American Culinary Federation Education Foundation 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
February 26–28, 2017New York, NY2017 ChefConnect: New York
July 9–13, 2017Lake Buena Vista, FL2017 Cook. Craft. Create. National Convention & Show
February 25–28, 2018Charlotte, NC2018 ChefConnect: Charlotte
DateLocationProgram NameCEHs
September 11, 2013–September 13, 2017Brooklyn, NYChocolate Bonbons Level 1 with Derek Poirier24
ValrhonaCost: $1125.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
With Derek Poirier, Valrhona Corporate Pastry Chef North America (May 22-24) or Nicolas Botomisy, Valrhona Corporate Pastry Chef North America (September 11-13) OBJECTIVES › Master basic techniques to develop perfect textures › Apply techniques of tempering and coating to create a custom range CONTENT › Create ganaches and praliné with different textures › Design chocolate bonbons with a variety of forms and flavors › Learn to enrobe manually and with a machine
www.valrhonaprofessionals.com
February 26, 2016–February 28, 2017Deans & Directors Retreat9.5
Center for the Advancement of Foodservce Education (CAFE)Cost: $350
Miami Cilinary Institute at Miami Dade College
Mary Petersen
Phone: 410-268-5542
marypetersen@prodigy.net
The retreat is issues driven and offered to leaders of culinary programs to discuss collaborative efforts in their management roles.
www.cafemeetingplace.com
April 1, 2016–March 31, 2018OnlineCurriculamb - Culinary Education Program on American Lamb4.5
Cost: Free
Mary Humann
humann@att.net
The "Curriculamb" is a comprehensive culinary education resource on American Lamb. The "curriculamb" includes lessons on the U.S. sheep industry, buying and handling lamb, lamb carcass and cuts, nutrition and cooking. A quiz for ACF CEH credits is also provided.
www.americanlamb.com/chefs-corner/curriculamb/
September 13, 2016–August 19, 2017The Nutrition Facts Label: What's Changed and Why It Matters - FREE1
General MillsCost: Free
webinar will be posted online after live date
Jill Landin
Phone: 763-764-3904
jill.landin@genmills.com
Understand the history and purpose of the Nutrition Facts Label; Identify the main changes for the Nutrition Facts Label; Educate themselves and their clients on how to continue using the Nutrition Facts Label to make healthy choices
www.bellinstitute.com/perks
January 9, 2017–December 28, 2018Various locationsAdvanced Gelato and Sorbetto Production12
PreGel AMERICA
PreGel AMERICA Length: 2 days - Cost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsArtisanal Ice Cream18
PreGel America
PreGel AmericaLength: 3 days - Cost: $130
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three day course teaches the foundations of ice cream production. Eperience the process to make artisanal ice cream recipes, exploring a variety of unique flavor combinations along with decorating techniques.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsSoft Serve and Trendy Novelties12
PreGel America
PreGel AmericaLength: 2 days - Cost: $105
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Attend this two day class to learn about the many different applications of soft serve and a variety of trendy novelties that are sure to please! We will explore the world of soft serve and delve into frozen dessert and beverage concepts, showing a great way to cross utilize products in your business and bring in extra revenue.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsSweet Confections12
PreGel AMERICA
PreGel AMERICACost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this two day class, attendees wil learn the fundamental skills needed to produce a variety of confections including marshmellows, pate de fruit, fudge, trendy brigadieros and more! This class will cover proper handling of equipment and standard recipes easy to implement into your business.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsThe Fundamentals of Gelato and Sorbetto Production18
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $130
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three-day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsTrendy Pops and Peletas12
PreGel America
PreGel AmericaLength: 2 days - Cost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Explore this trendy and fun menu addition in our two day class. See a variety of techniques used to create different styles of pops and paletas and gain hands-on experience creating diverse flavors. Learn how to finish the frozed creations with a variety of decorations and coating sure to please everyone!

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
March 4–5, 2017The Culinary Leadership Summit7
Kopplin Kuebler & Wallace Length: 2 Days - Cost: $475
Capital City Club - 3/4/17 7 John Portman Blvd NW Atlanta, GA 30303 4 CEHs
Piedmont Driving Club - 3/5/2017 1215 Piedmont Ave NE Atlanta, GA 30309 3 CEHs
Lisa Carroll
lisa@kkandw.com
Leadership tools and topics for private club executive chefs and those aspiring to be.
www.kkandw.com
March 5–7, 2017New York, NYFerdinand Metz Foodservice Forum12
Urban Expositions/International Restaurant & Foodservice Show of New York
Urban Expositions/International Restaurant & Foodservice Show of New York
Javits Center
New York, NY
Because your business cannot survive by food alone, we invite you and your staff to sample the new education menu at the Ferdinand Metz Foodservice Forum. The Ferdinand Metz Foodservice Forum is providing the gold-standard, industry-leading educational content that is practical and relevant for today's foodservice professional. Industry leaders delivering real applicable business lessons, the latest information on trends and best practices in the market, and their own opinions of what creates success. Ferdinand Metz, Master Chef and Head of the Culinary Institute of America for more than 20 years, has handpicked industry experts that will educate you on:
• Uncovering Hot New Trends
• Increasing Loyalty & Delivering Optimal Customer Experience
• Operational Excellence and Lowering Costs
• Building a Winning Team and Minimizing Turnover
• Menu, Cuisine and Profits
• Minimizing Risk and Legal Issues
• Boosting Beverage Earnings
• Enhancing Professional Development & Leadership Skills
• Plus much more!

www.internationalrestaurantny.com/16/ny-home.htm
March 6–9, 2017Chicago, ILCompetition Cakes with Chef Courtney Clark28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Competition Cakes with Chef Courtney Clark (1:00 pm - 8:00 pm) Take your cake decorating to the next level in this new course designed for competitions and high level customer requests. Chef Courtney Clark’s signature cake-carving and fondant modeling methods will be the highlight of this professional class in which each student will create two finished showpiece projects. Many techniques will be taught in the class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting and painting. Each student will take home their masterpieces at the end of the class. Now this course really takes the cake! Fairy Garden Learn to Use: Aluminum wire Metal pipes/flanges Rice Krispies Airbrush Skills Learned: Small Figure work with armature Texture galore How to build a strong internal structure Creating clean finished pieces Flapper Bust Learn to Use: Modeling chocolate Wafer paper Texture mats/rolling pins Airbrush Skills Learned: Large Figure work Hair texture Fine details that will wine/lose a competition All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
March 6, 2017Houston, TXLenôtre National Symposium on Pastry Arts 7
Culinary Institute Lenôtre - Houston
7070 Allensby Street
Houston, TX 77022
Charlotte Esnou
Phone: (713) 358-5050
Charlotte@hautecuisineconsulting.com
Chefs, professionals, partners, and friends of the industry will assemble at the famed Culinary Institute Lenôtre on March 6th in Houston to celebrate Pastry Arts by sharing their knowledge and new ideas. This full day event will showcase the talent and experience of participating pastry artists with an ACF Chocolate and Sugar Décor Competition, open to both Professionals and Students, with a minimum of $6.4K cash prize.

The symposium will feature a wide range of professionals in the dessert profession. From celebrity chefs and world leaders of the Pastry Arts tradition, this will be a congregation of the most talented minds and outstanding individuals around Houston area and beyond. They will come to network and befriend, compete and showcase, and exchange cultural values and pastry traditions.
bitly.com/LenotreSymposium
March 12–15, 2017New Orleans, LA2017 Catersource: The Show for Catering & Event Professionals 21.5
Ernest N. Morial Convention Center
New Orleans, LA 70130
conference.catersource.com/
March 14, 2017Sterling, VARaise the Steaks: Virginia4
Summit Group on behalf of Meat & Livestock Australia
Institute of Culinary Education
1501 Moran Road
Sterling, VA 20166
Kelsey Crane
kelsey.crane@summitmg.com
This invite-only retreat is for R&D chefs to dive into the most current trends in alternate proteins, specifically lamb and grass-fed beef.
March 19–22, 2017Iowa CityNACUFS 2017 Midewest Regional Conference15.25
University of Iowa
Iowa City
• Hear motivating key note speakers provide inspiring messages
• Develop your professional skills through thought provoking interest sessions
• Network with other professionals and exchange information to drive success
• Participate in Showcase, learning about new products and ways you can better meet the needs of your students
• Enjoy 3 days of energizing and fun conversation, exciting food and great friends, old and new.

