Certify

CEH Opportunities

* schedule subject to change

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

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

DateLocationProgram NameCEHs
February 15–17, 2015Baltimore, MD2015 ChefConnect: Baltimore
April 12–14, 2015Indianapolis, IN2015 ChefConnect: Indy
DateLocationProgram NameCEHs
January 7–9, 2015Saratoga Springs, NY4th Annual Culinary Conerence & Competition6.5
Skidmore College & ACF of Glens Falls New York
Skidmore College
815 N Broadway
Saratoga Springs, NY 12866
Mark Miller, CEC
Phone: 518-580-8326
mmiller@skidmore.edu
Presentations/Demos include: Growing Mushrooms in the Hudson Valley Chocolate Tasting: Bean to Bar Preservation of Food Fresh Eyes Approach A Culinary Career by Chef Nobel Masi
February 24–26, 2015New York, NYCREA 3-day Sous-Vide Training Session21
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Length: 3 days - Cost: $2,400
Bouley Test Kitchen
88 West Broadway
New York, NY
James Chen
Phone: 703-270-2959
jchen@lecrea.com
Expand your culinary repertoire by incorporating science into your cooking. Attend one of our off-site sessions at one of our various worldwide locations and get hands-on experience and theoretical instruction in the sous-vide cooking technique. Our seminars are geard toward food service professionals, and we supply all the equipment and materials.
www.lecrea.com
March 23–25, 2015Concord, NCModern Methods and Techniques in Plated Desserts 24
PreGel AMERICA
PreGel AMERICALength: 3 days - Cost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come learn from award winning chef, Thomas Raquel of Le Bernardin, New York! In this class you will learn emphasis on flavor forward plated desserts and techniques to approach plated desserts as a form of architecture, textures and flavors.
www.5-starpastryseries.com
Location Map
April 27–29, 2015Concord, NCBehind the Scenes: Frozen Desserts24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Everyone loves a frozen treat, from the classic ice cream cone to the intricately balanced hot and cold components on a plated dessert. Come learn techniques for creating a variety of ice cream, gelato, and sorbet. The science behind the ingredients is sure to inspire some new creations!
www.5-startpastryseries.com
Location Map
June 1–3, 2015Concord, NCInnovative Dessert Buffet24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Spice up your dessert buffet with some new ideas and techniques from Chef Jerome Landrieu! In this class you will learn how to create a variety of desserts including petit gateaux, verrines, and petit fours, and mulit-use components that will allow you to standardize production.
www.5-startpastryseries.com
Location Map
June 22–24, 2015Concord, NCBonbons & Sweet Confections24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
MOF Frederic Hawecker is back at PreGel, showing off a variety of skills to make chocolate bonbons, caramels and other confections. Come learn from one of the leaders in chocolate and confections in this three-day hands-on seminar!
www.5-startpastryseries.com
Location Map
July 20–22, 2015Concord, NCThe New Style of Spain24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this three-day seminar, work side by side with Chef Ramon Morato to discover and learn about Spanish inspired desserts and pastry items. See a variety of techniques while making components for entremets, plated desserts, and more!
www.5-startpastryseries.com
Location Map
August 24–26, 2015Concord, NCNew Wave of Paris Pastries24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this three-day seminar, work side by side with Chef Jean Michel Perruchon, MOF, to discover and learn about Parisian inspired desserts and pastry items. See a variety of techniques while making components for entrements, petit gateaux and tarts.
www.5-startpastryseries.com
Location Map
September 14–16, 2015Concord, NCThe Art of Sugar Showpieces & Techniques for Pastillage24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Chef Laurent Branlard, two time winner of the World Pastry Team Championships, is back at PreGel America to share his winning techniques with you for intricate sugar showpiece work. Come learn all the skills needed to create showpieces with pulled, blown, and cast sugar.
www.5-starpastryseries.com
Location Map
October 5–7, 2015Concord, NCThe Fine Art of Boutique Style Pastries and Petit Gateaux24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this three-day seminar, work side by side with Chef Frederic Hawecker, MOF, to discover and create boutique style pastries and desserts. See a variety of techniques while making components for entremets, petit gateaux and tarts.
www.5-startpastryseries.com
Location Map
November 2–4, 2015Concord, NCAround the World with Emmanuel Ryon24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come explore desserts inspired by different cultures and regions of the world with Chef Emmanuel Ryon, MOF. See techniques to create a variety of entremets, tarts, and petit gateaux, along with elegant garnishing and decor techniques.
www.5-startpastryseries.com
Location Map
DateLocationProgram NameCEHs
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
12 Mauchly, Suite L
Irvine, CA 92618
Kim Kurata
Phone: 510-594-9220
kuratacomm@comcast.net
Learning Objectives: Develop an appreciation for Fresh California Avocados as a versatile culinary ingredient; Create awareness for Fresh California Avocados as a component in a healthful diet; Prepare culinary students for proper handling and storage of Fresh California Avocados; Demonstrate how to select/identify ripe Fresh California Avocados; Introduce labor-saving preparation and holding techniques for Fresh California Avocados; Introduce using Fresh California Avocados in hot preparations; Demonstrate Fresh California Avocado versatility in contemporary and global applications; Introduce Fresh California Avocados as a fat substitute in baking.
www.californiaavocado.com/a-primer-for-fresh-california-avocados/
OngoingOnlineACF National Culinary Review - Monthly Quizzes4
ACFEF eCulinary / ComiraCost: $20.00
180 Center Place Way
St. Augustine, FL 32095
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 $20. Once purchased, quizzes are available for 30 days.
www.catsdoor04.com/cbt/online/ACF.jsp
OngoingOnlineAdvanced Culinary Nutrition Applications5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Advanced Culinary Nutrition Applications (ACN0500) course is an advanced nutrition course for individuals with culinary responsibilities. This course includes information on fat replacers, sugar substitutes and phytochemicals. ACN0500 attempts to fill a void between the food scientist working in a research and development laboratory and the line chef whose task is menu development.
www.123ce.com
Call for DatesConcord, NCAdvanced Gelato and Sorbetto Production11.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $120
4450 Fortune Ave. NW
Concord, NC 28027
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
www.pregelamerica.com
Location Map
OngoingOnlineAGA Training: Food Allergy and Gluten Awareness Safety Training1
Allergy Free Table, LLC
Allergy Free Table, LLCCost: $24.99 per person
6327 Westchase Rd.
Fort Collins, CO 80528
Julie Trone
Phone: 970-599-1076
julie@allergyfreetable.com
AGA Training provides instruction to increase awareness in order to provde safer accommodations for diners with food allergy, gluten intolerance and other dietary restrictions and protect the integrity of your business. The course, orginally created for culinary schools, is conveniently offered on-line in a user-friendly format and includes a year of customer support in this content area. Content includes liability, laws, effective communication tools, science, food substitutions, label reading, safe food preparation/plating/servicing/storing/cleaning, and more... Culinary experts across the nation have found AGA Training overwhelmingly helpful in understanding diners with food allergies, gluten intolerance, and dietary restrictions.
