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
January 9, 2017–December 28, 2018Various locationsAdvanced Gelato and Sorbetto Production12
PreGel AMERICA
PreGel AMERICA Length: 2 days - Cost: $105
Various locationsAlicia 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 locationsAlicia 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 locationsEclairs, Macarons, and Boutique Pastries18
PreGel
PreGelLength: 3 days - Cost: $130
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three day class teaches the preparation of delicious finished verrines and other pastries, along with techniques for customization and decoration. Learn the fundamentals of simple to prepare pastry products and experience hands on practice in creating desserts such as macarons, eclairs, tiramisu, cupcakes and more!

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 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 locationsAlicia 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 locationsAlicia 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
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
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
January 22–25, 2018Chicago, ILModern Sugar Showpieces & Elements of Design with Chef Scott Green28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join Executive Pastry Chef of The Langham, Chicago, and Travelle Kitchen + Bar, Scott Green, as he returns to The French Pastry School for this four-day, hands-on professional course. With a background in graphic design, Green has a unique viewpoint within the world of pastry. From color, shape, and focus, to scale and balance, you'll learn to conceive and execute an artistic showpiece while mastering a range of sugar decorations. He’ll demonstrate the fine details of proper sugar preparation, technique, and execution, and together, you'll embark on a journey to creating a one-of-a-kind world-class sugar sculpture. Join Chef Scott Green and The French Pastry School for this detailed course on modern sugar showpieces and the elements of design!

Course detail:
- Showpiece design
- Considerations for competitions
- The science of cooking sugar
- Proper sugar cooking methodology
- Modified sugar recipes for various techniques
- Classic and fantasy-inspired pulled sugar flowers
- Traditional pulled sugar ribbons
- Blown sugar techniques
- Sugar pastillage techniques
- Airbrushing and color theory

www.frenchpastryschool.com
March 5–9, 2018Chicago, ILContemporary Cake Design: A Maggie Austin Exclusive28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Internationally renowned cake designer, Maggie Austin, returns to her alma mater for this unique and exclusive hands-on, five-day professional course. With Austin as your guide, you’ll learn the secrets behind her modern and whimsical designs while exploring the techniques behind her painted, stained glass motifs, and a variety of petal-making methods. She'll show you how to create and arrange gumpaste anemones and fondant rosettes—then you'll use the techniques discussed and demonstrated by Austin to create two, one-of-a-kind contemporary cakes that are yours to take home. Join Maggie Austin and The French Pastry School for this special week of cake design!

Course detail:
- Elements of contemporary cake design
- Modern color interpretation and selection
- Proper hand-rolling and molding techniques
- Different petal-making methods for gumpaste and fondant
- Beautiful and structurally sound flower arrangements
- Lifelike gumpaste anemones
- Fondant rosettes
- Stained glass techniques

www.frenchpastryschool.com
March 12–16, 2018Chicago, ILDesserts for the Modern Chef with Karim Bourgi28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Modernization meets tradition in this five-day professional course with Chef Karim Bourgi. Known for his technical ability and unique style, Bourgi challenges industry norms and encourages his students to pursue what they love and create what they imagine. He is on the forefront of innovation, and this intensive and interactive course highlights his technique, product knowledge, and creative expression. Alongside Bourgi, you'll make an extensive array of bold, colorful, and delicious desserts while learning new, innovative techniques that can be applied to this course, and beyond. Join Chef Karim Bourgi and The French Pastry School for an unforgettable week of hands-on pastry exploration!

Course detail:
- Traditional techniques
- Refined flavor profiles
- Modern tarts
- Decadent éclairs
- Petit gâteau
- Signature Karim Bourgi desserts
- New dessert trends

www.frenchpastryschool.com
April 16–19, 2018Chicago, ILModern Plated Desserts, Entremets & Petits Gâteaux with Chef Antonio Bachour28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Award-winning Pastry Chef Antonio Bachour travels from Miami Beach to Chicago for his teaching debut at The French Pastry School! In this hands-on, four-day course, Chef Antonio will captivate your attention with his magnetizing style and bold, colorful creations. He'll explain his unique and modern approach toward plated desserts, entremets, and petits gâteaux and share with you the secrets behind his dessert concepts, recipes, decorating techniques and presentation style. Alongside Bachour, you'll make an extensive array of stunning and delicious creations that are yours to enjoy and take home. Join Chef Antonio Bachour and The French Pastry School for this exquisite workshop!

