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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
March 13–15, 2016Atlanta, GA2016 ChefConnect: Atlanta
April 3–5, 2016Waikoloa, HI2016 ChefConnect: Hawaii
July 15–19, 2016Phoenix, AZ2016 Cook. Craft. Create. Convention & Show
DateLocationProgram NameCEHs
August 1, 2015–July 31, 2016Culinary Principles/Foundations Training Program35
On-Site Culinary Solutions, LLC
Jud Flynn, CEC
Phone: 540-818-9015
jud@onsiteculinary.com
On location training company
www.onsiteculinary.com
September 1, 2015–September 1, 2016VariousSodexo Health Care Area PIE Meeting7
SodexoCost: Free
North America - various locations
Various
Michael Kester
Phone: 803-528-0877
michael.kester@sodexo.com
Area meeting of chefs, dieticians and managers to review food service best practices, culinary preparation, knife skills and healthy cooking.
September 1, 2015–September 1, 2016VariousSodexo Health Care Culinary Foundations Train the Trainer7
Sodexo
North America - various locations
Various 29045
Michael Kester
Phone: 803-528-0877
michael.kester@sodexo.com
This is a culinary presentation skills workshop that enables chefs to teach culinary preparation in Sodexo kitchens
October 1, 2015–September 30, 2016BangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: $650
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
larry@siamcarvingacademy.com
The Siam Carving Academy welcomes students from all over the world to learn the Art of Fruit and Vegetable carving. The courses are directed by International award-winning and distinguished Master Carver Wan Hertz. Courses are offered for Beginning, Intermediate and Advanced carvers over three days.
www.siamcarvingacademy.com/product/beginner-carving-course/
December 1, 2015–November 30, 2016Denver, COFundamentals of Meat Fabrication40
ACF Colorado Chefs AssociationCost: 1,950.00
Project Angel Heart
4950 Washington Street
Denver, CO 80919
Jason Nauert
Phone: 719-313-2063
jasonnauert@me.com
Learn the fundamentals of meat fabrication, HACCP, SSOP, labeling, knife skills, USDA regulations, grading, wholesale cuts and cutting, retail cuts and cutting.
rockymountaininstituteofmeat.com
January 1–December 31, 2016Culinary Applications Utilizing Intelligent Cooking Control Technology3
RATIONAL USA
RATIONAL USACost: Free
Various locations nationwide. Click the link below to find a location near you
888-320-7274
marketingus@rational-online.com
Jim Lund, CEC
Phone: 888-320-7274
j.lund@rational-online.com
The RATIONAL CookingLive culinary events give you the opportunity to see our technology in action. You will be able to taste the quality of the food being cooked, test the ease of use, and experience the versatility. RATIONAL’s SelfCookingCenter® 5 Senses allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter® 5 Senses. Seeing is believing- Go to the link and register today for an event in your area.
www.rational-online.com/en_usa/events/cooking_live/index.php
January 11–December 23, 2016City of Industry, CAAdvanced Gelato and Sorbetto Production12
PreGel AMERICA - West Coast Branch
PreGel AMERICA - West Coast BranchCost: $105
13668 Valley Blvd., Unit F-2
City of Industry, CA 91746
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. Additional locations: PreGel California116 S. Brent CircleWalnut, CA 91789 PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCFrozen Cakes & Pies12
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $105
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Looking to explore other specialty frozen desserts beyond gelato and sorbetto? This class goes beyond the basics and touches on the art of creating gelato cakes, pies, and more! Learn how to expand your current frozen dessert offerings by incorporating new fresh ideas into your menu! Additional locations: PreGel California 116 S. Brent Circle Walnut, CA 91789 PreGel Florida 1475 W. Cypress Creek Rd. Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCLiquid Nitrogen Frozen Desserts6
PreGel AMERICA
PreGel AMERICACost: $95
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Taking the culinary world by storm, liquid nitrogen is an innovative ingredient used in the creation of a variety of frozen desserts. In this one dat class, learn how to produce a variety of sweet frozen concoctions from individual batches of icecream to fun cocktails and creative garnishes. Additional locations: PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCModern Beverage, Frozen Pops & Novelties12
PreGel AMERICA
PreGel AMERICACost: $105
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Trendy frozen dessert and beverage concepts are explored in this two day course. Learn how to create a variety of pops, gelato cupcakes, panini gelato and much more. Discover a great way to cross utilize products in your business and bring in extra revenue by incorporating popular beverage concepts from cocktails to granita. Additional locations: PreGel California116 S. Brent CircleWalnut, CA 91789 PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCPastry Essentials12
PreGel AMERICA
PreGel AMERICACost: $105
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This two day class teaches the preparation of delicious finished verrines and other pastries along with techniques for customization and decoration. Learn the fundamentals of simple to prepare pastry products and experience hands on practice in creating desserts such as tiramisu, creme caramel, eclairs, cupcakes and more! Additional locations:PreGel California116 S. Brent Circle Walnut, CA 91789 PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCRedefining Soft Serve 6
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Attend this class to learn about the many different applications of soft serve. This class teaches students how to prepare different soft serve options such as dairy free and low calorie. From traditional frozen yogurt to extreme and trendy flavors we will also look at unique formulations to fit your business needs. Additional locations: PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCSweet Confections12
PreGel AMERICA
PreGel AMERICACost: $105
4450 Fortune Ave., NW
Concord, NC 28027
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. Additional locations:PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCSweet Macarons6
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come experience why macarons are the latest craze in this one day class appealing to consumers with their colorful appearance and bite-sized portions. Attendees will create a variety of unique and innovative flavors and various types of fillings. Additional locations:PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCThe Fundamentals of Gelato and Sorbetto Production18
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $130
4450 Fortune Ave. NW
Concord, NC 28027
Alicia 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. Additional locations:PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 21–February 21, 2016Durham, NHFood Forward Culinary Experience - The Humane Society of the United States5.25
University of New Hampshire
University of New Hampshire
105 Main Street
Durham, NH 03824
Katie Scott
Phone: 860-550-3638
kscott@humanesociety.org
Culinary: Learn skills for preparing plant-based foods that are practical, cost-effective, and palate-pleasing for all patrons. Professional Development: Learn how to market vegan foods.
February 10, 2016OnlineFood Forward K-12 Webinar 2: Powering Up with Plant-Strong Menus and Marketing1
Webinar
Webinar
The Humane Society of the United States
Karla Dumas
Phone: 240-620-4969
kdumas@humanesociety.org
As a follow up to Powering Up with Plant-Strong Programs, school districts will hear a more in depth discussion on menu planning and marketing ideas that can increase participation and excitement, while promoting sustaining health habits to every customer. Hear from a panel of food service professionals that have made plant-strong entrees a success with all ages. Discover recipe ideas, menu concepts, and culinary training programs that can be easily implemented in your programs!
www.humanesociety.org/about/departments/humane-society-academy/webinar-series.html
February 17, 2016Food Forward K-12 Webinar 2: Powering Up with Plant-Strong Menus and Marketing1
Webinar
Webinar
The Humane Society of the United States
Karla Dumas
Phone: 240-620-4969
kdumas@humanesociety.org
Today's consumers have more discerning tastes than ever before. They're willing to try new foods and are seeking more plant-based options for their health and for the planet. Savvy food service professionals see the opportunity to attract guests to their operations and are employing innovative marketing strategies to build repeat customers and guest satisfaction. Join us for this informative presentation by some of the superstars of food service as they share their secrets to getting guests excited about plant-based foods on the plate.
www.humanesociety.org/about/departments/humane-society-academy/webinar-series.html
February 18, 2016Boca Raton, FLFood Forward - Palm Beach3
Florida Atlantic University Majestic Palm Room (UN31, Rm 203)
Florida Atlantic University Majestic Palm Room (UN31, Rm 203)
777 Glades Road
Boca Raton, FL 33431
Kimberly Harlow
Phone: 240-638-6265
kharlow@hsus.org
Food Forward is a special event for food service professionals where you'll learn how you can help your institution achieve a more profitable, healthy, and sustainable dining operation. You'll hear from experts onhow they're meeting and capitalizing on the ever-growing demand for meatless meals—and how you can too!Event includes exciting presentations, panel discussions, a cooking demo, a complimentary breakfast and lunch, free cookbook and more.
bit.ly/FFPalmBeach
February 20, 2016ACF Competition and Cold Food Seminar4
Renton Technical CollegeLength: 8 a.m. to 12:30 p.m. - Cost: Free
This educational seminar will discuss the new competition rules, as well as how to prepare and practice for competition. Learn valuable techniques and skills, such as glazing cold foods, manipulating terrines, shapes, inlays and much more. Presented by: Chef Randy Torres, CEC, AAC.