allergyfreetable.com
OngoingOnlineAllerTrain Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $99
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain offers comprehensive training for food service staff in the areas of food allergen and gluten-free food preparation, service and safety. This class will cover the best front- and back-of house restaurant food service management practices, current laws and regulations, as well as keys to limiting liability. Our instructors will encourage class engagement as you learn how to serve every patron safely and confidently. With AllerTrain, take the guess work out of how to best serve your diners with special dietary needs.
www.menutrinfo.com/allergy-training/
OngoingOnlineAllerTrain K12 Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $99
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain K12 offers comprehensive training for you and your staff in the areas of food allergen and gluten-free food preparation, service and safety as it relates specifically to K12 schools. This live webinar will cover the best front- and back-of house cafeteria management practices, current laws and regulations, as well as keys to limiting liability. Our instructors will encourage class engagement as you learn how to serve your students safely and confidently. With AllerTrain K12, take the guess work out of how to best serve your students with special dietary needs.
www.menutrinfo.com/allergy-training/
OngoingOnlineAllerTrain Lite Food Allergen and Gluten-Free Education and Training1
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 1 hour - Cost: $19
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
info@menutrinfo.com
In our condensed version of AllerTrain, foodservice operators will receive a complete education on food allergies, intolerances and sensitivities, and Celiac Disease. We will show you how to utilize this information to create a preparation process that caters specifically to these diners in an effort to protect their lives and health. Learn the procedures that will foster clear and concise communication between front- and back-of house management and staff to ensure diners with special dietary needs have a safe experience in your establishment.
www.menutrinfo.com/allergy-training/
OngoingOnlineAllerTrain U Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $99
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain U offers comprehensive training for you and your staff in the areas of food allergen and gluten-free food preparation, service and safety as it relates specifically to colleges and universities. This live webinar will cover the best front- and back-of house dining hall management practices, current laws and regulations, as well as keys to limiting liability. Our instructors will encourage class engagement as you learn how to serve every student safely and confidently. With AllerTrain U, take the guess work out of how to best serve your diners with special dietary needs.
www.menutrinfo.com/allergy-training/
OngoingOnlineAssessment and Testing8
Ingrain Inc.
Ingrain Inc.Length: 8 hrs - Cost: $80.00
PO Box 177
Bend, OR 97701
USA
Amber Johsnon
Phone: (888) 388-9877
amber@ingrain.com
Assessment and Testing - 10% discount for ACF members - use code ACFWEB. There are several ideas and theories about various assessment techniques and methods; it would take years to fully understand them all. The purpose of this course is to help you sift the different approaches and choose the ones that actually worked and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some assessment techniques to use in your classroom as well as find ways to improve existing methods.
www.chefcertification.com
OngoingOnlineAttention Disorders in the Classroom11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Amber Discontinued 5/1/14 Attention Disorders in the Classroom: This class will provide you with an understanding of what AD/HD truly is as well as strategies you can use in your classroom. The foundation of my approach in coaching and teaching reflects my own experience of being diagnosed as an adult with Attention Deficit Hyperactivity Disorder. Through study, practice and faith I applied the strengths of AD/HD to transform my life. There are many negative labels and images associated with this disorder. I hope the knowledge you take away with you from this class will work to change the stigma surrounding this disorder, as a shift in perception is needed. Once you have completed this course, you will have deeper insight into what it is really like to live with it AD/HD and how this awareness will help you manage the challenges of teaching with AD/HD in the classroom.
www.educatorcredits.com
OngoingOnlineAwareness and Prevention of Harassment and Discrimination in the Hospitality Workplace2
Food Manager Testing, LLCCost: $29.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 457-802-6604
roy@fmtsite.com
Prevention is the best tool to eliminate sexual harassment in the workplace. Employers are encouraged to take steps necessary to prevent sexual harassment from occurring. They should clearly communicate to employees that sexual harassment will not be tolerated. They can do so by providing sexual harassment training to their employees and by establishing an effective complaint or grievance process. Why is this course important? When investigating allegations of sexual harassment, investigators look at the whole record, the circumstances, such as the nature of the sexual advances, and the context in which the alleged incidents occurred.
www.foodmanagertesting.com
OngoingOnlineBasics of Management and Leadership5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Basics of Management and Leadership (MGT0500) course has been written to review and update students' knowledge on management, supervision and leadership. The chapters deal with common management topics such as traditional management functions, leadership theories, supervisory management, effective communication, motivation, teams, conflict resolution, and delegation. This course provides a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineBBQ Master Cooking School48
BBQ Cooking School LLC
BBQ Cooking School LLCCost: $299.00
Home-Study Course
USA
John F. Head, MBBQ
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
To teach professional chefs how to prepare first-class BBQ fords using proven techniques.
www.bbqcookingschool.com
OngoingOnlineBloodborne Pathogens and Standard Precautions1
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
One important aspect of keeping ourselves and our residents safe is to practice standard precautions to minimize the transmission of disease. This course will discuss the standard precautions recommendations from the Centers for Disease and Prevention for the prevention of transmission of infectious agents. Best practices applicable to assisted living and resident care settings will be presented. This course will also cover safe handling of sharps.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineBuilding Classroom Community Partnerships11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Building Classroom Community Partnerships: This course is designed to introduce to you the value of classroom community partnerships and assist you in creating and implementing a partnership program into your classroom. In addition to enhancing student learning, this course will enable you to gain valuable resources for your classroom at no cost and will provide you with ideas for enriching your teaching practices.
www.educatorcredits.com
OngoingOnlineBullying Prevention: Keeping Schools Safe11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Bullying Prevention: This course will provide you with the most up-to-date terms, research, and classroom interventions so that you can more effectively identify bullying behaviors, identify those at risk for victimization, and create safe and healthy environments for your students.
www.educatorcredits.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Communication skills, including written and oral presentations and the ability to work with others, are a major contributor to job success. Employers rank communication skills among the most important factors they look for when making hiring decisions. In this course, Business Communication (BUSC0021), students learn effective oral and written communication techniques to get results. Students will acquire the skills they need to prepare effective memos, letters, reports and presentations.
