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
July 27–31, 2014Buda, TXBack to Basics21
The University of Texas at Austin, Division of Housing and FoodserviceLength: 4 days - Cost: $500
US Foods
2150 Firecracker Lane
Buda, TX 78705
Darla Stewart
Phone: 512-232-2709
dstewart@austin.utexas.edu
The University of Texas at Austin is proud to host its third annual UTexas Chefs Symposium! Get back to the basics and heighten your skills in the areas of meat and fish fabrication, sustainable food sourcing, nutrition, management, and hands-on production by attending the UTexas Chef's Symposium "Back to Basics." Presenters include James Beard award-winning celebrity Chef Mark Miller of Coyote Cafe fame; legendary Chef Jack Gilmore of Jack Allen's Kitchen; authority on Mexican cuisine and owner of El Naranjo, Chef Iliana de la Vega; the highly acclaimed Sway Thai's Executive Chef Alexis Chong; innovative Culinary Educator Chef Mike Erickson of the upcoming film True Beef, and more.
www.utexas.edu/student/housing/ChefsSymposium
July 28–30, 2014Darien, ILTiered Cakes with Fondant & Gum Paste18
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: July 28-30; (9 a.m. – 4 p.m.) Learn to cover real cakes with an immaculate fondant surface—an essential skill for any decorator! Decorate cakes with exquisite flowers and hand-shaped details. • Hands-on experience in fondant crimping, swags, draping, bows and coloring • Explore sensational gum paste flowers and leaves: calla lily, daisy, dogwood, stephanotis and blossoms • Take home your beautiful and delicious 3-tiered decorated cake to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
August 3, 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: Aug. 3; 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
August 20–22, 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: Aug. 20-22; 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
August 30, 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: Aug. 30; 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
September 3–5, 2014Darien, ILAdvanced Sugar Blowing18
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)
Wilton School of Cake Decorating and Confectionery Art (Wilton Industries)Length: 3 days - Cost: $675.00
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Sept. 3-5 (8 a.m. – 3 p.m.) Fascinating blown sugar shapes make any cake a marvel. You will be amazed at the artistry you can achieve in this class! • Blown sugar and Isomalt® are transformed into transparent bubbles and life-like fruits • Finish with an advanced sugar project • Receive a Wilton certificate upon class completion • Take home your creations to enjoy • Prerequisite: Introduction to Sugar Artistry or Isomalt® Design Tuition: $575 Registration Fee: $100
www.school.wilton.com
September 9–11, 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: Sept. 9-11; 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
September 12–14, 2014Darien, ILChocolate Inspirations 18
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: Sept. 12-14 (9 a.m. – 4 p.m.) Master the skill of tempering, and then create a multitude of molded chocolate delights! • Flat and hollow molding • 3-D molded pieces and chocolate boxes • Coloring and highlighting chocolate • Accenting with colored cocoa butter using transfer and textured sheets • Take home an assortment of fine chocolates to enjoy Tuition: $525 Registration Fee: $75
www.school.wilton.com
September 15–17, 2014Darien, ILBasics of Cake Decorating 18
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
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
2014 Schedule: Sept. 15-17 (9 a.m. – 4 p.m.) A focused and fun extravaganza of the essentials for creating incredible cakes! • 14 basic borders; pattern presses for writing, printing and side borders • Making buttercream and royal icings • Floral spray with drop flowers, bachelor buttons, sweet peas and rosebuds •Take home an 8 in. cake decorated with techniques you learn Tuition: $300 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
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 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 DatesAdopt a Ship Program2
U.S. NavyLength: Varies - Cost: Free
Michael Harants, CEC, CCE, AAC, ACE
Phone: 717-605-6323
michael.harants@navy.mil
Participants provide industry best practices to participating commands and their Culinary Specialists in the galley with their food and equipment; Leverage teachable moments to maximize the educational benefits of hosting a chef onboard the ship.
Call for DatesChicago, ILCreative Sculpted Cakes15
The French Pastry School
The French Pastry SchoolLength: 3 days - Cost: $575
226 W Jackson Blvd
Chicago, IL 60606
Heidi Holladay
Phone: (312) 726-2419 X208
hholladay@frenchpastryschool.com
Course level: Enthusiast * You’ve seen them on television and Pinterest, but have you ever tried making sculpted cakes on your own? It is not as hard as it looks! In this three-day, hands-on course, Chef Megan McCarthy will teach you how to create these adorable turtles step-by-step so you can recreate them and other designs at home. culpted cake techniques and recipes include: * Crisp Rice Treats for Modeling * Vanilla Sponge for Sculpted Cakes * Buttercream * Royal Icing * Italian Meringue * Airbrushing Techniques * Modeling Chocolate * Internal Structure * Rolled Fondant * Crumb Coating To begin any new skill, you first need to know the fundamentals. When you go home, you will be able to make more than just sculpted turtle cakes. Chef Megan will take you through essential steps you'll need to take to make your specialty cake vision into a reality. You'll discuss how to sketch cake ideas and work from there to visualize the kind of internal structure needed to make it stand and what other techniques you'll need to bring the design to life. You'll learn the basics of creating a structural skeleton for your cake, then build shapes and textures through cake carving, crumb coating, and adding layers of fondant or modeling chocolate. The turtle duo will be yours to take home at the end of the class to share with your family and friends.
www.frenchpastryschool.com
Location Map
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 DatesSpringdale, ARTyson University14
Tyson Foods, Inc.Length: 4 days - Cost: Free
Tyson World Headquarters
2200 Don Tyson Parkway
Springdale, AR 72762
Darla Moore
Phone: (479) 290-4843
darla.moore@tyson.com
Tyson University is a customer centric experience for the advancement of the food service industry. The curriculum is tailored for the enrichment and advancement of the food service operator identified by working with these individuals on a daily basis.
www.tyson.com
Bookmark and share this page
123ce.com Continuing Education:  Easy as 123...