- 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.
|December 10–11, 2015||Hanover, NH||Food Forward Culinary Experience - Dartmouth College||11.25|
|Humane Society of the United States||Length: 2 days|
|Dartmouth College, Collis Center for Student Involvement|
Hanover, NH 03755
|Food Forward Culinary Experience is a hands-on culinary training where food service professionals learn how to prepare and present plant-based menu items that are profitable, healthy and sustainable. Chef/instructor Wanda White from the Humane Society of the United States, will help participants to meet the demand for meatless meals. Event includes 1-on-1 training, cooking demos, complimentary breakfast and lunch, a free cookbook and more.|
|Call for Dates||Islip, NY||"At Table" Sysco Long Island Customer Business Review ||2|
|Sysco Long Island||Cost: Free|
|Islip, NY||Denise Scidmore|
|We would like to take this opportunity to cordially invite you to join us "At Table." Please come visit Sysco's newest and most advanced distribution center.
Our Long Island "At Table" Culinary Center features two open state-of-the-art kitchens. Our Executive Chef Mat Accardi, our Sous Chef, Thomas Mulzhoff, along with other food professionals, will help you to re-energize your creativity, create new recipes, new plate designs, and new garnishing techniques that will help increase your profits, reduce labor and streamline ordering. Learn about the latest menu trends and ideas while sitting "At Table." To schedule your business review, contact your Marketing Associate today.
"At Table" we revew your business and make it our business to create, design and refine.
"At Table" we take technology to an entirely different level when you walk away with a new age library of information via thumb-drive as we record your experience in our state of the art kitchen.
"At Table" our objective is to grow our businesses together and we care enough to bring I-Care partners to the table to assist you with value added resources.
|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.|
|Call for Dates||Ambler, PA||GREAT Kitchens program||6|
|National Foundation for Celiac Awareness||Cost: varies|
|P.O. Box 544|
Ambler, PA 19002
|GREAT Kitchens provides comprehensive education regarding all aspects of foodservice in order to serve all gluten-free guests. Content includes creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing the special diets. The mangement course comes with a 90+ page manual that reviews the course content and also includes posters, training tools, and additional resources.|