allergies. The object is to promote awareness of food allergies, identify common allergens, and provide the food handler with options and alternatives with regard to potential allergens in the food items sold at their establishment.
www.foodmanagertesting.com
OngoingOnlineFood Allergy Education: Culinary Art1.25
Safer Dining, LLC
Safer Dining, LLC
P.O. Box 3035
St. Petersburg, FL 33731
Jordan H. Maeson
Phone: 727-422-7392
jordan@saferdining.com
This course provides food allergen awareness and education for the Culinary Arts and staff for the restaurant / food service industry. Areas of focus include food allergy basics, front of house, back of house, food allergy reference and terminology. We offer best practices for concepts in all sections including identifying food allergens, preventing cross-contamination, and following communication protocol to ensure a safer dining experience. Upon completion of the courses, the culinary arts staff will comfortably and safely handle allergy orders from the time of reservation through the complete service of the allergy-free meal.
www.saferdining.learnernation.com
OngoingOnlineFood Allergy Education: Restaurant Management & Supervisors1.5
Safer Dining, LLC
Safer Dining, LLC
P.O. Box 3035
St. Petersburg, FL 33731
Jordan H. Maeson
Phone: 727-422-7392
jordan@saferdining.com
This course provides food allergen awareness and education for management in the restaurant / food service industry. We offer best practices for concepts in Food Allergy Basics, FOH, BOH, Menu Development, and Management Responsibilities (a smaple emergency protocol is provided, prevention and knowledge are key). Additional focus on ordering, receiving, storage, and cleaning are also provided. Upon completion of the course, the management staff will safely and effectively develop appropriate operating procedures ensuring allergy orders are placed, prepared, cooked and sered to customers, providing them with a safer dining experience.
www.saferdining.learnernation.com
OngoingOnlineFood Handler/Employee Food Safety Training1
TAP Series
TAP SeriesCost: $12.50
Phone: 888-826-5222
info@tapseries.com
After the Food Safety Certificate is on the wall, whose going to teach sanitation to your staff? Probably no one. As important as it is to get this vital information to the people who need it most, the moment they first start handling your valuable customers' food, the fact is often no one has the time to teach. The TAP Series Food Handler Training program changes all that. Those parts of the certification training that apply to your employees are taught with a simple click of a button. The only thing needed is to make sure that they have the course launched and know how to use a mouse, then walk away. About an hour later, the food handler is trained and documented. This course is not to prepare workers to take a certification exam.
www.tapseries.com/4u/acf/
OngoingOnlineFood Preservation Techniques (Free)1
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Length: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com
Define food spoilage and distinguish spoiled food from unsafe food. Identify key factors that contribute to both food spoilage and growth of pathogenic microorganisms in food. Outline both thermal and non-thermal food preservation techniques.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineFood Safety1
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
The food that you prepare and serve to your residents should not only taste delicious, but most importantly be safe to eat. In this course, we will discuss the importance of safe food handling, safe practices for food preparation and storage, as well as maintaining a safe food service area in assisted living and residential care communities. This program will go over methods of prevention of foodborne illness, standards for safe food handling, maintaining safe food temperatures, kitchen cleanliness and safe food storage, as well as keeping a safe food service environment.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineFoodborne Illness: The Fork Stops Here (Free)2
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Length: 2 hours - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com
Recognize major foodborne pathogens and their impact on health. List factors that contribute to emerging foodborne illness patterns. Describe the impact of antibiotics and antimicrobials on evolution of foodborne pathogens. Identify consumer habits that influence food safety.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
P.O. Box 140903
Orlando, FL 32814
Susan Hughes
Phone: 415-986-6916
susan@susan-hughes.com
Fresh Mango Curriculum teaches the basics of how to order, handle and cook with the world's most popular fruit, including the mango's remarkable versatility in cold and hot applications, use in global cuisines, senosry characteristics and superfruit nutrition. The program includes six lessons with a practice quiz after each.
www.mango.org/foodservice/culinary-education
Call for DatesConcord, NCFrozen Cakes & Pies11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $70
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of a frozen pastry buffet consisting of frozen cake and pie items; new trends in pastry.
