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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
July 30–August 3, 2015Orlando, FL2015 Cook. Craft. Create. ACF National Convention & Show
DateLocationProgram NameCEHs
May 4, 2015–May 7, 2016Chicago, ILParisian Pastry Shop Favorites28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Parisian Pastry Shop Favorites with World Pastry Champion Patrice Caillot May 4 - May 07, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Patrice Caillot During this four-day, hands-on course with World Pastry Champion Chef Patrice Caillot, you will learn how to make the specialty desserts of famous Parisian pastry shops. Chef Caillot will share with you the secrets of these classic flavor combinations and textures and the proper way to present them in your hotels, restaurants, and pastry shops. He will teach you the technology of the ingredients and the methodology used for producing these desserts. Chef Caillot brings a great wealth of knowledge to this French Pastry School continuing education course. He will show you the latest in modern techniques used to maximize time and materials for cost-effective production and greater profit. Some of his signature recipes will include: • Éclairs Fauchon Style • Hazelnut Paris-Brest • Savarin au Rhum • Classic Lenôtre Religieuse Style • Macaron Isapahan Pierre Hermé Style • Classic Vanilla Mille-Feuille • Parisian Flan Tart • Bittersweet Chocolate Curd Tart • Mini St. Honoré • English Tea Cakes • Dark Rum Cannelé • Classic Flaky Butter Croissant • Chocolate and Coffee Opéra Cake Dalloyau Style All of the product you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
July 27–30, 2015Chicago, ILJams, Jellies, Marmalades, Chutneys, Sweet & Sour Pickled Fruits & Vegetables 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 27 - Jul 30, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Sébastien Canonne, M.O.F. In this four-day, hands-on course for professionals, French Pastry School Instructor, Chef Sebastien Canonne, M.O.F., will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Canonne’s guidance, you will understand the difference between jams, jellies, conserves, and marmalades; poached canned fruits and fruits in alcohol; fruit syrups and liquors; and relishes and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year. Recipes may include: • Orange Marmalade • Cherry Jam • Red Currant Raspberry Jelly • Plum Wine Jelly • Fig, Roasted Almond, and Basil Chutney • Candied Citrus • Peaches in Cognac • Mostarda di Frutta • Roasted Corn and Pepper Relish • Bread and Butter Pickles • Pickled Shallots • Summer Cucumbers Relish • Red Beet and Cabbage Relish • Whole Grain Spicy Honey Mustard All of the products you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
July 27–28, 2015Okmulgee, OKOSUIT Modern Cuisine Workshop Sponsored by ACF Culinary Arts Society of Oklahoma12.5
Oklahoma State University Institute of Technology
Oklahoma State University Institute of TechnologyLength: 2 days - Cost: 300.00
1801 East 4th Street
Okmulgee, OK 74447
Chef Bill Leib
Phone: 918-293-5015
bill.leib@okstate.edu
The objective of this workshop is to apply, demonstrate and review modern cooking methods and apply them to recipe development. Participants will learn different techniques in modern cuisine and learn how to implement them into regular food producton. Participants will have the opportunity to experiment with methods and techniques learned. There are 3 possible sessions to sign up for: 7/13/15 - 7/14/15 or 7/27/15 - 7/28/15 or 8/10/15 - 8/11/15
www.osuit.edu
July 28, 2015OnlineSafe Dining with Food Allergies1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncCost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com cc sue@grossbauer.com
Does your kitchen provide a safe experience for diners with food allergies? Dr. Jordan Maeson, MD will guide you through the "Big 8" food allergens in the United States, as well as how to recognize a food-allergic reaction in progress. The session will also cover current food allergy testing practices and their importance, the differences in food allergy legislation for foodservice establishments versus educational institutions, and the economic and social impact food allergies have on establishments and their customers.
www.safeeggs.com/foodservice/resources/webinars
July 29–August 2, 2015Papillion, NE2015 ICES Convention and Show30
International Cake Exploration Society (ICES)Cost: varies
12575 S 83rd St
Papillion, NE 68046
Linda Fontana
Phone: 402-339-2872
lcfices2015@gmail.com
Four days of demonstrations and hands-on sessions to increase sugar arts skills and knowledge.