Course detail:
- Techniques for creating entremets and petits gâteaux
- Achieving flavor diversity and effective techniques for incorporating flavors
- The significance of texture variation
- Decoration techniques
- Presentation pointers

www.frenchpastryschool.com
April 23–26, 2018Chicago, ILGluten-Free Breads and French Pastries with Chef Xavier Sterke28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Internationally recognized Pastry Chef Xavier Sterke travels to The French Pastry School to share his passionate and inventive gluten-free menu. In this four-day, hands-on professional course, this industry veteran will teach you how to work with alternative flours and unusual recipes to create gluten-free breads and pastries that don't skimp on flavor, texture, or presentation. The course will focus on theory, methodology, and techniques, and give you a solid foundation for pursuing a successful gluten-free pastry career or for simply implementing gluten-free options into your repertoire. Join Chef Xavier Sterke and The French Pastry School for this one-of-a-kind course!

Course detail:
- Buckwheat bread with seeds
- Sorgho bread
- Buttery brioches (different variations with cream and fruits)
- Crispy puff pastry
- Chocolate puff bread (Chocolatines)
- Chestnut cake (special biscuit sponge with ganache cream)
- Colorful fruit tarts
- Lemon biscuit sponge
- Scones
- Muffins
- Decadent brownies
- Carrot cake
- Everyday buns and bread
- Traditional blinis
- Rice flour cake with Catalan cream verrines
- Sugar-free seasonal jams

www.frenchpastryschool.com
May 7–10, 2018Chicago, ILArtisan Breads with Master Baker and MOF, Joël Defives28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join Master Baker and MOF, Joël Defives, as he travels to The French Pastry School from Paris to teach artisan breads using specialty flours and whole grains. During this four-day, hands-on baking course, you'll make flaxseed-rye bread, honey-spelt bread, carrot-walnut bread, and whole-wheat brioche, plus several other classic recipes, including a few breakfast pastries to round out your spectacular baked buffet! Not only will you benefit from Chef Defives' expertise and his 30 plus years as a professional baker, but with him at your side, you'll learn to perfect these unique and flavorful recipes while building your skills as a baker.

Course detail:
- Flaxseed-rye bread
- Honey-spelt bread
- Carrot-walnut bread
- Whole-wheat brioche
- A selection of mouthwatering breakfast pastries
- Proper methodology for using specialty flours and whole grains

www.frenchpastryschool.com
May 28–31, 2018Chicago, ILThe Art of Chocolate with Chef Vincent Vallée28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join award-winning chocolatier Vincent Vallée as he travels to The French Pastry School to teach this master workshop dedicated to the art of chocolate. During this four-day, hands-on course, Chef Vincent will explain the creative process and technical style behind his exquisite creations, and together, you'll recreate his award-winning molded pralines, various pastries, truffles, sweet snacks, an artistic presentation for highlighting chocolates, and much more! He'll share his insights for becoming a successful chocolatier and demonstrate the necessary skills for creating world-class chocolates and mini pastries. You'll have access to some of the best chocolates and ingredients available, for a truly mesmerizing and indulgent week of craftsmanship!

Course detail:
- Chef Vincent’s award-winning molded pralines, individual pastries, sweet on-the-go snacks and Artistic presentations
- 100% chocolat Eclairs
- 100% chocolat tart
- Capuccino
- Tarte citron
- Hazelnut orange snack
- Citrus Ghana
- Mont-blanc
- Glycine
- Mango
- My tarte tatin
- Pina-colada

www.frenchpastryschool.com
June 11–14, 2018Chicago, ILArtisan Breads and Viennoiseries with Chef Romain Dufour28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, hands-on professional workshop, you'll explore the art of viennoiseries with Master Baker Romain Dufour. From the classic to the creative and trend-setting, Chef Dufour will explain the different techniques for making various enriched, yeast-leavened, and laminated doughs. He will demonstrate his impressive knowledge of fermentation and lamination, and at the same time, he'll instruct you on how to make these items using effective production methods that he learned over the years in France. You'll discover how to use whole grains and specialty flours effectively, and the class will focus intensely on the techniques for using these ingredients. Lastly, he'll share his trade secrets for successfully and consistently implementing these and other new products into your bakery!

