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 18–20, 2018Newport Beach, CA2018 ChefConnect: Newport Beach
DateLocationProgram NameCEHs
January 9, 2017–December 28, 2018Various locationsAdvanced Gelato and Sorbetto Production12
PreGel AMERICA
PreGel AMERICA Length: 2 days - Cost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

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

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

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

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

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

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 30–October 9, 2017Darien, ILMaster Piping68
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtCost: $1,250
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Experience a comprehensive, focused overview of piping techniques as originally taught by our founder, Dewey McKinley Wilton. Go from using basic design and decorating techniques to working with royal and buttercream icing for a finished three-tiered display cake. In this class, you will learn the following:
• Three Essentials of The Wilton Method of Cake Decorating
• Basics of icings, including preparation, uses, tinting, and storing
• Use and care of essential decorating equipment
• Key basic piping techniques including stars, dots, rosettes, drop flowers and petals
• Key piped borders including shell, curved shell, ropes, zigzags, ruffles, swags, leaves, and specialty tip borders
• Specialty piping including basketweave, cornelli lace, stringwork, figure piping & writing
• Key piped flowers, including those piped with flower nails: sweet pea, carnation, lily, petunia, hibiscus, daisy, poppy, wild rose, primrose, and of course, the Wilton Rose
• Applying color and design techniques for cake
Instructors: Mary Buscemi, Sandy Folsom / Lorena Hernandez – Spanish class
Tuition: $1,100; Registration Fee: $150
Jan. 30-Feb. 10; March 6-17; April 24-May5; June 5-16; July 10-21; Aug. 14-25; Sep. 11-22; Oct. 9-20 (7 am - 3 pm); Spanish version: June 19-30 (7 am - 3 pm)
www.school.wilton.com
February 6–October 16, 2017Darien, ILMaster Fondant 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 4 days - Cost: $425
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn to cover a cake properly and utilize a broad range of decorating techniques. Discover how to take 3D elements to the next level by adding Gum Tex Tylose Powder to fondant. In this class, you will learn the following:
• Basics of fondant, including: handling, storing, tinting, and flavoring
• Use and care of essential decorating equipment
• Covering a cake with fondant, including cake board preparation and design
• Key basic fondant techniques including rolling, cutting, ruffling, texturizing, shaping, and molding
• Fabric techniques including pleating, draping, swags, billowing, rouching, and bows
• Fondant flowers, including ribbon roses, leaves, and other fantasy flowers
• Using color and pearl dust for accent coloring and highlights
Instructor: Mary Buscemi / Lorena Hernandez – Spanish class
Tuition: $300; Registration Fee: $125
Feb 6-9; March 13-16; May 1-4; June 12-15; July 17-20; Aug 21-24; Sep 18-21; Oct 16-19 (3:30- 7 pm); Spanish version: June 26-29 (3:30 - 7 pm)
www.school.wilton.com
March 3–November 6, 2017Darien, ILMaster Baking 18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 3 days - Cost: $525
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Transform carrot, chiffon, pound, chocolate and white cakes into cakes suitable for weddings, anniversaries, and other special occasions. Start with learning the proper whipping and folding techniques to make the canvas, and then finish with a wide variety of icings. In this class, you will learn the following:
• Essential baking techniques for cakes, including proper mixing, creaming and folding
• Preparation of baking pans, baking times, and cooling
• Layering, torting, filling, and icing cakes
• Baking cakes ideal for decorating, including carrot, chiffon, pound, chocolate and white cakes
• Creating fillings for decorated cakes, including Bavarian cream, lemon curd, and chocolate mousse
• Preparation of key icings to use on decorated cakes, such as cream cheese, whipped toppings, French buttercream, chocolate and Swiss meringue, and poured ganache.
Instructor: John Montanile / Bob Cano
Tuition: $425; Registration Fee: $75
March 3-5; July 7-9; Sept. 8-10; Nov. 6-8 (9am - 4 pm)
www.school.wilton.com
March 11–November 9, 2017Darien, ILMaster Sugar Art18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtCost: $625
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Find out firsthand how Isomalt can add that special something to cake and dessert decorations. Make Isomalt ice molds to create a coral-like design that can be used as a cake-topper or centerpiece. Learn blowing techniques for shimmering, bubble-like balls and other modern skills to stay on the leading edge of pastry design. In this class, you will learn the following:
• Basics of sugar, including how to properly cook, handle, manage, and store Isomalt
• Use and care of essential equipment
• Pulling sugar to create ribbons, bows, flowers & leaves
• Creating and using ice molds and silicone molds
• Bubble, blown, and spun sugar techniques
• Free form sugar designs for cakes and plated dessert accents
Instructor: Laurie Bradach
Tuition: $550; Registration Fee: $75
March 11-12; July 15-16; Sep. 16-17; Nov. 9-10 (8am-6pm)
www.school.wilton.com
June 1–December 31, 2017Gaithersburg, MDGrand Cru Couverture Class2
AUI Fine Foods
Gaithersburg, MDCarolyn Crow
ccrow@auifinefoods.com
6/1/2017 - Gaithersburg, MD
Additional locations TBD
June 20, 2017–May 11, 2018OnlineDysphagia Guidelines: What's New and Best Practices1
July 24–26, 2017Concord, NCInnovative & Alluring Boutique Pastries with Chef Lauren V. Haas2
PreGel
PreGelLength: 3 days - Cost: $875
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
A proven accomplished pastry chef, Lauren V. Haas, department chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island, boasts an impressive resume of culinary knowledge and groundbreaking achievements. A first time lecturer at PreGel's 5-Star Pastry Series, Chef Haas is well versed in the foundations of classical pastry and emerging techniques and trends. Taking students on a gastronomic classroom adventure, Haas will display her passion for educating students and pastry professionals in the art and science of pastry with an electrifying seminar in "Innovative & Alluring Boutique Pastries."
www.pregelamerica.com
July 25–27, 2017Chicago, ILHomemade Ice Creams and Frozen Desserts15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Homemade Ice Creams and Frozen Desserts (4:00 pm - 9:00 pm) Be prepared for the hot summer! In this three-day, hands-on course discover the tricks of the trade of making homemade ice cream and frozen desserts. Our master chef will demonstrate refreshing summer treats while expanding your pastry skills. Our quick and easy recipes will be a great addition to your summer backyard parties and for the whole family to enjoy. Recipes may include: • Seasonal Summer Popsicles • Frozen Strawberry Soufflés • Make Your Own Ice Cream Sundaes • Traditional Bistro Style Profiteroles • Refreshing Meyer Lemon Semifreddo with Fresh Berries • Frozen Parisian Macarons • Homemade Ice Cream Cones • Icy Fresh Fruit Granitas • Ice Cream Sandwiches Expand your pastry skills and then feast on your creations. Dry ice will be supplied so you'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