www.pregelamerica.com
Location Map
Call for DatesCity of Industry, CAFrozen Cakes & Pies11
PreGel AMERICA - West Coast Branch
PreGel AMERICA - West Coast BranchCost: $70
13668 Valley Blvd., Unit F2
City of Industry, CA 91746
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of a frozen pastry buffet consisting of frozen cake and pie items; new trends in pastry.
www.pregelamerica.com
Call for DatesCity of Industry, CAFrozen Pops & Novelties6
PreGel AMERICA - West Coast Branch
PreGel AMERICA - West Coast BranchCost: $60
13668 Valley Blvd., Unit F2
City of Industry, CA 91746
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This course presents the basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of frozen desserts including pops, gelato cupcakes, gelato paninis; new trends in pastry.
www.pregelamerica.com
Call for DatesConcord, NCFrozen Pops & Novelties6
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $60
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This course presents the basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of frozen desserts including pops, gelato cupcakes, gelato paninis; new trends in pastry.
www.pregelamerica.com
Location Map
OngoingOnlineHuman Resources Management: Update and Review5
123ce.com
123ce.comLength: 5 hours - Cost: $60/00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Human Resources Management: Update and Review (HRM0500) course has been written to review and update students' knowledge on human resource management. Human resource topics include writing job descriptions, recruiting and selecting staff, orienting and training employees, and evaluating and disciplining employees. This course presents a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineIntro to Computers30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
All businesses utilize computers for data processing and storage, local and global communication, managing schedules and finances, and information gathering. Intro to Computers (COM3000) teaches students about the latest trends in computer technology and keeps their knowledge of computers and their uses relevant. In an information and technology-driven workforce, employees must keep up with changes in order to remain computer literate. This course will provide students with current information on key topics and make technology accessible.
www.123ce.com
OngoingOnlineIntro to Food Safety and HACCP5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Intro to Food Safety and HACCP (SAN0500) course covers food safety and preventing foodborne illness during the workflow in a kitchen. An introduction to HACCP is included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so that they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing the course, you'll be able to: Explain what causes curdling of eggs and how to prevent it. Outline factors that lead to a high-quality custard product. Describe steps for making soft scrambled eggs. Explain the steps for whipping egg whites. Identify egg yolks as emulsifiers and explain how they work.
www.safeeggs.com/foodservice/resources/free-ce/egg-culinary-techniques
OngoingOnlineMaking Chefs Move to Schools a Success - Panel Discussion (Free)1
Chefs Move to Schools
Chefs Move to SchoolsLength: 1 hour - Cost: Free
Michelle Whitfield
Phone: 904-484-0254
mwhitfield@acfchefs.net
Are you interested in joining the Chefs Move to Schools movement but not sure what's involved? Have you reached out to schools in your community only to hit a roadblock? Our panel of chefs will share their experiences, as well as provide valuable insight as to how they navigated school administrative protocols and overcame challenges. Listen to the discussion to collectively enhance the program's success and encourage more participation to increase awareness of proper childhood nutrition.
www.acfchefs.org/ACF/Partnerships/ChefsMove/ACF/Partnerships/ChefsMove/
OngoingOnlineManagement of Food and Labor Costs30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Management of Food and Labor Costs (FL3000) course covers cost control from a management perspective. Labor costs, food-cost control, beverage control, internal control, financial statements, budgets, and cost-volume-profit analysis are discussed so students can see just where the money goes!
www.123ce.com
OngoingOnlineManaging Personal Stress1
Care and Compliance.comCost: $30
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
Knowing that you are experiencing stress can be easy to identify, however, managing your stress may be a different story. Stress is caused by several factors and may be influenced both by pleasant and unpleasant life changes. Care givers have a unique risk of stress, whether he/she works in an assisted living/residential care Community or is taking care of family/friend. In this course we will address what specifically causes stress and the signs and symptoms of both stress and burnout. We will discuss steps to assist in managing stress and demonstrate ways you can obtain a more balanced life.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineNutrition Basics1
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
Having a balanced diet, staying hydrated and staying active are all important in living a healthy and satisfying life. In this course we will address the main factors that go into basic nutrition and discuss the most effective ways to provide the best meals for each resident in your Community. This course will review the food groups and caloric intake; the importance of hydration; and therapeutic diets. We will discuss factors to consider when developing a nutrition/meal plan for your assisted living/residential care Community.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineNutrition Refresher: Culinary Nutrition Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $89.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
Culinary Nutrition Refresher - 10% discount for ACF members - use code ACFWEB. The main goal for the Culinary Nutrition Refresher is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineNutrition Refresher: Nutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrient Analysis for School Breakfast & Lunch Programs (SFS1000) course covers school lunch and breakfast program regulations, and how to estimate nutrient content with both traditional and enhanced, food-based menu planning. The course is designed to provide school nutrition managers with a quick and easy way to estimate the nutrient content of their meals, allowing them to spend more of their time and energy on what is really important - planning and preparing attractive, nutritious, and appealing meals for the students in their schools.