Course Detail:
- Buttery kouign-amann
- Hearty rye porridge
- Toasted walnut bread
- Dual-color strawberry and coconut croissant
- Rich and flavorful coffee and chocolate croissant
- Traditional country bread
- Brioche Praline: brioche topped with pink, candy-coated almonds
- Tourte Auvergnate: traditional rye bread of Auvergne, France
- Tiger Bread: German beer bread with mottled crust
- Techniques for using whole grains and specialty flours

www.frenchpastryschool.com
June 18–21, 2018Chicago, ILLa Patisserie de Johan Martin28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Chef Johan Martin travels from the Ecole Gastronomique Bellouet Conseil to The French Pastry School for this four-day, hands-on course! Classic and modern cakes revisited to chew while walking! Different fragrances, with crispy, mellow and new compositions and simple decorations. " A brilliant professor of the Bellouet Conseil School in Paris, Johan Martin says that a professional pastry chef must have five qualities: courage in a demanding profession, curiosity to keep learning, gourmandise to enjoy what is done, generosity to share learning and pedagogy to successfully transmit knowledge. Discover the new recipes and decorations created by Johan Martin, one of the most followed and creative pastry chefs of our time.

Course detail:
- Meringue lemon tart
- The Framboise
- Mont Blanc
- Miss Dior
- Prestige
- Mango passion cheese cake
- The black forest
- The chocolate tart
SMALL CAKES - Paradis
- Ebony
- Rising Sun
- Red One
BREAKFAST PASTRIES - Chocolate bread fan
- The chocolate croissant
- The Nutella braid

www.frenchpastryschool.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/
July 23–26, 2018Chicago, ILEast Meets West with Chef Andres Lara28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Pastry Chef Andres Lara travels from Canada to Chicago for this hands-on, four-day professional course. Lara, who draws flavor inspiration from his many worldly travels, will teach you how to successfully incorporate sweet, salty, bitter, sour, and umami into your pastry repertoire. Together you’ll explore and create a wide variety of rustically refined gourmand pastries and plated desserts, many with a hint of Southeast Asian or Japanese influence. He’ll teach you the secrets behind his unique and unforgettable flavor combinations, while sharing his pastry experiences from around the world. Join Chef Andres Lara and The French Pastry School for this flavorful and internationally-inspired course!

Course detail:
- Zephyr strawberry role cake
- Lapsang, date, and yogurt crumble cake
- Truffle, honey, and gianduja Madeleines
- Caramel Lactee kugelhopf with marinated figs
- Chewy peanut butter cookie de voyage with salted garam masala, vanilla caramel and brittle
- Zephyr Toumorokoshi: A dish of corn, parmesan, coconut and mango
- Seaside: A dish of Esmeralda Rare Chocolate, raspberries and nori seaweed
- Baba: Baba with flavors of banana, whisky, smoked miso, hazelnut, dates and caramel
- Moroccan Spice: Olive oil couscous, almond duja ice cream, dry fruits, pine nuts and apples
- Bing Su: Korean-style shaved ice dessert
- Rojak: Malaysian-inspired peanut butter, pineapple and spiced cucumber dessert

www.frenchpastryschool.com
August 20–24, 2018Chicago, ILPanning & Chocolate Sculpture with Chef Christophe Morel28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Master Chocolatier and Chef Christophe Morel travels from Montreal to Chicago for this five-day, hands-on professional course dedicated to the art of panning and chocolate sculpture. You'll start the week off working side by side with Chef Morel making chocolate bars and panning nuts, dried fruits, coffee beans, cereals, and more, with a number of colorful and tasty coatings. Then, you'll shift gears for the second half of this workshop, which is dedicated to chocolate sculpture. With Morel as your guide, you'll work independently to design and assemble an artistic, large bear showpiece, acquiring techniques and trade secrets that will dazzle the eye and treat the palate. Join Chef Morel and The French Pastry School for this remarkable week of chocolate craftsmanship!

Course Detail:
Chocolate Bars
- Creamy and flaky mille-feuille
- Arabica coffee and dark chocolate Opéra
- Fresh strawberry scented frasier
- Lemon meringue tart
- Tender nougat and soft caramel
- Crunchy chocolate mousse
Panned Products
- Traditional French nougat
- Soft salted caramels
- Greek yogurt and vanilla-flavored pearls
- Creamy gianduja

www.frenchpastryschool.com
September 10–13, 2018Chicago, ILHealth-Conscious Pastries with Chef Luc Baudin28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Innovative Chef Luc Baudin travels from Paris to Chicago and brings with him a new and fresh perspective for making pastries. He's dedicated his life's work to creating products that are designed and adapted to meet the needs of the consumers' wellness. In this four-day, hands-on professional course, you'll learn to create health-conscious recipes using less sugar, less fat, and more fiber. You'll use alternative sugars like coconut sugar, and alternative flours made from legumes, oat bran, and whole wheat. You'll have access to the freshest fruit available and the highest quality chocolates. Chef Baudin will teach you the philosophy and methodology to create these healthy pastries and how to incorporate alternative ingredients with the maximum flavor!