July 27–28, 2017New Paltz, NYFood Forward Culinary Experience - Suny New Paltz6
Humane Society of the US
Suny New Paltz
New Paltz, NY 12561
Kimberly Harlow
Phone: 240-638-6265
kharlow@hsus.org
One day course. 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.
July 31, 2017Greenville, SCFundamentals of the Knife: Prep Like a Chef6
Culinary Institute of the Carolinas - Greenville Technical College
Greenville, SC
www.gvltec.edu/EDCT/personal-professional-enrichment/
August 1–3, 2017Chicago, ILAmerican Dessert Classics15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
American Dessert Classics (4:00 pm - 9:00 pm) Nothing beats that nostalgic feeling of homegrown tradition and ingredients. Embark on this three-day educational joy ride as we unveil our all-time American favorite recipes, giving them a new spin! Your personal recipe book will welcome these new additions, and we can guarantee, these will undoubtedly become some of your most beloved recipes. In this new course, bake side-by-side with our chef and give new life into the classics. Learn how to modernize these timeless sweets that are high on flavor, comfort and vintage charm. Recipes may include: • Silky Cheesecake enhanced with a Tangy Tropical Fruit Jelly • Decadent Dark Bittersweet Brownies with a Dark Chocolate Glaze • Crunchy Organic Oatmeal and Walnut Cookies • Delightful Fall Apple and Tahitian Vanilla Breakfast Coffee Cake • Rich and Buttery Wild Blueberry Muffins • Traditional Smooth and Creamy Dark Chocolate Cream Pie • Deliciously Healthy Apple Bran Muffins • Our Chef’s Version of the American Traditional Sticky Buns • Creamy Tropical Coconut Cupcakes All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
August 1–3, 2017Chicago, ILDecadent Chocolates, Truffles & Candies15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Decadent Chocolates, Truffles & Candies (9:00 am - 2:00 pm) Take your love of chocolate to the next level with this three-day, hands-on class with one of our master chefs who will teach you the tricks of the trade to make delicious handcrafted chocolate candies. You will discover a wide range of fillings such as crunchy nut pastes and fragrant herbs and essences paired with a silky white chocolate, buttery milk chocolate and dark and decadent bittersweet chocolate. To top it off, the chef will show you designs to make these treats look like they came out of a premier chocolate boutique. Recipes may include: • White Chocolate Pistachio and Cinnamon Molded Candies • Pear Liquor and Caramel Molded Candies • Old School Dark Chocolate Truffles • Ferraro Style Rochers Truffles • Artisan Tahitian Vanilla Ganache Candies • Crunchy Peanut Butter Truffles • Earl Grey Tea Dipped Candies • Dark Chocolate Covered Hazelnuts • Tangy Raspberry and Dark Chocolate Ganache Truffles All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
August 3–6, 2017Spokane, WA2017 ICES Convention and Show18
International Cake Exploration Society
Spokane Convention Center
Spokane, WA
Carol Bersch
cbersch254@comcast.net
icesconvention.org/
August 3, 2017Ithaca, NYFood Foward - Ithaca College3
Humane Society of the US
Humane Society of the USLength: 9:30 a.m. to 3:15 p.m. - Cost: FREE
Ithaca College
Ithaca, NY 14850
Allison Clute
Phone: 240-753-4097
aclute@hsus.org
Food Forward is a special event for food service professionals where you will learn how you can help your institution achieve a more profitable, healthy, and sustainable dining operation. You will hear from experts on how they are meeting and capitalizing on the ever-growing demand for meatless meals and how you can too!The event includes exciting presentations, panel discussions, a cooking demo, a complimentary breakfast and lunch, free cookbook and more.
August 7–10, 2017Chicago, ILPearls and Petals with Maggie Austin28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pearls and Petals with Maggie Austin (1:00 pm - 8:00 pm) Internationally renowned cake designer and French Pastry School alum Ms. Maggie Austin brings her sophisticated and playful approach to technique with a cascade of Pearls and Petals. Now you have the opportunity to learn some of the beautiful techniques behind her exquisite cake designs. Join Maggie as she shares her signature artistry in this unique and exclusive French Pastry School course. In an intensive four-day course, explore hand-rolled, molded, and freshwater pearls and a variety of methods for making petals. Next, learn how to create and arrange lifelike gumpaste roses, garden roses, hydrangea, leaves, and fruit. Students will create a contemporary cake utilizing the skills discussed and demonstrated; the masterpiece will be yours to take home at the end of class! Signature techniques and advanced sugar flower skills include: • Freshwater pearls • Gumpaste roses • Garden roses • Hydrangea • Various leaves • Various fruits Maggie Austin’s design hallmarks are instantly recognizable to the legions of fans that follow her work. Austin, a former classical ballet dancer, brought her unique artistic vision to life when she launched Maggie Austin Cake in 2010 and has since reached an international audience. From White House Christmas celebrations to Hollywood parties to royal weddings, Ms. Austin is honored to work with prestigious clients all over the globe. Maggie Austin designs display symmetry, elegance, and sophistication with the subtle yet unmistakable mark of haute couture.
www.frenchpastryschool.com
August 7, 2017Greenville, SCThink Like a Chef6
Culinary Institute of the Carolinas - Greenville Technical College
Greenville, SC
www.gvltec.edu/EDCT/personal-professional-enrichment/
August 15–18, 2017National Harbor, MD2017 AHF Annual Conference16.5
Association for Healthcare Foodservice
Gaylord National Resort & Convention Center
National Harbor, MD
connect.healthcarefoodservice.org/conference/home
August 15–16, 2017Brooklyn, NYModern Buffett with Sarah Tibbetts16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Explore the roles of flavor and texture in smaller bite-sized desserts › Learn to create visually appealing displays with seasonal inspiration CONTENT › Create desserts in a small bite-sized format, including verrines, composed tarts, petits gâteaux, macarons and various candies › Use color and seasonal accents to design a finished buffet
www.valrhonaprofessionals.com
August 20–22, 2017Atlanta, GAMISE Conference 201710
Summit Group
Summit Group
Grand Hyatt Atlanta in Buckhead
Atlanta, GA
Jaclyn Glatzer
jaclyn@miseconference.com
The life of a hotel chef is not like other chef gigs. Now there’s a conference – Mise - aimed directly at the unique challenges of the hotel chef, with an unparalleled lineup of top-shelf speakers, workshops, networking and educational sessions highlighting topics from food waste and sustainability to labor and social media marketing. Why Mise? Just like mise en place in the kitchen, this conference sets chefs up for career success. Headlined by trends guru Chef Gerry Ludwig and Farmer Lee Jones, it all kicks off in the emerging dining capital of the south, Atlanta, GA from August 20-22. Don’t miss it! Register online and earn 10 CEHs for participation!
