| Call for Dates | | Adopt a Ship Program | 2 |
| U.S. Navy | Length: Varies - Cost: Free |
| Michael Harants, CEC, CCE, AAC, ACE
Phone: 717-605-6323
michael.harants@navy.mil |
| U.S. Navy Adopt a Ship Program is looking for chefs to participate in this onboard or ashore program. The chef will work along side the crew and may be asked to demonstrate cooking procedures or specialty skills. Participants receive 2 CEHs per day for this activity. |
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| Call for Dates | Darien, IL | Advanced Sugar Blowing | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $675.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: April 9-11; June 10-12; Aug. 5-7; Nov. 20-22 (8 a.m.—3 p.m.)
Fascinating blown sugar shapes make any cake a marvel. You will be amazed at the artistry you can achieve in this class!
• Blown sugar and Isomalt® are transformed into transparent bubbles and life-like fruits
• Finish with an advanced sugar project
• Receive a Wilton certificate upon class completion
• Take home your creations to enjoy
• Prerequisite: Introduction to Sugar Artistry or Isomalt® Design.
Tuition: $575 Registration Fee: $100
www.school.wilton.com |
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| Call for Dates | Darien, IL | Advanced Workshop with Colette Peters | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: April 8-10; Sept. 10-12 (9 a.m.—4 p.m.)
Build on skills gained in Professional Cake Decorating with Colette Peters for cakes featuring her unique
signature style.
• Choose your project from fantasy, trompe l’oeil and all-white designs
• Cake sculpting demonstration includes Colette’s famous “crooked cake look”
• Airbrush and painting techniques, fantasy flowers and more
• Prerequisite: Completion of Professional Cake Decorating with Colette Peters
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| Call for Dates | Darien, IL | Baking Workshop I | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: April 17-19; June 13-15; Oct. 8-10 (9 a.m. - 4 p.m.)
Discover the basic principles of baking so that you will always bake moist and flavorful cakes! In addition, you will learn to complement your cakes with the perfect filling and proper icing application.
• Proper measuring, liquid and dry
• Bake classic chocolate, pound, butter and carrot cakes
• Cook creams and puree fruits for delicious fillings, such as caramel, ganache, lemon curd and apricot
• Learn basic decorating techniques, including shell and rosette
• Create Swiss meringue buttercream, whipped cream, ganache and cream cheese icings
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| Call for Dates | Darien, IL | Baking Workshop II | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: May 15-17; July 17-19; Oct. 22-24 (9 a.m.—4 p.m.)
Don’t be intimidated by the techniques necessary to bake the perfect light cake! When you’ve completed this workshop, you will feel like an accomplished baker!
• Learn foam-type preparation, including whipping, folding and incorporating without over mixing.
• Light and flavorful fillings appropriate for light cakes, such as white, angel food, yellow and chocolate sponge cakes
• Cooking, pureeing and mixing fruits for a strawberry sauce, lemon curd and Bavarian cream filling
• Assembling filled cakes for tortes and jelly rolls
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| Call for Dates | Darien, IL | Chocolate Inspirations with Pam Vieau - Chocolate Molding | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: April 12-14; Sept. 6-8 (9 a.m.—4 p.m.)
Master the skill of tempering, and then create a multitude of molded chocolate delights!
• Flat and hollow molding
• 3-D molded pieces and chocolate boxes
• Coloring and highlighting chocolate
• Accenting with colored cocoa butter using transfer and textured sheets
• Take home an assortment of fine chocolates to enjoy
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Artistic Gelatin | 9 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 1 day - Cost: $325.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: June 22 (bilingual); Sept. 14; Oct. 19; Nov. 19 (8 a.m.—6 p.m.)
Gelatin designer Lorena Frías-Hernández will teach you how to transform simple ingredients into shimmering, 3-D floral designs that will amaze your guests!
• Create vividly colored roses, daisies and leaves suspended in clear gelatin
• Each color can be flavored differently for an exciting taste experience
• Gelatin, instructions and equipment are provided
• Take home your gelatin projects to enjoy
Tuition: $275 Registration Fee: $50
www.school.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Creative Confections | 9 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $325.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: July 29-31; Sept. 30-Oct. 2 (3:30 p.m.—6:30 p.m.)
Discover how to use Candy Melts® candy for exciting and versatile candy making, treat decorating and gifts! You’ll be amazed at the shapes and color effects you will learn to create.
• Class will help you expand business opportunities and increase gift-making choices
• Learn to melt, color, flavor, paint and mold candies and lollipops
• Prepare candy clay to make a chocolate basket
• Make flowers, leaves, chocolate cups and truffles
• Take home youre treats to enjoy
Tuition: $275 Registration Fee: $50
www.school.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Fondant Modeling | 12 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 4 days - Cost: $350.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: May 13-16; June 24-27 (bilingual); Aug. 26-29; Oct. 14-17; Nov. 11-14 (3:30 p.m.—6:30 p.m.)
Discover the thrill of hand-shaping fondant into figures to stand up on your cakes in this amazing class!
• Create a lion, bunny and elephant
• Shape an adorable boy with playful dog
• Create a cake scene with all techniques learned
• Take home your display sample cake
Tuition: $300 Registration Fee: $50
www.school.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Gum Paste | 12 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 4 days - Cost: $350.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: April 22-25; May 6-9; June 3-6; June 17-20 (bilingual); July 8-11; July 22-25; Aug. 19-22; Sept. 9-12; Sept. 23-26; Oct. 7-10; Oct. 21-24; Nov. 4-7 (3:30 p.m.—6:30 p.m.)
