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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, 2015–May 7, 2016Chicago, ILParisian Pastry Shop Favorites28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Parisian Pastry Shop Favorites with World Pastry Champion Patrice Caillot May 4 - May 07, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Patrice Caillot During this four-day, hands-on course with World Pastry Champion Chef Patrice Caillot, you will learn how to make the specialty desserts of famous Parisian pastry shops. Chef Caillot will share with you the secrets of these classic flavor combinations and textures and the proper way to present them in your hotels, restaurants, and pastry shops. He will teach you the technology of the ingredients and the methodology used for producing these desserts. Chef Caillot brings a great wealth of knowledge to this French Pastry School continuing education course. He will show you the latest in modern techniques used to maximize time and materials for cost-effective production and greater profit. Some of his signature recipes will include: • Éclairs Fauchon Style • Hazelnut Paris-Brest • Savarin au Rhum • Classic Lenôtre Religieuse Style • Macaron Isapahan Pierre Hermé Style • Classic Vanilla Mille-Feuille • Parisian Flan Tart • Bittersweet Chocolate Curd Tart • Mini St. Honoré • English Tea Cakes • Dark Rum Cannelé • Classic Flaky Butter Croissant • Chocolate and Coffee Opéra Cake Dalloyau Style All of the product you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
September 1–3, 2015Chicago, ILChocolate! Chocolate! Chocolate!15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 1 - Sep 03, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot It is always a good time for chocolate! Join Chef Patrice Caillot, World Pastry Champion, as he introduces you to chocolate’s endless possibilities in this three-day, hands-on course. Using some of the best chocolate available, you will learn how to make a selection of cocoa-oriented products. Recipes may include: • 70% Single Origin Dark Chocolate Truffles • Artisan Molded Chocolate Candies: White Chocolate Pistachio and Cinnamon and Arabica Coffee Molded Bonbons • Extra Bitter Dark Chocolate Mousse Bistro Style • The Most Favored Bittersweet Layered Chocolate Cake • Warm Soft-Center Chocolate Cakes with Bourbon Vanilla Sauce and Ice Cream • Classic Vanilla and Chocolate Profiteroles • Bittersweet Dark Chocolate Meringue Cookies • Traditional Warm Chocolate Soufflés • Old School Flourless Chocolate Cakes • Dark Chocolate and Cherry Pound Cakes • Chocolate Custard Pot de Crème All of your creations are yours to take home, enjoy, and share! 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
September 14–17, 2015Chicago, ILJapanese Pastry Specialties with Gâteaux de Voyage and Tea Cakes, and Cookies 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 14 - Sep 17, 2015 (8:00 am - 3:00 pm) $1,150.00 Professional Chef Kanjiro Mochizuki Chef Kanjiro Mochizuki, Executive Pastry Chef at The Imperial Hotel in Japan, will be coming to The French Pastry School to teach a four-day, hands-on course that will result in adding new flavors and craftsmanship to your dessert menu. Chef Mochizuki’s skill and expertise in pastry is world-renowned. Add to your repertoire by learning his techniques and methods and make Japanese- and French-style pastries that are not frequently found on other menus or in pastry cases. Recipes may include: • Bamboo Bavarian Cream • Chocolate Pound Cake • Droyaki • Daifuku Mochi • Gâteau d’Orange • Japanese Black Sugar Cookie • Japanese Strawberry Soft Roll Cake • Japanese Style Desserts • Madeleine • Most Popular Japanese Cake • Chef’s Specialty • Savarin • Special Pound Cake • Wasabi Dessert • White Bean Youkan All of the products you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
September 28–October 1, 2015Chicago, ILCakes, Entremets, Petits-Gâteaux, and Tarts by World Pastry Champion, Chef Patrice Caillot 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 28 - Oct 01, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Patrice Caillot During this four-day, hands-on course with Chef Patrice Caillot, World Pastry Champion, you will learn the art of modern cakes, petits-gâteaux, and tarts. Chef Caillot will bring a great wealth of knowledge to this French Pastry School continuing education course. He will guide you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production. You will learn a selection of tart crust doughs and fillings as well as the necessary components: sponges, meringue base biscuits, custards, mousses, and crémeux. Chef Caillot will highlight all of the cakes and tarts with a selection of glazes and modern decorations. Just as important as the realization of an elegant buffet is the taste of your creations. Chef Caillot will share the secrets of his own recipes, from the conception of modern flavor combinations and textures to selling the product. You will explore the technology of the ingredients and the methodology of these desserts. Additionally, you will focus on the importance of choosing the right materials. He will show you the latest modern techniques used to maximize time and materials for cost-effective production and greater profit. All of the freshly baked cakes and tarts you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
October 6–8, 2015Chicago, ILA Bevy of Party Favors: Tea Pastries and Decorated Cookies 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 6 - Oct 08, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Sunny Lee Learn to create desserts and edible party favors that you can serve for your next family fête or gathering of foodie friends. In this three-day, hands-on course, Chef Sunny Lee will guide you through the baking and decorating techniques needed to make your celebration pastries. Recipes may include: • Mini Mixed-Fruit Tart • Mini Lemon Tarts • Robusta Coffee Mini Éclairs • Traditional Coconut Tuiles • Orange Almond and Cacao Nib Tuiles • Classic Chocolate Diamants • Chocolate Truffles • Royal Icing Cookies • Piped Cookies • Gingerbread Cookies • Ginger Snaps • Old Fashioned Pain d' Épices (Gingerbread/Spice Bread) Expand your pastry skills, then feast on your creations. You’ll be able to take home your desserts and party favors so don’t forget to plan a festive occasion and share them 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!