www.miseconference.com/register.html
August 21–24, 2017Chicago, ILFrench Entremets and Tarts with Stephane Glacier, M.O.F.28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
French Entremets and Tarts with Stéphane Glacier, M.O.F. (1:00 pm - 8:00 pm) Join Chef Stéphane Glacier, M.O.F. as he returns to The French Pastry School to teach his unique, internationally-recognized style of pastry. During this four-day, hands-on course with Chef Glacier, you will learn the art of modern cakes, tarts and eclairs & choux. Chef Glacier brings a great wealth of knowledge to this French Pastry School continuing education course as he guides you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production. You will learn a selection of tart crust doughs and fillings, as well as the necessary components: sponges, meringue base biscuits, custards, mousses, and crémeux. Chef Glacier will highlight all of the cakes and tarts with a selection of glazes and modern decorations. Some of his signature recipes will include: Eclairs et Choux Choux Crumble Caramel Noisette Eclair Yuzu Eclair aux 2 Chocolats Tartelettes Tartelette Pomme Yuzu Tartelette Caramel Tartelette Framboise Guimauve Entremets Fraicheur du Sous-bois Duc de Bourgogne Subtil Lacté Citron Noisette Emeraude All of the freshly baked cakes and tarts you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 22–24, 2017Chicago, ILFlavors Of France525
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Flavors of France (4:00 pm - 9:00 pm) For purveyors of France's famous pastries, this new course at The French Pastry School is the perfect Parsian experience to please the most discerning of taste buds. Now you can learn the traditions and innovations of French pastry in this three-day course as our master chef guides you through his most cherished recipes. Whether it’s a whole cake called as an ‘entremet’ or a stunningly beautiful dessert in a glass called a ‘verrine’ you will find the real tricks to make them successfully and the techniques needed to make your home feel like your favorite pastry shop. Recipes will include: • Fromage Blanc Verrine with a Fresh Red Berries compote and Light Sicilian Pistachio Biscuit • Orange Scented Mont-blanc Tartelette with Almond Shortbread, Island Dark Rum, Chestnut Cream and French Meringue • Petit Almond Cakes flavored with a decadent Dark Chocolate, a Salted Caramel and Fresh Strawberries • Petit Gateau made with a Hazelnut Biscuit, a Silky Praline Crème Diplomate and Crunchy Hazelnuts • Verrine Fraicheur Litchi with a Refreshing Raspberry Compote and light Pistachio Genoise • Decadent Dark Chocolate Mousse Entremet Cake with Praline Crunch and a Silky Chocolate Sponge Soaked with a Tahitian Vanilla Syrup • Tarte Dacquoise Noisette flavored with Crunchy Hazelnuts, a French Vanilla Crème Diplomate and delicious Tangy Berries All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 28–30, 2017Concord, NCPre-Desserts to Mignardises: A Journey with Chef Michael Laiskonis24
PreGel
PreGelLength: 3 days - Cost: $875
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Michael Laiskonis, Creative Director, Institute of Culinary Education and 5-Star Pastry Ambassador, has continually impressed class attendees with new and innovative techniques, masterful culinary skill an dcreative flavor combinations during his inspiring lectures. Returning for a sixth time, Laiskonis will capture the attention of student chefs with yet another rousing seminar, this time about pre-desserts to mignardises.
www.pregelamerica.com
August 29–30, 2017Brookly , NYPetits Gâteaux Travel Cakes with Nathaniel Reid16
ValrhonaCost: $1025.00
Valrhona
222 Water Street
Brookly , NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Explore various recipes for petits gâteaux and travel cakes that Chef Nathaniel sells at his pastry shop › Discover techniques for batters and finishes to modernize and perfect your cakes › Learn from Chef Nathaniel's experience on organizing production and inspirations of his pastry shop CONTENT › Explore various cake batters from aerated to leavened as you create your petits gâteaux and travel cakes › Utilize various techniques with mousses, ganaches, glazing and cake decorating to complete your finished product
www.valrhonaprofessional.com
August 29–31, 2017Chicago, ILPuffy Pastry: Sweet and Savory15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Puff Pastry: Sweet and Savory (4:00 pm - 9:00 pm) There is nothing quite like a perfect flaky puff pastry. The buttery, flaky dough that puffs in the oven before your eyes and melts in your mouth is one of life’s simple pleasures. Join our master Chef in this three-day, hands-on class and learn the secrets of making this magical multi-layered dough. Your delicious creations are sure to be a favorite of your next family gathering or special occasion. Recipes include: • Fall Apples Turnovers • French Palmiers (Elephant Ears) • Mille Feuilles or Napoleons • White Wine Marinated Meat Pies • Spinach, Feta, and Béchamel Strip Pies • Assorted Savory Flaky Batonnets • Mini French St. Honoré • Almond Filled Pithivier Galette • Parisian Upside-Down Apple Tart And more… All of your freshly baked puff pastry creations will be yours to take home to enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
September 11–13, 2017Brooklyn, NYChocolate Bonbons Level 1 with Derek Poirier24
ValrhonaCost: $1125.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
With Derek Poirier, Valrhona Corporate Pastry Chef North America (May 22-24) or Nicolas Botomisy, Valrhona Corporate Pastry Chef North America (September 11-13) OBJECTIVES › Master basic techniques to develop perfect textures › Apply techniques of tempering and coating to create a custom range CONTENT › Create ganaches and praliné with different textures › Design chocolate bonbons with a variety of forms and flavors › Learn to enrobe manually and with a machine
www.valrhonaprofessionals.com
September 19–21, 2017Chicago, ILAmerican Pies and Sweet & Savory French Tarts15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
American Pies and Sweet & Savory French Tarts (4:00 pm - 9:00 pm) Pie season is always around the corner. Capture each season's bounty, both sweet and savory, in this three-day, hands-on course at The French Pastry School. First, you will learn how to craft the perfect crust, making and rolling the dough successfully; then, our chef will take you on a journey exploring all of the natural ingredients for filling pies and tarts. This is a unique class combining both American and French style pies and tarts where you will learn how to master the ratios & effects of fillings and crusts during the baking process. Recipes include: • Legendary Quiche Lorraine • Flamiche, a Delicious Vegetarian Quiche made with Leeks and Gruyere Cheese • Double Cooked French Onion Tart • Sour Cherry and Almond Crumble Pie • Bourbon Vanilla and Organic Sour Cream Fall Apple Pie • Traditional Spice Scented Pumpkin Pie • French Meringue Topped Lemon Tart • Decadent Dark Chocolate and Nougatine Crisp Tart • Vanilla Poached Pear and Almond Cream Tart And more... All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
September 25–28, 2017Chicago, ILBreads from Bennison's Bakery28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