www.icesconvention.org
August 3–4, 2015Carolina, PRSpherifications and Agar Agar Certification10
ACF Puerto Rico Chapter/Escuela Hotelera de San Juan
Universidad del Este
Carretera 190 Km 1.8 Barrio Sabana Abajo
Carolina, PR 00948
Puerto Rico
Marcos A. Rodriguez
Phone: 787-361-3798
mrodriguez275@suagm.edu
To capacitate culinary professional members of ACF PR in Modernist Cuisine techniques
www.suagm.edu/une
August 3–6, 2015Chicago, ILTrendsetting Plated Desserts from Chef Joel Reno 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 3 - Aug 06, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Joel Reno Chef Joel Reno will teach a four-day, hands-on course that will inspire you to take your plated desserts to the next level. Combine the best of both worlds; the classical-made at its best with up-to-date touches needed to get that Michelin star, plated-dessert, wow effect. Within this class, you will make an assortment of elegant plated desserts harmonizing temperature and texture while using artistry and special methods. Chef Reno will focus on classical techniques with a modern accent as well as newer techniques, including eggless-meringue, agar-set custard, fluid gels, and diverse uses of hydrocolloids. He will apply these to both sweet and savory components. Don’t miss out on adding new techniques, modern flavor combinations, and organizational strategies to your repertoire that will put you a step ahead of the rest. Some of his fine dining recipes will include Pre-Desserts like: Elderflower, Passion Fruit: Elderflower Infused Broth, Orange Gelée, Cold Stepped Exotic Fruit, Fennel and Celery Brunoise, Coconut Ice Tropical Vacherin Verrine: Mango Litchi and Pineapple Salsa, Litchi Sorbet, Guava and Coconut Émulsion, Meringue Crisp And, some of his plated dessert combinations will include: Mandarin, Olive Oil, Almond: Reconstructed Almond Sablée, Olive Oil Crème Glacée, Cutie Mandarin Sorbet Ice Cream Bar, Vanilla Olive Oil Powder, Almond Brittle, and Chamomile Pudding Green Tea, Yuzu, Pistachio: Green Tea and White Chocolate Biscuit, Green Tea Ice Cream, Yuzu Mousse Glacée, and Eggless-Meringue, Pistachio Crunch Apples, Kirsch, and Rosehip: Beer Batter Pink Lady Apple Beignet, Caramelized Braeburn Apple Terrine, Alsatian Kirsch Ice Cream, Rose Hip Fluid Gel Milk Chocolate, Sassafras, and Licorice: Origin Milk Chocolate Crémeux and Croustillant, Speculoos, Cocoa Nib Cake, Sassafras Frozen Custard, Licorice Marshmallow Dark Chocolate, Raw Sugar, Vanilla, and Yogurt: 70% Dark Chocolate Torchon, Muscovado Sugar Breton and Aspic, Smoked Bourbon Vanilla Ice Cream, Yogurt Coulis, and Rock Candies
www.frenchpastryschool.com
August 5–6, 2015Carolina, PRIntroduction to Sous Vide, Airs and Foams Certification10
ACF Puerto Rico Chapter/Escuela Hotelera de San Juan
Universidad del Este
Carretera 190 Km 1.8 Barrio Sabana Abajo
Carolina, PR 00948
Puerto Rico
Marcos A. Rodriguez
Phone: 787-361-3798
mrodriguez275@suagm.edu
To capacitate culinary professional members of ACF PR in Modernist Cuisine techniques.
www.suagm.edu/une
August 10–13, 2015Chicago, ILArtisan Breads and Savory Favorites for Professionals 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 10 - Aug 13, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Jonathan Dendauw Chef Jonathan Dendauw, a member of the elite Compagnons du Devoir (an ancient guild of master bakers), has worked all over France and the United States giving him a unique insight into what customers really want to see on menus. In this four-day, hands-on ode to the savory side of baking, Chef Dendauw will not only teach you how to bake high quality artisan breads but also how to dress them up with distinctive accompaniments or surprising ingredients. While creating the recipes, Chef Dendauw will focus on showing techniques that will help make your production of these savory treats more efficient for any production outlet while maintaining their quality. Recipes may include: • Walnut Tea Sandwich Bread: Sweet and Sour Pear Relish, Basil and Prosciutto • Spinach Tea Sandwich Bread: Watercress, Confit Shallots, Homemade Sour Cream and Paprika • Tomato Tea Sandwich Bread: Green Olive Tapenade, Missions Fig, and Goat Cheese • Selection of Artisan Crackers • Olive and Lemon Thyme Bread Sticks • Mushroom Medley and Roasted Vegetable Quiches • Traditional Quiche Lorraine • Blue Cheese, Greek Yogurt and Smoked Bacon Scones • Spinach, Garlic and Cheese Pithivier • Croque-Monsieur • Tarte Flambée All of the freshly baked breads you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 10–14, 2015Darien, ILMaster Refresher Course35