www.frenchpastryschool.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
October 20–22, 2015Chicago, ILAll Chocolate Candies: Molded, Dipped, Truffles, and Pannings 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 20 - Oct 22, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Joel Reno Explore the world of chocolate in this three-day, hands-on class with Chef Joel Reno, as he shares with you the art and science of this delicious medium. Using some of the best dark, milk, and white chocolates available, you will learn how to make an array of delicious candies by molding, dipping, and rolling an assortment of ganaches, creams, and nut pastes as well as adding a chocolate coating to nuts using the panning method. Recipes may include: Molded Candies • White Chocolate Pistachio and Cinnamon Molded Candies • Pear and Caramel Molded Candies Truffles • Old School Chocolate Truffles • Crunchy Truffle Snacking • Ferraro Style Rochers Praliné Nut Paste Candies • Artisan Almond Praliné Candies • Peanut Butter Candies Hand-Dipped Candies • Earl Grey Tea Dipped Candies Panning • Traditional Milk Chocolate Almonds • Dark Chocolate Covered Hazelnuts All your delicious candies can be taken home to enjoy 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!
www.frenchpastryschool.com
November 2–3, 2015Okmulgee, OKOSUIT Modern Cuisine Workshop Sponsored by ACF Culinary Arts Society of Oklahoma12.5
Oklahoma State University Institute of Technology
Oklahoma State University Institute of TechnologyLength: 2 days - Cost: 300.00
1801 East 4th Street
Okmulgee, OK 74447
Chef Bill Leib
Phone: 918-293-5015
bill.leib@okstate.edu
The objective of this workshop is to apply, demonstrate and review modern cooking methods and apply them to recipe development. Participants will learn different techniques in modern cuisine and learn how to implement them into regular food producton. Participants will have the opportunity to experiment with methods and techniques learned. There are 3 possible sessions to sign up for: 7/13/15 - 7/14/15 or 7/27/15 - 7/28/15 or 8/10/15 - 8/11/15
www.osuit.edu
November 10–12, 2015Chicago, ILArtisan Breads for Professional Home Bakers: Level 215
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 10 - Nov 12, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Jonathan Dendauw What is better than a loaf of bread pulled straight from the oven? Let Chef Jonathan Dendauw, Master Baker, teach you how to make artisanal breads in this three-day, hands-on class. You will learn about levain techniques and the different phases of bread: mixing, shaping, proofing, and baking. Recipes may include: • French Baguettes au Levain • Traditional Sourdough • Multigrain Bread • Italian Ciabatta • Whole Wheat Bread • Pain au Saucisson Sec (Dry Sausage) Specialty Bread • La Miche • Kalamata Olive Bread • Old Fashioned Rye Bread 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
November 10–12, 2015Chicago, ILÉclairs, Puffs, and Tarts15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 10 - Nov 12, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot Enter the endlessly creative world of classic choux pastry and French tarts by learning to perfect a few fundamental pastry recipes. Chef Patrice Caillot, World Pastry Champion, will guide you through the recipes and teach you how to create many variations of these desserts during this three-day, hands-on course. Recipes may include: • Classic Parisian Bakery Chocolate Éclairs • Bourbon Vanilla Streusel Topped Éclairs • Arabica Coffee Religieuses • Artisan-Style Cream Puffs • Traditional Almond Chouquettes • Popovers • Gruyère Cheese Gougères • Bittersweet Dark Chocolate Custard Tarts • Lemon Curd and Fluffy Meringue Tarts • Braeburn Caramelized Upside-Down Apple Tarts (The Well-Known Apple Tarte Tatin from Normandy) 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!
www.frenchpastryschool.com
November 17–19, 2015Chicago, ILButtery, Flaky Pastries and Pound Cakes 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 17 - Nov 19, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot There’s something so satisfying about serving homemade, fresh-out-of the-oven pound cakes and buttery, flakey pastries to your family and friends! Chef Patrice Caillot, World Pastry Champion, will teach you the foundations you need to make these pastries in this three-day, hands-on class! Recipes may include: • Lemon Sour Cream Pound Cake • Bittersweet Dark Chocolate and Cherry Pound Cake • Almond Orange Pound Cake • Hazelnut, Milk Chocolate, and Cinnamon Streusel Pound Cake • Classic Bourbon Vanilla Mille Feuille (Napoléon) • Traditional Almond Pithivier • Savory Meat Pies • Spinach and Feta Puff Pastry Strip Pies • Apple Turnovers • Caramelized Elephant Ears • Old Fashioned Baked Fruit Puff Pastry Tart Strips 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 Gâateau have – by taking a food enthusiast course!
www.frenchpastryschool.com
November 17–19, 2015Chicago, ILWake Up to French Breakfast Pastries 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Nov 17 - Nov 19, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Jonathan Dendauw Rise and shine—and enjoy some morning delicacies! Join Chef Jonathan Dendauw, Master Baker, as he takes you through the fundamentals of classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes of all of sorts. You will also learn to make a variety of products including brioche, donuts, and muffins. Recipes may include: • Classic French Croissants • Chocolate Croissants • Traditional Ham and Gruyère Cheese Croissants • Apricot Danishes • Coconut Mango and Pineapple Danishes • Apple, Plum, and Crumble Brioche • Savory Breakfast Brioche Filled with Egg, Cream, and Bacon • Jelly Donuts • Popular Cream-Filled Donuts • Cinnamon Crumble and Bran Muffins • Oatmeal, Cranberry, and Pecan Muffins 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!
www.frenchpastryschool.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
December 15–17, 2015Chicago, ILHoliday Baking: Pies, Breads, Cookies, and More 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
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!
www.frenchpastryschool.com
DateLocationProgram NameCEHs
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
julied@alto-shaam.com
All day seminar to introduce attendees to our product line and what options we offer.
www.alto-shaam.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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