- 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.
|March 8–10, 2015||New York, NY||Ferdinand Metz Foodservice Forum||11|
|Urban Expositions/ International Restaurant & Foodservice Show of New York|
|Javits Convention Center|
655 W 34th St.
New York, NY 10001
|Because your business cannot survive by food alone, we invite you and your staff to sample the new education menu at the Ferdinand Metz Foodservice Forum. The Ferdinand Metz Foodservice Forum is providing the gold-standard, industry-leading educational content that is practical and relevant for today's foodservice professional. Industry leaders delivering real applicable business lessons, the latest information on trend and best practices in the market, and their own opinions of what creates success. Ferdinand Metz, Master Chef and Head of the Culinary Institute of America for more than 20 years, has handpicked industry experts that will educate you on:
Uncovering Hot New Trends; Increasing Loyalty & Delivering Optimal Customer Experience; Operational Excellence and Lowering Costs; Building a Winning Team and Minimizing Turnover; Menu, Cuisine and Profits; Minimizing Risk and Legal Issues; Boosting Beverage Earnings; Enhancing Professional Development & Leadership Skills; Plus much more!|
|March 25, 2015||Rocky Hill, CT||Spring Showcase and Training||3|
|OPCO and Culinary Center|
100 Inwood Rd.
Rocky Hill, CT 06067
|Sysco Showcase Event Featuring: Reds Best Fresh Local Seafood Program, Flavor Trends for 2015, Maryland Crab Demonstration, Certified Angus Beef Loin Fabrication|
|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.|