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 5 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Aug. 10-14, 2015 (8 a.m. - 4 p.m.) This is the course our Master Course graduates have been waiting for! You’ll brush up on favorite techniques, then take those techniques to a new level. Dress up shells with an embellished ruffle or make a beautiful row of curved shells and learn upright shells using round tips. Revisit the Wilton Rose and petunia, then discover great additional piped flowers such as hibiscus, poppy, zinnia, ruffled sweet pea and lily of the valley. Your final project will be a 3-tiered display cake to include new techniques learned. Prerequisite: The Master Course; Tuition: $500 Registration Fee: $125
www.school.wilton.com
August 10–15, 2015Carolina, PRPersonal Chef and Sport Nutrition Certification30
ACF Puerto Rico Chapter/Escuela Hotelera de San Juan
Universidad del Este
Carretera 190 Km 1.8 Barrio Sabana Abajo
Carolina, PR 00948
Puerto Rico
Marcos A. Rodriguez
Phone: 787-361-3798
mrodriguez275@suagm.edu
To capacitate culinary professionals in the areas of Personal Chef services and Sports Nutrition
www.suagm.edu/une
August 11–13, 2015Chicago, ILImpressive French Desserts 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 11 - Aug 13, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Joel Reno Transport yourself to an evening in Paris by learning to make quintessential French desserts in this three-day, hands-on course with Chef Joel Reno. Recipes may include: • Classic Three Bean Vanilla Créme Brûleé • Three Classic Crêpes: Butter, Vanilla and Turbinado Sugar, and Homemade Nutella • Traditional Orange Crêpes Suzette • Savory Wet Cured Ham and Cheese Buckwheat Crêpes • Créme Caramel • Old-School Savory Gruyére Cheese Soufflés • Dark Bittersweet Chocolate Soufflés • Cointreau Orange Liquor Soufflés • Mascarpone Italian Tiramisu • Warm, Soft Center, Dark Chocolate Lava Cakes ~a popular, bistro classic! • Grandma’s Cherry Clafoutis • Floating Islands All of your creations are yours to take home, enjoy, and share! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
August 18–20, 2015Chicago, ILThe Sweet, the Salty, and the Flaky: Sweet and Savory Pies15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 18 - Aug 20, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot Pies need the right pastry dough and great fillings! In this three-day, hands-on course, learn the techniques and recipes for making incredible quiches, pies, and tarts with World Pastry Champion, Chef Patrice Caillot. Recipes may include: • Ham and Cheese Lorraine Quiches • Oven Roasted Vegetable Quiches • Classic Leeks Flamiche Quiches • Old Fashion Dark Lager Beer Quiches • Alsatian Tarte Flambée (The Traditional Flammekueche) • The South West Popular Gâteaux Basque Tarts • Caramelized Onion Tarts • Spinach, Feta, and Béchamel Strip Pies • Summer Berry Pies (Raspberry and Blueberry) • Grandma’s Lemon Meringue Cream Pies • Old-School Parisian Flan (Vanilla, Apricot, and Plum) Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
August 22–23, 2015Darien, ILSugar Blowing - Certificate Class18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 2 days - Cost: $525
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Aug. 22-23, 2015 (8 a.m. – 6 p.m.) Fascinating blown sugar shapes make any cake a marvel. On day 1, you will learn techniques to blow simple shapes such as transparent bubbles and colorful fruits. On day 2, you will use those techniques to create a centerpiece display with sparkling sugar balls, fruit, and birds. Prerequisite: Pulled Sugar & Isomalt for Specialty Cakes. Tuition: $525 Registration Fee: $75
www.school.wilton.com
August 23–25, 2015Los Angeles, CAFerdinand Metz Food Service Forum12.5
Urban Expositions/Western Foodservice & Hospitality Expo
Urban Expositions/Western Foodservice & Hospitality Expo
Los Angeles Convention Center
1201 S. Figueroa St.
Los Angeles, CA 90015
Samantha Grimaldi
Phone: 203-242-8123
sgrimaldi@urban-expo.com
Because your business cannot survive by food alone, we invite you and your staff to sample the new education menu at the Ferdinand Metz Foodservice Forum. The Ferdinand Metz Foodservice Forum is providing the gold-standard, industry-leading educational content that is practical and relevant for today's foodservice professional. Industry leaders delivering real applicable business lessons, the latest information on trends and best practices in the market, and their own opinions of what creates success. Ferdinand Metz, Master Chef and Head of the Culinary Institute of America for more than 20 years, has handpicked industry experts that will educate you on: • Uncovering Hot New Trends • Increasing Loyalty & Delivering Optimal Customer Experience • Operational Excellence and Lowering Costs • Building a Winning Team and Minimizing Turnover • Menu, Cuisine and Profits • Minimizing Risk and Legal Issues • Boosting Beverage Earnings • Enhancing Professional Development & Leadership Skills • Catering & Event Tips • Plus much more! View the program and register at www.westernfoodexpo.com/conference
www.westernfoodexpo.com/conference
August 24–25, 2015Baltimore, MDAmerican Regional Cuisine12.5
Startford University / ACF Greater Baltimore Chapter Inc.
