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
September 29–October 1, 2014Darien, ILIntroduction to Rolled Fondant9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $350.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: 3-day sessions: Sept. 29-Oct. 1; Oct. 27-29 (3:30 p.m.- 6:30 p.m.) An in-depth professional overview of one of the most pleasing ways to decorate a cake! • Fondant basics, covering cakes, bows, crimping and embossing • Fondant flowers and leaves, ejectors and molds • Sponging, drapes, brush embroidery • Take home your display sample cake to enjoy Tuition: $300 Registration Fee: $50
www.school.wilton.com
September 30–October 2, 2014Chicago, ILCroissants, Puff Pastry, Baguettes, and Macarons15
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
September 30 - October 02, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Patrice Caillot The essential ingredients of a French-style boulangerie are breads, breakfast pastries, and petits fours. Without the proper training, perfectly puffed croissants and delightfully crispy macarons may seem unttainable without a trip to the nearest café. In this three-day, hands-on course with Chef Patrice Caillot from The French Pastry School, you will learn all you need to know to bring the bakery home, including recipes like: • Puff Pastry • Croissants • Baguettes • Macarons with Various Fillings • Pithivier Baking with yeast can be intimidating but your chef will guide you through the process - and teach you how to troubleshoot - while making a crusty French baguette. Your chef will teach you how to add a little more sweetness to your repertoire by making the two-bite desserts that the French call petits fours. You'll learn how to make the iconic French macaron and to acheive its perfect balance of crunchy, chewy meringue cookies filled with luxurious ganache - and you'll get to take everythiing home at the end of class. Whether you want to learn more for your home kitchen or are considering taking one of our full-time programs, this class is the perfect way to begin your pastry education.
www.frenchpastryschool.com
Location Map
October 6–9, 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: Oct. 6-9; Oct. 20-23; 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
October 6–17, 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: Oct. 6-17; Oct. 20-31; 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
October 7–9, 2014Chicago, ILCupcakes, Cookies, and Party Favors15
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
Oct 7 - Oct 09, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Sunny Lee Don’t serve just any old cupcake or cookie at your next celebration! Serve pastries that are pleasing to the eye and a treat for the taste buds. Learn to create desserts and party favors with Chef Sunny Lee in this three-day, hands-on course that you can serve for your next family fête or gathering of foodie friends. Chef Lee will guide you through the baking and decorating techniques needed to make your celebration pastries. Recipes will include: Cupcakes • Lemon Almond Cupcake, Lemon Cream, Swiss Meringue • Almond Cupcake, Rose Buttercream, Lemon Cream, Berries • Red Velvet with Cream Cheese Frosting Cookies • Sugar Cookies • Chocolate Sablé • Cookies Decorated with Royal Icing Party Favors • Coconut Tuile • Piped Viennesse • Caramel Popcorn • Cherry Marshmallow Expand your pastry skills, then feast on your creations. You'll be able to take home your cupcakes, cookies, and party favors to have a party 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
October 13–16, 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: Oct. 13-16; 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
October 14–16, 2014Chicago, ILThe Art of French Pastry with Chef Jacquy Pfeiffer15
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
Oct 14 - Oct 16, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Jacquy Pfeiffer In this special, three-day, hands-on class, Chef Jacquy Pfeiffer, Co-Founder of The French Pastry School, will teach recipes from his award-winning book, The Art of French Pastry. After a lifetime spent in pastry kitchens both leading and teaching, Pfeiffer inscribed his favorite pastry lessons for readers everywhere. Join him in the kitchens of The French Pastry School as he brings his favorite selection of recipes from his book to life. Topics may include: • French Pastry Fundamentals • French Pastry Classics • Tarts • Cookies • Cakes and Ice Creams • Sweet and Savory Alsatian Specialties • And more! Take advantage of this rare opportunity to learn recipes from a classic in the making!
