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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
May 28–29, 2015Darien, ILCake Construction12
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
2015 Schedule: May 28 & 29; Sep. 12 & 13 (9 a.m. – 4 p.m.) In this two-day class, learn how to achieve every element of a complete stacked cake. Start by perfecting the consistency of buttercream to ice a cake like a pro. Then, gain hands-on experience icing cake layers, torting, and filling. You will position dowel rods to support your cake layers and learn other construction options without dowel rods. We’ll also teach you easy borders and flowers to complete your cake. Your final project, a two-tier stacked cake. Tuition: $300 Registration Fee: $50
www.school.wilton.com
June 1–5, 2015Chicago, ILCelebration Cake Camp 25
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 1 - Jun 05, 2015 (8:00 am - 1:00 pm) $1,000.00 Enthusiast Chef Sunny Lee These days, cakes are towering works of art with gravity-defying, whimsical designs; the opportunities are as exciting as they are endless. For students 15 and up and adults of all ages, this is a chance to explore all that the world of Cake Decorating has to offer! In this five-day, hands-on course, Chef Sunny Lee will take you through classic cake recipes that are perfect for special occasions. Over the course of five days, you will make two complete cakes: one, a sculpted cake with real cake and tasty buttercream; and the second, a tiered confection covered in smooth fondant. You'll learn how to cover both real cakes and "Dummy Cakes" (styrofoam cylinders used by cake decorators the world over), and how to properly stack tiers. Techniques and recipes you learn may include: • Fondant • Gumpaste • Royal Icing • Buttercream • Sugar Decoration • Cake Sculpting Chef Sunny will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. Be prepared to take your beautiful finished projects home to your family and friends! Whether you want to learn more for your home kitchen or are considering taking one of our full-time programs, this class is the perfect way to begin your pastry education.
www.frenchpastryschool.com
June 7–8, 2015Glen Ellyn, ILSous Vide Cooking16
Rich Rosendale Inc. / ACF Greater Baltimore ChapterLength: 2 days - Cost: $700
College of DuPage
425 Fawell Blvd.
Glen Ellyn, IL 60137
Rich Rosendale, CMC
Phone: 724-880-9723
rich@richrosendale.com
Attend this 2-day workshop on Sous Vide Cooking and learning the skills of advanced cooking techniques presented by Rich Rosendale, CMC.
www.richrosendale.com
June 8–12, 2015Chicago, ILPastry Camp25
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 8 - Jun 12, 2015 (8:00 am - 1:00 pm) $1,000.00 Enthusiast Chef Joel Reno Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer. From cakes and tarts, to breads and ice creams, Chef Joel Reno will guide you through the fundamentals of classic pastry products so you can recreate them at home. Recipes may include: • Chocolate Diamants (French cookies) • Macarons with Chocolate Ganache Filling • Hazelnut Financiers (French hazelnut cake) • French Bread • Beer Bread • Vanilla Crème Brulée • Vanilla Ice Cream • Molten Chocolate Cake • Salted Caramel-Filled Chocolate Bonbons • Passion Fruit-Apricot Pâtes de Fruits (jelly candies) • Scones • Banana Bread • Raspberry Jam • Blueberry Muffin • Fruit Tart • Chocolate Tart • Strawberry Sorbet Chef Reno will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. Be prepared to eat and have plenty of goodies to take home to your 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
June 9–11, 2015Chicago, ILLuxurious French Macarons and Cookies 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 9 - Jun 11, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Sunny Lee Let Chef Sunny Lee teach you how to make petite and impressive French delights just like the professionals do in this three-day, hands-on course. Recipes may include: • Grandma’s Roasted Hazelnut Butter Cookies • Brittany Salted Butter Cookies, the Classic French Sablé Breton • Bittersweet Dark Chocolate Meringue Cookies • Traditional Raspberry Filled Sablé Cookies • Double Chocolate Brownies • Three Classic Macarons: Dark Chocolate, Pistachio, and Arabica Coffee Hazelnut • Ice Cream Filled Macarons • The Well-Known Vanilla Madeleines of Commercy • Chocolate Gianduja and Orange Financiers • Hazelnut and Cinnamon Financiers • Old Fashioned Large Caramelized Meringues • Orange Almond Tuiles Of course, all of these goodies will be yours to take home at the end of the class! 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