210 South Central Ave
Baltimore, MD 21202
Raimund Hofmeister, CMC, AAC
Phone: 410-666-1234
rhofmeister@martinscaterers.com
A critical look at the world's melting pot of cultural diversity. The evolutionary process of food in Americ from pre colonial to modern times.
stratford.com
August 24–26, 2015Darien, ILIntroduction to Creative Confections9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 3 days - Cost: $275
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Aug. 24-26, 2015 (3:30 p.m. - 6:30 p.m.) Discover how to use Candy Melts candy for versatile candy making and treat decorating. Learn to create amazing shapes and color effects. Gain skills in melting, coloring, flavoring, and painting with candy, then mold impressive candies and lollipops. You will create flowers, leaves, chocolate cups and truffles. Prepare candy clay to make a chocolate basket. This class will help you expand your business offerings and increase your gift-making skills. Tuition: $275 Registration Fee: $50
www.school.wilton.com
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
August 24–27, 2015Chicago, ILThe Art of Sugar Showpieces and Sugar Decorations by Chef/ Author Stephane Glacier, M.O.F. 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 24 - Aug 27, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Stephane Glacier, M.O.F. Learn the fine detail and techniques behind pulling, casting, and blowing sugar from the world-renowned master, Chef Stéphane Glacier, M.O.F. In this four-day, hands-on course you will be taught the science behind the preparation of sugar as a medium for each technique. Learn to conceive and execute an artistic showpiece for competition or display while mastering a range of different types of sugar decorations like exquisite pulled sugar flowers, pulled ribbons, and a variety of animals from blown sugar. All of the products you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 29–30, 2015New York, NYAirbrush Workshop14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 2 days - Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Need to brush up your air brush skills to take your cakes, bon bons or showpieces to the next level? Lisa Berczel is an award winning cinema avant grade and fantasy make up artist turned cake painter, who also teaches regularly at Chef Rubber in Las Vegas. She has trained the ICE Chef Instructors and truly understands how to work with water based food colors as well as more finicking cocoa butter air brushing techniques. Check out Lisa's fabulous work at Battledress Body & Paint (battledress.biz). Please bring your own dual action air brush to this class (with regulator, moisture trap and hose); contact Chef Kathryn at ICE to discuss any technical questions, especially if you do not already own your own air brush.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
September 1–3, 2015Chicago, ILChocolate! Chocolate! Chocolate!15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 1 - Sep 03, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot It is always a good time for chocolate! Join Chef Patrice Caillot, World Pastry Champion, as he introduces you to chocolate’s endless possibilities in this three-day, hands-on course. Using some of the best chocolate available, you will learn how to make a selection of cocoa-oriented products. Recipes may include: • 70% Single Origin Dark Chocolate Truffles • Artisan Molded Chocolate Candies: White Chocolate Pistachio and Cinnamon and Arabica Coffee Molded Bonbons • Extra Bitter Dark Chocolate Mousse Bistro Style • The Most Favored Bittersweet Layered Chocolate Cake • Warm Soft-Center Chocolate Cakes with Bourbon Vanilla Sauce and Ice Cream • Classic Vanilla and Chocolate Profiteroles • Bittersweet Dark Chocolate Meringue Cookies • Traditional Warm Chocolate Soufflés • Old School Flourless Chocolate Cakes • Dark Chocolate and Cherry Pound Cakes • Chocolate Custard Pot de Crème All of your creations are yours to take home, enjoy, and share! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
September 10–11, 2015New York, NYChocolate Bon Bons14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 2 days - Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Roger is an alumni of the Professional Pastry & Baking program at ICE. After graduating, he worked at Anthos Restaurant and Jean Georges, and next in chocolate at Gucio Chocolatier. For several years, he was Pastry Sous Chef at Gramercy Tavern and then moved to Del Posto, where he was Pastry Sous Chef and Chocolatier. In 2014, Chef Roger became the Head Chocolatier at Cacao Prietto. Cacao Prietto is a Brooklyn based factory and distillery featuring chocolate, bon bons, rums and liqueurs of the Dominican Republic. They have their own organic plantation in the Dominican Republic for sourcing their beans, and also grow their own sugar cane. Chef Roger will discuss bean-to-bar chocolate production, and share his favorite techniques and recipes in this CAPS class. In 2015, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
September 14–17, 2015Chicago, ILJapanese Pastry Specialties with Gâteaux de Voyage and Tea Cakes, and Cookies 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 14 - Sep 17, 2015 (8:00 am - 3:00 pm) $1,150.00 Professional Chef Kanjiro Mochizuki Chef Kanjiro Mochizuki, Executive Pastry Chef at The Imperial Hotel in Japan, will be coming to The French Pastry School to teach a four-day, hands-on course that will result in adding new flavors and craftsmanship to your dessert menu. Chef Mochizuki’s skill and expertise in pastry is world-renowned. Add to your repertoire by learning his techniques and methods and make Japanese- and French-style pastries that are not frequently found on other menus or in pastry cases. Recipes may include: • Bamboo Bavarian Cream • Chocolate Pound Cake • Droyaki • Daifuku Mochi • Gâteau d’Orange • Japanese Black Sugar Cookie • Japanese Strawberry Soft Roll Cake • Japanese Style Desserts • Madeleine • Most Popular Japanese Cake • Chef’s Specialty • Savarin • Special Pound Cake • Wasabi Dessert • White Bean Youkan All of the products you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
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
September 21–22, 2015Charlotte, NCNorth Carolina Restaurant & Lodging Seminar Program10
ACF Chefs of North Carolina ChapterCost: no charge to ACF members
PO Box 38841
Charlotte, NC 28278
Wendy Dimitri
Phone: 704-617-0966
wlwdimitri@gmail.com
A detailed education program providing 20 one hour sessions across a range of topics that include Managemnet Skills, Menu Development, Catering and Operations for foodservice professionals and chefs.
