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
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
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
December 13, 2015Lilydale, MNWhole Lamb Fabrication3
ACF Minneapolis Chef's ChapterCost: 15.00
That Cooking School
805 Sibley Memorial Highway
Lilydale, MN 55118
William Niemer
Phone: 651-238-7017
To provide greater understanding of breaking down whole lamb. Fabrication of primal cuts into retail cuts. Curing; Smoking; Sausage Making
December 15–17, 2015Chicago, ILHoliday Baking: Pies, Breads, Cookies, and More 15
The French Pastry SchoolCost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
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!
Call for DatesMenomonee, WICollege & University Foodservice Seminar8
Alto-Shaam, IncLength: one day
W164N9221 Water Street
Menomonee, WI 53053
Julie Deming
Phone: 262-251-3800 ext 8543
All day seminar to introduce attendees to our product line and what options we offer.
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
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.
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