www.123ce.com
OngoingOnlineNutrition Refresher: Nutrition Considerations for the Culinary Staff8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrition Considerations for the Culinary Staff (NUT0800) course is a comprehensive review course in nutrition for individuals with culinary responsibilities. This course includes basic nutrition, menu planning, healthy cooking, label reading and basic diet modifications.
www.123ce.com
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrition: Making It Work For You (NUT0500) course provides an introduction to the fundamentals of nutrition. Students can use the information from this course in both their personal and professional lives. The course explores basic nutrients, the USDA MyPyramid, and recipe substitutions. Basic diet modifications for obesity, hypertension, and diabetes are incorporated.
www.123ce.com
OngoingOnlineNutrition: Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123cd.com
The Nutrition (NUT3000) course covers food grouping systems, the human body and nutrition, carbohydrates, lipids and proteins, vitamins, minerals, water weight maintenance and dieting, food technology, and problems of the global food supply. This course contains interesting, invaluable information vital to a student's success as a foodservice or dietary professional.
www.123ce.com
OngoingOnlineNutrition: Culinary Nutrition33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $169.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
CRT 2016 Culinary Nutrition - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. The main goal for the Culinary Nutrition Course is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlinePersonnel Development5
Ingrain Inc.
Ingrain Inc.Length: 5 hrs - Cost: $50.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
Personnel Development - 10% discount for ACF members - use code ACFWEB. Managers are sometimes called upon to perform duties for which they have little or no training. These duties are often viewed as undesirable assignments, not because they are unnecessary, but because managers do not have the tools to assist them in being adequately prepared. This course is designed to help managers work with employees under various situations, helping you meet and exceed your responsibilities in the area of personnel development. The information covered will assist a manager who will hire, orient, train, evaluate and, if necessary, terminate an employee.
www.chefcertification.com
OngoingOnlinePractical Application of Food Allergy Guidelines8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Practical Application Food Allergy Guidelines (FAL0800) course provides an introduction to food allergies, which covers recognition, evaluation, and testing. Students will learn how food allergies can cause other health condidions, in addition to learning about common allergens, dietary restrictions, and recommended substitutes. Practical application for food substitutes and dealing with chemicals is included.
www.123ce.com
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing this course, you'll be able to: Explain why protein is essential to human nutrition. Describe amino acids as the building blocks of protein. Define an essential amino acid. Explain the process of protein denaturation in cooking.
www.safeeggs.com/foodservice/resources/free-ce/protein-nutrition-egg-chemistry
Call for DatesConcord, NCRedefining Soft Serve - The Basics of Tenero4.75
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $60
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
The class will cover the basic theory on frozen yogurt; soft serve concept development; formulating and refining recipes; hands on production and procedures; traditional and modern soft serve; new trends in soft serve.
www.pregelamerica.com
Location Map
Call for DatesCity of Industry, CARedefining Soft Serve - The Basics of Tenero5
PreGel AMERICA - West Coast Branch
PreGel AMERICA - West Coast BranchCost: $60
13668 Valley Blvd., Unit F2
City of Industry, CA 91746
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
The class will cover the basic theory on frozen yogurt; soft serve concept development; formulating and refining recipes; hands on production and procedures; traditional and modern soft serve; new trends in soft serve.