Earn up to 15.25 CEHs depending on the sessions attended.
www.nacufs.org/regions-midwest/midwest-conference/
March 19, 2017North Miami, FLRaise the Steaks: Miami4
Summit Group on behalf of Meat and Livestock Australia
Institute of Culinary Education
1701 NE 127th Street
North Miami, FL 33181
Kelsey Crane
kelsey.crane@summitmg.com
Invite-only retreat for R&D chefs to dive into the most current trends in alternate proteins, specifically lamb and grass-fed beef.
March 20–23, 2017Chicago, ILThe Art of Fresh and Light Pastries with Chef Luc Baudin28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2719 Ext 207
akauffmann@frenchpastryschool.com
(1:00 pm - 8:00 pm) Chef Baudin, former Pastry Chef of Pâtisserie Eugène in Paris, is bringing us a new and fresh way of looking at making pastries. In this four-day, hands-on professional course, you will learn how to create health conscious creations using less sugar, less fat and more fiber. Chef Baudin’s products are designed and adapted to meet the needs of the consumers’ wellness, containing sweeteners such as coconut sugars while the flours are replaced by lentil flours, oat bran and wheat flours. Fresh fruit rich in fibers and sugar free chocolates will also be used in this class. Chef Baudin will teach you his philosophy to create these healthy pastries and incorporate the new ingredients while improving their flavors. Pastries Le Millepin Almond, pine nuts and coconut sugar praline paste, light Tahitian vanilla bean cream and whole wheat flour puff pastry squares Black Sesame and Yuzu Charlotte Whole wheat and arrow roots charlotte biscuit with a yuzu and combawa cream, a black sesame mousse and supremes of lemon poached with shizo leaves Tartelette Lemoon Hazelnut sable dough shells filled with a fresh lime cream a Tahitian vanilla milk mousse and decorated with a sugarless white chocolate Tarte Fleur de Pomme Whole wheat sable dough shell filled with vanilla scented sauteed apples, hazelnut cremeux and poached apple slices Eclair praliné pécan noix de coco Whole wheat and lentil flour eclair filled with coconut milk cremeux, a pecan and coconut sugar praline paste and topped with a Pana Cotta glaze Le Kuma Moist chocolate biscuit filled with a silky milk chocolate mousse and tangy candied mangoes and kumquats Le Manhattan Whole wheat sable dough tart shell filled with a light almond cream, a silky French vanilla cream, a mandarin and passion fruit confit and topped with chestnut vermicelli. Chocolate cocoa bean tart Chocolate and grue de cocoa sable dough tart shell filled with a light and silky chocolate cremeux, a cocoa bean jelly and a dark chocolate crumble Sugar Confectioneries Les Mutines Maltitol and coconut sugar meringue, hazelnut and coconut sugar praline paste, sugar free dark chocolate Chocolate confectionery Pine nut and Mint chocolate candy Pine nut and coconut sugar praline paste with mint, dipped in a sugar fee milk chocolate Mint, pepper and chocolate candy Peppered mint scented dark ganache enrobed in a sugar free dark chocolate. All of your creations will be yours to take home and enjoy.
www.frenchpastryschool.com
March 21–23, 2017Chicago, ILPetits Fours and Mini Pastries 15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Petits Fours and Mini Pastries (4:00 pm - 9:00 pm) Calling all foodies! Our Chef will bring expert baking and decorating skills to you in this three-day, hands-on workshop. You will learn tips and tricks to create French-style petits fours and mini pastries for your next family celebration or gathering. In this course, our chef will guide you on how to plan festive occasions, expand your pastry skills, and execute impressive desserts for entertaining. Individual desserts always impress guests and now you can learn how to bring an ordinary dessert to life, simply! You will discover many decorating techniques to enhance the presentation of your serving table as well! Recipes may include: • Mini Mixed-Fruit Tarts • Robusta Coffee Mini Éclairs • Traditional Coconut Tuiles • Orange Almond and Cacao Nib Tuiles • Classic Chocolate Diamants Cookies • Chocolate Truffles • Royal Icing Cookies • Mini Lemon Tarts • Piped Cookies • Gingerbread Cookies • Ginger Snaps • Old Fashioned Pain d' Épices (Gingerbread/Spice Bread) And More! Expand your pastry skills, and then feast on your creations. You’ll be able to take home your desserts and party favors so don’t forget to plan a festive occasion and share them with your family and friends.
www.frenchpastryschool.com
March 27–30, 2017Chicago, ILContemporary Chocolate Plated Dessets with Chef Meg Galus28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
(1:00 pm - 8:00 pm) Join Chef Meg Galus, Executive Pastry Chef of BOKA Restaurant Group, as she shares with you the philosophy and inspiration behind her contemporary restaurant-focused pastries. Her ever trendy sense of style will inspire you to learn her impeccable techniques and achieve stellar and sophisticated desserts. Chef Galus was recently chosen as a James Beard Outstanding Pastry Chef finalist and has been nominated twice for the Jean Banchet Best Rising Pastry Chef Award. Chef Galus is a culinary mastermind at dreaming up decadent and innovative sweets. If you are looking to be inspired in your kitchen, this is the course for you. Some of her signature recipes will include: Dark Chocolate-Goat Milk-Herbs-Licorice: Chocolate tuiles, dark chocolate cremeux, flour-less chocolate cake, whipped goat milk cream infused with mint and thyme, aerated thyme milk chocolate, licorice syrup, frozen goat yogurt. Chocolate Stout-Grains-Butterscotch-Buttermilk: Shaved chocolate/stout ganache rolls, butterscotch ice cream, buttermilk panna cotta, chocolate opaline, stout butterscotch, rye streusel, puffed buckwheat Citrus Dreamsicle-Tahitian Vanilla Bean-Milk Chocolate-Blood Orange-Yuzu: Vanilla bean and milk chocolate mousses, microwave vanilla sponge, mandarin pearls, blood orange ginger sorbet, milk chocolate-freeze dried citrus garnish, whipped moscato cloud Pear Beignets-White Chocolate-Coconut: Wattleseed-dusted beignets, coconut-white chocolate cream, pear sorbet, poached pears, popped sorghum, white chocolate powder, compressed pears, lemon gel. Chocolate Mousse-Fiori di Sicilia-Hibiscus: Dark chocolate mousse, liquid fiori di sicilia truffle, hibiscus molasses, whipped vanilla bean panna cotta, chocolate lace, flour-less cake. Malted Crème Fraiche-Gianduja-Pistachio-Dark Chocolate: Gianduja pave, pistachio financier, whipped pistachio cremeux, honey roasted nuts, dark chocolate crème fraiche sauce, malted crème fraiche ice cream, dark chocolate twig garnish. Macchiato/Chocolate-Coffee-Lemon: Baked chocolate mousse, caramel coffee cremeux, whipped coffee lemon panna cotta, chocolate dome & leaf garnish, chocolate feuilletine crunch. Toasted Almond-Violet-Caramelized White Chocolate-Yogurt: Toasted almond sorbet, whipped yogurt, caramelized white chocolate mousse, milk jam, chocolate shavings, violet gel, angel food cake, almond praline. Chocolate Mignardises: Bonbons, lollipops, mendiants, canneles, chocolate confections, marshmallows
www.frenchpastryschool.com
March 27, 2017South Bend, INTaste of Health2
Length: 3-5 p.m. - Cost: $15
Pfeil Innovation Center
420 N. Niles Avenue
South Bend, IN 46617
Karen Sommers, MS
Phone: (574) 647-5218
ksommers@beaconhealthsystem.org
Attendees will learn about the latest food trends, including vegetarian, vegan and Ornish friendly (low-fat, plant-based) foods, business aspects or financial viability, and sample delicious foods. Chef Dennis Malone will demonstrate how to cook Ornish-friendly foods. Registration deadline: March 20.
March 27–28, 2017Brooklyn, NYThe Wonderful World of Ice Cream with Christophe Domange16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Explore both traditional and original flavors of ice cream with various textural components › Learn the basic science of ice cream including the rules for balancing recipes and the impact of ingredients › Focus on using chocolate in ice cream products CONTENT › Prepare various ice cream desserts, ice cream novelties and bulk ice cream › Cook, prepare and make cookies and sauces specifically designed for chilled preparations › Taste and compare different preparations to identify differences and deepen your knowledge of ice cream
www.valrhonaprofessionals.com
April 4–6, 2017Chicago , ILCreative Sculpted Cakes15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd.