www.123ce.com
OngoingOnlineCertified Wine Expert®100
Bartenders Association Internationale®
Bartenders Association Internationale®Cost: $1,675
409 N Pacific Coast Hwy #777
Redondo Beach, CA 90277
Heidi Butzine
Phone: 888-622-7836
admissions@bartendersassociation.com
Certified Wine Expert® is a self-paced online wine training and certification program to prepare students for job opportunities in the food service, hospitality, bartending and wine industries. Learn about important world wine regions, classic wines, grape varieties, vineyard and winemaking practices, wine aroma training, wine tasting and food pairing, serving practices, starting a wine career. Course work includes studying course curriculum, written independent study/field assignments, online study tools, practice quizzes. Must pass certification exam to earn CEHs. ACF students eligible for discount.
www.certifiedwineexpert.com
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The use of computers, computer systems and information technology applications is used in every aspect of business today. Computers in the Workplace (300) introduces students to information systems, helps them develop basic computer skills and teaches students office productivity software use.
www.123ce.com
OngoingOnlineCorporate Teamwork50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Career success hinges on the abilities to work well as part of a team, communicate with others, handle emotions and conflict, and understand people - all important human relations skills that are covered in this course, Corporate Teamwork (CORT0022). Whether students are just starting out in their careers or are experienced employees with supervisory skills, all students will benefit from this course by acquiring insight into their own personality and that of others.
www.123ce.com
OngoingOnlineCross Contamination Action Ideas (Free)1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
Try this free CEH course being offered online by National Pasteurized Eggs. The course, Cross Contamination Action Ideas, addresses the issues that lead to foodborne illnesses. This course will teach you how to identify cross contamination as a contributing factor to foodborne illness; provide diverse examples of cross contamination; name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggs.com/foodservice/resources/free-ce
Call for DatesSchaumburg, ILCulinary Applications Utilizing Self Cooking Technology3
Rational USALength: 3 hours - Cost: Free
895 American Ln.
Schaumburg, IL 60173
Jim Lund, CEC, ACE
Phone: (763) 377-2117
j.lund@rational-online.com
This 3 hour event demonstrates the benefits of utilizing Self Cooking Technology for daily product preparation. Professionals will see increased yields, solutions to decrease labor and energy consumption, and enhanced product quality.
www.rational-online.us
Call for DatesCulinary Boot Camp30
The Guiding KnifeLength: 4 days - Cost: Call for Price
Elena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
OngoingOnlineCurriculum Development8
Ingrain Inc.
Ingrain Inc.Length: 8 hrs - Cost: $80.00
PO Box 177
Bend, OR 97701
USA
Amber Johsnon
Phone: (888) 388-9877
amber@ingrain.com
Curriculum Development - 10% discount for ACF members - use code ACFWEB. You have chosen a course that sheds light on the complicated process of designing and developing curriculum. Often times, the theoretical nature of this area of study can make the subject matter feel a bit heavy. I hope that we will present you with material that "breathes" by way of its applicability to the curriculum you are developing or teaching at your school or college. To shake off the feeling of being talked at (or even worse, lectured to), we have included many projects for hands-on application. After all, this is where the learning and usefulness of the presented material will benefit you most.
www.chefcertification.com
OngoingOnlineDeciphering Culinary Terminology1
National Pasteurized Eggs, Inc.Cost: Free
505 Welton Ct.
Nashville, TN 37221
Debbie Rayhab, MBA
Phone: 615-584-0732
drayhab@safeeggs.com
Decipher the existing and continually developing terminology associated with our industry. Take this time to step back and absorb these terms and come to an understanding of their meaning and their interrelationships. Does organic mean sustainable? Does sustainable mean organic? Also, what are the potential implications of these choices as they relate to your philosophy of food and your foodservice objectives? Join Michael T. Roddey, CEC, CDM, Corporate Executive Chef, Safest Choice (TM) for clarity on the words every foodservice proessional needs to know. Participants will be able: To define the most common terms used in the contemporary culinary industry; To name examples of food choices that might contradict an intuitive or perceived philosophy of food; and To identify examples in which the sociably accepted definition of a culinary term might not be in line with the true meaning.
www.safeeggs.com/foodservice
OngoingOnlineDifferentiated Instruction11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Differentiated Instruction: This course is designed to define Differentiated Instruction and demonstrate how educators can get excited about meeting the needs of the varied individuals in their classrooms. I will instruct the classroom teacher on simple ways to start differentiating today as well as more advanced techniques that might require a little more up-front planning. Depending on an individual's comfort level, an abundance of ideas and tools to better meet the needs of students no matter what subject matter or grade level taught will be provided. Differentiated instruction can be adapted to meet different teaching styles. There is no single formula to follow; just basic guidelines which can be implemented as comfort levels increase. I will also tackle the tough issues of managing and assessing students in a differentiated classroom. Lastly, it is my hope that as participants in this course read on and say, “Hey, I already do that”, they will realize and be encouraged by the fact that they most likely do some differentiating already by using sound instructional strategies.
www.educatorcredits.com
OngoingOnlineDirector of GREAT Kitchens Program6
National Foundation for Celiac Awareness
National Foundation for Celiac AwarenessLength: 6 hours - Cost: $50 Standard/$100 Mgmt.
P.O. Box 6635
Lincoln, NE 68506
Beckee Moreland
Phone: 267-419-2105
beckee@celiaccentral.org
Director of GREAT: Gluten-Free Resource Education Awareness Training Program is a comprehensive training program that teaches the basic skills of gluten-free food preparation and service. This updated, expanded program has four core training modules and implementation power point. The downloadable manual is a GREAT tool to keep as a reference in the kitchen or to assist in training new staff.
www.greatGFKitchens.org
OngoingOnlineDiversity in the Workplace50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Organizations that understand and value diversity can position themselves at the forefront, becoming more attractive to potential employees from different backgrounds. All employees can benefit from diversity training by learning to be more approachable, engaging with coworkers on an intellectual level, and looking at issues from other perspectives. By taking Diversity in the Workplace (DIVW0025), students will learn how to improve the experiences of diverse groups in the workforce and overcome stereotyping. As a nation of increasing diversity, the knowledge and skills provided by this course will help any employee or manager to work more effectively with others.
www.123ce.com
OngoingOnlineEducational Psychology8
Ingrain Inc.