www.pregelamerica.com
OngoingOnlineSanitation Refresher: Food Safety and Sanitation8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Food Safety and Sanitation (SAN0800) course provides a comprehensive review course in food safety sanitation. Maintaining safe and sanitary facilities and equipment, HACCP, and kitchen safety are included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineSanitation Refresher: Food Safety Manager Re-certification Training (English & Spanish)8
Tap Series
Tap SeriesCost: $45
Phone: 888-826-5222
info@tapseries.com
TAP online Food Safety Manager Re-certification courses are the only specifically developed online re-certification courses offered that are approved for use in all states where non-examination food safety manager re-certification is allowed: Illinois, Minnesota, Pennsylvania, Wisconsin, and Rhode Island. These courses require only about half the time to study as the full online course. Using these at home self-study courses eliminates any travel or time away from the job. Upon successful completion of the course, the TAP Certificate of Achievement is offered for printout (Note: The TAP Certificate is not for first time certification in any state. Further, only those with valid food safety manager certificates are eligible for non-examination recertification). When the course has been successfully completed, the state recertification filing forms are offered from the home page, under Regulatory Requirements. Send to the state the TAP Certificate, state form and a check for the re-certification fee. The state will mail you a renewed certificate. The general TAP Re-certification course is for health department jurisdictions that require the passage of a Conference for Food Protection accredited Food Safety Manager Certification examination, but have no training requirements. For those with minimal current safe foodservice operations knowledge or those who are needing their first certificate, it is recommended (and maybe required) that the full TAP Series Food Safety Manager Certification course be used. The full course is the only TAP Series Food Safety Manager Certification course that offers our examination pass guarantee. These courses offer full motion videos, audio narration and text in both English and Spanish, interactive learning games and private results reporting. When appropriate, the TAP Food Safety Manager Re-certification courses save you money and time.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: HACCP for Managers and Chefs11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs. - Cost: $109.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
CRT 9030 HACCP for Managers and Chefs - 10% discount for ACF members - use code ACFWEB. 1 Credit issued through Southwestern Oregon Community College. The drive for safer food comes, not only from the local regulations, but also from customer demand and, increasingly, litigation. As consumer awareness grows, so does empowerment to voice complaints. Every manager knows the feeling initiated when a phone call begins: “I ate at your restaurant last night, and I’ve been throwing up ever since …” We simply cannot afford to be careless. We must be well grounded in food safety systems and we must be sure that our staff shares the basic knowledge necessary to support, not sabotage, the effort. A HACCP program offers a simple, easily measurable approach to reaching this goal. It enables key personnel to efficiently check points that offer the most critical threats to our goal of food safety. It provides the basis for a ‘reasonable care defense’ should we ever have to defend our systems in a foodborne illness outbreak. HACCP demands documentation; this documentation provides our greatest support. HACCP also provides a perfect platform for employee education. The isolation of critical points causes us to focus our learning on essential areas, making our acquired skills most protective to our food service operation. Finally, HACCP increases employee awareness of how to improve food safety systems and, ultimately, the customers’ impression of our food. With a small amount of ‘up front’ investment of time and energy, HACCP will provide a winning situation from all vantage points.
www.chefcertification.com
OngoingOnlineSanitation Refresher: HACCP Managers Certificate Course15
TAP Series
TAP SeriesCost: $149
Phone: 888-826-5222
info@tapseries.com
Developed in conjunction with NSF International, TAP Series is proud to provide this exclusive on-line HACCP Manager certificate training program. This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program. The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation (15 hours continuing education credits). This program is a must for food industry education, food manufacturers, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: Microbial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Microbial Food Safety: Beyond the Basics (MFS0800) course is an advanced level food safety course, which provides detailed information on bacterial foodborne pathogens, nonbacterial foodborne illness, trends and food safety.