Anne Kauffmann
Breads from Bennison’s Bakery (1:00 pm - 8:00 pm) The French Pastry School welcomes Coupe du Monde Winner and Certified Master Baker Jory Downer for a one-of-a-kind workshop in our kitchens. In this four-day, hands-on professional course, the owner of Bennison’s Bakery, Chef Downer will share his secrets for creating savory breads specialties and viennoiseries. Benefit from Chef Downer’s expertise and his experience as a professional baker for over 40 years, and perfect these unique and classic recipes while building your own skills as a professional baker. Some of the recipes include: • Spring Strawberry Rhubarb Brioche • Dulce de Leche Danish with Exotic Tropical Fruits • Oven Roasted Garlic and Asiago Sourdough • Traditional Kalamata Olive Bread • Classic Foccacia Bread • Signature Sun Dried Tomato Bread • Delicious Mushroom Duxelle Brioche • Sweet City Loaf with Fresh Carrots, Ground Coriander, Onions and Cracked Hazelnuts • Lemon Florentine Croissant with Dried Blueberries • And more! Bennison’s Bakery has been a North Shore institution since 1938, earning a reputation as a high quality full line bakery with an emphasis on European style pastries, cookies, and custom decorated cakes. In 2004, Chef Downer was selected for the American team for the Coupe du Monde de la Boulangerie. Competing against the returning 2002 champions, Japan, the American team won first place for the second time in the competition’s 13 year history, establishing themselves as the best bakers in the world. The trophy sitting in the window of Bennison’s Bakery is a constant reminder of Jory Downer’s skill and talent in artisan baking. All of your freshly baked breads will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
September 25–27, 2017Concord, NCThe Legacy of Antonio Bachour's Plated Desserts24
PreGel
PreGelLength: 3 days - Cost: $875
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevents
a.stevens@pregelamerica.com
With his magnetizing style, Chef Antonio Bachour, owner of Bachour Backery + Bistro, captivated student attendees in his 2016 5-Star Pastry Series debut, lecturing "Plated Desserts with Chef Antonio Bachour." During his third visit, Chef Antonio Bachour will return to teach another phenomenal course in "The Legacy of Antonio Bachour's Plated Desserts," showcasing modern recipes with versatility to fit a variety of needs and an emphasis on flavor forward desserts.
www.pregelamerica.com
September 26–27, 2017Brooklyn, NYPlated Desserts with Nicolas Botomisy16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Discover new approaches to achieve specific textual effects › Learn the complete process of creating the many components behind a plated dessert › Discover advanced techniques such as sous vide, plating with an emphasize on balance, seasonality and texture CONTENT › Practice techniques including tempering, ganache, mousse formulation, ice creams, sorbets, sponges, meringues and sauces › Prepare all components and finish plating for a multi course dessert tasting experience › Preparation will include plated desserts which can be served in different levels of restaurant
www.valrhonaprofessionals.com
September 28, 2017Lincoln, NEDairy From Farm To Table3.5
Midwest Dairy Council
Southeast Community College
8800 O Street
Lincoln, NE 68520
Beth Bruck-Upton
bupton@midwestdairy.com
Space is limited to the first 30 people.
October 9–11, 2017Brooklyn, NYChocolate Bonbons & Technology with Nicolas Botomisy24
ValrhonaCost: $1125.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
With Nicolas Botomisy, Valrhona Corporate Pastry Chef North America (June 5-7) or Derek Poirier, Valrhona Corporate Pastry Chef North America (October 9-11) OBJECTIVES › Understand the foundations of chocolate: the production process and the impact of the ingredients › Familiarize yourself with different flavor combinations, producing new unique creations › Improve the quality of production and conservation CONTENT › Learn through a theoretical program the chemical and scientific aspects of chocolate › Expand your bonbon skills by creating balanced ganaches and fillings › Create advanced confections featuring a variety of fillings from ganache to praline
www.valrhonaprofessionals.com
October 14–15, 2017Darien, ILCookie Art Class with Julia Usher16
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 2 days - Cost: $525
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Julia M. Usher is a celebrated pastry chef, writer and stylist whose recipes and desserts have appeared in Vera Wang on Weddings, Bon Appetit, Fine Cooking, Better Homes and Gardens, Mary Engelbreit's Home Companion, Gastronomica and nearly every national bridal magazine. A James Beard Awards recipient, Julia has also served as Contibuting Editor at Dessert Professional and President of the International Association of Culinary Professionals. She has created two award-winning books, 13 e-books, an app, and a DVD series on the subject of cookie decorating, and is the founder of Cookie Connection, the world's largest online cookie decorating community at http://cookieconnection.juliausher.com.
Enjoy a 2-day class with Julia where she shows you how to make intricate decorated cookies and dimensional cookies.
Tuition: $375; Registration fee: $150
Oct. 14-15 (8am-5pm)
www.school.wilton.com
October 16–18, 2017Concord, NCAmerican Haute Patisserie with Chef John Kraus24
PreGel
PreGelLength: 3 days - Cost: $875
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Chef John Kraus, Chef Instructor in The French Pastry School's full-time program, L'Art de la Patisserie, and the chef-owner of the award-winning Patisserie 46 in Minneapolis, Minnesota, will showcase original and modern culinary techniques during his debut at PreGel's 5-Star Pastry Series, with a compelling class in "American Haute Patisserie." Attendees of the 3 day course will learn tips and tricks from a Coupe du Monde de la Patisserie bronze medal winner, while exploring a variety of recipes to create bakery classics with a twist.
www.pregelamerica.com
October 17–19, 2017Chicago, ILComfort Deserts to Imprees your Guest15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Comfort Desserts to Impress your Guests (4:00 pm - 9:00 pm) Trends come and go, but some desserts always seem to come back and hit that sweet spot! In this three-day, hands-on course, learn our favorite classic comfort food desserts that are a huge part of our culture. This fall workshop is a perfect excuse to indulge your sweet tooth while learning tips and tricks to impress your guests at your next party or gathering! Recipes may include: • Bourbon Vanilla and Cointreau Soufflés • Traditional French Clafoutis • Warm Upside-Down Apple Tart • Classic Profiteroles Puffs Served with Luscious Dark Chocolate Sauce • Orange Infused Crepes Suzettes made a la minute • Fresh Seasonal Fruit Cobbler • A la minute Chocolate Molten Lava Cakes • Bistro Style Banana Fosters • And more! Expand your pastry skills and then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
October 24–26, 2017Chicago, ILFrench Breakfast Pastries15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