Course Detail:
- Molded candy bars: pine nut and kalamansi citrus
- Bonbons: mint, pepper, and chocolate
- Charlotte: black sesame mousse and yuzu cream
- Éclair: pecan praliné and coconut milk cremeux
- Chocolate Cocoa Bean Tart: light and silky chocolate cremeux, cocoa bean jelly, and dark chocolate crumble
- Le Kuma: silky milk chocolate mousse and exotic fruit
- Le Manhattan: hazelnut sablée dough, mandarin, and chestnut
- Le Millepin: whole-wheat puff pastry with almond and vanilla
- Les Mutines: coconut sugar meringues and hazelnut paste
- Tartelettes: fresh lemon and lime cream
- Tarte Fleur de Pomme: sautéed apples and hazelnut cremeux

www.frenchpastryschool.com
September 17–20, 2018Chicago, ILModern Sugar Flower Arrangements28
Length: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, hands-on professional course, master sugar artist and chef of The French Pastry School, Sunny Lee, will teach you how to create delicate, lifelike flower arrangements from some of today's most popular sugar flowers. During this workshop, you'll learn cutting, veining, shaping, coloring, and finishing techniques for a broad selection of flowers including peonies, David Austin roses, ranunculus, jasmine, and eucalyptus. She'll show you how to effectively assemble the final individual flowers and foliage into a beautiful and structurally stable spray, and her demonstrations will include tips on the practicalities of securing floral arrangements to cakes and transferring these masterpieces from kitchen to venue!

Course Detail:
- Techniques will include: cutting, veining, shaping, coloring and finishing
- Assembling and transferring finished sprays
- Creating lifelike, structurally sound floral arrangements
- Peonies
- David Austin Roses
- Ranunculus
- Jasmine
- Eucalyptus

