- Continuing Education
- CEH Opportunities
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.
|March 9–11, 2015||Milwaukee, WI||2015 Midwest Expo||10.25|
|Wisconsin Restaurant Association / ACF Wisconsin Chapters||Length: 3 days|
400 W Wisconsin Ave.
Milwaukee, WI 53203
|Dawn Faris, CEM|
Phone: 800-589-3211 ext. 523
|EDUCATION & EXHIBITS FOR CHEFS: ACF Wisconsin Chapters have partnered with the Midwest Foodservice Expo to build a conference-within-a-conference, geared specifically for the needs of chefs.
The Expo will offer technique demos, 300+ food and beverage exhibits, training for chefs and BOH professionals, networking with other chefs, off-site excursions and more. It’s an interactive, all-senses event that draws 7,500+ industry professionals to Milwaukee over March 9-11, 2015. As a chef, you’ve got to be there.
ACF is offering continuing education hours for attending this conference. Earn up to 10.25 CEHs (7.25 general sessions and 3 CEHs for the Expo).|
|March 22–25, 2015||Lincoln, NE||2015 NACUFS Midwest Regional Conference||13|
|NACUFS/ Univ. Dining Services/ Univ. of Nebraska-Lincoln / ACF Prof. Chefs & App. of NE|
|Cornhusker Marriott Hotel|
333 S. 13th
Lincoln, NE 68508
|To provide annual programs for updating chefs, dining service management team members, and registered dietitians located in the midwest region of NACUFS (National Association of College and University Food Services) on current topics in the profession.|
|Call for Dates||Perugia, Italy||Experiential Tour: Elements of Agri-Food Chain Products in Central Italy||32|
|Universita dei Sapori Scarl||Cost: Two Thousand Euros|
|Strada Montecorneo, 45|
Perugia, Italy 06126
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.|