Free to ACF members. Non-member cost: $15
Reservations can be made by emailing mbaldwin@btc.ctc.edu or under Events on:
washingtonstatechefs.com
February 22–23, 2016New York, NYCenter for Advanced Pastry Studies (CAPS)14
The Institute of Culinary Education (ICE)
The Institute of Culinary Education (ICE)
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Chef Lisa Mansour is an award-winning expert in cake decoration, and is co-founder and co-owner of NY Cake in NYC. In addition to managing the retail, online and wholesale business, she is also head of NY Cake Academy. Her grandmother, Anne Taylor, was a chocolatier and her mother, Joan, is one of the pioneers of cake decorating in NYC. Chef Mansour has won the grand award from Societe Culinaire Philanthropique, has been inducted into the Wilton Method Instructor Hall of Fame. She has been featured on Martha Stewart Radio, NY1, American Cake, Bravo TV and The Cooking Channel. In the fall 2015, Chef Mansour coached the first World Cake Designers Championship in Milano, Italy against 15 other countries. Chef Mansour will share some of her signature techniques that won her the Salon Culinaire 2014 award with participants in this class: hollow leaves, peonies, fabric pleating on spheres.
www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
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
March 6, 2016New York, NYCenter for Advanced Pastry Studies (CAPS)7
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Deconstructed Desserts - an exploration of plating techniques. Chef Ong is known for creating delicious, innovative plated desserts that are visually appealing and whimsical using flavor reductions and savory seasongings. His work has been featured in Bon Appetit, the Wall Street Journal, Elle and the New York Times His is a multiple James Beard Award nominee for pastry chef of the year, and was named a Rising Star Chef by Starchefs, and Top Ten Pastry Chef by Dessert Professional magazine. He has made several television appearances and is the author of The Sweet Spot.
www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
April 4–7, 2016Chicago, ILFrench Entremets and Tarts 28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Apr 4 - Apr 07, 2016 (1:00 pm - 8:00 pm) During this four-day, hands-on course with Chef Patrice Caillot, World Pastry Champion, you will learn the art of modern cakes, petits-gâteaux, and tarts. Chef Caillot will bring a great wealth of knowledge to this French Pastry School continuing education course. He will guide 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 Caillot will highlight all of the cakes and tarts with a selection of glazes and modern decorations. Just as important as the realization of an elegant buffet is the taste of your creations. Chef Caillot will share the secrets of his own recipes, from the conception of modern flavor combinations and textures to selling the product. You will explore the technology of the ingredients and the methodology of these desserts. Additionally, you will focus on the importance of choosing the right materials. He will show you the latest modern techniques used to maximize time and materials for cost-effective production and greater profit. 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
April 5–7, 2016Chicago, ILCream Puffs15
The French Pastry School The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Apr 5 - Apr 07, 2016 (4:00 pm - 9:00 pm) The Cream Puff: These delicious indulgences are taking the world by storm! This classic French pastry is the new, up-and-coming craze! Discover the techniques of making this French classic in this three-day, hands-on course with Chef Reno of The French Pastry School. Chef Joel Reno will teach you the many styles of this versatile pastry and guide you in mastering the art of the perfect pate a choux. You will be inspired to compose an array of delectable puffs and enjoy these recipes for many years to come. The recipes will include: • Arabica Coffee and Dark Chocolate Religieuses • Crunchy Hazelnut Paris Brest • Creamy Parisian Chocolate Eclairs • Crunchy Caramel Coated Salambos • Traditional Chocolate Drizzled Profiteroles • Classic French Chouquettes • Smooth Gruyere Cheese Gougeres • Mini Croquembouche • Mini Puff Brochettes And more… All of your creations are yours to take home, enjoy, and share! 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
April 11–14, 2016Chicago, ILChocolate Pastries and Chocolate Amenities28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Apr 11 - Apr 14, 2016 (1:00 pm - 8:00 pm) Executive Pastry Chef and Master Chocolatier of the Cosmopolitan of Las Vegas, Vincent Pilon will be our visiting instructor during this four-day professional continuing education class, Chocolate Pastries and Chocolate Amenities. Chef Pilon brings over 20 years of experience to the industry, 15 of those in hotels and resorts including the Bellagio, Rio, Mandalay Bay, and currently the Cosmopolitan of Las Vegas. In addition to his seasoned hotel background, Chef Pilon has received many accolades including Master Chocolatier, 1st place medal in the U.S. Chocolate Masters in 2007, Food Network Challenge “Chocolate Series” 2005, 2006, 2008, 2009, and Best Pastry Chef in America by Pastry Art and Design Magazine in 2007 and 2008. In this professional course, Chef Pilon will share his techniques and styles for elaborate chocolate amenities and delicious French pastries including chocolate tarts , petit gateaux, bonbons, sweet confections, various fine petit fours and more. This hands-on class will focus on cost saving production methods and tips of the trade to help you treat each and every guest as a VIP. Recipes may include: • Chocolate Exotic Tart • Black Forest Petit Gateau • Hazelnut& Chocolate Religieuse • Chocolate and Arabica Coffee Pizza • Milk Chocolate & Caramel Eclairs • Classic Dark Chocolate Eclairs • Banana & Passion Cookies • Chocolate & Raspberry Cookies • Gianduja Pistachio Bonbons • Honey Balsamic Bonbons • Maple Pecan Bonbons • Coconut Rocher • Brownie & Passion Petit Gâteau • Lemon Confit Praline filled Chocolate Bar • Chocolate & Hazelnut Marbled filled Madeleine • Homemade Chocolate/Hazelnut Spread Filling All of your freshly made products will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
May 2–5, 2016Chicago, ILTrendsetting Plated Desserts28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