www.123ce.com
OngoingOnlineSanitation Refresher: Safe-at-the-Plate Sanitation Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $89.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
Safe-at-the-Plate Sanitation Refresher - 10% discount for ACF members - use code ACFWEB. Welcome to food safety! From the outside looking in, most culinary professionals view this material as tedious and somewhat boring. Nothing could be further from the truth, as this is information that relates to the viability of a food establishment's operation! Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineSanitation: Culinary Sanitation & Safety33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $169.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
CRT3025 Culinary Sanitation & Safety - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineSanitation: Food Safety Manager Certification e-Learning Course (English & Spanish)30
TAP Series
TAP SeriesCost: $70
Phone: 888-826-5222
info@tapseries.com
High quality presentation and simple to use. Hours of video, audio and interactive learning games, with all text and narration in both English and Spanish. No time limits. Take as much time as needed. 97.3% first time pass rate for those following warranty requirements. Qualified students that fail the examination are retrained and given the exam again with no further cost. 1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price. All the knowledge needed to pass any of the CFP certified food manager approved exams is provided. Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the certified food manager examination.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation: Sanitation and Safety for the Hospitality Industry30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Sanitation and Safety for the Hospitality Industry (SAN3000) is a comprehensive course in food safety and sanitation. Students learn about foodborne illness, the flow of food, safe food handling, maintaining saitary facilities and equipment, pest management, food safety regulations, and employee food safety training. The course covers bacteria, molds, yeasts and other organisms that cause foodborne illness, the major characteristics of the most common (and most feared) food poisoning organisms, effective dishwashing and sanitizing procedures, prevention of contaminination and products liability.
www.123ce.com
OngoingOnlineSensual Nutrition to Improve Healthcare Reimbursements1
National Pasteurized Eggs, Inc.Cost: Free
505 Welton Ct.
Nashville, TN 37221
Debbie Rayhab, MBA
Phone: 615-584-0732
drayhab@safeeggs.com
Put a sizzle into your menu and foodservice operations. Enhancing the quality of food and incorporating nutrition strategies can impact your client base. Discover how the changes in healthcare can impact your foodservice budget and are a hot topic at the C-Suite level. Explore how food can be used to engage the senses, combat chronic illness and impact the aging population. Use sensual nutrition to improve and impact your operation both financially and nutritionally.
www.safeeggs.com/foodservice
OngoingOnlineSexual Harassment: Federal Law and Considerations2
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
This course will provide sexual harassment training for supervisors and employees. The training will focus on federal laws, liability issues, harassment policies, employee rights, supervisor responsibilities, investigation procedures, and a number of other items necessary for the success of striving to provide a harassment-free workplace.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineStaffing Skills for Successful Administrators2
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
Several key topics specific to staffing will be addressed including: Determining the right staff; Recruiting, interviewing and hiring; Conducting good training; Keeping good records; Motivating employees; Preparing performance corrections; and Conducting proper employee terminations when necessary.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineSupervision Refresher: Supervision and Human Resources8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Supervision and Human Resources (MGT0800) course covers the role of a supervisor as both a manager and leader. In this course, students will learn how to create an effective workplace environment through communication. Additional topics include fostering a positive work climate, team building and conflict management. Students will discover the roles a manager plays in delegation, developing job expectations, employee recruitment and selection, training, performance evaluation and discipline.
www.123ce.com
OngoingOnlineSupervision Refresher: Supervisory Management Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $89.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
Supervisory Management Refresher - 10% discount for ACF members - use code ACFWEB. Today's business climate is extremely turbulent. This is particularly so in the foodservice industry where issues of labor supply and demand have many chefs and managers scratching their heads, wondering where they are going to get enough qualified staff to support their operations. Seasoned hospitality veterans will be the first to tell you that locating and hiring quality employees is perhaps the most challenging aspect of managing a modern restaurant business today. If we are fortunate enough to recruit the right person for the right job, our next challenge is to hang on to that new employee and to create a positive work environment where all employees can self-motivate and provide quality food and service to our valued customers. This Supervisory Management Short Course will provide a practical, hands-on approach to understanding the management and supervision process in a modern, foodservice establishment. The course will provide tips and insights into properly matching the right applicant with the right job, providing quality orientation and training for all new employees, providing feedback and coaching employee performance, positively utilizing proper leadership styles which will allow employees to self-motivate and deliver high-quality food and service to your valued restaurant guests.