Chicago , IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Creative Sculpted Cakes (4:00 pm - 9:00 pm) You’ve seen them on television and Pinterest, but have you ever tried making sculpted cakes on your own? It is not as hard as it looks! In this three-day, hands-on course, our master cake artist will teach you both 2D and 3D cakes, taking you step-by-step so you can recreate them and other designs at home. Signature cake-carving and fondant modeling methods will be the highlight of the class in which each student will create two finished showpiece projects. Many techniques will be taught in the class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting and painting. Each student will take home their masterpieces at the end of the class. 2D Owl Cake From accessories to cupcakes, owls are everywhere these days – Our chef will take you through the process of creating an owl celebration cake, cute enough to eat! Learn how to sculpt a shape out of a sheet cake Learn how to use buttercream to ice a shaped cake Learn to make and use modeling chocolate and fondant for decorations 3D Hamburger Cake with Toppings Next, conquer cake sculpting in the most fun way – by making a delightful hamburger cake, guaranteed to be the talk of your next barbeque or party. Learn to make detailed and realistic food items of your own as our chef teaches you what materials to use, how to make an internal structure, and how to use the sculpting tools to achieve a realistic looking cake. You will be stacking, carving and decorating a sculpted 3D hamburger made entirely out of cake and sugar. Learn sculpting top and bottom with the bun and the burger Learn to use fondant to cover cakes Learn different fondant techniques to make lettuce and other toppings Learn to use royal icing
www.frenchpastryschool.com
April 4–6, 2017Chicago, ILLuxurious Layer Cakes15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Ann Kauffmann
Phone: 312-726-2419
akauffmann@frenchpastryschool.com
Luxurious Layer Cakes (9:00 am - 2:00 pm) Beautiful buttercreams and the finest fillings accompany this brand new couture cake course at The French Pastry School. Join one of our master chefs in this three-day, hands-on course, where you will learn all aspects of creating French cakes, including sponges, fillings, frostings and buttercreams. You will also discover the art of cake architecture and explore how distinct flavors and textures are balanced in beautiful and delicious cakes. Finally, learn easy techniques to decorate your cakes…taking them from simple to stunning. Recipes will include: Classic Dark Chocolate Cake -Traditional Dark chocolate sponge cake paired with a silky decadent chocolate buttercream – a staple in everyone’s repertoire Tropical Cake Delight - Moist coconut dacquoise layered with a smooth almond lime sponge cake filled, a French vanilla crème anglaise buttercream and a tangy lime cream The New German Chocolate Cake - Moist dark chocolate cake filled with a smooth coconut and pecan cream and decorated with a silky dark chocolate frosting Lemon Lover’s Cake - Flavorful lemon chiffon cake filled with a tasty Meyers Lemon and fresh raspberries mousseline and frosted with a tangy lemon buttercream Of course, all of these fine cakes will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
April 4–5, 2017Brooklyn, NYPlated Desserts According to Lincoln16
ValrhonaCost: $1025.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Discover new approaches to achieve specific textual effects › Learn the complete process of creating the many components behind a plated dessert › Discover advanced techniques such as sous vide and plating with an emphasis on balance, seasonality and texture CONTENT › Practice techniques including tempering, ganache, mousse formulation, ice creams, sorbets, sponges, meringues, sauces and choux › Prepare all components and finish plating for a multicourse dessert tasting experience › Preparation will include plated, shared and verrines, as well as mignardises
www.valrhonaprofessionals.com
April 18–20, 2017Chicago, ILDoughnuts and Beignets15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffman
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Doughnuts and Beignets (4:00 pm - 9:00 pm) Beignets and doughnuts are hot and they are amongst the latest trends. Explore twists on this classic breakfast delicacy that will magnify your taste buds in this three-day, hands on course at The French Pastry School. Our chef will take you on a journey that will allow you to experience beignets and doughnuts by making them yourself, from scratch. These fun and old-fashioned recipes are bound to stir up your best childhood memories. Recipes may include: • Fruit Fritters in Luscious Caramel Sauce • Traditional Mexican Churros • Old-Fashioned Buttermilk Doughnuts • Meyer Lemon Doughnuts • Chocolate Glazed Doughnut Sprinkled Coconut Shavings • Cinnamon Flavored Beignets de Carnival • French Style Beignets filled with Homemade Raspberry Jam • French Style Mini Pets de None • Sweet Potato Doughnuts Filled with Apple Sauce • Delicious Waffles Served with Wild Blueberry Compote and Bourbon Vanilla Whipped Cream All of your creations are yours to take home, enjoy, and share!
www.frenchpastryschool.com
April 24–27, 2017Chicago, ILArtisan Sugar Candies and Candy Bars28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Artisan Sugar Candies and Candy Bars (1:00 pm - 8:00 pm) In this four-day, hands-on course for professionals, explore the world of sugar with Las Vegas's MGM National Harbor Executive Pastry Chef, Chef Sylvain Bortolini. In this back-by-popular-demand class, you will explore a range of Chef Bortolini’s signature recipes. He will coach you on the practical knowledge needed to make fine sugar candies a reality in your business and how to structure them for medium- and large-scale production. You will learn the technology behind making guimauves, jelly candies, pulled sugar candies, and the best methods to use them in your pastry shop. You will also learn the art of sugar crusting candies, glazing candies, and even jam making! Benefit from his expertise as he guides you through techniques that will put you a step ahead of the competition. Some of the recipes may include: Guimauve 2 Layer Raspberry/Vanilla Guimauve with Fresh Fruit Puree Molded Passion Fruit Popsicle Guimauve with Fresh Fruit Puree Jelly Candy Vanilla/Kalamansi Jelly Candy with Liquid Strawberry Center Vanilla/Passion Jelly Egg Candy Sugar Crust Enrobed Rum Liqueur Apple Pate de Fruit with Calvados Liqueur Pulled Sugar Candies Choco/Mint Berlingot de Carpentras Feuillete Fruit Candy with Oil Base Filling Feuillete Fruit Candy with Marmelade Filling Feuillete Praline Candy with Hazelnut Duja Filling Sucette Candy with Innovative Texture Confitures Bitter Orange Amere Jam Raspberry Anise Jam Apricot Almond Jam Glazed Glazed Pate de Fruit Marrons Glaces (Candied Chestnut)
www.frenchpastryschool.com
May 1–4, 2017Chicago, ILChocolate Candies with Chef Christophe Morel28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Chocolate Candies with Chef Christophe Morel (1:00 pm - 8:00 pm) Discover how to bring trendy design and concept to your business from Montreal-based chocolatier, Christophe Morel, in this four-day chocolate candies course for professionals. During this hands-on course, students will create some of Chef Morel’s staple recipes including enrobed and molded chocolate candies, chocolate bars, sweet snacks and confectionery spreads. The recipes made in this course are used every day by Chef Morel and are the bestsellers at his namesake chocolaterie. They are production friendly, have a good profit margin and a great shelf life. Born in France, Christophe comes from a family of pastry chefs. At a young age, he took classes and became a pastry chef and chocolatier. His passion for chocolate and his knowledge of blending flavors, coupled with his talent and creativity propelled him into the limelight. Recipient of numerous honors such as the Grand Prix Canadien de la Chocolaterie in 2003, and First Prize in Chocolate at the Coupe du Monde de Pâtisserie de Lyon in 2005, he continues to dazzle the eye and treat the palate. Recipes may include: Enrobed Candy Collection Black Forest: Vanilla Ganache with Kirsch, Candied Cherries, Ganache St Domingue Mille Feuille: Crunchy Praline Paste, Vanilla and White Chocolate Ganache Calin: Alunga Milk Chocolate Ganache, Milk Jam Le CM: Orange Ginger Florentine, Ganache Alto el Sol Pecan Pie: Crunchy Pecan Praline Paste, Soft Caramel Coriander: Coriander Praline Paste Bars and Snacks Twix Bar Revisited: Soft Caramel, Viennese Shortbread Bounty: Smooth Coconut Filling Turtles: Fleur de Sel Soft Caramel, Caramelized Pecans Nuts Peanut Bar: French Vanilla and Peanut Nougat Decadent: Chocolate Biscuit, Chocolate Caramel and Gianduja Decadent Too: Dark Chocolate Marshmallow, Crunchy Praline Paste Mars Barre: Chocolate Nougat, Salted Soft Caramel Guimauve: Almond Marshmallow Bar Sugar Confectionery Gelified Two Layer Candy Maple Soft Caramel Panning Crispy Milk Chocolate Pearls with Fleur de Sel French Vanilla and Yogurt Pearls Spread Hazelnut Praline Paste Fleur de Sel Caramel Chocolate Caramel The course will culminate in a grand buffet, and all your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