www.frenchpastryschool.com
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/CEHQuiz
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
An advanced level food safety course, which provides detailed information on bacterial food-borne pathogens, non-bacterial food-borne pathogens, non-bacterial foodborne illness, trends and food safety.
www.123ce.com
OngoingOnlineAllergy Awareness - FREE2
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
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
A current approach on how to perform your job more efficiently and effectively, this course offers an update on management, supervision, and leadership. Topics include traditional management functions, leadership theories, supervisory management, effective communication, motivation, conflict resolution, and delegation.
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
Gain information on the tools available to business communicators today. This course introduces the strategies successful business professionals employ. It is a practical course that presents principles of communication including effective oral and written communication techniques to prepare compelling memos, letters, reports and presentations. Business Communication e-textbook: Business Communication: Process & Product explains the basics of communication in the workplace, working in teams and understanding business etiquette along with ideas for writing resumes, cover letters, participating in interviews and completing follow-up activities.
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
Effective leadership requires an understanding of people and diversity, an ability to adapt to change, and knowledge of decision-making and planning processes. Whether you already have supervisory responsibilities or want to move into a supervisory position, Business Management will provide the fundamentals on how to supervise and work with others, lead and motivate a team, and manage workflow and operations. Business Management e-Textbook: MGMT4 contains powerful content and multimedia resources, such as review podcasts, online quizzing and videos that encourage interactive learning and success in management.
www.123ce.com
OngoingOnlineCeliac Disease and Gluten Restrictions - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
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 Cost Control Management30
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
#331 Chef Cost Control Management for ACF members - Success or failure in the restaurant business is typically related to an operator’s ability to manage the big three cost centers: labor costs, food cost and beverage cost.  Chef Cost Control Management largely examines cost control from a management perspective. Understanding the three cost centers is essential because effective cost management is only achieved when management is educated and engaged. Chef Cost Control e-Textbook: Food and Beverage Cost Control, contains a wealth of resources and the specific tools needed to keep costs low and profit margins high.
www.123ce.com
OngoingOnlineChef Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $155.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#333 Chef Nutrition for ACF members - Many cooks, chefs and aspiring chefs demonstrate an interest in preparing meals that are both delicious and healthy. Nutrition education is essential to better understand the properties of foods and how they are prepared and served. This Nutrition course contains valuable and applicable information in nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more. Chef Nutrition e-Textbook: Nutrition Concepts & Controversies 14th edition includes the new Dietary Guidelines along with a balance of scientific research, core concepts, and relevant applications.
www.123ce.com
OngoingOnlineChef Nutrition Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $65.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#384 Chef Nutrition Recertification 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: $155.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#334 Chef Sanitation and Safety for ACF members - Food safety is critically important to the food service industry and its customers. This Sanitation and Safety course includes the ServSafe® Coursebook (e-Textbook) which focuses on adherence to food safety practices in the workplace. It presents in-depth coverage of food safety and sanitation in food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment, and crisis management. Along with the ServSafe® Coursebook 7th edition, this course includes MyServSafeLab, which is an online homework, tutorial and assessment program that engages students and includes an exam voucher for the ServSafe Food Protection Manager Certification Exam.
www.123ce.com
OngoingOnlineChef Sanitation and Safety Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $65.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#385 Chef Sanitation and Safety Recertification 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. Promoting adherence to food safety practice includes forms of contamination, personal hygiene, and hazards in the flow of food, food preparation and more.
www.123ce.com
OngoingOnlineChef Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $155.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#332 Chef Supervision Management for ACF members - The modern chef is expected to be an effective manager and supervisor. This course emphasizes the positive approach of working cooperatively with people to develop and empower them to perform better in their working role. Chef Supervisory Management provides the information needed to manage people in today’s food service industry, the importance of problem-solving methods, and techniques for effective planning. Supervisory Management e-Textbook: Supervision in the Hospitality Industry, 8th edition focuses on the different roles of employees from beginning leaders, newly promoted supervisors, or anyone planning a career in the food industry field.
www.123ce.com
OngoingOnlineChef Supervisory Management Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $65.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#383 Chef Supervisory Management Recertification for ACF members. Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This recertification Supervisory Management course provides a comprehensive review of the role of a supervisor and the skills needed to be an effective manager and leader. Learn how to create a positive work environment, manage conflict and more.
www.123ce.com
OngoingOnlineCMC Pre-Plan Webinar3
Have you been considering taking the CMC exam? If you are already a CEC working towards this goal, then I invite you to my next webinar session, "The CMC Exam Pre-Plan". This 2 hour lecture followed by in depth Q&A will encompass what you need to be thinking of on every level prior to this massive undertaking. Details of my own CMC journey, how to break down the exam to study and practice, how to plan and prepare your program and work your apprentice to your advantage are just a few items covered. This is approved for 3 CEH’s through ACF. There is a 10$ 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
Online
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.
www.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 essential to functioning effectively in today’s workplace. Computers help even the smallest of small businesses to operate effectively with a minimal amount of resources. This course covers data processing and storage, local and global communication, managing schedules and finances, and information gathering. Computers in the Workplace e-Textbook: Discovering Computers provides up-to-date information on the latest technology in today's digital world.
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 ability to work well as part of a team, clearly communicate with others, handle conflict, and understand people – each are important human relations skills that are covered in this course. Corporate Teamwork e-Textbook: Human Relations: Strategies for Success covers time-tested, research-based social science and management principles along with theories and philosophies of human relations drawn from management theory, group theory, personality theory, and relationship theory.
www.123ce.com
OngoingOnlineCross Contamination Action Ideas - 2nd Edition - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
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
As our nation and our workforce are becoming more diverse, it is apparent that businesses that embrace diversity have a more solid footing in the marketplace.  Learn how to build and encourage diversity and work more effectively with others. Employees benefit from diversity training by learning to be proactive, more approachable with coworkers, and looking at situations from other perspectives. Diversity in the Workplace e-Textbook: Diversity in Organizations presents how to become a diversity-friendly employer, includes workers often devalued, and illustrates how both dominant and non-dominant group members can work to effect change.
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 a supervisory position, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency. Employee Supervision covers how to take on a supervisory role and stimulate employee and group performance in an ever changing environment. Employee Supervision e-Textbook: Supervision Today includes information on contingent workforces, entrepreneurship, employee theft, work/life balance and workplace diversity.
www.123ce.com
OngoingOnlineEssentials of Food Hygiene - 8 hour course8
World Food Safety Organization
World Food Safety OrganizationLength: 8 hours
http://worldfoodsafety.us
The World Food Safety Organisation is pleased to offer an option in food safety training. The Essentials of Food Hygiene course provides a comprehensive approach to understanding food safety, not only in the United States but on a Global scale as well. This self-paced, 8-hour course leads to a globally recognized Certification from the WFSO upon successful completion of the final assessment.