www.frenchpastryschool.com
Location Map
October 20–23, 2014Chicago, ILThe Innovative Viennoiserie of Chef Peter Yuen27
The French Pastry School
The French Pastry SchoolLength: 4 days - Cost: $1,260
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 20 - Oct 23, 2014 (1:00 pm - 8:00 pm) Professional Chef Peter Yuen Chef Peter Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In this four-day, hands-on course, Chef Yuen will take you through an assortment of Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire. Recipes may include: • Jamberrie • Ceres • Swirling Duo • Imagination • Dream Pillow • Triple Crown • Corona • Parisian Butter Croissant • Fried Croissanut • Chinese Long John • Laminated Baguette • Hopia • Ensaymada Chef Peter Yuen is an award winning pastry chef who began his career working part-time at his family’s bakery. He later trained for over a decade in Hong Kong in the art of Classical Baking as an apprentice to several legendary master bakers. In 2000, he graduated from The French Pastry School, a world-renowned pastry school located in Chicago. Afterward, he worked as a pastry chef at the French Mill Bakery and he was later recruited to work at the Four Seasons Chicago. In time, with a growing interest in bread making, Chef Yuen became Head Baker of the Sofitel Chicago Water Tower. Eventually, he and his wife opened their own up-scale bakery named La Patisserie P in 2004. Chef Yuen currently travels as an International Baking/Pastry Consultant, and he is on the Board of Directors of American Bread Ambassadors. He was a member of the Bread Bakers Guild Team USA 2008 that competed in the Coupe du Monde de la Boulangerie, at which time Chef Yuen placed first in the Viennoiserie category; he has been a member of Ambassadeurs du Pain since 2009;he was a member of the USA Viennoiserie Masters de la Boulangerie 2010 team, which claimed second place; and voted by his peers as one of the Top Ten Best Bread Bakers in America in 2011.
www.frenchpastryschool.com/programs/ce
Location Map
October 21–23, 2014Chicago, ILThe Finest French Cakes15
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
Oct 21 - Oct 23, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Joel Reno Learn to make Classic French cakes with Chef Joel Reno. In this three-day, hands-on class, build multi-layer cakes that the French call "entremets" with facets of texture and flavor. Chef Joel will start by teaching you the basic building blocks of an entremet: Chocolate Hazelnut Cake • Hazelnut Dacquoise • Chocolate Biscuit • Pâte A Bombe • Chocolate Mousse • Hazelnut Mousse • Chocolate Mirror Glaze Raspberry Mousse Cake • Pain de Gênes • Semi-Candied Raspberries • Vanilla Crémeux • Italian Meringue • Raspberry Mousse More! To complete your creations, you will learn to make glazes and other finishes that will give your cakes a brilliant, professional look. Entremets may look complicated but your chef will guide you through each step, making you feel like a professional pastry chef yourself! You'll be amazed how much you will accomplish in only three days. The class will culminate in a grand buffet showcasing your spectacular cakes. Everything in class is made and decorated by you to take home and enjoy with your 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
Location Map
October 25, 2014Darien, ILIntroduction to Artistic Gelatin9
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 1 day - Cost: $325.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Oct. 25 (8 a.m. – 6 p.m.) Gelatin designer Lorena Frías-Hernández will teach you how to transform simple ingredients into shimmering, 3-D floral designs that will amaze your guests! • Create vividly colored roses, daisies and leaves suspended in clear gelatin • Each color can be flavored differently for an exciting taste experience • Gelatin, instructions and equipment are provided • Take home your gelatin projects to enjoy Tuition: $275 Registration Fee: $50
www.school.wilton.com
October 28–30, 2014Chicago, ILCandies, Cookies, and Cakes for the Holidays15
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
Oct 28 - Oct 30, 2014 (4:00 pm - 9:00 pm) Enthusiast Chef Patrice Caillot Learn to make sweet holiday presents at home. The season of giving is fast approaching; what better time to gather your friends and family in your warm kitchen and bake for them? The winter holidays are full of age-old customs and while you love your grandma's candies, cookies and cakes, it's always fun to learn new ways to finish and present them. Add some bling to your traditional family recipes by joining Chef Patrice Caillot for this three-day, hands-on course. Learn how to make classic gingerbread cookies with style; hand-decorate cut-out cookies using elegantly embossed rolled fondant, royal icing, and intricate stencils; and make handmade cranberry chutney. Chef Patrice will teach you how to package your sweet creations using a variety of tins, canisters, baskets, boxes, and bows. 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. Recipes will include: • Sugar Cookies • Royal Icing • Gingerbread People • White Chocolate Covered Almonds • Chocolate Truffles • Mendiants • Cranberry Chutney • Tangerine Curd • Buche de Noel (Yule Log Cake) • Meringue Delight • Buttercream • Egg Nog
www.frenchpastryschool.com
Location Map
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 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 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, 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...