June 15–18, 2015Chicago, ILGluten Free15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 15 - Jun 18, 2015 (4:00 pm - 9:00 pm) $725.00 Enthusiast Chef Rosemarie O'Carroll In this three-day, hands-on course with visiting chef instructor, Rosemarie O’Carroll, you will learn the secrets to baking delicious, gluten-free pastries. Chef Rosemarie has been serving gluten-free delights for years from her business, Rose’s Café and Bakery, in Evanston, Illinois. She will teach you to make delicious, economical, and safe gluten-free baked goods for your customers who need them to satisfy their sweet tooth. Learn her favorite recipes that her loyal customer following enjoys the most, including these classics: Sweet and Savory Pies: • Apple Pie • Pumpkin, Sweet Potato and Coconut Milk Pie • Quiche • Muffins & Quick Breads: • Banana Walnut • Blueberry Streusel • Oat Date Pecan Scones: • Currant • Lemon Ginger • Chocolate Chip Cookies: • Chocolate Chip • Almond Biscotti • Lemon Drop Breads: • Traditional Rolls and Mini Loaves • Hearty Sour Dough Dark Bread In order to make these and other recipes a reality in your business, Chef Rosemarie will draw upon her experience to teach you common and affordable substitutions for gluten-based grains, important legal definitions of what it means to be gluten-free, and interesting facts on the gluten-free population that makes up a larger and larger percentage of your clientele. All of the products you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
June 16–18, 2015Chicago, ILThe Art of French Pastry with Chef Jacquy Pfeiffer15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 16 - Jun 18, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Jacquy Pfeiffer In this special, three-day, hands-on class, Chef Jacquy Pfeiffer, Co-Founder of The French Pastry School, will teach recipes from his award-winning book, The Art of French Pastry. After a lifetime spent in pastry kitchens both leading and teaching, Pfeiffer inscribed his favorite pastry lessons for readers everywhere. Join him in the kitchens of The French Pastry School as he brings his favorite selection of recipes from his book to life. Recipes may include: • French Macaron • Chocolate, Almond, and Ganache Poundcake • Apple Nougat Tart • Kougelhof • Coconut Macaron Take advantage of this rare opportunity to learn recipes from a classic in the making! 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
June 22–26, 2015Chicago, ILPastry Camp25
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 22 - Jun 26, 2015 (8:00 am - 1:00 pm) $1,000.00 Enthusiast Chef Sunny Lee Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer. From cakes and tarts, to breads and ice creams, Chef Sunny Lee will guide you through the fundamentals of classic pastry products so you can recreate them at home. Recipes may include: • Chocolate Diamants (French cookies) • Macarons with Chocolate Ganache Filling • Hazelnut Financiers (French hazelnut cake) • French Bread • Beer Bread • Vanilla Crème Brulée • Vanilla Ice Cream • Molten Chocolate Cake • Salted Caramel-Filled Chocolate Bonbons • Passion Fruit-Apricot Pâtes de Fruits (jelly candies) • Scones • Banana Bread • Raspberry Jam • Blueberry Muffin • Fruit Tart • Chocolate Tart • Strawberry Sorbet Chef Lee will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. Be prepared to eat and have plenty of goodies to take home to your 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
June 22–26, 2015Chicago, ILPastry Camp - All Chocolate25
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 22 - Jun 26, 2015 (8:00 am - 1:00 pm) $1,000.00 Enthusiast Chef Patrice Caillot Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin. From cakes and tarts to breads and ice creams, Chef Patrice Caillot, World Pastry Champion, will guide you through the fundamentals of classic chocolate pastry products so you can recreate them at home. Recipes all made with the best milk, white, and dark chocolate, may include: • Chocolate Croissants • Chocolate Brioche • Chocolate Tarts • Chocolate Candies • Chocolate Caramels • Chocolate Macarons • Chocolate Ice Cream • Dark Chocolate Gâteau de Voyage, a delicious chocolate pound cake • Homemade “Nutella” • Raspberry Lollipops • White Chocolate and Coffee Covered Pecans • Chocolate Marshmallows If you are looking for the best instruction; a comfortable, well-equipped, learning environment; and delicious chocolate recipes that you can recreate in your own kitchen, you have found the place! Be prepared to eat and to take home plenty of goodies to enjoy with your friends and family! 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
June 23–25, 2015Chicago, ILJams, Jellies, Marmalades, Syrups, Liqueurs15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jams, Jellies, Marmalades, Syrups, Liqueurs, and the Art of Canned Fruits and Vegetables Jun 23 - Jun 25, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Joel Reno In this three-day, hands-on class, Chef Joel Reno will teach the age old practice of preserving as well as how to create flavored syrups and liqueurs. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year. Recipes may include: • Plum and Lemon Grass Jam • Summer Berry Jam • Red Currant and Raspberry Jelly • Orange Marmalade • Raspberry Syrup • Mint Syrup • Orgeat Almond Syrup • Cassis Liqueur • Canned Pears in Syrup • Peaches in Cognac • Vegetable Jardinière • Classic Dill Pickles • Red Beet and Cabbage Relish • Traditional Mostarda Di Frutta All of your creations are yours to take home, enjoy, and share! 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