15% off any one course offered by the WFSO with coupon code: ACFCHEF2017
wfso.us/product/essential-food-hygiene/
OngoingOnlineFood Allergen Management - FREE2
National Pasteurized Eggs, Inc. / Michael Foods
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
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
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
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/
OngoingOnlineFREE Human Resources Management: Update and Review5
123ce.com
123ce.comLength: 5 hours - Cost: FREE
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Most successful organizations understand that people are their most important asset, and that the effective management of human resources is central to their business strategy. Human Resources Management is a review on how to perform your job more efficiently and effectively by following human resource guidelines. Topics include: writing job descriptions, recruiting and selecting staff along with orienting, training and evaluating employees.
www.123ce.com
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
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
Computers in the kitchen are a reality.  In an increasingly competitive marketplace, computers could almost be considered as vital to organizational survival as food and water is to human survival. Learn the latest trends in computer technology and keep your knowledge of computers and their uses relevant. Intro to Computers e-Textbook: Enhanced Discovering Computers covers the latest trends in computer concepts and technology in an easy to follow format.
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
One in six Americans will get sick from food poisoning this year. Most of them will recover without any lasting effects however for some, the effects can be devastating and even deadly.  Update your knowledge on food service sanitation and safety in order to prevent foodborne illness outbreaks. In addition to lessons on buying, storing, and serving safe food, this course includes an introduction to Hazard Analysis Critical Control Point (HACCP).
www.123ce.com
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsLength: 1 hour - Cost: Free
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
OngoingOnlineMicrobial 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
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
Want to spend more time on what really matters? This course provides an easy way for school nutrition managers to quickly assess the nutrient content of their meals, granting more time to plan and prepare nutritious and appealing meals for school students. Other topics presented include school lunch and breakfast program regulations and how to estimate nutrient content with both traditional and enhanced food-based menu planning.
www.123ce.com
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Nutrition awareness is essential for chefs as they play an integral role in preparing and serving healthy food. This course provides an introduction to the fundamentals of nutrition by exploring basic nutrients, diet modifications, and recipe substitutions. Basic diet modification 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
Brush up on your knowledge of food allergies, food intolerance, food preservation and more. Do you know the difference between a food allergy and a food intolerance? Can you name the eight foods that account for 90 percent of all food-allergy reactions? Being knowledgeable about food allergies is important for chefs, food producers and consumers.
www.123ce.com
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
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
OngoingOnlineSeafood Savvy: Nutrition1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online
You hear a lot about omega-3s in seafood. What are the facts? And what nutritional benefits led to the Dietary Guidelines recommendation of two servings per week? This program presents latest findings on seafood nutrition, including fats, proteins, mercury questions, seafood preparation and more.
www.chickenoftheseace.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
OngoingOnlineT.E.A.C.H. Food Allergen Safety in the Professional Kitchen6
Your Allergy Chefs
Your Allergy ChefsLength: 6 hours - Cost: $149
P.O. Box 800135
Santa Clarita, CA 91380
Joel and Mary Schaefer
Phone: (503) 407-1707
cookingfree@yourallergychefs.com
Calling all Cooks, Chefs, and Instructors, both savory and sweet! Your Allergy Chefs specialize in training and recipe development for food allergies and special diets. Our objective is to provide you with the necessary personalized training that will enhance your knowledge, skills and abilities in order to address the growing requests from guests with food allergies and special diets for safe and satisfying meals. This one-on-one coaching package consists of 2 coaching sessions and weekly communication for 2 months. Food allergen safety cards designed for chefs, managers and servers are included.

To our ACF family we are offering our Professional Coaching package valued @ $790.00 for just $149.00.
yourallergychefs.com/coaching/
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
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
Looking for practical ways to combat the issues that derail your work day? Time management skills have a direct effect on your efficiency, quality of work and stress levels. This course presents how to minimize stress and maximize productivity in your personal and professional lives by analyzing your values, habits, and daily interruptions.
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...