French Breakfast Pastries (4:00 pm - 9:00 pm) Rise and shine—and enjoy some morning delicacies! Join our master chef as he takes you through the fundamentals of classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes of all sorts. You will also learn to make a variety of delightful morning baked goods including brioche, doughnuts, and muffins. Recipes may include: • Classic French Croissants • Chocolate Croissants • Traditional Ham and Gruyère Cheese Croissants • Apricot Danishes • Coconut Mango and Pineapple Danishes • Apple, Plum, and Crumble Brioche • Savory Breakfast Brioche Filled with Egg, Cream, and Bacon • Traditional Jelly Doughnuts • Popular Cream-Filled Donuts • Cinnamon Crumble and Bran Muffins • Oatmeal, Cranberry, and Pecan Muffins And more… Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
October 31–November 2, 2017Chicago, ILMacarons and French Cookies15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Macarons and French Cookies(9:00 am - 2:00 pm) Learn how to perfect the treasured French macaron and other French style cookies in this three-day workshop. You will learn how to create impressive French delights including 3 classic French macarons, financiers, tuiles, and the classic French Sablé Breton just like professionals do! Our chef will inspire you to develop your pastry skills in this hands-on course creating these small favorites in French pastry. Recipes may include: • Grandma’s Roasted Hazelnut Butter Cookies • Brittany Salted Butter Cookies, the Classic French Sablé Breton • Traditional Raspberry Filled Sablé Cookies • Double Chocolate Brownies • Three Classic Macarons: Dark Chocolate, Pistachio, and Arabica Coffee Hazelnut • The Legendary Vanilla Madeleines of Commercy • Hazelnut and Cinnamon Financiers • Old Fashioned Large Caramelized Meringues • Orange Almond Tuiles And more… Of course, all of these goodies will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
November 28–30, 2017Chicago, ILPastry Shop Favorites15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pastry Shop Favorites (4:00 pm - 9:00 pm) From elegant pastry shops to trendy bistros, Paris has always had a dessert experience waiting around every corner. No matter what arrondissement you find yourself in, the City of Lights brings together the best of French pastry giving the world timeless flavors that have come to define classic French pastry. Learn the traditions and innovations of Parisian pastry with one of our master chefs in this three-day, hands-on course that explores regional French culture by way of dessert. Our chef will guide you through the techniques needed to make your home feel like a Parisian pastry shop, teach you some recipes for classic bistro desserts, and add to your dinner party repertoire. Recipes may include: • Classic Parisian Bakery Chocolate Éclairs • Bourbon Vanilla Streusel Topped Éclairs • Arabica Coffee Religieuses • Gruyère Cheese Gougères • Bittersweet Dark Chocolate Custard Tarts • Lemon Curd and Fluffy Meringue Tarts • Moist and Buttery Madeleines • Financiers (Miniature Almond Cakes) • Parisian Macarons And more… Of course, all of these goodies will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
December 12–13, 2017Valrhona, NYIntroduction to Chocolate with Paul Saiphet16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Valrhona, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Understand the history and origin of chocolate and its sourcing › Learn the basics of classic dishes and techniques, including the basics of tempering CONTENT › Prepare classic dishes using chocolate, such as éclairs, chocolate tarts, chocolate mousse cake and macarons › Prepare several chocolate confections using your mastery of tempering
www.valrhonaprofessionals.com
June 24–July 1, 2018Besancon, FRANCEFrench Culinary Immersion32
Sojourner Tours
Sojourner ToursCost: $3375.00
Hotel le Sauvage
6 Rue de la Chapitre
Besancon, FRANCE 25000
FRANCE
Lisa Gustavson
Phone: 512-943-4997
lisagustavson@sojournertours.com
Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture. On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France. You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
www.sojournertours.com/culinary/
OngoingOnline2015 Cook. Craft. Create. On-Demand1
ACFEFCost: $15
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers quizzes that were generated from the on-demand videos available on ACF’s Video Library. Participants who pass the online quizzes earn one continuing education hour and are able to print a certificate of completion directly from the eCulinary platform. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
Kim Kurata
Phone: 510-594-9220
freshcaliforniaavocados@gmail.com
Learning Objectives: Develop an appreciation for Fresh California Avocados as a versatile culinary ingredient; Create awareness for Fresh California Avocados as a component in a healthful diet; Prepare culinary students for proper handling and storage of Fresh California Avocados; Demonstrate how to select/identify ripe Fresh California Avocados; Introduce labor-saving preparation and holding techniques for Fresh California Avocados; Introduce using Fresh California Avocados in hot preparations; Demonstrate Fresh California Avocado versatility in contemporary and global applications; Introduce Fresh California Avocados as a fat substitute in baking.
www.californiaavocado.com/a-primer-for-fresh-california-avocados/
OngoingOnlineACF Ingredient of the Month Quizzes1
ACFEF eCulinary / ComiraCost: $15.00
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from the Ingredient of the Month article, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes with seventy-five percent or higher will earn one hour of credit per test. Each quiz is $15. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineACF National Culinary Review - Monthly Quizzes4
ACFEF eCulinary / ComiraCost: $25.00
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from The National Culinary Review, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes not only earn four hours of credit per test, but are able to print a certificate of completion directly from the ACFEF eCulinary platform. These certificates can serve as documentation for ACF initial certification and recertification. Each quiz is $25. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineAdvanced Culinary Nutrition Applications5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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 Awareness - FREE2
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com and sue@grossbauer.com
Diagnosis of food allergies has doubled in the United States in the last 10 years, and in the food industry, we must be especially aware of the foods and components of food that cause allergic reactions. This course will cover the most common food allergies in the U.S. and beyond, as well as methods of diagnosing a food allergy, current research and treatment, and best practices for organizations in the prevention of food-allergic reactions.
www.safeeggsfoodservice.com/ce/free-ce/allergy-awareness
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
Call for DatesFort Collins, COAllerTrain 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
Call for DatesFort Collins, COAllerTrain 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.Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
AmberJohnson
Phone: (888) 388-9877
contactus@ingrain.com
Assessment and Testing - *10% discount for ACF members - use code: ACFWEB.