May 2 - May 05, 2016 (1:00 pm - 8:00 pm) Chef Joel Reno will teach a four-day, hands-on course that will inspire you to take your plated desserts to the next level. Combine the best of both worlds of classcal and modern plated desserts with finishing embellishments that go beyond the ordinary. Within this class, you will make an assortment of elegant plated desserts harmonizing temperature and texture while using artistry and technical finesse. Chef Reno will focus on classic methods imposing a modern flair, as well as newer techniques including eggless-meringue, agar-set custard, fluid gels, and diverse uses of hydrocolloids. He will apply these styles to both sweet and savory components. Don’t miss out on adding new techniques, modern flavor combinations, and organizational strategies to your repertoire that will put you a step ahead of the rest. Some of his fine dining recipes will include Pre-Desserts like: Elderflower, Passion Fruit: Elderflower Infused Broth, Orange Gelée, Cold Stepped Exotic Fruit, Fennel and Celery Brunoise, Coconut Ice Tropical Vacherin Verrine: Mango Litchi and Pineapple Salsa, Litchi Sorbet, Guava and Coconut Émulsion, Meringue Crisp And, some of his plated dessert combinations will include: Mandarin, Olive Oil, Almond: Reconstructed Almond Sablée, Olive Oil Crème Glacée, Cutie Mandarin Sorbet Ice Cream Bar, Vanilla Olive Oil Powder, Almond Brittle, and Chamomile Pudding Green Tea, Yuzu, Pistachio: Green Tea and White Chocolate Biscuit, Green Tea Ice Cream, Yuzu Mousse Glacée, and Eggless-Meringue, Pistachio Crunch Apples, Kirsch, and Rosehip: Beer Batter Pink Lady Apple Beignet, Caramelized Braeburn Apple Terrine, Alsatian Kirsch Ice Cream, Rose Hip Fluid Gel Milk Chocolate, Sassafras, and Licorice: Origin Milk Chocolate Crémeux and Croustillant, Speculoos, Cocoa Nib Cake, Sassafras Frozen Custard, Licorice Marshmallow Dark Chocolate, Raw Sugar, Vanilla, and Yogurt: 70% Dark Chocolate Torchon, Muscovado Sugar Breton and Aspic, Smoked Bourbon Vanilla Ice Cream, Yogurt Coulis, and Rock Candies
www.frenchpastryschool.com
May 3–5, 2016Chicago, ILAmerican Pies and Sweet & Savory French Tarts15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Apr 12 - Apr 14, 2016 (4:00 pm - 9:00 pm) Pie season is always around the corner. Capture each season's bounty, both sweet and savory in this unique three-day, hands-on course with Chef Joel Reno of The Frenc Pastry School. First, you will learn how to craft the perfect crust, making and rolling the dough successfully; then, Chef Reno 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 •Traditional Fresh Strawberry 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
May 10–12, 2016Chicago, ILClassic Comfort Food Desserts15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
1:00 pm - 8:00 pm Trends come and go, but some desserts always seem to come back and hit that sweet spot! Chef Joel Reno of The French Pastry School is excited to contribute some of his favorite classic comfort food desserts that are a huge part of our culture. As a chef instructor at The French Pastry School, Chef Joel brings years of experience within many types of establishments in the pastry world. Chef Joel has designed this three-day, hands-on workshop to share his ideas of a grand finale with you! Recipes may include: •Triple Dark Chocolate Brownies •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 •Dark Chocolate Mousse and Hazelnut Crunch Verrines •A la minute Chocolate Molten Lava Cakes •Bistro Style Banana Fosters a la Chef Joel •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
May 10–12, 2016Sterling, VACREA 3-day Sous-Vide Training Session24
CREA Test Kitchen
CREA Test KitchenLength: 3 days - Cost: $2,500
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Expand your culinary repertoire by incorporating science into your cooking. Attend one of our off-site sessions at one of our various worldwide locations and get hands-on experience and theoretical instruction in the sous-vide cooking technique. Our seminars are geard toward food service professionals, and we supply all the equipment and materials.
www.lecrea.com
May 16–19, 2016Chicago, ILArtisan Breads for Professionals28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
May 16 - May 19, 2016 (1:00 pm - 8:00 pm) Master baker, Jonathan Dendauw, a member of the elite Compagnons du Devoir (an ancient guild of French master artisan bakers), has worked all over France and the United States. Chef Jonathan has gained a unique insight into understanding the needs of customers and developing menus to meet their demands. In this four-day, hands-on workshop, Chef Dendauw will not only teach you how to bake high quality artisan breads, he will demonstrate starters made by hand without compromising quality. You will understand cost-saving techniques and tips that will allow your production to be more efficient while maintaining very high quality standards. Recipes may include: • Miches au Levain • Artisan Baguettes • Jewish Rye • Flax Seed Rye bread • Cranberry Pecans Bread • Bolillos Mexicanos • Canadas de Azucar • Tumeric Hazelnut Bread • Tuscan Bread • Pain de Lodeve • Sourdough Bread • Jalapeno Cheddar Corn Bread • And more… All of your artisan breads will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
May 17–19, 2016Chicago, ILMacaroons and French Cookies15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
May 17 - May 19, 2016 (4:00 pm - 9:00 pm) Learn how to perfect the treasured French macaron and other French style cookies in this three-day workshop with Chef Joel Reno of The French Pastry School. Chef Reno has designed this class focusing on the petite French classics. You will learn how to create impressive French delights including 3 classic French macarons, financiers, meringues, and the classic French Sablé Breton just like professionals do! Chef Reno 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 • Bittersweet Dark Chocolate Meringue Cookies • Traditional Raspberry Filled Sablé Cookies • Double Chocolate Brownies • Three Classic Macarons: Dark Chocolate, Pistachio, and Arabica Coffee Hazelnut • Ice Cream Filled Macarons • The Legendary Vanilla Madeleines of Commercy • Chocolate Gianduja and Orange Financiers • 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
June 6–9, 2016Chicago, ILChocolate Creations by Norman Love28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 6 - Jun 09, 2016 (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 will be 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 three/ four ?day hands-on 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 is 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: • Liquid Chocolate Fondant and Sable Breton Tea Cake • Dark Chocolate and Piedmont hazelnut pound cake. • Chocolate Mousse and caramel cream petit gateau with Almond sable. • Chocolate mousse and pistachio cream petit gateau with cherry jelly. • Bittersweet chocolate and raspberry cream sphere petit gateau with pain de genes. • Bittersweet chocolate, tropical fruit cream, chocolate streusel and coconut Chantilly verrine • And more!