May 1–3, 2017Brooklyn, NYIntensive Pastry- Plated Desserts and Petits Gâteaux with Patrice Demers21
ValrhonaCost: $1075.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718/522-7001
kira.posner@valrhona.com
OBJECTIVES › Learn the importance of balancing and combining flavors and textures › Discuss with Chef Patrice his experiences and inspirations as one of Canada's biggest pastry stars CONTENT › Create pastries including plated desserts, petits gâteaux, and small sweets › Sharpen your techniques preparing sponges, creams, mousses and decorations
www.valrhonaprofessionals.com
May 22–October 11, 2017Brooklyn, NYChocolate Bonbons & Technology with Nicolas Botomisy24
ValrhonaCost: $1125.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
With Nicolas Botomisy, Valrhona Corporate Pastry Chef North America (June 5-7) or Derek Poirier, Valrhona Corporate Pastry Chef North America (October 9-11) OBJECTIVES › Understand the foundations of chocolate: the production process and the impact of the ingredients › Familiarize yourself with different flavor combinations, producing new unique creations › Improve the quality of production and conservation CONTENT › Learn through a theoretical program the chemical and scientific aspects of chocolate › Expand your bonbon skills by creating balanced ganaches and fillings › Create advanced confections featuring a variety of fillings from ganache to praline
www.valrhonaprofessionals.com
June 5–8, 2017Chicago, ILGluten Free Pastries with Chef Xavier Sterke28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Gluten Free Pastries with Chef Xavier Sterke (1:00 pm - 8:00 pm) Internationally known Pastry Chef Xavier Sterke is traveling to The French Pastry School to share his passionate and inventive gluten-free menu. In the four-day, hands-on course, learn from this industry veteran how to work with alternative flours and unusual recipes to create gluten-free desserts that don't skimp on flavor, texture, or presentation. The course will focus on theory, method and techniques, giving you the solid foundation required for a successful gluten free pastry career. French gluten free recipes will include: Delicious Buckwheat Bread Cassava Bread Fine Buttery Brioches (Different Variations with Cream & Fruit) Fruits Puff Pastry French Savarins Chestnut Cake (Special Biscuit Sponge with Fruit Paste) Autumn Fruit Tartes Yuzu Cakes (Lemon Biscuit Sponge) Lapostolle Cakes (Sacher Biscuit Sponge) Dark Roses (Gluten Free Brownies) Classic Raspberry St. Honore Crispy Paris Brest French Eclairs and Religieuses Royal Nougat (Dacquoise) Granny Tea (Special Mousse and Chocolate Dacquoise) French Macarons All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
June 19–23, 2017Chicago, ILBread Boot Camp25
The French Pastry School
The French Pastry SchoolCost: $1000.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Bread Boot Camp (8:00 am - 1:00 pm) Roll up your sleeves and get your hands dirty with flour! 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, warm and crusty loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Boot Camp, our Chef 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 • Buttery Croissant • Chocolate Croissant • Parisian Pain au Raisin • Moist Pound Cake • Banana Pecan Bread • Brioche • Beignets And 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! This class has had many requests so hurry and sign up before all seats are taken! 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.edu
June 19–23, 2017Chicago, ILPastry Boot Camp25
The French Pastry School
The French Pastry SchoolCost: $1000.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pastry Boot Camp (8:00 am - 1:00 pm) We want you! For students 15 and up and adults of all ages, immerse yourself in our kitchens for an entire week of pastry training just like if you were a full time pastry student at The French Pastry School and learn the different techniques and know how to achieve intricate recipes. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, our chef instructor will guide you through the fundamentals of classic pastry products so you can recreate them at home. Let our master chef teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. You will taste and discuss the product made as you go; be prepared to eat and have plenty of goodies to take home to 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! Recipes may include: • Chocolate Diamants (French Cookies) • Macaron with Chocolate Ganache Filling • Hazelnut Financiers (French Hazelnut Cake) • Vanilla Crème Brulée • French Vanilla Ice Cream • Molten Chocolate Cake • Salted Caramel-Filled Chocolate Bonbons • Passion Fruit-Apricot Pâtes de Fruits (jelly candies) • Buttery Scones • Moist Banana Bread • Summer Raspberry Jam • Wild Blueberry Muffin • Fresh Fruit Tart • Decadent Chocolate Tart • Refreshing Strawberry Sorbet Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L'Art de Gâteau – by taking a food enthusiast course!
www.frenchpastryschool.com
June 26–30, 2017Chicago, ILCake Boot Camp25
The French Pastry School
The French Pastry SchoolCost: $1000.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419
akauffmann@frenchpastryschool.com
Cake Boot Camp (8:00 am - 1:00 pm) These days, cakes are towering works of art with gravity-defying, whimsical designs; the opportunities are as exciting as they are endless. This is your chance to explore all that the world of Cake Decorating has to offer! In this five-day, hands-on course, our chef will take you through classic cake recipes that are perfect for all special occasions. This course is guaranteed to jumpstart your baking passion and take your cakes from “meh” to marvelous! You will learn cake decorating skills that are popular the world-over such as: • Delicate Rolled Fondant Decorations • Elaborate Gumpaste Flowers • Intricate Royal Icing Piping • Smooth Buttercream Frostings • Elegant Sugar Decorations • Complex Cake Sculpting Over the course of five days, you will make two complete cakes: one, a sculpted cake with real cake and tasty buttercream; and the second, a tiered confection covered in smooth fondant. You'll learn how to cover both real cakes and "Dummy Cakes" (Styrofoam cylinders used by cake decorators the world over), and how to properly stack tiers. Our chef and cake expert will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. Be prepared to take your beautiful finished projects home to your family and friends! 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. 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 and cake decorating education.
www.frenchpastryschool.com
June 26–30, 2017Chicago, ILChocolate Boot Camp25
The French Pastry School
The French Pastry SchoolCost: $1000.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Chocolate Boot Camp (8:00 am - 1:00 pm) It is always a good time for chocolate! Using the best chocolate available, learn how to make the best cocoa-orientated products in this five-day, Chocolate Boot Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin. From cakes and tarts to breads and ice creams, our Chef will guide you through the fundamentals of classic chocolate pastry products so you can recreate them at home. Get ready to uncover the secrets of chocolate as we teach you ins and outs of this exotic ingredient. Recipes all made with the best milk, white, and dark chocolate, may include: • Chocolate Croissants • Chocolate Brioche • Chocolate Tarts • Chocolate Candies • Chocolate Caramels • Chocolate Macarons • Chocolate Ice Cream • Dark Chocolate Gâteau de Voyage, a delicious chocolate pound cake • Homemade “Nutella” • Raspberry Lollipops • White Chocolate and Coffee Covered Pecans • Chocolate Marshmallows If you are looking for the best instruction; a comfortable, well-equipped, learning environment; and delicious chocolate recipes that you can recreate in your own kitchen, you have found the place! Be prepared to eat and to take home plenty of goodies to enjoy with your friends and family! 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
July 12–16, 2017Anchorage, AKWild Alaskan Seafood33
Wilderness Place Lodge
Wilderness Place LodgeCost: $1700 + Travel
Lake Creek, Alaska
PO Box 190243
Anchorage, AK 99519
David Weir MBA, CEC, CCE
Phone: 407-920-7614
chefweir@icloud.com
If you have ever wanted to immerse yourself into the environment of Wild Alaskan Seafood, here is your chance. Travel to Wilderness Place Lodge on Lake Creek in the remote Alaskan wilderness and experience everything about wild caught Pacific salmon and other Alaskan fish and shellfish. Catching, preparing and a variety of cooking methods will be presented. Travel to Anchorage, AK by Tuesday, July 11, 2017. Seminar will be held from July 12-15 at the lodge. Return to Anchorage on July 16. $1700 covers all seminar related expenses, except for air travel to and from Anchorage. Visit https://www.wildernessplacelodge.com/culinary-retreat/ for more specific information.