www.NCRL-Expo.com
September 28–October 1, 2015Chicago, ILCakes, Entremets, Petits-Gâteaux, and Tarts by World Pastry Champion, Chef Patrice Caillot 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 28 - Oct 01, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Patrice Caillot During this four-day, hands-on course with Chef Patrice Caillot, World Pastry Champion, you will learn the art of modern cakes, petits-gâteaux, and tarts. Chef Caillot will bring a great wealth of knowledge to this French Pastry School continuing education course. He will guide you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production. You will learn a selection of tart crust doughs and fillings as well as the necessary components: sponges, meringue base biscuits, custards, mousses, and crémeux. Chef Caillot will highlight all of the cakes and tarts with a selection of glazes and modern decorations. Just as important as the realization of an elegant buffet is the taste of your creations. Chef Caillot will share the secrets of his own recipes, from the conception of modern flavor combinations and textures to selling the product. You will explore the technology of the ingredients and the methodology of these desserts. Additionally, you will focus on the importance of choosing the right materials. He will show you the latest modern techniques used to maximize time and materials for cost-effective production and greater profit. All of the freshly baked cakes and tarts you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
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
October 6–8, 2015Chicago, ILA Bevy of Party Favors: Tea Pastries and Decorated Cookies 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 6 - Oct 08, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Sunny Lee Learn to create desserts and edible party favors that you can serve for your next family fête or gathering of foodie friends. In this three-day, hands-on course, Chef Sunny Lee will guide you through the baking and decorating techniques needed to make your celebration pastries. Recipes may include: • Mini Mixed-Fruit Tart • Mini Lemon Tarts • Robusta Coffee Mini Éclairs • Traditional Coconut Tuiles • Orange Almond and Cacao Nib Tuiles • Classic Chocolate Diamants • Chocolate Truffles • Royal Icing Cookies • Piped Cookies • Gingerbread Cookies • Ginger Snaps • Old Fashioned Pain d' Épices (Gingerbread/Spice Bread) Expand your pastry skills, then feast on your creations. You’ll be able to take home your desserts and party favors so don’t forget to plan a festive occasion and share them with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
October 17–November 7, 2015Darien, ILMini Master Course35
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 4 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Oct. 17, 24, 31, Nov. 7, 2015 (8 a.m. – 5:30 p.m.) For those want to experience learning The Wilton Method, but have limited time, our Mini Master Course was designed for you! Just as in our classic Master Course, you will decorate under close supervision of Wilton School Instructors and will learn 10 borders, seven flowers, plus how to write and print messages. Your skills will soar as you torte, fill, ice, and decorate an 8 in. real cake. For your final project, you will stack, assemble, and decorate a 3-tiered display cake. Tuition: $500 Registration Fee: $125
www.school.wilton.com
October 18–20, 2015New York, NYHalloween Carved Cake and Sugar Showpiece21
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 3 days - Cost: $750
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Cake Designer Karen Portaleo and Pastry Chef Susan Notter met in 2011 for series 1 of Halloween Wars. Their amazing cake and sugar artistry won the grand $50,000 prize, with pumpkin carver Shawn Feeney. Karen creates fantastical cakes at Highland Bakery in Atlanta, Georgia. She grew up in a family of pastry chefs, and combines a background in art, prop and set design, and clay sculpture. Susan is an award winning pastry chef and culinary artist whose accolades include Pastry Queen (Italy), Top Ten Pastry Chef US, USA Culinary Team gold. Karen and Susan will rejoin forces to teach an amazing Halloween-themed cake carving and sugar showpiece class at ICE. In 2015, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
October 19–20, 2015Darien, ILAdvanced Foreign Piping Techniques: South African Method16
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 2 days - Cost: $300
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
New! South African - Oct. 19-20, 2015 (8 a.m. – 5 p.m.) A distinctive way of decorating with an elaboration of English and Australian styles. Best known for lace pieces and lace wings which rise above the tiers of a cake. Enhance your Master Course skills by learning these beautiful decorating styles made popular in other nations! Choose the class that works best for your schedule or take them all. Prerequisite: Previous decorating experience; Tuition: $300 Registration Fee: $50