www.frenchpastryschool.com
June 7–9, 2016Chicago, ILFrench Breakfast Pastries15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 7 - Jun 09, 2016 (4:00 pm - 9:00 pm) Rise and shine—and enjoy some morning delicacies! Join Chef Jonathan Dendauw, Master Baker, 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 products including brioche, donuts, 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 • Jelly Donuts • Popular Cream-Filled Donuts • Cinnamon Crumble and Bran Muffins • Oatmeal, Cranberry, and Pecan Muffins Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
June 20–24, 2016Chicago, ILBread Camp 25
The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 20 - Jun 24, 2016 (8:00 am - 1:00 pm) For students 15 and up and adults of all ages, this is a chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Camp, Chef Jonathan Dendauw, Master Baker, will guide you through the fundamentals of each of these areas of bread and pastry making: Recipes may include: • Classic French Baguette • Rustic Farmer's Bread • Whole Wheat Bread with Oatmeal Crust • Whole Grain Sourdough • Croissant • Chocolate Croissant • Pain au Raisin • Pound Cake 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 covered in flour because this is a hands-on experience! Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
June 20–24, 2016Chicago, ILPastry Camp25
The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 20 - Jun 24, 2016 (8:00 am - 1:00 pm) Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. 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, Chef Sunny Lee will guide you through the fundamentals of classic pastries so you can recreate them at home. Recipes may include: • Chocolate Diamants (French cookies) • Macarons with Chocolate Ganache Filling • Hazelnut Financiers (French hazelnut cake) • French Bread • Beer Bread • Vanilla Crème Brulée • Vanilla Ice Cream • Molten Chocolate Cake • Salted Caramel-Filled Chocolate Bonbons • Passion Fruit-Apricot Pâtes de Fruits (jelly candies) • Scones • Banana Bread • Raspberry Jam • Blueberry Muffin • Fruit Tart • Chocolate Tart • Strawberry Sorbet Chef Lee 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 eat and have plenty of goodies to take home to your family and friends! 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
June 21–23, 2016Chicago, ILDoughnuts and Beignets15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 21 - Jun 23, 2016 (4:00 pm - 9:00 pm) Beignets and doughnuts are hot and they are amongst the latest trends. French Pastry School’s Chef Joel Reno will explore twists on this classic breakfast delicacy that will magnify your taste buds in this three-day, hands on course. He will take you on a journey that will allow you to experience beignets and doughnuts by making them yourself. These fun and old-fashioned recipes are bound to stir up your childhood memories. Recipes may include: • Fruit Fritters in Luscious Caramel Sauce • Traditional Mexican Churros • Old-Fashioned Buttermilk Doughnut • Meyer Lemon Doughnut • 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 Doughnut Filled with Apple Sauce • Delicious Waffles Served with Wild Blueberry Compote and Bourbon Vanilla Whipped Cream And more All of your creations are yours to take home, enjoy, and share! 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
June 22–24, 2016Boulder, COCulinary Wellness: The Menu as a Change Agent16.25
Field to Plate Culinary LabLength: 3 days - Cost: $725 by 3/15 $850 after
181 Chapman Road
Boulder, CO 80302
Amanda Archibald, RD
Phone: 301-865-4607
amanda@fieldtoplate.com
Walk through the principles of Food As Medicine; Explore the field of Nutrigenomics; Explore Culinary Genomics: cook using a variety of ingredients that influence gene expression
www.fieldtoplate.com/continuing-education-chefsfoodservice/
June 27–July 1, 2016Chicago, ILCake Camp25
The French Pastry School The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 27 - Jul 01, 2016 (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. For students ages 15 and up, this is a chance to explore all that the world of cake decorating has to offer! In this five-day, hands-on course, Certificed Master Sugar Artist, Chef Sunny Lee will take you through classic cake recipes that are perfect for special occasions. 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 properly stack tiers and cover both real cakes and "dummy cakes" (styrofoam cylinders used by cake decorators). Techniques and recipes you learn may include: • Fondant • Gumpaste • Royal Icing • Buttercream • Sugar Decoration • Cake Sculpting Chef Sunny will teach you everything you need to know in a comfortable kitchen environment so you can apply your knowledge at home. Be prepared to impress your family and friends with your beautiful finished projects! 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 27–July 1, 2016Chicago, ILChocolate Camp 25
The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 27 - Jul 01, 2016 (8:00 am - 1:00 pm) Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on, All Chocolate Pastry 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, Chef Patrice Caillot, World Pastry Champion, will guide you through the fundamentals of classic chocolate pastry products so you can recreate them at home. 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
June 27–July 1, 2016Chicago, ILPastry Camp25
The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 27 - Jul 01, 2016 (8:00 am - 1:00 pm) Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. 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, Chef Joel Reno will guide you through the fundamentals of classic pastries so you can recreate them at home. Recipes may include: • Chocolate Diamants (French cookies) • Macarons with Chocolate Ganache Filling • Hazelnut Financiers (French hazelnut cake) • French Bread • Beer Bread • Vanilla Crème Brulée • Vanilla Ice Cream • Molten Chocolate Cake • Salted Caramel-Filled Chocolate Bonbons • Passion Fruit-Apricot Pâtes de Fruits (jelly candies) • Scones • Banana Bread • Raspberry Jam • Blueberry Muffin • Fruit Tart • Chocolate Tart • Strawberry Sorbet Chef Reno 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 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!
www.frenchpastryschool.com
July 12–14, 2016Chicago, ILHomemade Ice Creams and Frozen Desserts15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 12 - Jul 14, 2016 (9:00 am - 2:00 pm) Be prepared for the hot summer! In this three-day, hands-on course with Chef Patrice Caillot, World Pastry Champion discover the tricks of the trade of making homemade ice cream and frozen desserts. Chef Caillot 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 Semi Fredo 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. 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 12–14, 2016Chicago, ILPreserving, Pickling, and Jamming15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 12 - Jul 14, 2016 (4:00 pm - 9:00 pm) Preserving foods have never been so trendy! Discover the age old practices of preserving and canning foods under the guidance of Chef Patrice Caillot of The French Pastry School. Chef Patrice will demonstrate a variety of techniques and recipes that will feature fruits and vegetables from our local summer harvest. You will learn to extend the season’s bounty throughout the year in this three-day, hands-on workshop. Instruction & Recipes may include: • How to Verify the Pectin Content of a Fruit • Cooking Jams, Marmalades, and Jellies • Storing Jams, Marmalades, and Jellies • Canning Methods • Water Bath (High-Acid Foods) • Pressure Canning (Low-Acid Foods) • Red Currant Raspberry Jelly • Green Apple Jelly • Orange Marmalade • Cherry Jam • Apple Tatin Jam • Canned Pears in Light Sugar Syrup • Classic Dill Pickles • Pickled Shallots • Jardiniere – Pickled Summer Garden Vegetables • Red Beet and Cabbage Relish • Mostarda di Frutta - Italian Mustard Fruit Preserves All of your preserves made will be yours to take home and 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
July 18–21, 2016Chicago, ILGumpaste Flowers & Advanced Cake Decorating Techniques28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 18 - Jul 21, 2016 (1:00 pm - 8:00 pm) Join Chef Sunny Lee, recently crowned Master Cake Artist, in this four-day gumpaste flower and advance cake decorating techniques class. Chef Sunny will teach you intricate techniques for making memorable wedding or celebration cakes. The class will begin by creating an array of unique and sophisticated gumpaste flowers such as peonies, orchids, anemones, poppies, leaves, buds and flower fillers to adorn an elegant, breathtaking cake masterpiece. In addition to the gumpaste flower embellishments, your decorating skills will be enhanced learning multiple piping styles using both classic and modern designs. You will learn to modernize vintage cake styles by discovering classic methods including African Lace, The Joseph Lambeth Method, and Australian string work. These are ornate decorating techniques that are all done by hand! Chef Sunny is a master at skillfully putting getting together a cake that is truly one-of-a-kind. Other hand-decorating techniques taught: • Oriental String Work • Royal Icing Collars • Brush Embroidery • Lace Points Learn these new techniques and methods with Chef Sunny and further your education in this high level class.
www.frenchpastryschool.com
July 25–28, 2016Chicago, ILA Lifetime of Pastries28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 25 - Jul 28, 2016 (1:00 pm - 8:00 pm) Chef John Kraus, most recently a member of the bronze medal winning 2015 World Cup Team USA in Lyon, France and owner of Patisserie 46 in Minneapolis, MN will be visiting his old stomping ground ...The French Pastry School! Chef John will be sharing ideas and recipes of his highly acclaimed desserts in The French Pastry School's new continuing education class. He brings a prestigious background to this four-day course including Patisfrance Pastry Chef of the Year and winner of the National Dessert Champion in 2002, winner of the 2004 Food Network chocolate sculpture, and named one of the Top Ten Pastry Chefs in the U.S. by Pastry Art & Design magazine in 2005-06. In addition to Chef John's accolades, he was a chef instructor at The Frech Pastr School for 10 years. In this hands-on class, Chef John will impart his style & wisdom through a variety of both sweet and savory pastries. This course is a once in a lifetime learning experience and will certainly bring new concepts to your menu and team. Recipes include: • Pastry World Cup 2015 Plated Dessert:Organic Cream Cheese Mousse with Tatin Apples Green, Apple Rhubarb Sorbet; Almond Sable Base, Bed of Slow Cooked Apples. • Dark Chocolate Mousse Entremet:Silky Dark Chocolate Mousse, Chocolate Pecan Biscuit, Milk Chocolate Cremeux, Chocolate Chantilly Cream, Pecan Crumble and Tangerine Marmalade. • Crunchy Hazelnut Praline Tablette • Patisserie 46 Caneles • Meyer Lemon Mousse Tart with Lemon Cream, Lemon Financier and Speculoos Crunch • Maple Donut Petit Gateau with Pecan Streusel, Tahitian Vanilla Cremeux and Maple Bavarian • Hazelnut Mousseline Paris Brest with Orange Marmalade • Arabica Coffee Caramel Crunch Galette Cookie • Mango Caramel Chocolate Candy with Liquid Caramel and Fresh Lime Juice • Arabica Coffee Bourbon Chocolate Bonbon • Tartine of Wild Mushrooms, Ham and Fresh Minnesota Asparagus • Savory Tuna Nicoise Eclair You will take home all of your handmade products to enjoy with your family, friends, and colleagues.