Learn the fine art of making gum paste flowers as an embellishment for fondant or buttercream cakes.
• Roses, stephanotis and blossoms
• Calla lilies, orchids and lilies
• Daisies, sunflowers, ivy, dogwood and hydrangeas
• Highlight, color and assemble components for finished flowers to take home with you
Tuition: $300 Registration Fee: $50
www.school.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Isomalt Design | 9 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 1 day - Cost: $500.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: April 8; May 18; June 9; June 23; July 14; Aug. 4; Aug. 24; Sept. 21; Oct. 6; Oct. 19; Nov. 10; Dec. 7 (8 a.m.—6 p.m.)
Use this durable sugar substitute for amazing decorations. Ideal for areas where heat and humidity is a problem.
• Create flowers, bows, ribbons, cages and abstract designs
• Cake topper or small centerpiece will be an impressive final project to keep
• Perfect for weddings, birthdays or any special occasion to impress and enhance the beauty of your cakes
Tuition: $450 Registration Fee: $50
www.school.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Rolled Fondant | 9 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $350.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: 3-day sessions: April 29-May 1; June 10-12; July 15-17; Sept. 16-18; Oct. 28-30 (3:30 p.m.—6:30 p.m.); 1-day sessions: June 29; Aug. 3; Sept. 29; Oct. 13 (8 a.m.—6 p.m.)
An in-depth professional overview of one of the most pleasing ways to decorate a cake!
• Fondant basics, covering cakes, bows, crimping and embossing
• Fondant flowers and leaves, ejectors and molds
• Sponging, drapes, brush embroidery
• Take home your display sample cake to enjoy
Tuition: $300 Registration Fee: $50
www.school.wilton.com |
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| Call for Dates | Darien, IL | Professional Cake Decorating with Colette Peters | 35 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $950 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: July 26-28; Nov. 16-18 (9 a.m. - 4 p.m.)
More delicious bread-making options make this a valuable class whether or not you took the Breads I class. You’ll use our delicious recipes and step-by-step techniques for years to come.
• Review proper kneading, rising and baking methods
• Create tasty focaccia to use for pizza or a bread basket
• Make soft rolls for sandwiches and baguette dough for bruschetta.
• Use leftovers to make yummy bread pudding
www.school.wilton.com |
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| Call for Dates | Darien, IL | Sweet and Savory Breads I | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $500 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: May 24-26; Sept. 20-22 (9 a.m.- 4 p.m.)
Take the mystery out of baking bread in this three-day class. We’ll show you how to fit bread making into your schedule with our easy-to-follow techniques.
• Learn proper kneading, rising and baking methods
• Make yummy cinnamon and raisin breads, whole wheat loaves and flatbread
• Discover delicious homemade pizza dough
• Test and sample finished breads
• Take home your creations to enjoy
Tuition: $425 Registration Fee: $75
www.school.wilton.com |
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| Call for Dates | Darien, IL | Sweet and Savory Breads II | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $500 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: July 26-28; Nov. 16-18 (9 a.m.- 4 p.m.)
More delicious bread-making options make this a valuable class whether or not you took the Breads I class. You’ll use our delicious recipes and step-by-step techniques for years to come.
• Review proper kneading, rising and baking methods
• Create tasty focaccia to use for pizza or a bread basket
• Make soft rolls for sandwiches and baguette dough for bruschetta.
• Use leftovers to make yummy bread pudding
Tuition: $425 Registration Fee: $75
www.school.wilton.com |
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| Call for Dates | Darien, IL | The Master Course | 67 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 10 days - Cost: $1200.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: April 22-May 3; May 6-17; June 3-14; June 17-28 (bilingual); July 8-19; July 22-Aug. 2; Aug. 19-30; Sept. 9-20; Sept. 23-Oct. 4; Oct. 7-18; Oct. 21-Nov. 1; Nov. 4-15 (7 a.m.—3 p.m.)
Experience the world’s most popular and comprehensive cake decorating course! The Master Course is designed to prepare students for a career in cake decorating. It features basic techniques for designing and decorating party cakes, working with buttercream, and ultimately, creating a fully decorated 3-tiered display wedding cake.
Students perform all decorating under close supervision and learn to make 18 flowers and 30 different borders. Class materials are furnished, including “The Wilton School Decorating Cakes” book, tips, flower nails and decorating bags.
Tuition: $1,050 Registration Fee: $150
www.school.wilton.com |
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| Call for Dates | Darien, IL | Tiered Cakes with Buttercream & Royal Icing | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@silton.com |
2013 Schedule: Feb. 18-20; Sept. 3-5 (9 a.m.—4 p.m.)
Put the basic decorating skills you know (borders, writing, roses, flowers) to work on real tiered cakes!
• Decorating review and flower workshop with hibiscus, primrose and poppy
• Icing workshop with French buttercream, Italian meringue and boiled icing
• Assembling and transporting tips
• Final projects: an 8 in. fondant cake and a 3-tiered wedding cake to decorate and take home
• Not recommended as a substitute for The Master Course
• Some decorating experience is recommended
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| Call for Dates | Costa Rica | Tropical Cooking School & Tour in Costa Rica | 12 |
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| Costa Rica Tours, LTD | Length: 6 days - Cost: $1895 air not included |
| Costa Rica | Sandra Feldman
Phone: (704) 541-8680
info@costaricatoursltd.com |
Enjoy Costa Rica while adding traditional Latin American recipes and techniques to your repertoire. Daily cooking lessons and other activities feature local instructors, hands-on participation and visits to local markets and farms. Private tours arranged for your group of 10 or more. Ask us about fundraising possibilities for your organization.
www.costaricatoursltd.com |
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