Ingrain Inc.Length: 8 hrs - Cost: $80.00
PO Box 177
Bend, OR 97701
USA
Amber Johsnon
Phone: (888) 388-9877
amber@ingrain.com
Educational Psychology - 10% discount for ACF members - use code ACFWEB. The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing.
www.chefcertification.com
OngoingOnlineEffective Communication Skills2
Care and Compliance.comCost: $30
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
One of the keys to success for all persons working in assisted living and residential care is the ability to communicate well with others. Each day we communicate with supervisors, co-workers, residents, families, physicians and other professionals. Good listening skills, written communication, verbal communication and non-verbal skills are key to interacting with all people with whom we contact. In this course you will learn ways to become more sensitive to both how you communicate with others and how well you listen. You will also learn tips for resolving conflicts. Finally, suggestions for conducting a good meeting will help you stay on task and facilitate solutions.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineEssential Technology Skills1
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
We live in a technologically sophisticated world that continues to grow and change by the day. This course will identify the essential technology skills that all successful administrators should possess. A self-assessment is provided to assist administrators in identifying his/her technology skill strengths and weaknesses. Necessary skills are discussed and categorized into basic, intermediate and advanced skills. Threats of using email, including malware are discussed with ways to protect personal computers from these threats. Learn common email and cell phone text messaging etiquette. An overview of text messaging uses, limitations and jargon will get any administrator comfortable using this new technology. Resources for enhancing skills are provided.
www.careandcompliance.com/continuing-education/national-online-training.shtml
Call for DatesPerugia, ItalyExperiential Tour: Elements of Agri-Food Chain Products in Central Italy32
Universita dei Sapori Scarl
Universita dei Sapori ScarlCost: Two Thousand Euros
Strada Montecorneo, 45
Perugia, Italy 06126
Marilena Liccardo
Phone: +39 075 7828612
marilena.liccardo@universitadeisapori.it
2015 Tour Schedule: January 5 - 10, 2015 March 30 - April 4, 2015 June 29 - July 4, 2015 December 14 - 19, 2015 Italy's richness of agri-food products meets the millenary food and wine culture and bonds with modern transformation techniques, resulting in unique recipes that outline the contours of the territory itself. Passion, authenticity, history, tradition, quality, sustanability are the key-words for food and wine culture in the Region of Umbria. The study tour program lasts one week and includes site visits to the production locations, in direct contact with the producers, where specific topics will be tackled: production techniques, transformation and "conservation of the typical features" of food and wine products, the importance of the link of these products with the territory, culture and local tradition and how they are subjected to the integration and collaboration with other productive segments and sectors. General learning objectives: Encourage the knowledge of food and wine quality products obtained with environmental and health-friendly techniques; Tansfer correct information regading the features of food and wine products, the production rules followed to obtain them, the inspections provided for maintaining their characteristics; Support the correct information on the use of food and wine products in the kitchen; Encourage the participants to understand the importance of the link between typical productions and the local territory, history and culture.
www.udsworld.com
OngoingOnlineFire Safety and Emergency Preparedness2
Care and Compliance.comCost: $30
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
This course takes a look at the issue of fire safety and emergency preparedness in assisted living and residential care facilities. Five basic fire safety practices will be discussed. Learn common fire emergency response procedures. Fire safety equipment, use of fire extinguishers, prevention, training, and other aspects of effective management for effective fire safety will be addressed. Participants will learn details on how to develop a written emergency management plan for their facility.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineFood Allergy Education: Culinary Art1.25
Safer Dining, LLC
Safer Dining, LLC
P.O. Box 3035
St. Petersburg, FL 33731
Jordan H. Maeson
Phone: 727-422-7392
jordan@saferdining.com
This course provides food allergen awareness and education for the Culinary Arts and staff for the restaurant / food service industry. Areas of focus include food allergy basics, front of house, back of house, food allergy reference and terminology. We offer best practices for concepts in all sections including identifying food allergens, preventing cross-contamination, and following communication protocol to ensure a safer dining experience. Upon completion of the courses, the culinary arts staff will comfortably and safely handle allergy orders from the time of reservation through the complete service of the allergy-free meal.
www.saferdining.learnernation.com
OngoingOnlineFood Allergy Education: Restaurant Management & Supervisors1.5
Safer Dining, LLC
Safer Dining, LLC
P.O. Box 3035
St. Petersburg, FL 33731
Jordan H. Maeson
Phone: 727-422-7392
jordan@saferdining.com
This course provides food allergen awareness and education for management in the restaurant / food service industry. We offer best practices for concepts in Food Allergy Basics, FOH, BOH, Menu Development, and Management Responsibilities (a smaple emergency protocol is provided, prevention and knowledge are key). Additional focus on ordering, receiving, storage, and cleaning are also provided. Upon completion of the course, the management staff will safely and effectively develop appropriate operating procedures ensuring allergy orders are placed, prepared, cooked and sered to customers, providing them with a safer dining experience.
www.saferdining.learnernation.com
OngoingOnlineFood Handler/Employee Food Safety Training1
TAP Series
TAP SeriesCost: $12.50
Phone: 888-826-5222
info@tapseries.com
After the Food Safety Certificate is on the wall, whose going to teach sanitation to your staff? Probably no one. As important as it is to get this vital information to the people who need it most, the moment they first start handling your valuable customers' food, the fact is often no one has the time to teach. The TAP Series Food Handler Training program changes all that. Those parts of the certification training that apply to your employees are taught with a simple click of a button. The only thing needed is to make sure that they have the course launched and know how to use a mouse, then walk away. About an hour later, the food handler is trained and documented. This course is not to prepare workers to take a certification exam.
www.tapseries.com/4u/acf/
OngoingOnlineFood Preservation Techniques (Free)1
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Length: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com
Define food spoilage and distinguish spoiled food from unsafe food. Identify key factors that contribute to both food spoilage and growth of pathogenic microorganisms in food. Outline both thermal and non-thermal food preservation techniques.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineFood Safety1
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
The food that you prepare and serve to your residents should not only taste delicious, but most importantly be safe to eat. In this course, we will discuss the importance of safe food handling, safe practices for food preparation and storage, as well as maintaining a safe food service area in assisted living and residential care communities. This program will go over methods of prevention of foodborne illness, standards for safe food handling, maintaining safe food temperatures, kitchen cleanliness and safe food storage, as well as keeping a safe food service environment.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineFoodborne Illness: The Fork Stops Here (Free)2
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Length: 2 hours - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com
Recognize major foodborne pathogens and their impact on health. List factors that contribute to emerging foodborne illness patterns. Describe the impact of antibiotics and antimicrobials on evolution of foodborne pathogens. Identify consumer habits that influence food safety.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
3010 Maguire Blvd., Suite 111
Orlando, FL 32803
Susan Hughes
Phone: 415-986-6916
susan@susan-hughes.com
Fresh Mango Curriculum teaches the basics of how to order, handle and cook with the world's most popular fruit, including the mango's remarkable versatility in cold and hot applications, use in global cuisines, senosry characteristics and superfruit nutrition. The program includes six lessons with a practice quiz after each.
