- Continuing Education
- CEH Opportunities
CEH Opportunities - Northeast 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.
|February 24–26, 2015||New York, NY||CREA 3-day Sous-Vide Training Session||21|
|The Culinary Research and Education Academy (CREA)||Length: 3 days - Cost: $2,400|
|Bouley Test Kitchen|
88 West Broadway
New York, NY
|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.|
|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.|