www.school.wilton.com
October 20–22, 2015Chicago, ILAll Chocolate Candies: Molded, Dipped, Truffles, and Pannings 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 20 - Oct 22, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Joel Reno Explore the world of chocolate in this three-day, hands-on class with Chef Joel Reno, as he shares with you the art and science of this delicious medium. Using some of the best dark, milk, and white chocolates available, you will learn how to make an array of delicious candies by molding, dipping, and rolling an assortment of ganaches, creams, and nut pastes as well as adding a chocolate coating to nuts using the panning method. Recipes may include: Molded Candies • White Chocolate Pistachio and Cinnamon Molded Candies • Pear and Caramel Molded Candies Truffles • Old School Chocolate Truffles • Crunchy Truffle Snacking • Ferraro Style Rochers Praliné Nut Paste Candies • Artisan Almond Praliné Candies • Peanut Butter Candies Hand-Dipped Candies • Earl Grey Tea Dipped Candies Panning • Traditional Milk Chocolate Almonds • Dark Chocolate Covered Hazelnuts All your delicious candies can be taken home to enjoy with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
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
November 7–8, 2015New York, NYFavorite Desserts of Spago and Helms Bakery14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Length: 2 days - Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Superstar Pastry Chef Sherry Yard worked at leading NYC restaurants including Rainbow Room, Montrachet and Tribeca Grill after completing culinary school before joining Wolfgang Puck at Spago. Chef Sherry was executive pastry chef for the Spago empire for over 20 years, and recently revitalized Helms Bakery with partner Sang Yoon in a historic district of Los Angeles. She has won numerous James Beard, Top Ten and Women Chef and Restaurateur awards, including "Best Baking Cookbook" for The Secrets of Baking: Simple Techniques for Sophisticated Desserts. In 2015, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
http://www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
November 10–12, 2015Chicago, ILArtisan Breads for Professional Home Bakers: Level 215
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 10 - Nov 12, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Jonathan Dendauw What is better than a loaf of bread pulled straight from the oven? Let Chef Jonathan Dendauw, Master Baker, teach you how to make artisanal breads in this three-day, hands-on class. You will learn about levain techniques and the different phases of bread: mixing, shaping, proofing, and baking. Recipes may include: • French Baguettes au Levain • Traditional Sourdough • Multigrain Bread • Italian Ciabatta • Whole Wheat Bread • Pain au Saucisson Sec (Dry Sausage) Specialty Bread • La Miche • Kalamata Olive Bread • Old Fashioned Rye Bread All your homemade loaves and treats are yours to take home and enjoy with family and friends! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
November 10–12, 2015Chicago, ILÉclairs, Puffs, and Tarts15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 10 - Nov 12, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot Enter the endlessly creative world of classic choux pastry and French tarts by learning to perfect a few fundamental pastry recipes. Chef Patrice Caillot, World Pastry Champion, will guide you through the recipes and teach you how to create many variations of these desserts during this three-day, hands-on course. Recipes may include: • Classic Parisian Bakery Chocolate Éclairs • Bourbon Vanilla Streusel Topped Éclairs • Arabica Coffee Religieuses • Artisan-Style Cream Puffs • Traditional Almond Chouquettes • Popovers • Gruyère Cheese Gougères • Bittersweet Dark Chocolate Custard Tarts • Lemon Curd and Fluffy Meringue Tarts • Braeburn Caramelized Upside-Down Apple Tarts (The Well-Known Apple Tarte Tatin from Normandy) Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
November 17–19, 2015Chicago, ILButtery, Flaky Pastries and Pound Cakes 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 17 - Nov 19, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot There’s something so satisfying about serving homemade, fresh-out-of the-oven pound cakes and buttery, flakey pastries to your family and friends! Chef Patrice Caillot, World Pastry Champion, will teach you the foundations you need to make these pastries in this three-day, hands-on class! Recipes may include: • Lemon Sour Cream Pound Cake • Bittersweet Dark Chocolate and Cherry Pound Cake • Almond Orange Pound Cake • Hazelnut, Milk Chocolate, and Cinnamon Streusel Pound Cake • Classic Bourbon Vanilla Mille Feuille (Napoléon) • Traditional Almond Pithivier • Savory Meat Pies • Spinach and Feta Puff Pastry Strip Pies • Apple Turnovers • Caramelized Elephant Ears • Old Fashioned Baked Fruit Puff Pastry Tart Strips Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâateau have – by taking a food enthusiast course!