www.mango.org/foodservice/culinary-education
Call for DatesConcord, NCFrozen Cakes & Pies11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Looking to explore other specialty frozen desserts beyond gelato and sorbetto? This class goes beyond the basics and touches on the art of creating gelato cakes, pies, and more! Learn how to expand your current frozen dessert offerings by incorporating new fresh ideas into your menu!
www.pregelamerica.com
Location Map
Call for DatesConcord, NCFrozen Pops & Novelties6
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $85
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
The new craze in dessert novelties are explored in this one-day class. Learn how to create a variety of frozen pops, gelato cupcakes, Panini Gelato and much more. Not only are these treats innovative, but they are a creative way to use extra gelato and cross utilize your products.
www.pregelamerica.com
Location Map
Call for DatesConcord, NCFundamentals of Chocolate Bonbons12
PreGel AMERICA
PreGel AMERICACost: $95
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This class teaches the fundamental skills needed to make a variety of chocolate bonbons, including molded bonbons, enrobed bonbons, and the newest craze in South America: briadieros. From tempering chocolate to making flavored ganache, you will learn essential techniques to create these lavish treats.
www.pregelamerica.com
Location Map
OngoingOnlineGluten-Free Creations All Spiced Up3
On-Site Culinary Solutions, LLCCost: $125
Jud C. Flynn, CEO, CEC
Phone: 540-818-9015
jud@onsiteculinary.com
On-Site Culinary Solution’s presentation of "Gluten-Free Creations All Spiced Up!" will be a series of lectures containing videos, slides, recipes, and cooking demonstrations that can also be downloaded for future reference. Numerous topics will be covered in this course: the science behind gluten, allowable and avoidable grains, reading food labels, gluten intolerance and how to overcome, Celiac Disease, what exactly living gluten free consists of, and how to cook delicious global gluten free cuisine. A recipe cookbook, with 29 recipes is also included on the last section of the course, as well as printouts for easy to reference points for your kitchen. We are proud to offer 3 CEHs through the American Culinary Federation to all who complete our course.
www.onsiteculinary.com
OngoingOnlineHuman Resources Management: Update and Review5
123ce.com
123ce.comLength: 5 hours - Cost: $60/00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Human Resources Management: Update and Review (HRM0500) course has been written to review and update students' knowledge on human resource management. Human resource topics include writing job descriptions, recruiting and selecting staff, orienting and training employees, and evaluating and disciplining employees. This course presents a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineIntro to Computers30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
All businesses utilize computers for data processing and storage, local and global communication, managing schedules and finances, and information gathering. Intro to Computers (COM3000) teaches students about the latest trends in computer technology and keeps their knowledge of computers and their uses relevant. In an information and technology-driven workforce, employees must keep up with changes in order to remain computer literate. This course will provide students with current information on key topics and make technology accessible.
www.123ce.com
OngoingOnlineIntro to Food Safety and HACCP5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Intro to Food Safety and HACCP (SAN0500) course covers food safety and preventing foodborne illness during the workflow in a kitchen. An introduction to HACCP is included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so that they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing the course, you'll be able to: Explain what causes curdling of eggs and how to prevent it. Outline factors that lead to a high-quality custard product. Describe steps for making soft scrambled eggs. Explain the steps for whipping egg whites. Identify egg yolks as emulsifiers and explain how they work.
www.safeeggs.com/foodservice/resources/free-ce/egg-culinary-techniques
OngoingOnlineMaking Chefs Move to Schools a Success - Panel Discussion (Free)1
Chefs Move to Schools
Chefs Move to SchoolsLength: 1 hour - Cost: Free
Michelle Whitfield
Phone: 904-484-0254
mwhitfield@acfchefs.net
Are you interested in joining the Chefs Move to Schools movement but not sure what's involved? Have you reached out to schools in your community only to hit a roadblock? Our panel of chefs will share their experiences, as well as provide valuable insight as to how they navigated school administrative protocols and overcame challenges. Listen to the discussion to collectively enhance the program's success and encourage more participation to increase awareness of proper childhood nutrition.
www.acfchefs.org/ACF/Partnerships/ChefsMove/ACF/Partnerships/ChefsMove/
OngoingOnlineManagement of Food and Labor Costs30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Management of Food and Labor Costs (FL3000) course covers cost control from a management perspective. Labor costs, food-cost control, beverage control, internal control, financial statements, budgets, and cost-volume-profit analysis are discussed so students can see just where the money goes!
www.123ce.com
OngoingOnlineManaging Personal Stress1
Care and Compliance.comCost: $30
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
Knowing that you are experiencing stress can be easy to identify, however, managing your stress may be a different story. Stress is caused by several factors and may be influenced both by pleasant and unpleasant life changes. Care givers have a unique risk of stress, whether he/she works in an assisted living/residential care Community or is taking care of family/friend. In this course we will address what specifically causes stress and the signs and symptoms of both stress and burnout. We will discuss steps to assist in managing stress and demonstrate ways you can obtain a more balanced life.
www.careandcompliance.com/continuing-education/national-online-training.shtml
Call for DatesConcord, NCModern Beverage Concepts6
PreGel AMERICA
PreGel AMERICACost: $85
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Often overlooked, beverages are a great way to cross utilize products in your business and bring in extra revenue. PreGel offers many different product lines to meet a variety of your needs. Explore diverse beverage concepts from classic cocktails and granita to unique milkshakes and smoothies.
www.pregelamerica.com
Location Map
OngoingOnlineNutrition Basics1
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
Having a balanced diet, staying hydrated and staying active are all important in living a healthy and satisfying life. In this course we will address the main factors that go into basic nutrition and discuss the most effective ways to provide the best meals for each resident in your Community. This course will review the food groups and caloric intake; the importance of hydration; and therapeutic diets. We will discuss factors to consider when developing a nutrition/meal plan for your assisted living/residential care Community.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineNutrition Refresher: Culinary Nutrition Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $89.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Culinary Nutrition Refresher - 10% discount for ACF members - use code ACFWEB. The main goal for the Culinary Nutrition Refresher is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineNutrition Refresher: Nutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrient Analysis for School Breakfast & Lunch Programs (SFS1000) course covers school lunch and breakfast program regulations, and how to estimate nutrient content with both traditional and enhanced, food-based menu planning. The course is designed to provide school nutrition managers with a quick and easy way to estimate the nutrient content of their meals, allowing them to spend more of their time and energy on what is really important - planning and preparing attractive, nutritious, and appealing meals for the students in their schools.
www.123ce.com
OngoingOnlineNutrition Refresher: Nutrition Considerations for the Culinary Staff8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrition Considerations for the Culinary Staff (NUT0800) course is a comprehensive review course in nutrition for individuals with culinary responsibilities. This course includes basic nutrition, menu planning, healthy cooking, label reading and basic diet modifications.
