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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
May 4–6, 2015Darien, ILAdvanced Foreign Piping Techniques: English Nirvana Style18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 3 days - Cost: $300
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
New! English Nirvana Style May 4-6, 2015 (9 a.m. – 4 p.m.) Architectural method features cakes that resemble intricate miniature monuments with panels in brilliant run sugar designs. 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
May 16–17, 2015Darien, ILMaster Baking Workshop - Certificate Class12
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
2015 Schedule: May 16-17; Aug. 1-2; Oct. 10-11; Nov. 14-15 (9 a.m. – 4 p.m.) After this class, you will know how to always bake moist, flavorful cakes and finish them with wonderful fillings and decorative touches! Start with our basic baking principles, and use them to bake classic chocolate, yellow, and lemon cakes. Turn to luscious fillings, including rich mousses, lemon curd and strawberry filling. Whip up traditional buttercream in three great flavors and use your icing to make shells, rosettes, and swirls. Tuition: $300 Registration Fee: $50
www.school.wilton.com
May 16–19, 2015Chicago, ILNRA Show 201522.5
National Restaurant Association
McCormick Place
2301 S. Martin Luther King Dr.
Chicago, IL 60616
Pamela Carpenter
Phone: 312-853-2520
pcarpenter@restaurant.org
NRA Show 2015: Tradeshow - 4 CEHs; General Sessions - 18.5 CEHs
10times.com/national-restaurant-association
May 28–29, 2015Darien, ILCake Construction12
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
2015 Schedule: May 28 & 29; Sep. 12 & 13 (9 a.m. – 4 p.m.) In this two-day class, learn how to achieve every element of a complete stacked cake. Start by perfecting the consistency of buttercream to ice a cake like a pro. Then, gain hands-on experience icing cake layers, torting, and filling. You will position dowel rods to support your cake layers and learn other construction options without dowel rods. We’ll also teach you easy borders and flowers to complete your cake. Your final project, a two-tier stacked cake. Tuition: $300 Registration Fee: $50
www.school.wilton.com
June 7–8, 2015Glen Ellyn, ILSous Vide Cooking16
Rich Rosendale Inc. / ACF Greater Baltimore ChapterLength: 2 days - Cost: $700
College of DuPage
425 Fawell Blvd.
Glen Ellyn, IL 60137
Rich Rosendale, CMC
Phone: 724-880-9723
rich@richrosendale.com
Attend this 2-day workshop on Sous Vide Cooking and learning the skills of advanced cooking techniques presented by Rich Rosendale, CMC.
www.richrosendale.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 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 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
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 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
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
DateLocationProgram NameCEHs
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 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 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
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