- Continuing Education
- CEH Opportunities
CEH Opportunities - Western 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.
|July 12–16, 2017||Anchorage, AK||Wild Alaskan Seafood||33|
|Wilderness Place Lodge||Cost: $1700 + Travel|
|Lake Creek, Alaska|
PO Box 190243
Anchorage, AK 99519
|David Weir MBA, CEC, CCE|
|If you have ever wanted to immerse yourself into the environment of Wild Alaskan Seafood, here is your chance. Travel to Wilderness Place Lodge on Lake Creek in the remote Alaskan wilderness and experience everything about wild caught Pacific salmon and other Alaskan fish and shellfish. Catching, preparing and a variety of cooking methods will be presented. Travel to Anchorage, AK by Tuesday, July 11, 2017. Seminar will be held from July 12-15 at the lodge. Return to Anchorage on July 16. $1700 covers all seminar related expenses, except for air travel to and from Anchorage. Visit https://www.wildernessplacelodge.com/culinary-retreat/ for more specific information. |
|June 24–July 1, 2018||Besancon, FRANCE||French Culinary Immersion||32|
|Sojourner Tours||Cost: $3375.00|
|Hotel le Sauvage|
6 Rue de la Chapitre
Besancon, FRANCE 25000
|Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture.
On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France.
You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
|Call for Dates||Bangkok||Traditional Thai Art of Fruit and Vegetable Carving||20|
|Siam Carving Academy||Length: Three days - Cost: Basic $675 Inter/ADV $750|
|130/1 Soi Rung-Ruan #802|
|The Siam Carving Academy, medalist in the 2016 Culinary Olympics Carving Competition, welcomes students from all over the world to learn the Traditional Thai Art of Fruit and Vegetable carving. 20 Hour Courses for Beginning, Intermediate and Advanced carvers are taught by international award-winning Master Carver Wan Hertz and her select team of seasoned Thai professionals. Earn 60 CEH credits with our Master Carver Series Course and progress from beginning thru advanced level in as little as 9 Days! |