www.frenchpastryschool.com
August 2–4, 2016Chicago, ILPetites Fours and Mini Pastries15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 2 - Aug 04, 2016 (4:00 pm - 9:00 pm) Calling all foodies! Master Sugar Artist, Chef Sunny Lee, of The French Pastry School will bring her 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 fete or gathering. In this course, Chef Sunny will guide you on how to plan festive occasions, expand your pastry skills, and execute impressive desserts for entertaining. Chef Sunny is a master of bringing an ordinary dessert to life, simply. You will discover many decorating techniques to enhance the presentation of your serving table. Recipes may include: • Mini Mixed-Fruit Tart • Mini Lemon Tarts • Robusta Coffee Mini Éclairs • Traditional Coconut Tuiles • Orange Almond and Cacao Nib Tuiles • Classic Chocolate Diamants • Chocolate Truffles • Royal Icing Cookies • Piped Cookies • Gingerbread Cookies • Ginger Snaps • Old Fashioned Pain d' Épices (Gingerbread/Spice Bread) 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. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
August 23–25, 2016Chicago, ILRolled Fondant and Gum Paste Techniques15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 23 - Aug 25, 2016 (9:00 am - 2:00 pm) Learn the skills to apply fondant and gum paste decorations from the newly crowned Certified Master Sugar Artist, Chef Nicole Bujewski. Discover comprehensive techniques to enhance your cake decorating skills in this three-day, hands-on workshop. You will learn to overlay fondant on a cake creating a smooth finish, the importance of structural supports, and skills to design gum paste embellishments using silicone molds. Some of the unique designs taught by Chef Bujewski will include fabric effects, a simple gum paste flower topper, and royal icing designs. A specialty of Master Cake Artist Chef Bujewski is her imaginative hand piped designs. She has an exquisite ability to transfer her inventive style into simple instruction expanding your creativity and skills. Skills and techniques include: • Applications for Fondant and Gum Paste • Applications for Structural Supports • Gum Paste Flower Topper: Fantasy Flowers, Roses and Fillers • Gum Paste Fabric Effects such as Draping • Hand-Made Royal Icing Piping Designs: Borders, Scroll Designs, Flowers, Swiss Dots, Shells and More • Use of Silicone Molds for Specific Shapes Expand your cake decorating skills and 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
August 23–25, 2016Chicago, ILSculpted Cakes and Gum Paste Modeling15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 23 - Aug 25, 2016 (4:00 pm - 9:00 pm) In this three-day, hands-on sculpted cake class with Certified Master Sugar Artist, Chef Sunny Lee, you will learn the skills to create two stunning 3-dimensional cakes. One of the sculpted cakes is a female in motion design embellished with modeled gum paste attributes. The second carved cake is an animal figure adorned with modeled gum paste ornaments. The focus of this workshop is to learn to carve a cake into a realistic shape, understand the importance of structural support and stability, and how to realistically add the finishing touches to define and frill sculpted designed cakes. Master Sugar Artist Chef Sunny Lee will share tricks and tips on how to build, support, and finish sculpted designs in fondant and modeled gum paste. Instruction includes: • Instruction on Carving and Shaping Cakes • Methods of Structural Supports for each Cake • Applying Fondant To Curved Shapes • Creative Embellishments and Ornaments using Gum Paste Techniques for a Realistic Design • Details and Accents on Facial Expressions Expand your cake decorating skills and 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
August 29–September 1, 2016Chicago, ILJams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables 28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 29 - Sep 01, 2016 (1:00 pm - 8:00 pm) In this four-day, hands-on course for professionals, French Pastry School Instructor, Chef Patrice Caillot, World Pastry Champion, will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Caillot’s guidance, you will understand the difference between jams, jellies, conserves, and marmalades; poached canned fruits and fruits in alcohol; fruit syrups and liquors; and relishes and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year. Recipes may include: • Ingredients Added to Jams, Marmalades, and Jellies • Making Jams, Marmalades, and Jellies • How to Verify the Pectin Content of a Fruit • Cooking Jams, Marmalades, and Jellies • Storing Jams, Marmalades, and Jellies • Canning Methods • Water Bath (High-Acid Foods) • Pressure Canning (Low-Acid Foods) • Red Currant Raspberry Jelly • Plum Wine Jelly • Green Apple Jelly • Orange Marmalade • Summer Berry Jam • Apricot, Bourbon Vanilla, and Passion Fruit Jam • Cherry Jam • Apple Tatin Jam • Raspberry Syrup • Cassis Syrup • Canned Pears in Light Sugar Syrup • Bread and Butter Pickles • Pickled Shallots • Jardiniere (Pickled Summer Garden Vegetables) • Summer Cucumber Relish • Red Beet and Cabbage Relish • Fig, Roasted Almond, and Basil Chutney • Mostarda di Frutta (Italian Mustard Fruit Preserves) • Whole Grain Spicy Honey Mustard All of the products you make will be yours to take home to enjoy with yo
www.frenchpastryschool.com
October 3–6, 2016Chicago, ILProfessional Pastry Shop Favorites28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 3 - Oct 06, 2016 (1:00 pm - 8:00 pm) During this four-day, hands-on course with World Pastry Champion Chef Patrice Caillot, you will learn how to make the specialty desserts of famous Parisian pastry shops. Chef Caillot will share with you the secrets of these classic flavor combinations and textures and the proper way to present them in your hotels, restaurants, and pastry shops. He will teach you the technology of the ingredients and the methodology used for producing these desserts. Chef Caillot brings a great wealth of knowledge to this French Pastry School continuing education course. He will show you the latest in modern techniques used to maximize time and materials for cost-effective production and greater profit. Some of his signature recipes will include: • Éclairs Fauchon Style • Hazelnut Paris-Brest • Savarin au Rhum • Classic Lenôtre Religieuse Style • Macaron Isapahan Pierre Hermé Style • Classic Vanilla Mille-Feuille • Parisian Flan Tart • Bittersweet Chocolate Curd Tart • Mini St. Honoré • English Tea Cakes • Dark Rum Cannelé • Classic Flaky Butter Croissant • Chocolate and Coffee Opéra Cake Dalloyau Style All of the product you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
October 11–13, 2016Chicago, ILClassic French Cakes15
The French Pastry School The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 11 - Oct 13, 2016 (4:00 pm - 9:00 pm) Welcome to the World of Haute Patisserie! Join Chef Patrice Caillot of The French Pastry School in this three-day, hands-on course where you will learn to make the great French cake classics. During this workshop, you will be absorbed in the true essence of French pastry culture by making iconic cakes traditionally found in the best patisseries in France. Learn the precise techniques, know-hows, and become a true French patissier. The recipes will include: • World Famous Chocolate and Coffee Opera Cake: Dalloyau Style • Hazelnut Paris Brest (crunchy style) • Fraisier Cake: A Creamy and Fresh Strawberry Cake • Legendary Tarte Tatin: French Pastry School Style • Buttery and Flaky Mille Feuille • Decadent Dark Chocolate Tart • Infamous Pithiviers Kings Cake • A Parisian Flan 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
October 18–20, 2016Chicago, ILPuff Pastry: Sweet and Savory15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 18 - Oct 20, 2016 (4:00 pm - 9:00 pm) There is nothing quite like a perfect flaky puff pastry. The buttery, flaky dough that rises before your eyes and melts in your mouth is one of life’s simple pleasures. Join Chef Jonathan Dendauw 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 Batonnets • Mini St. Honoré • Almond Filled Pithivier Galette • Upside-Down Apple Tarte • 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
