- 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.
|December 5–6, 2015||Darien, IL||Christmas Cookie Baking||12|
|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, 2015||Lilydale, MN||Whole Lamb Fabrication||3|
|ACF Minneapolis Chef's Chapter||Cost: 15.00|
|That Cooking School|
805 Sibley Memorial Highway
Lilydale, MN 55118
|To provide greater understanding of breaking down whole lamb. Fabrication of primal cuts into retail cuts. Curing; Smoking; Sausage Making|
|December 15–17, 2015||Chicago, IL||Holiday Baking: Pies, Breads, Cookies, and More
|The French Pastry School||Cost: $525|
|226 W Jackson Blvd|
Chicago, IL 60606
Phone: (312) 726-2419 X207
|Dec 15 - Dec 17, 2015 (4:00 pm - 9:00 pm)
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 Dates||Menomonee, WI||College & University Foodservice Seminar||8|
|Alto-Shaam, Inc||Length: one day|
|W164N9221 Water Street|
Menomonee, WI 53053
Phone: 262-251-3800 ext 8543
|All day seminar to introduce attendees to our product line and what options we offer.|
|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.|