There are several ideas and theories about various assessment techniques and methods; it would take years to fully understand them all. The purpose of this course is to help you sift the different approaches and choose the ones that actually worked and prove worthy based on overall research. Because this course is only 16 hours, it is a short and intense class. We hope that you will discover some assessment techniques to use in your classroom as well as find ways to improve existing methods.
www.chefcertification.com
OngoingOnlineAwareness and Prevention of Harassment and Discrimination in the Hospitality Workplace2
Food Manager Testing, LLCCost: $29.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 457-802-6604
roy@fmtsite.com
Prevention is the best tool to eliminate sexual harassment in the workplace. Employers are encouraged to take steps necessary to prevent sexual harassment from occurring. They should clearly communicate to employees that sexual harassment will not be tolerated. They can do so by providing sexual harassment training to their employees and by establishing an effective complaint or grievance process. Why is this course important? When investigating allegations of sexual harassment, investigators look at the whole record, the circumstances, such as the nature of the sexual advances, and the context in which the alleged incidents occurred.
www.foodmanagertesting.com
OngoingOnlineBasics of Management and Leadership5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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 School50
bbqcookingschool.com LLC
bbqcookingschool.com LLCCost: $299.00
Correspondence course - Home Study
USA
John F. Head, MBBQ
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
For 17 years we have taught American Chefs how to prepare world-class BBQ meats, rubs and sauces.
www.bbqcookingschool.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
OngoingOnlineBusiness Management50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
OngoingOnlineCeliac Disease and Gluten Restrictions - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
Participants will be able to identify characteristics of celiac disease and gluten intolerance, recognize research-based information and treatments for celiac and gluten intolerance, and state examples of best practices in handling a client with celiac or gluten-free needs.
www.safeeggsfoodservice.com/ce/free-ce/celiac-disease-and-gluten-free-restrictions
OngoingOnlineChef Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $159.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#333 Chef Nutrition is now 15% off regular price for ACF members - Nutrition education is essential for many reasons including a better understanding of the properties of food, how they are prepared and served. Many chefs and aspiring chefs demonstrate an interest in nutrition and want to make a difference. This Nutrition course contains valuable and interesting information that is vital to a foodservice professional’s success. It covers nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more.
www.123ce.com
OngoingOnlineChef Nutrition Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $75.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#384 Chef Nutrition Recertification is now 15% off regular price for ACF members - Because Chefs play an integral role in preparing and serving healthful food, education in nutrition is essential. This recertification course meets the ACF renewal requirement in nutrition by providing a review in basic nutrition, menu planning, healthy cooking, label reading and basic diet modification.
www.123ce.com
OngoingOnlineChef Sanitation and Safety 30
123ce.com
123ce.comLength: 30 hours - Cost: $159.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#334 Chef Sanitation and Safety is now 15% off regular price for ACF members. Food safety is critically important to the restaurant industry and its customers. This Sanitation and Safety course includes the ServSafe® Coursebook which presents the preventative measures to keep food safe while focusing on food safety practices in the workplace. An in-depth coverage of food safety and sanitation including; food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment and crisis management.
www.123ce.com
OngoingOnlineChef Sanitation and Safety Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $75.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#385 Chef Sanitation and Safety Recertification is now 15% off regular price for ACF members. The food industry is responsible for following safe food handling procedures and delivering food safely to its customers. This recertification course provides a comprehensive review of foodservice sanitation and safety regulations to implement and regulate in order to prevent foodborne illness outbreaks.
www.123ce.com
OngoingOnlineChef Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $159.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#332 Chef Supervisory Management is now 15% off regular price for ACF members. Supervision is the direction of people at work, while management is the planning and control of the work process. The modern chef is expected to understand and implement both of these skill sets. This Supervisory Management course provides the information needed to manage people in today’s food service industry, the importance of problem-solving methods, and techniques for effective planning.
www.123ce.com
OngoingOnlineChef Supervisory Management Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $75.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#383 Chef Supervisory Management Recertification is now 15% off regular price for ACF members. Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This recertification Supervisory Management course provides a comprehensive review of the role of a supervisor and the skills needed to be an effective manager and leader. Learn how to create a positive work environment, manage conflict and more.
www.123ce.com
OngoingOnlineCMC Pre-Plan Webinar3
Have you been considering taking the CMC exam? If you are already a CEC working towards this goal, then I invite you to my next webinar session, "The CMC Exam Pre-Plan". This 2 hour lecture followed by in depth Q&A will encompass what you need to be thinking of on every level prior to this massive undertaking. Details of my own CMC journey, how to break down the exam to study and practice, how to plan and prepare your program and work your apprentice to your advantage are just a few items covered. This is approved for 3 CEH’s through ACF. There is a 10$ processing fee per participant.
www.jasonhallcmc.com/home.html
OngoingOnlineComfort Food and the Dining Experience - FREE1
Chicken of the Sea International
Chicken of the Sea InternationalCost: FREE
Lynzee Moore
lynzee.moore@thaiunion.com
Do you ever wonder what "comfort food" really means to your guests? How do comfort foods work? Which foods impart comfort? Can comfort foods also be healthy? In this course, we'll explore the meaning and mechanisms of comfort food. Knowing more about comfort food can help you leverage its appeal to create a satisfying experience for your guests.
chickenoftheseace.com/
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Career success hinges on the abilities to work well as part of a team, communicate with others, handle emotions and conflict, and understand people - all important human relations skills that are covered in this course, Corporate Teamwork (CORT0022). Whether students are just starting out in their careers or are experienced employees with supervisory skills, all students will benefit from this course by acquiring insight into their own personality and that of others.
www.123ce.com
OngoingOnlineCross Contamination Action Ideas - 2nd Edition - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to identify cross contamination as a contributing factor to foodborne illness, provide diverse samples of cross contamination and name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggsfoodservice.com/ce/free-ce/cross-contamination/
Call for DatesCulinary Applications Utilizing Intelligent Cooking Control Technology3
RATIONAL USA
RATIONAL USACost: Free
888-320-7274
marketingus@rational-online.com
Jim Lund, CEC
Phone: 888-320-7274
j.lund@rational-online.com
Experience the performance of the SelfCookingCenter® live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below.