October 25–27, 2016Chicago, ILClassic Savory Breads15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 25 - Oct 27, 2016 (4:00 pm - 9:00 pm) Who can resist the smell of a freshly baked loaf of bread? In Master Baker Jonathan Dendauw’s class, you will be led on a fantastic journey discovering wonderful savory bread specialties. This three-day, hands-on workshop will focus on the savory side of bread baking and explore many recipes for all occasions. Chef Jonathan will teach you savory breads that will become some of your favorite family traditions. Some of the recipes include: • Bell Peppers, Onion and Garlic Focaccia Bread • Olive and Lemon Thyme Bread Sticks • Sourdough Croque Monsieur Sandwiches • Traditional Quiche Lorraine • Selection of Artisan Savory Crackers • Tarte Flambée • Pain au Saucisson • Kalamata Olive Bread • Heirloom Tomato Bread • Spinach, Garlic and Cheese Pithivier • A Selection of Artisan Savory Crackers All of your freshly baked breads 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
October 25–27, 2016Chicago, ILTraditional Artisan Breads15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 25 - Oct 27, 2016 (9:00 am - 2:00 pm) Master Baker, Jonathan Dendauw began his apprenticeship as an Artisan Boulanger at a very young age taking him all across France and the United States. He is a member of the prestigious, centuries-old organization called Compagnons du Devoir, an ancient guild of French Master Bakers. Chef Jonathan is a true expert in his craft and enthusiastic to have designed this three-day, hands-on workshop. Creating this class has allowed Chef Jonathan to bring his heritage to you by selecting some of his favorite recipes gathered from his mentors and throughout his professional career. All of his recipes shared are made by hand or with a natural starter. Recipe may include: • Artisan Baguettes • Jewish Rye • Fougasses aux Olives • Pain de Beaucaire • Canadas de Azucar • Tumeric Hazelnut Bread • Tuscan Bread • Gruyere Cheese Bread And more… All of your creations are yours to take home, enjoy, and share! 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
December 12–15, 2016Chicago, ILArtisan Sugar Candies and Candy Bars28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 12 - Sep 15, 2016 (1:00 pm - 8:00 pm) In this four-day, hands-on course for professionals, explore the world of sugar with the Faena Miami Beach’s Master Chocolatier and Executive Pastry Chef, Chef Sylvain Bortolini. In this new and exciting course, 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
Call for DatesIslip, NY"At Table" Sysco Long Island Customer Business Review 2
Sysco Long IslandCost: Free
Islip, NYDenise Scidmore
scidmore.denise@liny.sysco.com
We would like to take this opportunity to cordially invite you to join us "At Table." Please come visit Sysco's newest and most advanced distribution center.

Our Long Island "At Table" Culinary Center features two open state-of-the-art kitchens. Our Executive Chef Mat Accardi, our Sous Chef, Thomas Mulzhoff, along with other food professionals, will help you to re-energize your creativity, create new recipes, new plate designs, and new garnishing techniques that will help increase your profits, reduce labor and streamline ordering. Learn about the latest menu trends and ideas while sitting "At Table." To schedule your business review, contact your Marketing Associate today.

"At Table" we revew your business and make it our business to create, design and refine.

"At Table" we take technology to an entirely different level when you walk away with a new age library of information via thumb-drive as we record your experience in our state of the art kitchen.

"At Table" our objective is to grow our businesses together and we care enough to bring I-Care partners to the table to assist you with value added resources.
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 Baking Course: Secrets to Whole Grain Breads3.5
Red Seal Books
Red Seal BooksCost: $49 + $10 registration
2459 Larkin #4
San Francisco, CA 94109
Michael Kalanty, CEPC, CCE, CMT
Phone: 415-990-9180
MKalanty@aol.com
This online course includes seven video lessons, each containing its own bread formula and learning objectives. Bake the breads at home and post photos for evaluation from the instructor. By the end, you will have an appreciation for the earthy, savory character of whole grain breads, a set of professional bench skills and a collection of reliable formulas. On a higher level, you will be able to think like a baker with the strategies and confidence to explore whole grain breads on your own.
craftsy.me/1ASkrEH
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
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Advanced Culinary Nutrition Applications (ACN0500) course is an advanced nutrition course for individuals with culinary responsibilities. This course includes information on fat replacers, sugar substitutes and phytochemicals. ACN0500 attempts to fill a void between the food scientist working in a research and development laboratory and the line chef whose task is menu development.
www.123ce.com
OngoingOnlineAllergy Awareness2
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.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineAllerTrain Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain™ is an ANSI accredited food allergen and gluten-free training course offered by MenuTrinfo©. The course teaches foodservice professionals about the top foods causing food allergies, proper protocol for preparing food so to avoid cross-contact and to how better serve diners with special dietary needs. This will help restaurants avoid food allergy related incidents, and prepare them to handle such incidents, should they occur. Once the course is complete, each participant will be issued an AllerTrain™ Certificate of Award that is valid for three years.
www.schoox.com/28650/allertrain%E2%84%A2-food-allergy-&-gluten-free-training-for-food-service
OngoingOnlineAllerTrain K12 Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain K12™ is another one of MenuTrinfo’s food allergen and gluten-free training programs that caters to K-12 schools. 1 in 13 children of school age have a food allergy. These children have needs that must be taken very seriously in a school cafeteria setting. This course will help schools better serve children with food allergies, celiac disease and/or intolerances to food. Upon successful completion of this course, each participant will be issued an AllerTrain U™ Certificate of Award that is valid for three years.
www.menutrinfo.com/allergy-training/
OngoingOnlineAllerTrain Lite Food Allergen and Gluten-Free Education and Training1
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 1 hour - Cost: $19
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
info@menutrinfo.com
AllerTrain Lite™ is an ANSI accredited food allergy and gluten-free training course offered by MenuTrinfo©. This course is a condensed version of AllerTrain™ and is for hourly front and back of the house team members working in the foodservice industry. The course teaches how to safely interact with and serve diners with special dietary needs such as food allergies, intolerances and celiac disease. Upon completion of the training, learners will understand the most important practices related to allergen control in the front of the house, back of the house and in an emergency situation. Also, at the end of the course, each participant will be issued an AllerTrain Lite™ Certificate of Achievement that is valid for three years.
ww.schoox.com/41974/allertrain™-food-allergy-&-gluten-free-training-for-food-service
OngoingOnlineAllerTrain U Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrian U™ is a food allergen and gluten-free training course designed for people who serve food in a college or university setting. Students who suffer from food allergies or celiac disease can have a hard time eating on campus, but if the university has taken an AllerTrain U™ course, they’ll be better prepared to cater to these students’ needs. This will help colleges and universities not only know how to recognize allergic reactions, but also to have a dining set-up that will help prevent these reactions from occurring. Upon successful completion of this course, each participant will be issued an AllerTrain U™ Certificate of Award that is valid for three years.