www.123ce.com
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Nutrition: Making It Work For You (NUT0500) course provides an introduction to the fundamentals of nutrition. Students can use the information from this course in both their personal and professional lives. The course explores basic nutrients, the USDA MyPyramid, and recipe substitutions. Basic diet modifications for obesity, hypertension, and diabetes are incorporated.
www.123ce.com
OngoingOnlineNutrition: Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123cd.com
The Nutrition (NUT3000) course covers food grouping systems, the human body and nutrition, carbohydrates, lipids and proteins, vitamins, minerals, water weight maintenance and dieting, food technology, and problems of the global food supply. This course contains interesting, invaluable information vital to a student's success as a foodservice or dietary professional.
www.123ce.com
OngoingOnlineNutrition: Culinary Nutrition33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $169.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
CRT 2016 Culinary Nutrition - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. The main goal for the Culinary Nutrition Course is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlinePersonnel Development5
Ingrain Inc.
Ingrain Inc.Length: 5 hrs - Cost: $50.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Personnel Development - 10% discount for ACF members - use code ACFWEB. Managers are sometimes called upon to perform duties for which they have little or no training. These duties are often viewed as undesirable assignments, not because they are unnecessary, but because managers do not have the tools to assist them in being adequately prepared. This course is designed to help managers work with employees under various situations, helping you meet and exceed your responsibilities in the area of personnel development. The information covered will assist a manager who will hire, orient, train, evaluate and, if necessary, terminate an employee.
www.chefcertification.com
OngoingOnlinePractical Application of Food Allergy Guidelines8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Practical Application Food Allergy Guidelines (FAL0800) course provides an introduction to food allergies, which covers recognition, evaluation, and testing. Students will learn how food allergies can cause other health condidions, in addition to learning about common allergens, dietary restrictions, and recommended substitutes. Practical application for food substitutes and dealing with chemicals is included.
www.123ce.com
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing this course, you'll be able to: Explain why protein is essential to human nutrition. Describe amino acids as the building blocks of protein. Define an essential amino acid. Explain the process of protein denaturation in cooking.
www.safeeggs.com/foodservice/resources/free-ce/protein-nutrition-egg-chemistry
Call for DatesLa Puente, CAQuick Sweet Verrines6
PreGel AMERICA
PreGel AMERICACost: $85
13668 Valley Blvd., Unit F-2
La Puente, CA 91746
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this class, students will learn the basic fundamentals of simple to prepare dessert products, and hands on practice in creating instant desserts such as pannacotta, creme brulee, and molten chocolate cake using PreGel's Pronto Line and more. Also learn how to garnish these desserts for added presentation value.
www.pregelamerica.com
Call for DatesConcord, NCRedefining Soft Serve 5.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $85
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Attend this class to learn about the many different applications of soft serve. This class teaches students how to prepare different soft serve options such as dairy free, kosher, and low calorie. From traditional frozen yogurt to extreme and trendy flavors, the class also focuses on unique recipe formulations to fit your business needs.
www.pregelamerica.com
Location Map
OngoingOnlineSanitation Refresher: Food Safety and Sanitation8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Food Safety and Sanitation (SAN0800) course provides a comprehensive review course in food safety sanitation. Maintaining safe and sanitary facilities and equipment, HACCP, and kitchen safety are included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
OngoingOnlineSanitation Refresher: Food Safety Manager Re-certification Training (English & Spanish)8
Tap Series
Tap SeriesCost: $45
Phone: 888-826-5222
info@tapseries.com
TAP online Food Safety Manager Re-certification courses are the only specifically developed online re-certification courses offered that are approved for use in all states where non-examination food safety manager re-certification is allowed: Illinois, Minnesota, Pennsylvania, Wisconsin, and Rhode Island. These courses require only about half the time to study as the full online course. Using these at home self-study courses eliminates any travel or time away from the job. Upon successful completion of the course, the TAP Certificate of Achievement is offered for printout (Note: The TAP Certificate is not for first time certification in any state. Further, only those with valid food safety manager certificates are eligible for non-examination recertification). When the course has been successfully completed, the state recertification filing forms are offered from the home page, under Regulatory Requirements. Send to the state the TAP Certificate, state form and a check for the re-certification fee. The state will mail you a renewed certificate. The general TAP Re-certification course is for health department jurisdictions that require the passage of a Conference for Food Protection accredited Food Safety Manager Certification examination, but have no training requirements. For those with minimal current safe foodservice operations knowledge or those who are needing their first certificate, it is recommended (and maybe required) that the full TAP Series Food Safety Manager Certification course be used. The full course is the only TAP Series Food Safety Manager Certification course that offers our examination pass guarantee. These courses offer full motion videos, audio narration and text in both English and Spanish, interactive learning games and private results reporting. When appropriate, the TAP Food Safety Manager Re-certification courses save you money and time.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: HACCP for Managers and Chefs11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs. - Cost: $109.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
CRT 9030 HACCP for Managers and Chefs - 10% discount for ACF members - use code ACFWEB. 1 Credit issued through Southwestern Oregon Community College. The drive for safer food comes, not only from the local regulations, but also from customer demand and, increasingly, litigation. As consumer awareness grows, so does empowerment to voice complaints. Every manager knows the feeling initiated when a phone call begins: “I ate at your restaurant last night, and I’ve been throwing up ever since …” We simply cannot afford to be careless. We must be well grounded in food safety systems and we must be sure that our staff shares the basic knowledge necessary to support, not sabotage, the effort. A HACCP program offers a simple, easily measurable approach to reaching this goal. It enables key personnel to efficiently check points that offer the most critical threats to our goal of food safety. It provides the basis for a ‘reasonable care defense’ should we ever have to defend our systems in a foodborne illness outbreak. HACCP demands documentation; this documentation provides our greatest support. HACCP also provides a perfect platform for employee education. The isolation of critical points causes us to focus our learning on essential areas, making our acquired skills most protective to our food service operation. Finally, HACCP increases employee awareness of how to improve food safety systems and, ultimately, the customers’ impression of our food. With a small amount of ‘up front’ investment of time and energy, HACCP will provide a winning situation from all vantage points.
www.chefcertification.com
OngoingOnlineSanitation Refresher: HACCP Managers Certificate Course15
TAP Series
TAP SeriesCost: $149
Phone: 888-826-5222
info@tapseries.com
Developed in conjunction with NSF International, TAP Series is proud to provide this exclusive on-line HACCP Manager certificate training program. This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program. The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation (15 hours continuing education credits). This program is a must for food industry education, food manufacturers, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: Microbial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Microbial Food Safety: Beyond the Basics (MFS0800) course is an advanced level food safety course, which provides detailed information on bacterial foodborne pathogens, nonbacterial foodborne illness, trends and food safety.