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® 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®. Seeing is believing. Click on the link below and register for an event in your area today.
www.rational-online.com/en_us/Experience_RATIONAL/Seeing_is_believing/
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: $175.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Nutrition - *10% discount for ACF members - use code: ACFWEB. Non-credit training certificate 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: $75.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@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
Call for DatesCulinary Principles and 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
OngoingOnlineCulinary Sanitation and Safety33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $175.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Sanitation & Safety - *10% discount for ACF members - use code ACFWEB. Non-credit Culinary Training certificate through Southwestern Oregon Community College.

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 Sanitation Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $75.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Sanitation Refresher - *10% discount for ACF members - use code ACFWEB.

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 Supervisory Management33
Ingrain Inc.
Ingrain Inc.Length: 33 hrs - Cost: $175.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary Supervisory Management - *10% discount for ACF members - use code ACFWEB. Non-credit culinary Training certificate 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 Supervisory Management Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $75.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Culinary 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
OngoingOnlineCurriculamb - Culinary Education Program on American Lamb - FREE4.5
American Lamb Board
American Lamb BoardCost: Free
Online
Mary Humann
humann@att.net
The "Curriculamb" is a comprehensive culinary education resource on American Lamb. The "curriculamb" includes lessons on the U.S. sheep industry, buying and handling lamb, lamb carcass and cuts, nutrition and cooking. A quiz for ACF CEH credits is also provided.
www.americanlamb.com/chefs-corner/curriculamb/
OngoingOnlineCurriculum Development11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00*
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
contactus@ingrain.com
Curriculum Development - *10% discount for ACF members - use code ACFWEB.

You have chosen a course that sheds light on the complicated process of designing and developing curriculum. Often times, the theoretical nature of this area of study can make the subject matter feel a bit heavy. I hope that we will present you with material that "breathes" by way of its applicability to the curriculum you are developing or teaching at your school or college. To shake off the feeling of being talked at (or even worse, lectured to), we have included many projects for hands-on application. After all, this is where the learning and usefulness of the presented material will benefit you most.
www.chefcertification.com
OngoingOnlineDifferentiated Instruction16
Ingrain Inc.
Ingrain Inc. Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Differentiated Instruction- *10% discount for ACF members - use code ACFWEB.

This course is also approved to meet the minimum requirement for Curriculum Development course for CCE certification. It is designed to define Differentiated Instruction and demonstrate how educators can get excited about meeting the needs of the varied individuals in their classrooms. This course demonstrates 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.
www.chefcertification.com
OngoingOnlineDiversity in the Workplace50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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.Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
contactus@ingrain.com
Educational Psychology - *10% discount for ACF members - use code ACFWEB.

The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing.
www.chefcertification.com
OngoingOnlineEmployee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
OngoingOnlineFood Allergen Management - FREE2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
For any operation, food allergen managemet is a complex undertaking. This course provides a proactive approach to allergen risk mangement and best practices for allergen controll.
safeeggsfoodservice.com/ce/free-ce/food-allergen-management
OngoingOnlineFood Allergen Training8
Food Manager Testing, LLCCost: $39.95
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This online course is designed to provide food handlers with basic information about food allergies. The object is to promote awareness of food allergies, identify common allergens, and provide the food handler with options and alternatives with regard to potential allergens in the food items sold at their establishment.
www.foodmanagertesting.com
Call for DatesFood Forward events3
Humane Society of the US
Humane Society of the USLength: 9:30 a.m. to 3:15 p.m. - Cost: FREE
Various locations
Allison Clute
Phone: 240-753-4097
aclute@hsus.org
Food Forward is a special event for food service professionals where you will learn how you can help your institution achieve a more profitable, healthy, and sustainable dining operation. You will hear from experts on how they are meeting and capitalizing on the ever-growing demand for meatless meals and how you can too!The event includes exciting presentations, panel discussions, a cooking demo, a complimentary breakfast and lunch, free cookbook and more.
OngoingOnlineFood Preservation Techniques - FREE2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
Debbie Rayhab
Phone: (615) 584-0732
Debbie.Rayhab@MichaelFoods.com
Are you mystified by food preservation terms and technologies? Want to know what nanoparticles are or why acidulants are added to processed foods? Is charcuterie safe from foodborne illness? Understand why milk pasteurization is so important and which foods can be effectively freeze-dried. Learn about cutting edge preservation methods such as Pulsed Light Technology and nanotechnology.
safeeggsfoodservice.com/ce/free-ce/food-preservation/
OngoingOnlineFoodborne Illness: The Fork Stops Here! 2nd Edition - FREE2
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to recognize foodborne pathogens and their impact on health; list factors that contribute to emerging foodborne illness patterns; describe the impact of antibiotics on the evolution of foodborne pathogens; identify ways globalization of the food supply affects foodborne illness patterns; identify consumer habits that influence food safety.
safeeggsfoodservice.com/ce/free-ce/foodborne-illness/
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
3010 Maguire Blvd., Suite 111
Orlando, FL 32803
Susan Hughes
Phone: 415-819-6531
susan@susan-hughes.com
The "Fresh Mango Curriculum" teaches the basics of how to order, handle and cook with one the world's most popular fruits. The course demonstrates mango's versatality in hot and cold applications, its relevance in global cuisine, its unique sensory characteristics, and its superfruit nutrition status. The course includes six (6) lessons with a practice quiz after each.
www.mango.org/en/professionals/foodservice/culinary-education
OngoingOnlineGREAT Kitchens program6
Beyond Celiac
Beyond CeliacCost: $100.00
Gluten-Free Resource Education Awareness Training
Beckee Moreland, Director of GREAT Kitchens
Phone: 267-419-2105
bmoreland@beyondceliac.org
The GREAT Kitchens provides comprehensive education regarding all aspects of foodservice in order to serve ALL gluten-free guests. Content includes creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing to special diets. The management course comes with a 100-page manual that reviews the course content and also includes posters, training told, and additional resources.
www.GreatGFKitchens.org
OngoingOnlineGREAT Schools, Colleges, & Camps6
Beyond Celiac
Beyond CeliacCost: $100.00
Gluten-free Resource Education Awareness Training
Beckee Moreland, Director of GREAT Kitchens
Phone: 267-419-2105
bmoreland@beyondceliac.org
The GREAT Schools, Colleges, and Camps program provides comprehensive education regarding all aspects of foodservice in order to serve ALL gluten-free students and staff. Contents includes understanding needs of students, creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing to special diets. The management course comes with a 100-page manual that reviews the course content and also includes posters, training tools, and additional resources.
www.GreatGFKitchens.org
OngoingOnlineHuman Resources Management: Update and Review (FREE)5
123ce.com
123ce.comLength: 5 hours - Cost: FREE
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
Valerie Behrle
Phone: 800-830-5142
info@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
Valerie Behrle
Phone: 800-830-5142
info@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 / Michael Foods
National Pasteurized Eggs / Michael FoodsLength: 1 hour - Cost: Free
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing the course, you'll be able to: Explain what causes curdling of eggs and how to prevent it. Outline factors that lead to a high-quality custard product. Describe steps for making soft scrambled eggs. Explain the steps for whipping egg whites. Identify egg yolks as emulsifiers and explain how they work.
www.safeeggsfoodservice.com/ce/free-ce/egg-culinary-techniques
OngoingOnlineManagement of Food and Labor Costs30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
OngoingOnlineNutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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 Strategies for Managing Diabetes in Healthcare 2.01
General MillsCost: Free
Svetlana Thaler
Phone: 763-764-3528
Svetlana.Thaler@genmills.com
Science to support nutrition recommendations for people with diabetes. Motivational interviewing. Changes of behavior to make sustainable behavior change to better manage the disease.
www.generalmillscf.com/industries/healthcare/support-tool-categories/health-and-wellness-resources
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
OngoingOnlineOnions - Layers of Flavor Culinary Curriculum - FREE3
 National Onion Association
National Onion AssociationCost: Free
Mary Humann
Phone: 970-663-0994
humann@att.net
The Onions Layers of Flavor Culinary Curriculum is a comprehensive educational resource on onions. A staple for foodservice operations, the humble onion is an important part of culinary education. Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors, Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors,
www.onions-usa.org/foodservice/culinary-education
OngoingOnlineOnline Pear Foodservice Training Program1
Pear Bureau NorthwestCost: Free
foodservice.usapears.org/training
OngoingOnlinePractical Application of Food Allergy Guidelines 8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing this course, you'll be able to: Explain why protein is essential to human nutrition. Describe amino acids as the building blocks of protein. Define an essential amino acid. Explain the process of protein denaturation in cooking.
www.safeeggsfoodservice.com/ce/free-ce/protein-nutrition-egg-chemistry
OngoingOnlineRanch to Table - FREE15
Online
OnlineCost: Free
Alethea Prewitt
Phone: 208-338-2613
alethea.prewett@agribeef.com
To familiarize chefs, cooks, culinary instructors and students with the beef life cycle from birth to ranch life, transition to feed yard finishing, and completion at the processing/fabrication plant. This model is based on a sustainable, gold standard for beef handling in the U.S..
www.agribeef.com/education
OngoingOnlineSanitation Refresher: Microbial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@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
OngoingOnlineSustainable Seafood for Healthcare Foodservice - FREE1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer
lynzee.moore@thaiunion.com / sue@grossbauer.com
In this course, you wil develop insights into sustainability as it relates to seafood - where it comes from, fishing or farming practices, and protection of our ntural resources to ensure ongoing sustainability of seafood as a healthy food for the planet.
www.chickenoftheseace.com
OngoingOnlineTeaching Methods16
Ingrain Inc.
Ingrain Inc.Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Teaching Methods - *10% discount for ACF members - use code ACFWEB.