www.wildernessplacelodge.com/culinary-retreat/
July 17–19, 2017Brooklyn, NYChocolate Bonbons Molding with Chef Derek Poirier24
ValrhonaCost: $1125.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Learn techniques behind creating unique and creative molded chocolate confections › Discover the practicality of the molded form and the freedom it allows CONTENT › Produce great ganaches and fillings with good shelf life using fresh ingredients › Create various individual molded confections and chocolate bars › Utilize varying textures and different ways of decorating and finishing
www.valrhonaprofessionals.com
July 17–20, 2017Chicago, ILChocolate Creations by Norman Love28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
(1:00 pm - 8:00 pm) Norman Love, founder of Norman Love Confections, has created edible works of art that have been featured in renowned hotels throughout the world. His passion for pastry is demonstrated through a modern contemporary approach to chocolate décor for all entremets. Each recipe will be as different as the next with chocolate as the constant. In this four-day class, Chef Norman will reveal how he creates his culinary art from the purest of ingredients including intricate flavor profiles, exotic spices, and seasonal fruits that he has discovered during his extensive world-travels.Chef Norman’s enthusiasm and devotion have positioned him as a visionary in the industry. From the two years he spent in France learning the craft of pastry-making to his decade at The Ritz-Carlton Hotel Company opening kitchens in Boston, Dubai, Bali and rising through the ranks to corporate executive pastry chef, his devotion to be the best is evident in each handmade piece of chocolate that is produced in his Fort Myers, Florida-based Chocolate Salon.Chocolatier and Pastry Art and Design magazine named Norman one of the top 10 pastry chefs in 1996 and 1997. In 1999, he led the U.S. team to a bronze medal in the biennial Coupe du Monde de la Patisserie (World Cup of Pastry) competition in France, which featured pastry chefs from 18 nations. Since founding Norman Love Confections in 2001, Norman has received tremendous national and international recognition – most recently having been selected twice in two months as the No. 1 chocolates in the nation by Consumer Reports. In 2005, USA Today named Norman Love Confections as one of the ten best places to purchase chocolates, while in 2002, the company was selected as one of the top 10 artisan chocolate companies in the country. Recipes will include: Breakfast Cakes Caramel Pound Cake with Dark Chocolate and Piedmont Hazelnuts Petite Gateau Chocolate Mousse, Caramel Cream, Almond Sable, Bittersweet Chocolate Mousse, Raspberry Cream, Chocolate Pain De Genes Verrines Milk Chocolate Mascarpone Mousse, Praline Cream, Meyer Lemon. Vanilla Panna Cotta, Tropical Fruit Salsa, Coconut Baba, Chocolate Chantilly,White Chocolate Mousse, Strawberry Jelly, Almond Pain de Genes, Almond Streusel, Bittersweet Chocolate Mousse, Tropical Fruit Cream, Chocolate Coconut Crumble, Coconut Chantilly Bonbon Salted Caramel Peanut Bonbon, Passion Fruit Jam, Vanilla Ganache Bonbon Banana and Hazelnut Bonbon Candy Bars, Coconut and Dark Chocolate
www.frenchpastryschool.com
July 25–27, 2017Chicago, ILHomemade Ice Creams and Frozen Desserts15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Homemade Ice Creams and Frozen Desserts (4:00 pm - 9:00 pm) Be prepared for the hot summer! In this three-day, hands-on course discover the tricks of the trade of making homemade ice cream and frozen desserts. Our master chef will demonstrate refreshing summer treats while expanding your pastry skills. Our quick and easy recipes will be a great addition to your summer backyard parties and for the whole family to enjoy. Recipes may include: • Seasonal Summer Popsicles • Frozen Strawberry Soufflés • Make Your Own Ice Cream Sundaes • Traditional Bistro Style Profiteroles • Refreshing Meyer Lemon Semifreddo with Fresh Berries • Frozen Parisian Macarons • Homemade Ice Cream Cones • Icy Fresh Fruit Granitas • Ice Cream Sandwiches Expand your pastry skills and then feast on your creations. Dry ice will be supplied so you'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
August 1–3, 2017Chicago, ILAmerican Dessert Classics15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
American Dessert Classics (4:00 pm - 9:00 pm) Nothing beats that nostalgic feeling of homegrown tradition and ingredients. Embark on this three-day educational joy ride as we unveil our all-time American favorite recipes, giving them a new spin! Your personal recipe book will welcome these new additions, and we can guarantee, these will undoubtedly become some of your most beloved recipes. In this new course, bake side-by-side with our chef and give new life into the classics. Learn how to modernize these timeless sweets that are high on flavor, comfort and vintage charm. Recipes may include: • Silky Cheesecake enhanced with a Tangy Tropical Fruit Jelly • Decadent Dark Bittersweet Brownies with a Dark Chocolate Glaze • Crunchy Organic Oatmeal and Walnut Cookies • Delightful Fall Apple and Tahitian Vanilla Breakfast Coffee Cake • Rich and Buttery Wild Blueberry Muffins • Traditional Smooth and Creamy Dark Chocolate Cream Pie • Deliciously Healthy Apple Bran Muffins • Our Chef’s Version of the American Traditional Sticky Buns • Creamy Tropical Coconut Cupcakes All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
August 1–3, 2017Chicago, ILDecadent Chocolates, Truffles & Candies15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Decadent Chocolates, Truffles & Candies (9:00 am - 2:00 pm) Take your love of chocolate to the next level with this three-day, hands-on class with one of our master chefs who will teach you the tricks of the trade to make delicious handcrafted chocolate candies. You will discover a wide range of fillings such as crunchy nut pastes and fragrant herbs and essences paired with a silky white chocolate, buttery milk chocolate and dark and decadent bittersweet chocolate. To top it off, the chef will show you designs to make these treats look like they came out of a premier chocolate boutique. Recipes may include: • White Chocolate Pistachio and Cinnamon Molded Candies • Pear Liquor and Caramel Molded Candies • Old School Dark Chocolate Truffles • Ferraro Style Rochers Truffles • Artisan Tahitian Vanilla Ganache Candies • Crunchy Peanut Butter Truffles • Earl Grey Tea Dipped Candies • Dark Chocolate Covered Hazelnuts • Tangy Raspberry and Dark Chocolate Ganache Truffles All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
August 7–10, 2017Chicago, ILPearls and Petals with Maggie Austin28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pearls and Petals with Maggie Austin (1:00 pm - 8:00 pm) Internationally renowned cake designer and French Pastry School alum Ms. Maggie Austin brings her sophisticated and playful approach to technique with a cascade of Pearls and Petals. Now you have the opportunity to learn some of the beautiful techniques behind her exquisite cake designs. Join Maggie as she shares her signature artistry in this unique and exclusive French Pastry School course. In an intensive four-day course, explore hand-rolled, molded, and freshwater pearls and a variety of methods for making petals. Next, learn how to create and arrange lifelike gumpaste roses, garden roses, hydrangea, leaves, and fruit. Students will create a contemporary cake utilizing the skills discussed and demonstrated; the masterpiece will be yours to take home at the end of class! Signature techniques and advanced sugar flower skills include: • Freshwater pearls • Gumpaste roses • Garden roses • Hydrangea • Various leaves • Various fruits Maggie Austin’s design hallmarks are instantly recognizable to the legions of fans that follow her work. Austin, a former classical ballet dancer, brought her unique artistic vision to life when she launched Maggie Austin Cake in 2010 and has since reached an international audience. From White House Christmas celebrations to Hollywood parties to royal weddings, Ms. Austin is honored to work with prestigious clients all over the globe. Maggie Austin designs display symmetry, elegance, and sophistication with the subtle yet unmistakable mark of haute couture.