July 6–9, 2015Chicago, ILSculpted Cake and Lambeth Piping Method by Chef Sunny Lee28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 6 - Jul 09, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Sunny Lee Are you looking to take your cake sculpting and sugar art skills to the next level? Step up your game with techniques and guidance from talented cake artist Chef Sunny Lee in this four-day, hands-on course. Chef Lee will take you through the essential steps needed to turn an idea for a sculpted cake into a reality. You will go through the process from beginning to end and learn how to create a structural skeleton for your cake using wood and metal frameworks, and then build shapes and textures through cake carving, crumb coating, and adding layers of fondant or modeling chocolate. You will also apply the final touches to bring your cake to life. Piping with royal icing takes planning, practice, and patience. Chef Lee will show you how to make gravity-defying stringwork (Oriental and Australian methods) as well as intricate and elegant overpiping (Lambeth method) that will set you apart from other cake decorators. Chef Lee brings a great wealth of knowledge to this French Pastry School continuing education course. She will show you how to add value to your business by adding rare and exceptional touches to your work. Students will create two cakes: a two-tier, dummy cake and a three-dimensional, sculpted cake up to 14” in height Sculpted Cake: • Structure and Support Techniques Using Metal and Wood Framework • Sculpting and Covering Techniques Tiered Cake: • Stringwork, Oriental and Australian • Over-piping, Lambeth method • Lace Points • Royal Icing, run outs and collars All of the product you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
July 13–16, 2015Chicago, ILChocolate Candies and Panning28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Chocolate Candies and Panning by Master Chocolatier, Chef Sylvain Bortolini Jul 13 - Jul 16, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Sylvain Bortolini In this four-day, hands-on course for professionals, explore the world of white, milk, and dark chocolate confectionary with the Bellagio Resort’s master chocolatier, Chef Sylvain Bortolini. In this course, you will explore a range of Chef Bortolini’s signature recipes. He will give you the practical knowledge needed to make a selection of fine candies a reality in your business and how to structure it for medium- and large-scale production. You will learn the technology behind making chocolate fillings, shelf life, tempering chocolate, enrobing, and the best method to use in your pastry shop. You will also learn the art of chocolate panning and some of his favorite recipes. Chef Bortolini will teach you a selection of spreads, both water- and oil-based, and a line of both nut praliné; and chocolate ganache based candies and bars in addition to a line of chocolate panning and sugar confectionary products. Chef Bortolini will participate this year in the prestigious Chocolate Candy Maker MOF competition. Benefit from his expertise as he guides you through techniques that will put you a step ahead of the competition. All of the product you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
July 20–23, 2015Chicago, ILCakes by Celebrity Chef Marina Sousa 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 20 - Jul 23, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Marina Sousa Be they glamorous, traditional, or whimsical, a lot of hard work and vision goes into making a bride’s wedding dreams come true. Get a step ahead of the competition with Chef Marina Sousa in this four-day, hands-on course about wedding cake decoration and business. In order to achieve a client’s dream wedding cake, you need an arsenal of techniques at your disposal. Students will create a contemporary, tiered wedding cake utilizing some of the skills and concepts discussed and demonstrated: • Fondant • Gumpaste • Isomalt • Royal Icing • Pricing • Sizing • Display Cakes • Marketing • Delivery Logistics Along with learning the signature techniques that Chef Sousa has made famous through her high profile clients and appearances on Food Network, she will share her insight into the business of running a successful cake design studio. All of the products you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