This course will take you on a journey of reflection and hopefully, inspiration. Since you are an educator, the truly difficult work is already being done. We are teachers ourselves and know how many long hours go into preparing just one class. This course has been designed to help you reflect upon your own teaching methods and possibly offer some new ideas for you to add to your teaching palate. We hope to make this course informative as well as engaging. Your time is valuable and we want to offer practical tools for you to use in the classroom. I remember so many classes in graduate school that looked great on paper but offered no tools for me to use back in the classroom. This course is different. You will walk away with practical tools to help focus your lessons and improve student learning. All you need is an open mind, a writing journal, and a classroom in which to test out some new ideas.
www.chefcertification.com
OngoingOnlineThe 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
contactus@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
OngoingOnlineThe Nutrition Facts Label: What's Changed and Why It Matters - FREE1
General MillsCost: Free
Jill Landin
Phone: 763-764-3904
jill.landin@genmills.com
Understand the history and purpose of the Nutrition Facts Label; Identify the main changes for the Nutrition Facts Label; Educate themselves and their clients on how to continue using the Nutrition Facts Label to make healthy choices
www.bellinstitute.com/perks
OngoingOnlineTime Management: Combating Time Theft8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Time Management: Combating Time Theft (TMT0800) course discusses how students can minimize stress and maximize productivity in their personal and professional lives by analyzing their values, habits, and daily interruptions. Multiple worksheets and exercises are included, as well as valuable tips for prioritizing and setting goals.
www.123ce.com
Call for DatesBangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: Basic $675 Inter/ADV $750
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
Phone: +66-82-200-1197
larry@siamcarvingacademy.com
The Siam Carving Academy, medalist in the 2016 Culinary Olympics Carving Competition, welcomes students from all over the world to learn the Traditional Thai Art of Fruit and Vegetable carving. 20 Hour Courses for Beginning, Intermediate and Advanced carvers are taught by international award-winning Master Carver Wan Hertz and her select team of seasoned Thai professionals. Earn 60 CEH credits with our Master Carver Series Course and progress from beginning thru advanced level in as little as 9 Days!
www.siamcarvingacademy.com/courses//
OngoingOnlineVegetarian Concepts11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
Vegetarian Concepts - *10% discount for ACF members - use code ACFWEB.

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
OngoingOnlineWatermelon Culinary Curriculum5
National Watermelon Promotion Board
National Watermelon Promotion BoardCost: Free
Megan McKenna
Phone: (407) 657-0261
mmckenna@watermelon.org
The "Watermelon Culinary Curriculum" teaches the basics about how to source, handle and cook with watermelon. The course demonstrates watermelon's unique sensory characteristics, multiple preparation techniques, versatility on menus and the role watermelon plays in everyday health. The course includes six (6) lessons with a practice quiz after each and an appendix.
www.watermelon.org/foodservice/culinary-education
OngoingOnlineWhat Great Teachers Do Differently16
Ingrain Inc.
Ingrain Inc. Length: 16 hours - Cost: $95.00*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
What Great Teachers Do Differently- *10% discount for ACF members - use code ACFWEB.

Any teacher can fill a bookshelf with books about education. Any teacher can study lists of guidelines, standards, principles, and theories. The best teachers and the worst teachers can ace exams in their undergraduate and graduate classes. The difference between more effective teachers and their less effective colleagues is not what they know. It is what they do.

This course is about what great teachers do that sets them apart. Clarifying what the best educators do, and then practicing it ourselves, can move us into their ranks. This course is not meant to prescribe a narrow set of instructions. Instead, it frames the landscape of school from the perspective of great teachers. What do they see when they view their classrooms and the students in them? Where do they focus their attention? How do they spend their time and energy? What guides their decisions? How can we gain the same advantages?
www.chefcertification.com
OngoingOnlineWhat's Shaking with Sodium?1
Call for DatesZink University2
Zink Foodservice
Zink FoodserviceCost: FREE
various locations
David Ash
Phone: (614) 679-4046
davida@zinkfsg.com
Zink University is a program established by Zink Foodservice allowing for personal and professional development, training, and continuing education in the Foodservice equipment/smallwares industry. Foodservice professionals and experts lead the University classes leaving guests cultivated with current trends in the market. At Zink University, students will learn by using hands on, presentations, live demos, and will have access to all learning materials. Zink University has classes and opportunities for beginners to advanced learners. Culinary Centers are located in Cleveland, Cincinnati and Columbus OH, East Lansing and Southfield MI, Indianapolis IN, Chicago IL, Milwaukee WI, and just outside Pittsburgh PA.
zinkfsg.com/culinary
123ce.com Continuing Education:  Easy as 123...