Certify

CEH Opportunities - Central Region

* 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
November 3–5, 2014Darien, ILBaking Workshop I18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 3-5 (9 a.m. – 4 p.m.) Discover the basic principles of baking so that you will always bake moist and flavorful cakes! In addition, you will learn to complement your cakes with the perfect filling and proper icing application. • Proper measuring, liquid and dry • Bake classic chocolate, pound, butter and carrot cakes • Cook creams and puree fruits for delicious fillings, such as caramel, ganache, and lemon curd • Learn basic decorating techniques, including shell and rosette • Create Swiss meringue buttercream, whipped cream, ganache and cream cheese icings Tuition: $525 Registration Fee: $75
www.school.wilton.com
November 4–6, 2014Chicago, ILKings of Pastry15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 4 - Nov 06, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Jacquy Pfeiffer This class will not have all the drama of the Meilleurs Ouvriers de France competition, as seen in the film Kings of Pastry, but it will have some of the recipes. In this special, three-day, hands-on class, Chef Jacquy Pfeiffer, Co-Founder of The French Pastry School, will share some of the recipes he created during his pursuit to earn the blue, white, and red collar of the M.O.F. competition. Come listen to Chef Jacquy's stories, learn some unique recipes, and find out more about France's prestigious prize for pastry excellence from a past competitor. Recipes will include: • Cider-Infused, Caramelized Apple Tart with Grapefruit Jam • Roasted Hazelnut and Raspberry Mini Coffee Cakes • Exotic Cream Puff with Fresh Mango and Coconut Crisp • Roasted Hazelnut and Fresh Orange Jam Cream Puff • Alsatian Beer Bread Sandwich, Filled with Sea Salt and Sugar Cane Cured Salmon, Cucumber, Dill, and Red Onions 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, L’Art du Gateau, and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
November 6–8, 2014Darien, ILBaking Workshop II18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 6-8 (9 a.m. – 4 p.m.) Don’t be intimidated by the techniques necessary to bake the perfect light cake! When you’ve completed this workshop, you will feel like an accomplished baker! • Learn foam-type preparation, including whipping, folding and incorporating without over mixing. • Light and flavorful fillings appropriate for light cakes, such as white angel food, and yellow and chocolate sponge cakes • Cooking, pureeing and mixing fruits for a strawberry sauce, lemon curd and Bavarian cream filling • Assembling filled cakes for tortes and jelly rolls Tuition: $525 Registration Fee: $75
www.school.wilton.com
November 10–13, 2014Darien, ILIntroduction to Gum Paste12
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 4 days - Cost: $350.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 10-13; Dec. 1-4 (3:30 p.m. – 6:30 p.m.) Learn the fine art of making gum paste flowers as an embellishment for fondant or buttercream cakes. • Roses, stephanotis and blossoms • Calla lilies, orchids and lilies • Daisies, sunflowers, ivy, dogwood and hydrangeas • Highlight, color and assemble components for finished flowers to take home with you Tuition: $300 Registration Fee: $50
www.school.wilton.com
November 10–21, 2014Darien, ILThe Master Course67
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 10 days - Cost: $1200.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 10-21; Dec. 1-12 (7 a.m. – 3 p.m.) Experience the world’s most popular and comprehensive cake decorating course! The Master Course is designed to prepare students for a career in cake decorating. It features basic techniques for designing and decorating party cakes, working with buttercream, and ultimately, creating a fully decorated 3-tiered display wedding cake. Students perform all decorating under close supervision and learn to make 18 flowers and 30 different borders. Class materials are furnished, including “The Wilton School Decorating Cakes” book, tips, flower nails and decorating bags. Weekend Master Course: March 1-2, 8-9, 15-16, 22-23 (7:30 a.m. - 5 p.m.) Even if you work Monday through Friday, you can still enjoy the world-famous Master Course on weekends! We’ve scheduled special Saturday and Sunday sessions that are held on four consecutive weekends in March—same content, same expert instructions. Instead of headquarters tour, students will see a specialty demonstration. Tuition: $1,050 Registration Fee: $150
www.school.wilton.com
November 11–13, 2014Chicago, ILFundamentals of Artisan French Breads and Savory Treats15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
USA
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 11 - Nov 13, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Jonathan Dendauw What could be better than a loaf of crusty French bread pulled straight from the oven? Let Chef Jonathan Dendauw, Chef Instructor at The French Pastry School teach you how to make your own artisanal bread in this three-day, hands-on class. Along with the classic baguette, you will create a variety of hand-crafted loaves including Rustic Farmer’s Bread, Alsatian Beer Bread, Multi-Grain Bread, and more. Chef Dendauw will teach you how to turn basic ingredients into exciting treats with his savory applications: perfect for passed hors d’oeuvres, if you can bring yourself to share them. You will make his famous pretzels, tasty breadsticks, bacon kugelhopf, beer quiche, and even the Alsatian version of pizza, tarte flambée. Over three days you will learn the different phases of bread: from mixing the ingredients properly to shaping and from proofing to baking. Once you have perfected the techniques of classic French bread making, you will move on to the more complex processes of whole wheat bread with an oatmeal crust, tangy whole grain sourdough, and others. Throughout the hands-on class, Chef Jonathan will teach you the essentials of bread making that you can bring home to enhance your own kitchen. At the conclusion of the class, Chef Dendauw will guide you through a tasting of all of the products in a grand buffet. 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/programs/ce