July 27–30, 2015Chicago, ILJams, Jellies, Marmalades, Chutneys, Sweet & Sour Pickled Fruits & Vegetables 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 27 - Jul 30, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Sébastien Canonne, M.O.F. In this four-day, hands-on course for professionals, French Pastry School Instructor, Chef Sebastien Canonne, M.O.F., will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Canonne’s guidance, you will understand the difference between jams, jellies, conserves, and marmalades; poached canned fruits and fruits in alcohol; fruit syrups and liquors; and relishes and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year. Recipes may include: • Orange Marmalade • Cherry Jam • Red Currant Raspberry Jelly • Plum Wine Jelly • Fig, Roasted Almond, and Basil Chutney • Candied Citrus • Peaches in Cognac • Mostarda di Frutta • Roasted Corn and Pepper Relish • Bread and Butter Pickles • Pickled Shallots • Summer Cucumbers Relish • Red Beet and Cabbage Relish • Whole Grain Spicy Honey Mustard All of the products you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 3–6, 2015Chicago, ILTrendsetting Plated Desserts from Chef Joel Reno 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 3 - Aug 06, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Joel Reno Chef Joel Reno will teach a four-day, hands-on course that will inspire you to take your plated desserts to the next level. Combine the best of both worlds; the classical-made at its best with up-to-date touches needed to get that Michelin star, plated-dessert, wow effect. Within this class, you will make an assortment of elegant plated desserts harmonizing temperature and texture while using artistry and special methods. Chef Reno will focus on classical techniques with a modern accent as well as newer techniques, including eggless-meringue, agar-set custard, fluid gels, and diverse uses of hydrocolloids. He will apply these to both sweet and savory components. Don’t miss out on adding new techniques, modern flavor combinations, and organizational strategies to your repertoire that will put you a step ahead of the rest. Some of his fine dining recipes will include Pre-Desserts like: Elderflower, Passion Fruit: Elderflower Infused Broth, Orange Gelée, Cold Stepped Exotic Fruit, Fennel and Celery Brunoise, Coconut Ice Tropical Vacherin Verrine: Mango Litchi and Pineapple Salsa, Litchi Sorbet, Guava and Coconut Émulsion, Meringue Crisp And, some of his plated dessert combinations will include: Mandarin, Olive Oil, Almond: Reconstructed Almond Sablée, Olive Oil Crème Glacée, Cutie Mandarin Sorbet Ice Cream Bar, Vanilla Olive Oil Powder, Almond Brittle, and Chamomile Pudding Green Tea, Yuzu, Pistachio: Green Tea and White Chocolate Biscuit, Green Tea Ice Cream, Yuzu Mousse Glacée, and Eggless-Meringue, Pistachio Crunch Apples, Kirsch, and Rosehip: Beer Batter Pink Lady Apple Beignet, Caramelized Braeburn Apple Terrine, Alsatian Kirsch Ice Cream, Rose Hip Fluid Gel Milk Chocolate, Sassafras, and Licorice: Origin Milk Chocolate Crémeux and Croustillant, Speculoos, Cocoa Nib Cake, Sassafras Frozen Custard, Licorice Marshmallow Dark Chocolate, Raw Sugar, Vanilla, and Yogurt: 70% Dark Chocolate Torchon, Muscovado Sugar Breton and Aspic, Smoked Bourbon Vanilla Ice Cream, Yogurt Coulis, and Rock Candies
www.frenchpastryschool.com
August 10–13, 2015Chicago, ILArtisan Breads and Savory Favorites for Professionals 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 10 - Aug 13, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Jonathan Dendauw Chef Jonathan Dendauw, a member of the elite Compagnons du Devoir (an ancient guild of master bakers), has worked all over France and the United States giving him a unique insight into what customers really want to see on menus. In this four-day, hands-on ode to the savory side of baking, Chef Dendauw will not only teach you how to bake high quality artisan breads but also how to dress them up with distinctive accompaniments or surprising ingredients. While creating the recipes, Chef Dendauw will focus on showing techniques that will help make your production of these savory treats more efficient for any production outlet while maintaining their quality. Recipes may include: • Walnut Tea Sandwich Bread: Sweet and Sour Pear Relish, Basil and Prosciutto • Spinach Tea Sandwich Bread: Watercress, Confit Shallots, Homemade Sour Cream and Paprika • Tomato Tea Sandwich Bread: Green Olive Tapenade, Missions Fig, and Goat Cheese • Selection of Artisan Crackers • Olive and Lemon Thyme Bread Sticks • Mushroom Medley and Roasted Vegetable Quiches • Traditional Quiche Lorraine • Blue Cheese, Greek Yogurt and Smoked Bacon Scones • Spinach, Garlic and Cheese Pithivier • Croque-Monsieur • Tarte Flambée All of the freshly baked breads you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 10–14, 2015Darien, ILMaster Refresher Course35
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 5 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Aug. 10-14, 2015 (8 a.m. - 4 p.m.) This is the course our Master Course graduates have been waiting for! You’ll brush up on favorite techniques, then take those techniques to a new level. Dress up shells with an embellished ruffle or make a beautiful row of curved shells and learn upright shells using round tips. Revisit the Wilton Rose and petunia, then discover great additional piped flowers such as hibiscus, poppy, zinnia, ruffled sweet pea and lily of the valley. Your final project will be a 3-tiered display cake to include new techniques learned. Prerequisite: The Master Course; Tuition: $500 Registration Fee: $125