www.frenchpastryschool.com
August 15–16, 2017Brooklyn, NYModern Buffett with Sarah Tibbetts16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Explore the roles of flavor and texture in smaller bite-sized desserts › Learn to create visually appealing displays with seasonal inspiration CONTENT › Create desserts in a small bite-sized format, including verrines, composed tarts, petits gâteaux, macarons and various candies › Use color and seasonal accents to design a finished buffet
www.valrhonaprofessionals.com
August 21–24, 2017Chicago, ILFrench Entremets and Tarts with Stephane Glacier, M.O.F.28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
French Entremets and Tarts with Stéphane Glacier, M.O.F. (1:00 pm - 8:00 pm) Join Chef Stéphane Glacier, M.O.F. as he returns to The French Pastry School to teach his unique, internationally-recognized style of pastry. During this four-day, hands-on course with Chef Glacier, you will learn the art of modern cakes, tarts and eclairs & choux. Chef Glacier brings a great wealth of knowledge to this French Pastry School continuing education course as he guides you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production. You will learn a selection of tart crust doughs and fillings, as well as the necessary components: sponges, meringue base biscuits, custards, mousses, and crémeux. Chef Glacier will highlight all of the cakes and tarts with a selection of glazes and modern decorations. Some of his signature recipes will include: Eclairs et Choux Choux Crumble Caramel Noisette Eclair Yuzu Eclair aux 2 Chocolats Tartelettes Tartelette Pomme Yuzu Tartelette Caramel Tartelette Framboise Guimauve Entremets Fraicheur du Sous-bois Duc de Bourgogne Subtil Lacté Citron Noisette Emeraude All of the freshly baked cakes and tarts you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 22–24, 2017Chicago, ILFlavors Of France525
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Flavors of France (4:00 pm - 9:00 pm) For purveyors of France's famous pastries, this new course at The French Pastry School is the perfect Parsian experience to please the most discerning of taste buds. Now you can learn the traditions and innovations of French pastry in this three-day course as our master chef guides you through his most cherished recipes. Whether it’s a whole cake called as an ‘entremet’ or a stunningly beautiful dessert in a glass called a ‘verrine’ you will find the real tricks to make them successfully and the techniques needed to make your home feel like your favorite pastry shop. Recipes will include: • Fromage Blanc Verrine with a Fresh Red Berries compote and Light Sicilian Pistachio Biscuit • Orange Scented Mont-blanc Tartelette with Almond Shortbread, Island Dark Rum, Chestnut Cream and French Meringue • Petit Almond Cakes flavored with a decadent Dark Chocolate, a Salted Caramel and Fresh Strawberries • Petit Gateau made with a Hazelnut Biscuit, a Silky Praline Crème Diplomate and Crunchy Hazelnuts • Verrine Fraicheur Litchi with a Refreshing Raspberry Compote and light Pistachio Genoise • Decadent Dark Chocolate Mousse Entremet Cake with Praline Crunch and a Silky Chocolate Sponge Soaked with a Tahitian Vanilla Syrup • Tarte Dacquoise Noisette flavored with Crunchy Hazelnuts, a French Vanilla Crème Diplomate and delicious Tangy Berries All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 29–30, 2017Brookly , NYPetits Gâteaux Travel Cakes with Nathaniel Reid16
ValrhonaCost: $1025.00
Valrhona
222 Water Street
Brookly , NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Explore various recipes for petits gâteaux and travel cakes that Chef Nathaniel sells at his pastry shop › Discover techniques for batters and finishes to modernize and perfect your cakes › Learn from Chef Nathaniel's experience on organizing production and inspirations of his pastry shop CONTENT › Explore various cake batters from aerated to leavened as you create your petits gâteaux and travel cakes › Utilize various techniques with mousses, ganaches, glazing and cake decorating to complete your finished product
www.valrhonaprofessional.com
August 29–31, 2017Chicago, ILPuffy Pastry: Sweet and Savory15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Puff Pastry: Sweet and Savory (4:00 pm - 9:00 pm) There is nothing quite like a perfect flaky puff pastry. The buttery, flaky dough that puffs in the oven before your eyes and melts in your mouth is one of life’s simple pleasures. Join our master Chef in this three-day, hands-on class and learn the secrets of making this magical multi-layered dough. Your delicious creations are sure to be a favorite of your next family gathering or special occasion. Recipes include: • Fall Apples Turnovers • French Palmiers (Elephant Ears) • Mille Feuilles or Napoleons • White Wine Marinated Meat Pies • Spinach, Feta, and Béchamel Strip Pies • Assorted Savory Flaky Batonnets • Mini French St. Honoré • Almond Filled Pithivier Galette • Parisian Upside-Down Apple Tart And more… All of your freshly baked puff pastry creations will be yours to take home to enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
September 19–21, 2017Chicago, ILAmerican Pies and Sweet & Savory French Tarts15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
American Pies and Sweet & Savory French Tarts (4:00 pm - 9:00 pm) Pie season is always around the corner. Capture each season's bounty, both sweet and savory, in this three-day, hands-on course at The French Pastry School. First, you will learn how to craft the perfect crust, making and rolling the dough successfully; then, our chef will take you on a journey exploring all of the natural ingredients for filling pies and tarts. This is a unique class combining both American and French style pies and tarts where you will learn how to master the ratios & effects of fillings and crusts during the baking process. Recipes include: • Legendary Quiche Lorraine • Flamiche, a Delicious Vegetarian Quiche made with Leeks and Gruyere Cheese • Double Cooked French Onion Tart • Sour Cherry and Almond Crumble Pie • Bourbon Vanilla and Organic Sour Cream Fall Apple Pie • Traditional Spice Scented Pumpkin Pie • French Meringue Topped Lemon Tart • Decadent Dark Chocolate and Nougatine Crisp Tart • Vanilla Poached Pear and Almond Cream Tart And more... All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues! 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
September 25–28, 2017Chicago, ILBreads from Bennison's Bakery28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
Anne Kauffmann
Breads from Bennison’s Bakery (1:00 pm - 8:00 pm) The French Pastry School welcomes Coupe du Monde Winner and Certified Master Baker Jory Downer for a one-of-a-kind workshop in our kitchens. In this four-day, hands-on professional course, the owner of Bennison’s Bakery, Chef Downer will share his secrets for creating savory breads specialties and viennoiseries. Benefit from Chef Downer’s expertise and his experience as a professional baker for over 40 years, and perfect these unique and classic recipes while building your own skills as a professional baker. Some of the recipes include: • Spring Strawberry Rhubarb Brioche • Dulce de Leche Danish with Exotic Tropical Fruits • Oven Roasted Garlic and Asiago Sourdough • Traditional Kalamata Olive Bread • Classic Foccacia Bread • Signature Sun Dried Tomato Bread • Delicious Mushroom Duxelle Brioche • Sweet City Loaf with Fresh Carrots, Ground Coriander, Onions and Cracked Hazelnuts • Lemon Florentine Croissant with Dried Blueberries • And more! Bennison’s Bakery has been a North Shore institution since 1938, earning a reputation as a high quality full line bakery with an emphasis on European style pastries, cookies, and custom decorated cakes. In 2004, Chef Downer was selected for the American team for the Coupe du Monde de la Boulangerie. Competing against the returning 2002 champions, Japan, the American team won first place for the second time in the competition’s 13 year history, establishing themselves as the best bakers in the world. The trophy sitting in the window of Bennison’s Bakery is a constant reminder of Jory Downer’s skill and talent in artisan baking. All of your freshly baked breads will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
September 26–27, 2017Brooklyn, NYPlated Desserts with Nicolas Botomisy16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Discover new approaches to achieve specific textual effects › Learn the complete process of creating the many components behind a plated dessert › Discover advanced techniques such as sous vide, plating with an emphasize on balance, seasonality and texture CONTENT › Practice techniques including tempering, ganache, mousse formulation, ice creams, sorbets, sponges, meringues and sauces › Prepare all components and finish plating for a multi course dessert tasting experience › Preparation will include plated desserts which can be served in different levels of restaurant
www.valrhonaprofessionals.com
October 17–19, 2017Chicago, ILComfort Deserts to Imprees your Guest15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Comfort Desserts to Impress your Guests (4:00 pm - 9:00 pm) Trends come and go, but some desserts always seem to come back and hit that sweet spot! In this three-day, hands-on course, learn our favorite classic comfort food desserts that are a huge part of our culture. This fall workshop is a perfect excuse to indulge your sweet tooth while learning tips and tricks to impress your guests at your next party or gathering! Recipes may include: • Bourbon Vanilla and Cointreau Soufflés • Traditional French Clafoutis • Warm Upside-Down Apple Tart • Classic Profiteroles Puffs Served with Luscious Dark Chocolate Sauce • Orange Infused Crepes Suzettes made a la minute • Fresh Seasonal Fruit Cobbler • A la minute Chocolate Molten Lava Cakes • Bistro Style Banana Fosters • And more! Expand your pastry skills and 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 a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
October 24–26, 2017Chicago, ILFrench Breakfast Pastries15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
French Breakfast Pastries (4:00 pm - 9:00 pm) Rise and shine—and enjoy some morning delicacies! Join our master chef as he takes you through the fundamentals of classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes of all sorts. You will also learn to make a variety of delightful morning baked goods including brioche, doughnuts, and muffins. Recipes may include: • Classic French Croissants • Chocolate Croissants • Traditional Ham and Gruyère Cheese Croissants • Apricot Danishes • Coconut Mango and Pineapple Danishes • Apple, Plum, and Crumble Brioche • Savory Breakfast Brioche Filled with Egg, Cream, and Bacon • Traditional Jelly Doughnuts • Popular Cream-Filled Donuts • Cinnamon Crumble and Bran Muffins • Oatmeal, Cranberry, and Pecan Muffins And more… 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.