www.123ce.com
OngoingOnlineSanitation Refresher: Safe-at-the-Plate Sanitation Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $89.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Safe-at-the-Plate Sanitation Refresher - 10% discount for ACF members - use code ACFWEB. Welcome to food safety! From the outside looking in, most culinary professionals view this material as tedious and somewhat boring. Nothing could be further from the truth, as this is information that relates to the viability of a food establishment's operation! Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineSanitation: Culinary Sanitation & Safety33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $169.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
CRT3025 Culinary Sanitation & Safety - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineSanitation: Food Safety Manager Certification e-Learning Course (English & Spanish)30
TAP Series
TAP SeriesCost: $70
Phone: 888-826-5222
info@tapseries.com
High quality presentation and simple to use. Hours of video, audio and interactive learning games, with all text and narration in both English and Spanish. No time limits. Take as much time as needed. 97.3% first time pass rate for those following warranty requirements. Qualified students that fail the examination are retrained and given the exam again with no further cost. 1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price. All the knowledge needed to pass any of the CFP certified food manager approved exams is provided. Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the certified food manager examination.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation: Sanitation and Safety for the Hospitality Industry30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Sanitation and Safety for the Hospitality Industry (SAN3000) is a comprehensive course in food safety and sanitation. Students learn about foodborne illness, the flow of food, safe food handling, maintaining saitary facilities and equipment, pest management, food safety regulations, and employee food safety training. The course covers bacteria, molds, yeasts and other organisms that cause foodborne illness, the major characteristics of the most common (and most feared) food poisoning organisms, effective dishwashing and sanitizing procedures, prevention of contaminination and products liability.
www.123ce.com
OngoingOnlineSensual Nutrition to Improve Healthcare Reimbursements1
National Pasteurized Eggs, Inc.Cost: Free
505 Welton Ct.
Nashville, TN 37221
Debbie Rayhab, MBA
Phone: 615-584-0732
drayhab@safeeggs.com
Put a sizzle into your menu and foodservice operations. Enhancing the quality of food and incorporating nutrition strategies can impact your client base. Discover how the changes in healthcare can impact your foodservice budget and are a hot topic at the C-Suite level. Explore how food can be used to engage the senses, combat chronic illness and impact the aging population. Use sensual nutrition to improve and impact your operation both financially and nutritionally.
www.safeeggs.com/foodservice
OngoingOnlineSexual Harassment: Federal Law and Considerations2
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
This course will provide sexual harassment training for supervisors and employees. The training will focus on federal laws, liability issues, harassment policies, employee rights, supervisor responsibilities, investigation procedures, and a number of other items necessary for the success of striving to provide a harassment-free workplace.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineStaffing Skills for Successful Administrators2
Care and Compliance.comCost: $20
25220 Hancock Ave., Suite 420
Murrieta, CA 92562
Ed Garza
Phone: 800-321-1727
egarza@careandcompliance.com
Several key topics specific to staffing will be addressed including: Determining the right staff; Recruiting, interviewing and hiring; Conducting good training; Keeping good records; Motivating employees; Preparing performance corrections; and Conducting proper employee terminations when necessary.
www.careandcompliance.com/continuing-education/national-online-training.shtml
OngoingOnlineSupervision Refresher: Supervision and Human Resources8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Supervision and Human Resources (MGT0800) course covers the role of a supervisor as both a manager and leader. In this course, students will learn how to create an effective workplace environment through communication. Additional topics include fostering a positive work climate, team building and conflict management. Students will discover the roles a manager plays in delegation, developing job expectations, employee recruitment and selection, training, performance evaluation and discipline.
www.123ce.com
OngoingOnlineSupervision Refresher: Supervisory Management Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $89.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Supervisory Management Refresher - 10% discount for ACF members - use code ACFWEB. Today's business climate is extremely turbulent. This is particularly so in the foodservice industry where issues of labor supply and demand have many chefs and managers scratching their heads, wondering where they are going to get enough qualified staff to support their operations. Seasoned hospitality veterans will be the first to tell you that locating and hiring quality employees is perhaps the most challenging aspect of managing a modern restaurant business today. If we are fortunate enough to recruit the right person for the right job, our next challenge is to hang on to that new employee and to create a positive work environment where all employees can self-motivate and provide quality food and service to our valued customers. This Supervisory Management Short Course will provide a practical, hands-on approach to understanding the management and supervision process in a modern, foodservice establishment. The course will provide tips and insights into properly matching the right applicant with the right job, providing quality orientation and training for all new employees, providing feedback and coaching employee performance, positively utilizing proper leadership styles which will allow employees to self-motivate and deliver high-quality food and service to your valued restaurant guests.
www.chefcertification.com
OngoingOnlineSupervisory Mgmt: Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Supervisory Management (MGT3000) course covers how to manage people in the food service industry. It helps students discover the right leadership and communication style for them. The course describes how to recruit, train and evaluate employees. Students will be introduced to different methods on how to delegate, motivate and discipline employees. They will also learn the importance of problem-solving methods and techniques for effective planning.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Business Management50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
Whether students already have a supervisory responsibilities or want to move up to a management position in their organization, Business Management (BUSM0023) will provide the fundamentals they need to learn how to supervise and work with others, lead and motivate a team, and manage workflow operations. Effective leadership requires an understanding of people and diversity. an ability to adapt to change, and knowledge of decision-making and planning processes. This course will give students the background needed to lead their organization to a successful future.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Employee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
All employees, whether they are new to an organization or are ready to move into supervisory positions, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency - which students will explore in this course, Employee Supervision (EMPS0024). Students will learn how to take on a supervisory role and stimulate employee and group performance in a changing environment.
www.123ce.com
OngoingOnlineSupervisory Mgmt: Introduction to Food Service Management33
Ingrain Inc.
Ingrain Inc.Length: 33 hrs - Cost: $169.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
CRT 9032 Introduction to Food Service Management - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. Among all other things (fancy cook, creative artist, flavor conductor, menu planner, etc.), the modern Chef is also expected to be a human resource specialist. And in taking on this role, the Chef is now responsible for having well-honed supervisory skills. The modern kitchen has become a very complex place, and requires a new level of awareness and personnel management that stretches beyond traditional culinary skills. The main objective of this course is to provide you with the critical information you need in order to learn the traits needed to manage today's kitchen(s), making yourself even more valuable to your organization and employees as well.
www.chefcertification.com
Call for DatesConcord, NCSweet Macarons11.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Macarons are the latest trend in the industry, appealing to consumers with their colorful appearance and bite-sized portions. This class provides two days of hands on practice creating unique and innovative flavors and vairous types of fillings.
www.pregelamerica.com
Location Map
Call for DatesConcord, NCSweet Verrines & Trendy Individual Desserts11.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This class teaches the preparation of delicious finished verrines and other pastries, along with techniques for customization and decoration. Learn the basic fundamentals of simple to prepare pastry products, and experience hands on practie in creating some of PreGel's instant desserts such as tiramisu, creme caramel, and more!
www.pregelamerica.com
Location Map
OngoingOnlineTeaching Methods8
Ingrain Inc.
