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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
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, 2014Chicago, ILCREA 3-day Sous-Vide Training Session21
The Culinary Research and Education Academy (CREA)
The Culinary Research and Education Academy (CREA)Length: 3 days - Cost: $2,400
Cuisine Solutions Sous-Vide Training Kitchen
Kendall College
900 N. North Branch St.
Chicago, IL 60642
James Chen
Phone: 703-270-2959
jchen@lecrea.com
2014 Schedule: December 2-4, 2014 in Chicago; December 24-26, 2014 in NYC. Expand your culinary repertoire by incorporating science into your cooking. Attend one of our off-site sessions at one of our various worldwide locations and get hands-on experience and theoretical instruction in the sous-vide cooking technique. Our seminars are geard toward food service professionals, and we supply all the equipment and materials.
www.lecrea.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 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
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