Location Map
November 15, 2014Darien, ILIntroduction to Creative Confections9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $325.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 15 (8 a.m. – 6 p.m.); Dec. 8-10 (3:30 p.m. – 6:30 p.m.) Discover how to use Candy Melts® candy for exciting and versatile candy making, treat decorating and gifts! You’ll be amazed at the shapes and color effects you will learn to create. • Class will help you expand business opportunities and increase gift-making choices • Learn to melt, color, flavor, paint and mold candies and lollipops • Prepare candy clay to make a chocolate basket • Make flowers, leaves, chocolate cups and truffles • Take home your treats to enjoy Tuition: $275 Registration Fee: $50
www.school.wilton.com
November 16, 2014Darien, ILIntroduction to Sugar Artistry9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 1 day - Cost: $450.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 16 (8 a.m. – 6 p.m.) Students will learn the basics of creating sugardecorations and their use in contemporary design. • Essential recipes and cooking demonstrations • Pulling and molding techniques • Create flowers, ribbons and more • Take home your sugar decorations to enjoy Tuition: $400 Registration Fee: $50
www.school.wilton.com
November 17–19, 2014Darien, IL3-Day Gingerbread Workshop18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Nov. 17-19 (9 a.m. – 4 p.m.) Spread the holiday spirit with a homemade gingerbread house. This class will show you how to bake, build and decorate this happy family tradition with your own special touches! • Learn proper ways to mix, roll, shape and bake the dough • Be a gingerbread architect: Make templates, trim panels and build your house with royal icing • Decorate to delight: Pipe with dough, make sugar stained-glass windows and hand-shaped snowmen • Your creativity and personality will be reflected in your masterpiece • Take home your gingerbread to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
November 17–20, 2014Darien, ILIntroduction to 3-D Modeling12
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 4 days - Cost: $350.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com
2014 Schedule: Nov. 17-20 (3:30 p.m.—6:30 p.m.) Discover the thrill of hand-shaping edible decorating dough into figures to stand up on your cakes in this amazing class! • Create a lion, bunny and elephant • Shape an adorable boy with playful dog • Create a cake scene with all techniques learned • Take home your display sample cake Tuition: $300 Registration Fee: $50
www.school.wilton.com
November 18–20, 2014Chicago, ILHoliday Pies and Breads15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 18 - Nov 20, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Jonathan Dendauw Prepare the finishing touch for your Thanksgiving meal, create delicious desserts to have on hand for guests who will be stopping by during the holidays, or put together some homemade gifts for the neighbors, your child's teachers, or the host or hostess of that party you will be attending! In this three-day, hands-on course, Chef Jonathan Dendauw will teach you how to make a selection of wonderful pies and breads to add to your holiday repetoire. Recipes will feature seasonal fruits and spices in addition to a few you can serve any time of the year. You will learn tips and tricks for getting a flaky crust, on what you can make ahead, and how to produce in batches. Recipes will include: • Cherry Pie • Blueberry Crumble Pie • Apple Cinnamon Pie • Lemon Meringue Pie • Stollen • Fall Harvest Bread • Christmas Benoitons (breadsticks) • Pumpkin Bread • Chocolate Cranberry Bread 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, L’Art du Gateau, and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
December 1–5, 2014Chicago, ILBread Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days - Cost: $995
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Dec 1 - Dec 05, 2014 (8:00 am - 1:00 pm) Enthusiast Chef Jonathan Dendauw For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Camp, Chef Jonathan Dendauw will guide you through the fundamentals of each of these areas of bread and pastry making: • Classic French Baguette • Rustic Farmer's Bread • Whole Wheat Bread with Oatmeal Crust • Whole Grain Sourdough • Croissant • Chocolate Croissant • Pain au Raisin • Pound Cake • More! You will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have gained an understanding of the techniques of classic French bread making, you will be able to recreate fresh bread at home. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience! Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
December 2–4, 2014Chicago, ILCREA 3-day Sous-Vide Training Session21
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Length: 3 days - Cost: $2,400