www.frenchpastryschool.com
November 17–19, 2015Chicago, ILWake Up to French Breakfast Pastries 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 17 - Nov 19, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Jonathan Dendauw Rise and shine—and enjoy some morning delicacies! Join Chef Jonathan Dendauw, Master Baker, as he takes you through the fundamentals of classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes of all of sorts. You will also learn to make a variety of products including brioche, donuts, and muffins. Recipes may include: • Classic French Croissants • Chocolate Croissants • Traditional Ham and Gruyère Cheese Croissants • Apricot Danishes • Coconut Mango and Pineapple Danishes • Apple, Plum, and Crumble Brioche • Savory Breakfast Brioche Filled with Egg, Cream, and Bacon • Jelly Donuts • Popular Cream-Filled Donuts • Cinnamon Crumble and Bran Muffins • Oatmeal, Cranberry, and Pecan Muffins Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
December 5–6, 2015Darien, ILChristmas Cookie Baking12
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 2 days - Cost: $300
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Dec. 5-6, 2015 (9 a.m. – 4 p.m.) Christmas is the biggest cookie time of the year, and this class gets you ready to bake and decorate them! Explore preparation basics, including proper creaming, stirring and folding of ingredients. Make delicious topped Spritz cookies and gingerbread cookies with sugar stained glass effects . Learn to bake international favorites, such as biscotti, Greek and Polish specialties. Use our tips and recipes to make amazing Christmas cookie trays and gifts. Tuition: $300 Registration Fee: $50
www.school.wilton.com
December 15–17, 2015Chicago, ILHoliday Baking: Pies, Breads, Cookies, and More 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Dec 15 - Dec 17, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot Whether you want to wow your guests at a festive holiday gathering or impress the hostess of your neighborhood soiree, you will pick up lots of fresh ideas in this fun and informative class. Join Chef Patrice Caillot for this three-day, hands-on course and bake up a storm of holiday treats. Recipes may include: • Traditional Christmas Yule Logs • Crunchy Praline Chocolate Christmas Tree Snacking • Christmas Chocolate Mendiants • Holiday Eggnog • Cranberry Chutney • Classic Basel Leckerli Gingerbread Cookies • Old-School Chocolate Whiskey Truffles • Artisanal Winter Fruit Jam • Cranberry and Raspberry Jelly • Decorated Holiday Cookies • Christmas Stollen Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
DateLocationProgram NameCEHs
OngoingOnlineA Baking Course: Secrets to Whole Grain Breads3.5
Red Seal Books
Red Seal BooksCost: $49 + $10 registration
2459 Larkin #4
San Francisco, CA 94109
Michael Kalanty, CEPC, CCE, CMT
Phone: 415-990-9180
MKalanty@aol.com
This online course includes seven video lessons, each containing its own bread formula and learning objectives. Bake the breads at home and post photos for evaluation from the instructor. By the end, you will have an appreciation for the earthy, savory character of whole grain breads, a set of professional bench skills and a collection of reliable formulas. On a higher level, you will be able to think like a baker with the strategies and confidence to explore whole grain breads on your own.
http://craftsy.me/1ASkrEH
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
12 Mauchly, Suite L
Irvine, CA 92618
Kim Kurata
Phone: 510-594-9220
freshcaliforniaavocados@gmail.com
Learning Objectives: Develop an appreciation for Fresh California Avocados as a versatile culinary ingredient; Create awareness for Fresh California Avocados as a component in a healthful diet; Prepare culinary students for proper handling and storage of Fresh California Avocados; Demonstrate how to select/identify ripe Fresh California Avocados; Introduce labor-saving preparation and holding techniques for Fresh California Avocados; Introduce using Fresh California Avocados in hot preparations; Demonstrate Fresh California Avocado versatility in contemporary and global applications; Introduce Fresh California Avocados as a fat substitute in baking.
www.californiaavocado.com/a-primer-for-fresh-california-avocados/
OngoingOnlineACF 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 DatesDarien, ILAdvanced Foreign Piping Techniques: Australian Method18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art Length: 3 days - Cost: $300
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com
Australian Method - Aug. 5-7, 2015 (9 a.m. – 4 p.m.) Delicate lace extensions and dainty freehand embroidery define this exquisite style. Enhance your Master Course skills by learning these beautiful decorating styles made popular in other nations! Choose the class that works best for your schedule or take them all. Prerequisite: Previous decorating experience. Tuition: $300 Registration Fee: $50
www.school.wilton.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
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 Testing16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97701
USA
Amber Johsnon
Phone: (888) 388-9877
amber@ingrain.com
Assessment and Testing - There are several ideas and theories about various assessment techniques and methods; it would take years to fully understand them all. The purpose of this course is to help you sift the different approaches and choose the ones that actually worked and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some assessment techniques to use in your classroom as well as find ways to improve existing methods.
www.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
OngoingOnlineBullying Prevention: Keeping Schools Safe16
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comCost: $95
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
OngoingOnlineCreative Chicken Cutting Course3
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Cost: $295
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
jchen@lecrea.com
Expand your culinary repertoire by incorporating patented value added butchering techniques from world renowned butcher Eugene Gagliardi. Gagliardi is credited with inventing KFC's Popcorn Chicken and the founder of the Steak-Umm skillet steak line. In this online course, Eugen Gagliardi provides numerous value added cuts that can be applied to chicken that can be immediately applied to any food service establishment.
courses.lecrea.com
OngoingOnlineCross Contamination Action Ideas (Free)1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
Try this free CEH course being offered online by National Pasteurized Eggs. The course, Cross Contamination Action Ideas, addresses the issues that lead to foodborne illnesses. This course will teach you how to identify cross contamination as a contributing factor to foodborne illness; provide diverse examples of cross contamination; name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggs.com/foodservice/resources/free-ce
Call for DatesRolling Meadows, ILCulinary Applications Utilizing Intelligent Cooking Control Technology3
Rational USALength: 3 hours - Cost: Free
1701 Golf Rd., Suite C-120, Commercium
Rolling Meadows, IL 60008
Jim Lund, CEC
Phone: (763) 277-2117
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 Instruction16
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comCost: $95
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 Psychology16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97701
USA
Amber Johsnon
Phone: (888) 388-9877
amber@ingrain.com
Educational Psychology - The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing.