www.school.wilton.com
August 11–13, 2015Chicago, ILImpressive French Desserts 15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 11 - Aug 13, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Joel Reno Transport yourself to an evening in Paris by learning to make quintessential French desserts in this three-day, hands-on course with Chef Joel Reno. Recipes may include: • Classic Three Bean Vanilla Créme Brûleé • Three Classic Crêpes: Butter, Vanilla and Turbinado Sugar, and Homemade Nutella • Traditional Orange Crêpes Suzette • Savory Wet Cured Ham and Cheese Buckwheat Crêpes • Créme Caramel • Old-School Savory Gruyére Cheese Soufflés • Dark Bittersweet Chocolate Soufflés • Cointreau Orange Liquor Soufflés • Mascarpone Italian Tiramisu • Warm, Soft Center, Dark Chocolate Lava Cakes ~a popular, bistro classic! • Grandma’s Cherry Clafoutis • Floating Islands 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
August 18–20, 2015Chicago, ILThe Sweet, the Salty, and the Flaky: Sweet and Savory Pies15
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 18 - Aug 20, 2015 (4:00 pm - 9:00 pm) $525.00 Enthusiast Chef Patrice Caillot Pies need the right pastry dough and great fillings! In this three-day, hands-on course, learn the techniques and recipes for making incredible quiches, pies, and tarts with World Pastry Champion, Chef Patrice Caillot. Recipes may include: • Ham and Cheese Lorraine Quiches • Oven Roasted Vegetable Quiches • Classic Leeks Flamiche Quiches • Old Fashion Dark Lager Beer Quiches • Alsatian Tarte Flambée (The Traditional Flammekueche) • The South West Popular Gâteaux Basque Tarts • Caramelized Onion Tarts • Spinach, Feta, and Béchamel Strip Pies • Summer Berry Pies (Raspberry and Blueberry) • Grandma’s Lemon Meringue Cream Pies • Old-School Parisian Flan (Vanilla, Apricot, and Plum) 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
August 22–23, 2015Darien, ILSugar Blowing - Certificate Class18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 2 days - Cost: $525
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Aug. 22-23, 2015 (8 a.m. – 6 p.m.) Fascinating blown sugar shapes make any cake a marvel. On day 1, you will learn techniques to blow simple shapes such as transparent bubbles and colorful fruits. On day 2, you will use those techniques to create a centerpiece display with sparkling sugar balls, fruit, and birds. Prerequisite: Pulled Sugar & Isomalt for Specialty Cakes. Tuition: $525 Registration Fee: $75
www.school.wilton.com
August 24–26, 2015Darien, ILIntroduction to Creative Confections9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 3 days - Cost: $275
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Aug. 24-26, 2015 (3:30 p.m. - 6:30 p.m.) Discover how to use Candy Melts candy for versatile candy making and treat decorating. Learn to create amazing shapes and color effects. Gain skills in melting, coloring, flavoring, and painting with candy, then mold impressive candies and lollipops. You will create flowers, leaves, chocolate cups and truffles. Prepare candy clay to make a chocolate basket. This class will help you expand your business offerings and increase your gift-making skills. Tuition: $275 Registration Fee: $50
www.school.wilton.com
August 24–27, 2015Chicago, ILThe Art of Sugar Showpieces and Sugar Decorations by Chef/ Author Stephane Glacier, M.O.F. 28
The French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 24 - Aug 27, 2015 (1:00 pm - 8:00 pm) $1,150.00 Professional Chef Stephane Glacier, M.O.F. Learn the fine detail and techniques behind pulling, casting, and blowing sugar from the world-renowned master, Chef Stéphane Glacier, M.O.F. In this four-day, hands-on course you will be taught the science behind the preparation of sugar as a medium for each technique. Learn to conceive and execute an artistic showpiece for competition or display while mastering a range of different types of sugar decorations like exquisite pulled sugar flowers, pulled ribbons, and a variety of animals from blown sugar. All of the products 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 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 DatesDarien, ILAdvanced Foreign Piping Techniques: Australian Method18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art Length: 3 days - Cost: $300
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com
Australian Method - Aug. 5-7, 2015 (9 a.m. – 4 p.m.) Delicate lace extensions and dainty freehand embroidery define this exquisite style. 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
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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