Cuisine Solutions Sous-Vide Training Kitchen
Kendall College
900 N. North Branch St.
Chicago, IL 60642
James Chen
Phone: 703-270-2959
jchen@lecrea.com
2014 Schedule: December 2-4, 2014 in Chicago; December 24-26, 2014 in NYC. Expand your culinary repertoire by incorporating science into your cooking. Attend one of our off-site sessions at one of our various worldwide locations and get hands-on experience and theoretical instruction in the sous-vide cooking technique. Our seminars are geard toward food service professionals, and we supply all the equipment and materials.
www.lecrea.com
December 2–4, 2014Darien, ILSweet and Savory Breads I18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 2-4 (9 a.m. – 4 p.m.) Take the mystery out of baking bread in this three-day class. We’ll show you how to fit bread making into your schedule with our easy-to-follow techniques. • Learn proper kneading, rising and baking methods • Make yummy cinnamon and raisin breads, whole wheat loaves and flatbread • Discover a delicious homemade pizza dough • Test and sample finished breads • Take home your creations to enjoy Tuition: $425 Registration Fee: $75
www.school.wilton.com
December 5–7, 2014Darien, ILSweet and Savory Breads II18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 5-7 (9 a.m. – 4 p.m.) More delicious bread-making options make this a valuable class whether or not you took the Breads I class. You’ll use our delicious recipes and step-by-step techniques for years to come. • Review proper kneading, rising and baking methods • Create tasty focaccia to use for pizza or a bread basket • Make soft rolls for sandwiches and baguette dough for bruschetta • Use leftovers to make yummy bread pudding Tuition: $425 Registration Fee: $75
www.school.wilton.com
December 6–8, 2014Darien, IL3-D Modeling for the Holidays18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 6-8 (9 a.m. – 4 p.m.) Make holiday cakes come to life with hand-shaped figures in edible decorating dough. This will be a great opportunity to add your personal touch to holiday parties and expand your fondant repertoire. • Create Santa, his elves and other seasonal favorites, dressed in their holiday best • Personalize figures with fun facial expressions and colorful clothing • Take home your decorated centerpiece to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
December 9–11, 2014Chicago, ILAll Things Gingerbread15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Dec 9 - Dec 11, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Sunny Lee The smell and taste of gingerbread evokes the holidays for many people throughout the world. From soft, moist loaf cakes to crispy cookies, there are many traditions and recipes associated with this spicy and sweet dessert. And, not only can you eat it, you can build decorative gingerbread houses out of it! In this special three-day, hands-on class, Chef Sunny Lee will teach you all things gingerbread and how to bake, assemble, and decorate a gingerbread house. Recipes will include: • Gingerbread Cookies • Ginger Snaps • Gingerbread Cake • Pain d'Epice (spice bread) • Gingerbread House Expand your pastry skills, then feast on your creations (or add to your holiday decor). You'll be able to take home your pastries 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, L’Art du Gateau, and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.com/programs/ce
Location Map
December 12–14, 2014Darien, ILHoliday Cookie Baking18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $600
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Dec. 12-14 (9 a.m. – 4 p.m.) Bake and decorate favorite seasonal cookies you can use to create amazing cookie trays and gifts! • Explore preparation basics: Using quality ingredients, proper creaming, stirring and folding • Delicious Spritz cookies garnished with chocolate, nuts and sprinkles • Gingerbread cookies and ornaments complete with sugar stained-glass effects • International cookie favorites including biscotti, Greek and Polish specialties • Receive delicious recipes • Take home your cookies to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
DateLocationProgram NameCEHs
Call for DatesSchaumburg, ILCulinary Applications Utilizing Self Cooking Technology3
Rational USALength: 3 hours - Cost: Free
895 American Ln.
Schaumburg, IL 60173
Jim Lund, CEC, ACE
Phone: (763) 377-2117
j.lund@rational-online.com
This 3 hour event demonstrates the benefits of utilizing Self Cooking Technology for daily product preparation. Professionals will see increased yields, solutions to decrease labor and energy consumption, and enhanced product quality.
www.rational-online.us
Call for 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
Bookmark and share this page
123ce.com Continuing Education:  Easy as 123...