www.frenchpastryschool.com
October 31–November 2, 2017Chicago, ILMacarons and French Cookies15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Macarons and French Cookies(9:00 am - 2:00 pm) Learn how to perfect the treasured French macaron and other French style cookies in this three-day workshop. You will learn how to create impressive French delights including 3 classic French macarons, financiers, tuiles, and the classic French Sablé Breton just like professionals do! Our chef will inspire you to develop your pastry skills in this hands-on course creating these small favorites in French pastry. Recipes may include: • Grandma’s Roasted Hazelnut Butter Cookies • Brittany Salted Butter Cookies, the Classic French Sablé Breton • Traditional Raspberry Filled Sablé Cookies • Double Chocolate Brownies • Three Classic Macarons: Dark Chocolate, Pistachio, and Arabica Coffee Hazelnut • The Legendary Vanilla Madeleines of Commercy • Hazelnut and Cinnamon Financiers • Old Fashioned Large Caramelized Meringues • Orange Almond Tuiles And more… Of course, all of these goodies will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
November 28–30, 2017Chicago, ILPastry Shop Favorites15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pastry Shop Favorites (4:00 pm - 9:00 pm) From elegant pastry shops to trendy bistros, Paris has always had a dessert experience waiting around every corner. No matter what arrondissement you find yourself in, the City of Lights brings together the best of French pastry giving the world timeless flavors that have come to define classic French pastry. Learn the traditions and innovations of Parisian pastry with one of our master chefs in this three-day, hands-on course that explores regional French culture by way of dessert. Our chef will guide you through the techniques needed to make your home feel like a Parisian pastry shop, teach you some recipes for classic bistro desserts, and add to your dinner party repertoire. Recipes may include: • Classic Parisian Bakery Chocolate Éclairs • Bourbon Vanilla Streusel Topped Éclairs • Arabica Coffee Religieuses • Gruyère Cheese Gougères • Bittersweet Dark Chocolate Custard Tarts • Lemon Curd and Fluffy Meringue Tarts • Moist and Buttery Madeleines • Financiers (Miniature Almond Cakes) • Parisian Macarons And more… Of course, all of these goodies will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
December 12–13, 2017Valrhona, NYIntroduction to Chocolate with Paul Saiphet16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Valrhona, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Understand the history and origin of chocolate and its sourcing › Learn the basics of classic dishes and techniques, including the basics of tempering CONTENT › Prepare classic dishes using chocolate, such as éclairs, chocolate tarts, chocolate mousse cake and macarons › Prepare several chocolate confections using your mastery of tempering
www.valrhonaprofessionals.com
June 24–July 1, 2018Besancon, FRANCEFrench Culinary Immersion32
Sojourner Tours
Sojourner ToursCost: $3375.00
Hotel le Sauvage
6 Rue de la Chapitre
Besancon, FRANCE 25000
FRANCE
Lisa Gustavson
Phone: 512-943-4997
lisagustavson@sojournertours.com
Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture. On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France. You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
www.sojournertours.com/culinary/
OngoingOnline2015 Cook. Craft. Create. On-Demand1
ACFEFCost: $15
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers quizzes that were generated from the on-demand videos available on ACF’s Video Library. Participants who pass the online quizzes earn one continuing education hour and are able to print a certificate of completion directly from the eCulinary platform. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
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
freshcaliforniaavocados@gmail.com
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/
OngoingOnlineACF Ingredient of the Month Quizzes1
ACFEF eCulinary / ComiraCost: $15.00
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from the Ingredient of the Month article, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes with seventy-five percent or higher will earn one hour of credit per test. Each quiz is $15. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineACF National Culinary Review - Monthly Quizzes4
ACFEF eCulinary / ComiraCost: $25.00
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from The National Culinary Review, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes not only earn four hours of credit per test, but are able to print a certificate of completion directly from the ACFEF eCulinary platform. These certificates can serve as documentation for ACF initial certification and recertification. Each quiz is $25. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineAdvanced Culinary Nutrition Applications5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineAlaska Salmon - Wild Style (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
150 Nickerson St., Suite 310
Seattle, WA 98109
Lisa Martinson
Phone: 206-352-8920
marketing@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.
quiz.alaskaseafood.org/wildstyle/index.html
OngoingOnlineAllergy Awareness - FREE2
National Pasteurized Eggs
National Pasteurized EggsCost: Free
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com and sue@grossbauer.com
Diagnosis of food allergies has doubled in the United States in the last 10 years, and in the food industry, we must be especially aware of the foods and components of food that cause allergic reactions. This course will cover the most common food allergies in the U.S. and beyond, as well as methods of diagnosing a food allergy, current research and treatment, and best practices for organizations in the prevention of food-allergic reactions.
www.safeeggsfoodservice.com/ce/free-ce/allergy-awareness
OngoingOnlineAssessment and Testing16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
AmberJohnson
Phone: (888) 388-9877
chef@ingrain.com
Assessment and Testing - 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
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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 School50
bbqcookingschool.com LLC
bbqcookingschool.com LLCCost: $299.00
Correspondence course - Home Study
USA
John F. Head, MBBQ
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
For 17 years we have taught American Chefs how to prepare world-class BBQ meats, rubs and sauces.
www.bbqcookingschool.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineBusiness Management50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineCeliac Disease and Gluten-Free Restrictions1
National Pasteurized Eggs
National Pasteurized EggsCost: Free
Online
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
Participants will be able to identify characteristics of celiac disease and gluten intolerance, recognize research-based information and treatments for celiac and gluten intolerance, and state examples of best practices in handling a client with celiac or gluten-free needs.
www.safeeggsfoodservice.com/ce/free-ce/celiac-disease-and-gluten-free-restrictions
OngoingOnlineChef Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Nutrition education is essential for many reasons including a better understanding of the properties of food, how they are prepared and served. Many chefs and aspiring chefs demonstrate an interest in nutrition and want to make a difference. This mandatory Nutrition course contains valuable and interesting information that is vital to a foodservice professional’s success. It covers nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more.
www.123ce.com
OngoingOnlineChef Nutrition Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Because Chefs play an integral role in preparing and serving healthful food, education in nutrition is essential. This mandatory recertification course meets the ACF renewal requirement in nutrition by providing a review in basic nutrition, menu planning, healthy cooking, label reading and basic diet modification.
www.123ce.com
OngoingOnlineChef Sanitation and Safety 30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Food safety is critically important to the restaurant industry and its customers. This mandatory Sanitation and Safety course includes the ServSafe® Coursebook which presents the preventative measures to keep food safe while focusing on food safety practices in the workplace. An in-depth coverage of food safety and sanitation including; food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment and crisis management.
www.123ce.com
OngoingOnlineChef Sanitation and Safety Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The food industry is responsible for following safe food handling procedures and delivering food safely to its customers. This mandatory recertification course provides a comprehensive review of foodservice sanitation and safety regulations to implement and regulate in order to prevent foodborne illness outbreaks.
www.123ce.com
OngoingOnlineChef Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Supervision is the direction of people at work, while management is the planning and control of the work process. The modern chef is expected to understand and implement both of these skill sets. This mandatory Supervisory Management course provides the information needed to manage people in today’s food service industry, the importance of problem-solving methods, and techniques for effective planning.
www.123ce.com
OngoingOnlineChef Supervisory Management Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This mandatory recertification Supervisory Management course provides a comprehensive review of the role of a supervisor and the skills needed to be an effective manager and leader. Learn how to create a positive work environment, manage conflict and more.
www.123ce.com
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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 - 2nd Edition - FREE1
Online
OnlineCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to identify cross contamination as a contributing factor to foodborne illness, provide diverse samples of cross contamination and name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggsfoodservice.com/ce/free-ce/cross-contamination/
OngoingOnlineCulinary Nutrition33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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
OngoingOnlineCulinary Nutrition Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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
OngoingOnlineCulinary Sanitation33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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
OngoingOnlineCulinary Sanitation Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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
OngoingOnlineCulinary Supervision33
Ingrain Inc.