Ingrain Inc.Length: 8 hrs - Cost: $80.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Teaching Methods - 10% discount for ACF members - use code ACFWEB. This course will take you on a journey of reflection and hopefully, inspiration. Since you are an educator, the truly difficult work is already being done. We are teachers ourselves and know how many long hours go into preparing just one class. This course has been designed to help you reflect upon your own teaching methods and possibly offer some new ideas for you to add to your teaching palate. We hope to make this course informative as well as engaging. Your time is valuable and we want to offer practical tools for you to use in the classroom. I remember so many classes in graduate school that looked great on paper but offered no tools for me to use back in the classroom. This course is different. You will walk away with practical tools to help focus your lessons and improve student learning. All you need is an open mind, a writing journal, and a classroom in which to test out some new ideas.
www.chefcertification.com
OngoingOnlineThe Classroom Teacher and the ELL Student11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
The Classroom Teacher and the ELL Student: This class will be presenting the best ways to educate ELL students and to ensure that they are learning content while mastering a new language and adapting to a new home country. Our challenge as teachers is to know how to reach these students, to teach them, and to know what to do when they cannot express themselves to us. As teachers we need to help them learn to succeed so they can be productive citizens. There is much that teachers can do to awaken the power within the students to help themselves and to feel empowered. It is important for teachers of ELL students to understand that second language learning by school-aged children is a longer, harder, more complex process than most of us have been led to believe. We need to have an accurate understanding of the process of second language learning and its relationship to acquiring other academic skills and knowledge. This class will be presenting MANY strategies that we can quickly and easily incorporate into our existing curriculum to help meet the needs of the ELL students.
www.educatorcredits.com
Call for DatesLa Puente, CAThe Fundamentals of Gelato and Sorbetto Production (2 day)12
PreGel AMERICA Training Center - Los Angeles
PreGel AMERICA Training Center - Los AngelesCost: $95
13668 Valley Blvd., Unit F-2
La Puente, CA 91746
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This two-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.
www.pregelamerica.com
Call for DatesConcord, NCThe Fundamentals of Gelato and Sorbetto Production (3-day)17.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $120
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three-day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto.
www.pregelamerica.com
Location Map
OngoingOnlineThe Gluten Free Alternative11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $109.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
The Gluten-Free Alternative - 10% discount for ACF members - use code ACFWEB. Enrolling in this course will enable your food establishment to make your current diners happy and attract new customers as well. More and more people are eating gluten-free and are asking for special food accommodations. By the end of this course, you will have the knowledge and confidence to meet the needs of the gluten-free diner; whether it’s being able to evaluate your current menu for gluten-free fare, to avoid cross-contamination, or to create new gluten-free menu items. You may also discover the cause of your own or your family’s or friends’ health problems in relation to the foods they consume!
www.chefcertification.com
OngoingOnlineThe Guide to HACCP2
Food Manager Testing LLCCost: $49.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This course is designed to explain the food safety and hygiene incorporating Hazard Analysis and Critical Control Point (HACCP). The course is aimed at all industry professionals required to have an understanding/knowledge and/or experience of the HACCP program. The purpose of this course is to provide help in the initial setup, and ongoing development and implementation of HACCP at all levels in the food service and manufacturing sector.
www.foodmanagertesting.com
OngoingOnlineTime Management: Combating Time Theft8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Elaine Smith
Phone: 800-830-5142
Esmith@123ce.com
The Time Management: Combating Time Theft (TMT0800) course discusses how students can minimize stress and maximize productivity in their personal and professional lives by analyzing their values, habits, and daily interruptions. Multiple worksheets and exercises are included, as well as valuable tips for prioritizing and setting goals.
www.123ce.com
OngoingOnlineVegetarian Concepts11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $109.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
CRT 9035 Vegetarian Concepts - 10% discount for ACF members - use code ACFWEB. 1 Credit issued through Southwestern Oregon Community College. This course is designed for any food service professional who works with vegetarian customers. Vegetarianism has entered the mainstream in the United States, Canada, Great Britain, and elsewhere. According to survey estimates, the number of vegetarians in the United States has more than doubled in the last 15 years. The course is not intended to advocate vegetarianism or to criticize vegetarians or their philosophy. In general, vegetarian diets are seen as positive and healthful alternatives to most modern diets. Nevertheless, it will at times offer pointed criticisms of some habits and belief systems common to vegetarians. The course will review the many reasons why some people choose to be vegetarian and describe the types of vegetarian diets. The course will objectively discuss the health benefits and risks of various vegetarian regimens and present nutritional guidelines and practical menu suggestions for serving vegetarian clients.
www.chefcertification.com
OngoingOnlineWhat Great Teachers Do Differently11
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comLength: 11 hours - Cost: $129.00
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
What Great Teachers Do Differently: Any teacher can fill a bookshelf with books about education. Any teacher can study lists of guidelines, standards, principles, and theories. The best teachers and the worst teachers can ace exams in their undergraduate and graduate classes. The difference between more effective teachers and their less effective colleagues is not what they know. It is what they do. This course is about what great teachers do that sets them apart. Clarifying what the best educators do, and then practicing it ourselves, can move us into their ranks. This course is not meant to prescribe a narrow set of instructions. Instead, it frames the landscape of school from the perspective of great teachers. What do they see when they view their classrooms and the students in them? Where do they focus their attention? How do they spend their time and energy? What guides their decisions? How can we gain the same advantages?
www.educatorcredits.com
OngoingOnlineWild Style: The Alaska Salmon Story (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
150 Nickerson St., Suite 310
Seattle, WA 98109
Lisa Ende
Phone: 800-806-2497
kuri@alaskaseafood.org
The Wild Style training program will provide you with all the information you need to know about wild Alaska Salmon. Completion of this training will earn you 5 continuing education hours from the American Culinary Federation. This online training program includes several modules covering salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. A short multiple choice practice quiz follows each module, with a final quiz at the end.
www.alaskaseafood.org/foodservice/launch/
Bookmark and share this page
123ce.com Continuing Education:  Easy as 123...