www.menutrinfo.com/allergy-training/
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
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Basics of Management and Leadership (MGT0500) course has been written to review and update students' knowledge on management, supervision and leadership. The chapters deal with common management topics such as traditional management functions, leadership theories, supervisory management, effective communication, motivation, teams, conflict resolution, and delegation. This course provides a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineBBQ Master Cooking School48
BBQ Cooking School LLC
BBQ Cooking School LLCCost: $299.00
Home-Study Course
USA
John F. Head, MBBQ
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
To teach professional chefs how to prepare first-class BBQ fords using proven techniques.
www.bbqcookingschool.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Communication skills, including written and oral presentations and the ability to work with others, are a major contributor to job success. Employers rank communication skills among the most important factors they look for when making hiring decisions. In this course, Business Communication (BUSC0021), students learn effective oral and written communication techniques to get results. Students will acquire the skills they need to prepare effective memos, letters, reports and presentations.
www.123ce.com
OngoingOnlineCircle of Responsibility Annual Refresher3
OnlineCost: Free
Nicole Cardwell
Phone: 650-906-4304
nicole.cardwell@cafebonappetit.com
Call for DatesMenomonee, WICollege & University Foodservice Seminar8
Alto-Shaam, IncLength: one day
W164N9221 Water Street
Menomonee, WI 53053
Julie Deming
Phone: 262-251-3800 ext 8543
julied@alto-shaam.com
All day seminar to introduce attendees to our product line and what options we offer.
www.alto-shaam.com
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The use of computers, computer systems and information technology applications is used in every aspect of business today. Computers in the Workplace (300) introduces students to information systems, helps them develop basic computer skills and teaches students office productivity software use.
www.123ce.com
OngoingOnlineCorporate Teamwork50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Career success hinges on the abilities to work well as part of a team, communicate with others, handle emotions and conflict, and understand people - all important human relations skills that are covered in this course, Corporate Teamwork (CORT0022). Whether students are just starting out in their careers or are experienced employees with supervisory skills, all students will benefit from this course by acquiring insight into their own personality and that of others.
www.123ce.com
OngoingOnlineCREA Betony Simplicity Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on the concept of simplicity in the kitchen and the bar through advanced cooking techniques and integrative restaurant practice of Betony, a Modern American restaurant in NYC overseen by Chef Bryce Shuman and GM Eamon Rockey
courses.lecrea.com
OngoingOnlineCREA Creative Chicken Cutting Innovations Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on the 25 unique and innovative poultry cuts developed by legendary Culinary Inventor Gene Gagliardi
courses.lecrea.com
OngoingOnlineCREA Fusion of the Kitchen and the Bar Modern Mixology Techniques Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on how to blend diverse Latin flavors into elegrant well-balanced cocktails via master mixologist and culinary expert Junior Merino
courses.lecrea.com
OngoingOnlineCREA Nose to Tail Pork Cutting Innovations Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on the 25 unique and innovative pork cuts developed by legendary Culinary Inventor Gene Gagliardi
courses.lecrea.com
OngoingOnlineCREA Sous-Vide Fundamentals Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on the fundamentals of the sous-vide techniqueby utilizing hands on practice and lecture with Chief Scientist Dr. Bruno Goussault
courses.lecrea.com
OngoingOnlineCross Contamination Action Ideas (Free)1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
Try this free CEH course being offered online by National Pasteurized Eggs. The course, Cross Contamination Action Ideas, addresses the issues that lead to foodborne illnesses. This course will teach you how to identify cross contamination as a contributing factor to foodborne illness; provide diverse examples of cross contamination; name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggs.com/foodservice/resources/free-ce
Call for DatesVariousCulinary Boot Camp30
The Guiding KnifeLength: 4 days - Cost: Call for Price
VariousElena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
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
OngoingOnlineDietary Cholesterol: How Were We So Wrong For So Long?1
National Pasteurized Eggs
National Pasteurized EggsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
The 2015 - 2020 Dietary Guidelines for Americans place no daily limit on dietary cholesterol. Until the latest edition the guidelines recommended limiting dietary cholesterol to 300 mg a day. What led to these restrictions in the first place? How did they remain in the guidelines for decades? What does the scientific data say about dietary cholesterol? Learn all about the current recommendations regarding dietary cholesterol in this webinar presented by Dr. Jim Painter, PhD, RDN.
www.safeeggs.com/foodservice/ce/webinars
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
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Organizations that understand and value diversity can position themselves at the forefront, becoming more attractive to potential employees from different backgrounds. All employees can benefit from diversity training by learning to be more approachable, engaging with coworkers on an intellectual level, and looking at issues from other perspectives. By taking Diversity in the Workplace (DIVW0025), students will learn how to improve the experiences of diverse groups in the workforce and overcome stereotyping. As a nation of increasing diversity, the knowledge and skills provided by this course will help any employee or manager to work more effectively with others.
www.123ce.com
OngoingOnlineEducational 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
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 Handler/Employee Food Safety Training1
TAP Series
TAP SeriesCost: $12.50
Phone: 888-826-5222
info@tapseries.com
After the Food Safety Certificate is on the wall, whose going to teach sanitation to your staff? Probably no one. As important as it is to get this vital information to the people who need it most, the moment they first start handling your valuable customers' food, the fact is often no one has the time to teach. The TAP Series Food Handler Training program changes all that. Those parts of the certification training that apply to your employees are taught with a simple click of a button. The only thing needed is to make sure that they have the course launched and know how to use a mouse, then walk away. About an hour later, the food handler is trained and documented. This course is not to prepare workers to take a certification exam.
www.tapseries.com/4u/acf/
OngoingOnlineFood Preservation Techniques - 2nd Edition2
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.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.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineFoodborne Illness: The Fork Stops Here (Free)2
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Length: 2 hours - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com
Recognize major foodborne pathogens and their impact on health. List factors that contribute to emerging foodborne illness patterns. Describe the impact of antibiotics and antimicrobials on evolution of foodborne pathogens. Identify consumer habits that influence food safety.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
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 DatesAmbler, PAGREAT Kitchens program6
National Foundation for Celiac Awareness
National Foundation for Celiac AwarenessCost: varies
P.O. Box 544
Ambler, PA 19002
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/webinar
OngoingOnlineHuman Resources Management: Update and Review5
123ce.com
123ce.comLength: 5 hours - Cost: $60/00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Human Resources Management: Update and Review (HRM0500) course has been written to review and update students' knowledge on human resource management. Human resource topics include writing job descriptions, recruiting and selecting staff, orienting and training employees, and evaluating and disciplining employees. This course presents a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineIntro to Computers30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
All businesses utilize computers for data processing and storage, local and global communication, managing schedules and finances, and information gathering. Intro to Computers (COM3000) teaches students about the latest trends in computer technology and keeps their knowledge of computers and their uses relevant. In an information and technology-driven workforce, employees must keep up with changes in order to remain computer literate. This course will provide students with current information on key topics and make technology accessible.
www.123ce.com
OngoingOnlineIntro to Food Safety and HACCP5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Intro to Food Safety and HACCP (SAN0500) course covers food safety and preventing foodborne illness during the workflow in a kitchen. An introduction to HACCP is included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so that they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing the course, you'll be able to: Explain what causes curdling of eggs and how to prevent it. Outline factors that lead to a high-quality custard product. Describe steps for making soft scrambled eggs. Explain the steps for whipping egg whites. Identify egg yolks as emulsifiers and explain how they work.
www.safeeggs.com/foodservice/resources/free-ce/egg-culinary-techniques
OngoingOnlineManagement of Food and Labor Costs30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Management of Food and Labor Costs (FL3000) course covers cost control from a management perspective. Labor costs, food-cost control, beverage control, internal control, financial statements, budgets, and cost-volume-profit analysis are discussed so students can see just where the money goes!