Ingrain Inc.Length: 33 hrs - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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
OngoingOnlineCulinary Supervision Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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
OngoingOnlineDifferentiated Instruction16
Ingrain Inc.
Ingrain Inc. Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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.chefcertification.com
OngoingOnlineDiversity in the Workplace50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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 Psychology16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
chef@ingrain.com
Educational Psychology - 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
OngoingOnlineEmployee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineFood Allergen Management-FREE2
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Cost: Free
Online
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
For any operation, food allergen managemet is a complex undertaking. This course provides a proactive approach to allergen risk mangement and best practices for allergen controll.
safeeggsfoodservice.com/ce/free-ce/food-allergen-management
OngoingOnlineFood Allergen Training8
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 Preservation Techniques2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
National Pasteurized Eggs / Michael Foods
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
Debbie.Rayhab@MichaelFoods.com
Are you mystified by food preservation terms and technologies? Want to know what nanoparticles are or why acidulants are added to processed foods? Is charcuterie safe from foodborne illness? Understand why milk pasteurization is so important and which foods can be effectively freeze-dried. Learn about cutting edge preservation methods such as Pulsed Light Technology and nanotechnology.
safeeggsfoodservice.com/ce/free-ce/food-preservation/
OngoingOnlineFoodborne Illness: The Fork Stops Here! - 2nd Edition FREE2
Online
OnlineCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to recognize foodborne pathogens and their impact on health; list factors that contribute to emerging foodborne illness patterns; describe the impact of antibiotics on the evolution of foodborne pathogens; identify ways globalization of the food supply affects foodborne illness patterns; identify consumer habits that influence food safety.
safeeggsfoodservice.com/ce/free-ce/foodborne-illness/
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
3010 Maguire Blvd., Suite 111
Orlando, FL 32803
Susan Hughes
Phone: 415-819-6531
susan@susan-hughes.com
The "Fresh Mango Curriculum" teaches the basics of how to order, handle and cook with one the world's most popular fruits. The course demonstrates mango's versatality in hot and cold applications, its relevance in global cuisine, its unique sensory characteristics, and its superfruit nutrition status. The course includes six (6) lessons with a practice quiz after each.
www.mango.org/en/professionals/foodservice/culinary-education
Call for DatesGREAT Kitchens program6
Beyond Celiac
Beyond CeliacCost: Varies
Beckee Moreland
Phone: 267-419-2105
beckee@celiaccentral.org
GREAT Kitchens provides comprehensive education regarding all aspects of foodservice in order to serve all gluten-free guests. Content includes creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing the special diets. The mangement course comes with a 90+ page manual that reviews the course content and also includes posters, training tools, and additional resources.
www.greatGFkitchens.org/register
OngoingOnlineGREAT Kitchens program6
Beyond Celiac
Beyond CeliacCost: $100.00
Gluten-Free Resource Education Awareness Training
Beckee Moreland, Director of GREAT Kitchens
Phone: 267-419-2105
bmoreland@beyondceliac.org
The GREAT Kitchens provides comprehensive education regarding all aspects of foodservice in order to serve ALL gluten-free guests. Content includes creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing to special diets. The management course comes with a 100-page manual that reviews the course content and also includes posters, training told, and additional resources.
www.GreatGFKitchens.org
Call for DatesGREAT Kitchens/Schools Onsite Training3
Beyond Celiac
Beyond CeliacCost: TBD
Location TBD
Beckee Moreland, Director of GREAT Kitchens
Phone: 267-419-2105
bmoreland@beyondceliac.org
The GREAT Kitchens, Schools, Colleges, and Camps program provides comprehensive education regarding all aspects of foodservice in order to serve ALL gluten-free students and staff. Contents includes understanding needs of students, creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing to special diets. The management course comes with a 100-page manual that reviews the course content and also includes posters, training tools, and additional resources.
www.greatGFkitchens.org/register
OngoingOnlineGREAT Schools, Colleges, & Camps6
Beyond Celiac
Beyond CeliacCost: $100.00
Gluten-free Resource Education Awareness Training
Beckee Moreland, Director of GREAT Kitchens
Phone: 267-419-2105
bmoreland@beyondceliac.org
The GREAT Schools, Colleges, and Camps program provides comprehensive education regarding all aspects of foodservice in order to serve ALL gluten-free students and staff. Contents includes understanding needs of students, creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing to special diets. The management course comes with a 100-page manual that reviews the course content and also includes posters, training tools, and additional resources.
www.GreatGFKitchens.org
OngoingOnlineHuman Resources Management: Update and Review5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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.safeeggsfoodservice.com/ce/free-ce/egg-culinary-techniques
OngoingOnlineManagement of Food and Labor Costs30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineNutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineOnions - Layers of Flavor Culinary Curriculum3
 National Onion Association
National Onion AssociationCost: Free
Mary Humann
Phone: 970-663-0994
humann@att.net
The Onions Layers of Flavor Culinary Curriculum is a comprehensive educational resource on onions. A staple for foodservice operations, the humble onion is an important part of culinary education. Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors, Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors,
www.onions-usa.org/foodservice/culinary-education
OngoingOnlinePractical Application of Food Allergy Guidelines 8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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.safeeggsfoodservice.com/ce/free-ce/protein-nutrition-egg-chemistry
OngoingOnlineRanch to Table15
Online
OnlineCost: Free
Alethea Prewitt
Phone: 208-338-2613
alethea.prewett@agribeef.com
To familiarize chefs, cooks, culinary instructors and students with the beef life cycle from birth to ranch life, transition to feed yard finishing, and completion at the processing/fabrication plant. This model is based on a sustainable, gold standard for beef handling in the U.S..
www.agribeef.com/education
OngoingOnlineSanitation Refresher: Microbial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineSeafood = Brainfood1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer
lynzee.moore@thaiunion.com / sue@grossbauer.com
In this course, you will examine research findings that show omega-3 fatty acids are emerging as key dietary factors in developing and maintaining a healthy brain.
www.chickenoftheseace.com
OngoingOnlineSustainable Seafood for Healthcare Foodservice1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer
lynzee.moore@thaiunion.com / sue@grossbauer.com
In this course, you wil develop insights into sustainability as it relates to seafood - where it comes from, fishing or farming practices, and protection of our ntural resources to ensure ongoing sustainability of seafood as a healthy food for the planet.
www.chickenoftheseace.com
OngoingOnlineTeaching Methods16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Teaching Methods - 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 Gluten Free Alternative11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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 DatesBangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: Basic $675 Inter/ADV $750
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
Phone: +66-82-200-1197
larry@siamcarvingacademy.com
The Siam Carving Academy, medalist in the 2016 Culinary Olympics Carving Competition, welcomes students from all over the world to learn the Traditional Thai Art of Fruit and Vegetable carving. 20 Hour Courses for Beginning, Intermediate and Advanced carvers are taught by international award-winning Master Carver Wan Hertz and her select team of seasoned Thai professionals. Earn 60 CEH credits with our Master Carver Series Course and progress from beginning thru advanced level in as little as 9 Days!
www.siamcarvingacademy.com/courses//
OngoingOnlineVegetarian Concepts11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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 Differently16
Ingrain Inc.
Ingrain Inc. Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@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.chefcertification.com
OngoingOnlineWhat's Shaking with Sodium?1
General Mills
Svetlana Thaler
svetlana.thaler@genmills.com
Webinar will be available after 2/28/2017.
www.generalmillscf.com
Call for DatesZink University2
Zink Foodservice
Zink FoodserviceCost: FREE
various locations
David Ash
Phone: (614) 679-4046
davida@zinkfsg.com
Zink University is a program established by Zink Foodservice allowing for personal and professional development, training, and continuing education in the Foodservice equipment/smallwares industry. Foodservice professionals and experts lead the University classes leaving guests cultivated with current trends in the market. At Zink University, students will learn by using hands on, presentations, live demos, and will have access to all learning materials. Zink University has classes and opportunities for beginners to advanced learners. Culinary Centers are located in Cleveland, Cincinnati and Columbus OH, East Lansing and Southfield MI, Indianapolis IN, Chicago IL, Milwaukee WI, and just outside Pittsburgh PA.
zinkfsg.com/culinary
123ce.com Continuing Education:  Easy as 123...