www.chefcertification.com
OngoingOnlineSupervisory Mgmt: Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Supervisory Management (MGT3000) course covers how to manage people in the food service industry. It helps students discover the right leadership and communication style for them. The course describes how to recruit, train and evaluate employees. Students will be introduced to different methods on how to delegate, motivate and discipline employees. They will also learn the importance of problem-solving methods and techniques for effective planning.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Business Management50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Whether students already have a supervisory responsibilities or want to move up to a management position in their organization, Business Management (BUSM0023) will provide the fundamentals they need to learn how to supervise and work with others, lead and motivate a team, and manage workflow operations. Effective leadership requires an understanding of people and diversity. an ability to adapt to change, and knowledge of decision-making and planning processes. This course will give students the background needed to lead their organization to a successful future.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Employee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
All employees, whether they are new to an organization or are ready to move into supervisory positions, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency - which students will explore in this course, Employee Supervision (EMPS0024). Students will learn how to take on a supervisory role and stimulate employee and group performance in a changing environment.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Introduction to Food Service Management33
Ingrain Inc.
Ingrain Inc.Length: 33 hrs - Cost: $169.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
CRT 9032 Introduction to Food Service Management - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. Among all other things (fancy cook, creative artist, flavor conductor, menu planner, etc.), the modern Chef is also expected to be a human resource specialist. And in taking on this role, the Chef is now responsible for having well-honed supervisory skills. The modern kitchen has become a very complex place, and requires a new level of awareness and personnel management that stretches beyond traditional culinary skills. The main objective of this course is to provide you with the critical information you need in order to learn the traits needed to manage today's kitchen(s), making yourself even more valuable to your organization and employees as well.
www.chefcertification.com
Call for DatesConcord, NCSweet Macarons11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $70
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of a variety of macarons and fillings; new trends in pastry.
www.pregelamerica.com
Call for DatesConcord, NCSweet Verrines& Catering Desserts11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $70
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of a pastry buffet; new trends in pastry.
www.pregelamerica.com
OngoingOnlineTeaching Methods8
Ingrain Inc.
Ingrain Inc.Length: 8 hrs - Cost: $80.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
Teaching Methods - 10% discount for ACF members - use code ACFWEB. This course will take you on a journey of reflection and hopefully, inspiration. Since you are an educator, the truly difficult work is already being done. We are teachers ourselves and know how many long hours go into preparing just one class. This course has been designed to help you reflect upon your own teaching methods and possibly offer some new ideas for you to add to your teaching palate. We hope to make this course informative as well as engaging. Your time is valuable and we want to offer practical tools for you to use in the classroom. I remember so many classes in graduate school that looked great on paper but offered no tools for me to use back in the classroom. This course is different. You will walk away with practical tools to help focus your lessons and improve student learning. All you need is an open mind, a writing journal, and a classroom in which to test out some new ideas.
www.chefcertification.com
OngoingOnlineThe Classroom Teacher and the ELL Student11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (866) 369-8010
ajohnson@ingrain.com
The Classroom Teacher and the ELL Student: This class will be presenting the best ways to educate ELL students and to ensure that they are learning content while mastering a new language and adapting to a new home country. Our challenge as teachers is to know how to reach these students, to teach them, and to know what to do when they cannot express themselves to us. As teachers we need to help them learn to succeed so they can be productive citizens. There is much that teachers can do to awaken the power within the students to help themselves and to feel empowered. It is important for teachers of ELL students to understand that second language learning by school-aged children is a longer, harder, more complex process than most of us have been led to believe. We need to have an accurate understanding of the process of second language learning and its relationship to acquiring other academic skills and knowledge. This class will be presenting MANY strategies that we can quickly and easily incorporate into our existing curriculum to help meet the needs of the ELL students.
www.educatorcredits.com
Call for DatesConcord, NCThe Fundamentals of Gelato and Sorbetto Production17
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $80
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This class presents the theory on Gelato and Sorbetto; formulating and refiining recipes; hands on production and procedures; serving and sales assistance, cleaning and sanitizing.
www.pregelamerica.com
Call for DatesCity of Industry, CAThe Fundamentals of Gelato and Sorbetto Production12
PreGel AMERICA - West Coast Branch
PreGel AMERICA - West Coast BranchCost: $70
13668 Valley Blvd., Unit F-2
City of Industry, CA 91746
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This class presents the theory on Gelato and Sorbetto; formulating and refiining recipes; hands on production and procedures; serving and sales assistance, cleaning and sanitizing.