www.123ce.com
OngoingOnlineNutrition Refresher: Nutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrient Analysis for School Breakfast & Lunch Programs (SFS1000) course covers school lunch and breakfast program regulations, and how to estimate nutrient content with both traditional and enhanced, food-based menu planning. The course is designed to provide school nutrition managers with a quick and easy way to estimate the nutrient content of their meals, allowing them to spend more of their time and energy on what is really important - planning and preparing attractive, nutritious, and appealing meals for the students in their schools.
www.123ce.com
OngoingOnlineNutrition Refresher: Nutrition Considerations for the Culinary Staff8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrition Considerations for the Culinary Staff (NUT0800) course is a comprehensive review course in nutrition for individuals with culinary responsibilities. This course includes basic nutrition, menu planning, healthy cooking, label reading and basic diet modifications.
www.123ce.com
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrition: Making It Work For You (NUT0500) course provides an introduction to the fundamentals of nutrition. Students can use the information from this course in both their personal and professional lives. The course explores basic nutrients, the USDA MyPyramid, and recipe substitutions. Basic diet modifications for obesity, hypertension, and diabetes are incorporated.
www.123ce.com
OngoingOnlineNutrition: Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123cd.com
The Nutrition (NUT3000) course covers food grouping systems, the human body and nutrition, carbohydrates, lipids and proteins, vitamins, minerals, water weight maintenance and dieting, food technology, and problems of the global food supply. This course contains interesting, invaluable information vital to a student's success as a foodservice or dietary professional.
www.123ce.com
OngoingOnlinePractical Application of Food Allergy Guidelines8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Practical Application Food Allergy Guidelines (FAL0800) course provides an introduction to food allergies, which covers recognition, evaluation, and testing. Students will learn how food allergies can cause other health condidions, in addition to learning about common allergens, dietary restrictions, and recommended substitutes. Practical application for food substitutes and dealing with chemicals is included.
www.123ce.com
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing this course, you'll be able to: Explain why protein is essential to human nutrition. Describe amino acids as the building blocks of protein. Define an essential amino acid. Explain the process of protein denaturation in cooking.
www.safeeggs.com/foodservice/resources/free-ce/protein-nutrition-egg-chemistry
OngoingOnlineSanitation Refresher: Food Safety and Sanitation8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Food Safety and Sanitation (SAN0800) course provides a comprehensive review course in food safety sanitation. Maintaining safe and sanitary facilities and equipment, HACCP, and kitchen safety are included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineSanitation Refresher: Food Safety Manager Re-certification Training (English & Spanish)8
Tap Series
Tap SeriesCost: $45
Phone: 888-826-5222
info@tapseries.com
TAP online Food Safety Manager Re-certification courses are the only specifically developed online re-certification courses offered that are approved for use in the two states where non-examination food safety manager re-certification is allowed: Minnesota and Rhode Island. These courses require only about half the time to study as the full online course. Using these at home self-study courses eliminates any travel or time away from the job. Upon successful completion of the course, the TAP Certificate of Achievement is offered for printout (Note: The TAP Certificate is not for first time certification in any state. Further, only those with valid food safety manager certificates are eligible for non-examination recertification). When the course has been successfully completed, the state recertification filing forms are offered from the home page, under Regulatory Requirements. Send to the state the TAP Certificate, state form and a check for the re-certification fee. The state will mail you a renewed certificate. These courses offer full motion videos, audio narration and text in both English and Spanish, interactive learning exercises and private results reporting.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: HACCP Managers Certificate Course15
TAP Series
TAP SeriesCost: $149
Phone: 888-826-5222
info@tapseries.com
Developed in conjunction with NSF International, TAP Series is proud to provide this exclusive on-line HACCP Manager certificate training program. This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program. The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation (15 hours continuing education credits). This program is a must for food industry education, food manufacturers, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: Microbial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Microbial Food Safety: Beyond the Basics (MFS0800) course is an advanced level food safety course, which provides detailed information on bacterial foodborne pathogens, nonbacterial foodborne illness, trends and food safety.
www.123ce.com
OngoingOnlineSanitation: Food Safety Manager Certification e-Learning Course (English & Spanish)30
TAP Series
TAP SeriesCost: $70
Phone: 888-826-5222
info@tapseries.com
High quality presentation and simple to use. Hours of video, audio and interactive learning games, with all text and narration in both English and Spanish. No time limits. Take as much time as needed. 97.3% first time pass rate for those following warranty requirements. Qualified students that fail the examination are retrained and given the exam again with no further cost. 1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price. All the knowledge needed to pass any of the CFP certified food manager approved exams is provided. Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the certified food manager examination.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation: Sanitation and Safety for the Hospitality Industry30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Sanitation and Safety for the Hospitality Industry (SAN3000) is a comprehensive course in food safety and sanitation. Students learn about foodborne illness, the flow of food, safe food handling, maintaining saitary facilities and equipment, pest management, food safety regulations, and employee food safety training. The course covers bacteria, molds, yeasts and other organisms that cause foodborne illness, the major characteristics of the most common (and most feared) food poisoning organisms, effective dishwashing and sanitizing procedures, prevention of contaminination and products liability.
www.123ce.com
OngoingOnlineSupervision Refresher: Supervision and Human Resources8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Supervision and Human Resources (MGT0800) course covers the role of a supervisor as both a manager and leader. In this course, students will learn how to create an effective workplace environment through communication. Additional topics include fostering a positive work climate, team building and conflict management. Students will discover the roles a manager plays in delegation, developing job expectations, employee recruitment and selection, training, performance evaluation and discipline.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Supervisory Management (MGT3000) course covers how to manage people in the food service industry. It helps students discover the right leadership and communication style for them. The course describes how to recruit, train and evaluate employees. Students will be introduced to different methods on how to delegate, motivate and discipline employees. They will also learn the importance of problem-solving methods and techniques for effective planning.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Business Management50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Whether students already have a supervisory responsibilities or want to move up to a management position in their organization, Business Management (BUSM0023) will provide the fundamentals they need to learn how to supervise and work with others, lead and motivate a team, and manage workflow operations. Effective leadership requires an understanding of people and diversity. an ability to adapt to change, and knowledge of decision-making and planning processes. This course will give students the background needed to lead their organization to a successful future.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Employee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
All employees, whether they are new to an organization or are ready to move into supervisory positions, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency - which students will explore in this course, Employee Supervision (EMPS0024). Students will learn how to take on a supervisory role and stimulate employee and group performance in a changing environment.
www.123ce.com
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
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Time Management: Combating Time Theft (TMT0800) course discusses how students can minimize stress and maximize productivity in their personal and professional lives by analyzing their values, habits, and daily interruptions. Multiple worksheets and exercises are included, as well as valuable tips for prioritizing and setting goals.
www.123ce.com
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
Call for DatesOlmstead Falls, OHVitamix Culinary Inspiration & Exploration Course1
VitamixLength: 1.5 hours
8615 Usher Rd
Olmstead Falls, OH 44138
Phone: 440-782-9265
tscenna@vitamix.com
Showcase Vitamix versatility in the blenders by focusing on traditional blending techniques and how the Vitamix machines can save time in the kitchen and help save cost for the organization and create consistent results every time.
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
OngoingOnlineWild Style: The Alaska Salmon Story (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
150 Nickerson St., Suite 310
Seattle, WA 98109
Karl Uri
Phone: 800-806-2497
Fax: RENEWAL in 2015
kuri@alaskaseafood.org
The Wild Style training program will provide you with all the information you need to know about wild Alaska Salmon. Completion of this training will earn you 5 continuing education hours from the American Culinary Federation. This online training program includes several modules covering salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. A short multiple choice practice quiz follows each module, with a final quiz at the end.
www.alaskaseafood.org/foodservice/launch/
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