www.educatorcredits.com
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
OngoingOnlineFood Allergen Training8
Food Manager Testing, LLC
Food Manager Testing, LLCCost: $39.95
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This online course is designed to provide food handlers with basic information about food allergies. The object is to promote awareness of food allergies, identify common allergens, and provide the food handler with options and alternatives with regard to potential allergens in the food items sold at their establishment.
www.foodmanagertesting.com
OngoingOnlineFood Handler/Employee Food Safety Training1
TAP Series
TAP SeriesCost: $12.50
Phone: 888-826-5222
info@tapseries.com
After the Food Safety Certificate is on the wall, whose going to teach sanitation to your staff? Probably no one. As important as it is to get this vital information to the people who need it most, the moment they first start handling your valuable customers' food, the fact is often no one has the time to teach. The TAP Series Food Handler Training program changes all that. Those parts of the certification training that apply to your employees are taught with a simple click of a button. The only thing needed is to make sure that they have the course launched and know how to use a mouse, then walk away. About an hour later, the food handler is trained and documented. This course is not to prepare workers to take a certification exam.
www.tapseries.com/4u/acf/
OngoingOnlineFood Preservation Techniques (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
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
OngoingOnlineFusion of the Kitchen and the Bar: Modern Latin Mixology Techniques3
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Cost: $295
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
jchen@lecrea.com
Expand your culinary repertoire by incorporating techniques from world renowned mixologist The Liquid Chef Junior Merino. Junior Merino combines techniques of both the kitchen and the bar to integrate into a mixology course with numerous drink recipes.
courses.lecrea.com
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
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
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
OngoingOnlineNose to Tail Pork Cutting Innovations3
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Cost: $295
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
jchen@lecrea.com
Expand your culinary repertoire by incorporating patented value added butchering techniques from world renowned butcher Eugene Gagliardi. Gagliardi is credited with inventing KFC's Popcorn Chicken and the founder of the Steak-Umm skillet steak line. In this online course, Eugen Gagliardi provides numerous value added cuts that can be applied to pork that can be immediately applied to any food service establishment.
courses.lecrea.com
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
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 Methods16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97701
USA
Amber Johnson
Phone: (888) 388-9877
amber@ingrain.com
Teaching Methods - This course will take you on a journey of reflection and hopefully, inspiration. Since you are an educator, the truly difficult work is already being done. We are teachers ourselves and know how many long hours go into preparing just one class. This course has been designed to help you reflect upon your own teaching methods and possibly offer some new ideas for you to add to your teaching palate. We hope to make this course informative as well as engaging. Your time is valuable and we want to offer practical tools for you to use in the classroom. I remember so many classes in graduate school that looked great on paper but offered no tools for me to use back in the classroom. This course is different. You will walk away with practical tools to help focus your lessons and improve student learning. All you need is an open mind, a writing journal, and a classroom in which to test out some new ideas.
www.educatorcredits.com
OngoingOnlineThe Classroom Teacher and the ELL Student16
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comCost: $95
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
OngoingOnlineThe Sous-Vide Technique & HACCP Sous-Vide Safety6
Kendall College
Kendall CollegeCost: $695
900 N. North Branch
Chicago, IL 60642
Kimberly K. Shambrook
kim.shambrook@kendall.edu
This certificate class continues the sous-vide education that incorproates HACCP education and relates it to sous-vide cooking. After completing the course, the participant will be able to develop a HACCP plan to bring for approval to their local health authority.
www.kendall.edu
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
Call for DatesOlmstead Falls, OHVitamix Culinary Inspiration & Exploration Course1
VitamixLength: 1.5 hours
8615 Usher Rd
Olmstead Falls, OH 44138
Phone: 440-782-9265
tscenna@vitamix.com
Showcase Vitamix versatility in the blenders by focusing on traditional blending techniques and how the Vitamix machines can save time in the kitchen and help save cost for the organization and create consistent results every time.
OngoingOnlineWhat Great Teachers Do Differently16
Ingrain Inc.
DBA Educatorcredits.com
Ingrain Inc. DBA Educatorcredits.comCost: $95
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
Karl Uri
Phone: 800-806-2497
Fax: RENEWAL in 2015
kuri@alaskaseafood.org
The Wild Style training program will provide you with all the information you need to know about wild Alaska Salmon. Completion of this training will earn you 5 continuing education hours from the American Culinary Federation. This online training program includes several modules covering salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. A short multiple choice practice quiz follows each module, with a final quiz at the end.
www.alaskaseafood.org/foodservice/launch/
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