www.pregelamerica.com
Location Map
OngoingOnlineThe Gluten Free Alternative11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $109.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
The Gluten-Free Alternative - 10% discount for ACF members - use code ACFWEB. Enrolling in this course will enable your food establishment to make your current diners happy and attract new customers as well. More and more people are eating gluten-free and are asking for special food accommodations. By the end of this course, you will have the knowledge and confidence to meet the needs of the gluten-free diner; whether it’s being able to evaluate your current menu for gluten-free fare, to avoid cross-contamination, or to create new gluten-free menu items. You may also discover the cause of your own or your family’s or friends’ health problems in relation to the foods they consume!
www.chefcertification.com
OngoingOnlineThe Guide to HACCP2
Food Manager Testing LLCCost: $49.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This course is designed to explain the food safety and hygiene incorporating Hazard Analysis and Critical Control Point (HACCP). The course is aimed at all industry professionals required to have an understanding/knowledge and/or experience of the HACCP program. The purpose of this course is to provide help in the initial setup, and ongoing development and implementation of HACCP at all levels in the food service and manufacturing sector.
www.foodmanagertesting.com
OngoingOnlineTime Management: Combating Time Theft8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Time Management: Combating Time Theft (TMT0800) course discusses how students can minimize stress and maximize productivity in their personal and professional lives by analyzing their values, habits, and daily interruptions. Multiple worksheets and exercises are included, as well as valuable tips for prioritizing and setting goals.
www.123ce.com
Call for DatesSpringdale, ARTyson University14
Tyson Foods, Inc.Length: 4 days - Cost: Free
Tyson World Headquarters
2200 Don Tyson Parkway
Springdale, AR 72762
Darla Moore
Phone: (479) 290-4843
darla.moore@tyson.com
Tyson University is a customer centric experience for the advancement of the food service industry. The curriculum is tailored for the enrichment and advancement of the food service operator identified by working with these individuals on a daily basis.
www.tyson.com
OngoingOnlineVegetarian Concepts11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $109.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
ajohnson@ingrain.com
CRT 9035 Vegetarian Concepts - 10% discount for ACF members - use code ACFWEB. 1 Credit issued through Southwestern Oregon Community College. This course is designed for any food service professional who works with vegetarian customers. Vegetarianism has entered the mainstream in the United States, Canada, Great Britain, and elsewhere. According to survey estimates, the number of vegetarians in the United States has more than doubled in the last 15 years. The course is not intended to advocate vegetarianism or to criticize vegetarians or their philosophy. In general, vegetarian diets are seen as positive and healthful alternatives to most modern diets. Nevertheless, it will at times offer pointed criticisms of some habits and belief systems common to vegetarians. The course will review the many reasons why some people choose to be vegetarian and describe the types of vegetarian diets. The course will objectively discuss the health benefits and risks of various vegetarian regimens and present nutritional guidelines and practical menu suggestions for serving vegetarian clients.
www.chefcertification.com
OngoingOnlineWhat Great Teachers Do Differently11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (866) 369-8010
ajohnson@ingrain.com
What Great Teachers Do Differently: Any teacher can fill a bookshelf with books about education. Any teacher can study lists of guidelines, standards, principles, and theories. The best teachers and the worst teachers can ace exams in their undergraduate and graduate classes. The difference between more effective teachers and their less effective colleagues is not what they know. It is what they do. This course is about what great teachers do that sets them apart. Clarifying what the best educators do, and then practicing it ourselves, can move us into their ranks. This course is not meant to prescribe a narrow set of instructions. Instead, it frames the landscape of school from the perspective of great teachers. What do they see when they view their classrooms and the students in them? Where do they focus their attention? How do they spend their time and energy? What guides their decisions? How can we gain the same advantages?
www.educatorcredits.com
OngoingOnlineWild Style: The Alaska Salmon Story (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
150 Nickerson St., Suite 310
Seattle, WA 98109
Lisa Ende
Phone: 800-806-2497
kuri@alaskaseafood.org
The Wild Style training program will provide you with all the information you need to know about wild Alaska Salmon. Completion of this training will earn you 5 continuing education hours from the American Culinary Federation. This online training program includes several modules covering salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. A short multiple choice practice quiz follows each module, with a final quiz at the end.
www.alaskaseafood.org/foodservice/launch/
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