CEH Opportunities
* 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.
View All
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Central
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Northeast
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Southeast
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Western
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Online Courses
The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.
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| Date |
Location |
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Program Name |
CEH's
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The following CEH's are scheduled to be offered at the Northeast Regional Conference 2010. A more detailed schedule is available online.
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Mar 13, 2010
|
Hershey PA |
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Global Flavors & Your Menu |
1.50 |
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Mar 13, 2010
|
Hershey PA |
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Save Energy & Water To Reap Cold Hard Cash |
1.50 |
|
Mar 13, 2010
|
Hershey PA |
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Road To ACF Certification |
1.50 |
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Mar 13, 2010
|
Hershey PA |
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Verrine Desserts Hands-on Workshop |
4.00 |
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Mar 13, 2010
|
Hershey PA |
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Artisan Baking Hands-on Workshop |
4.00 |
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Mar 13, 2010
|
Hershey PA |
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Wild Fish & Game: Part of America's Culinary Heritage |
1.50 |
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Mar 13, 2010
|
Hershey PA |
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Flavor Fusion |
1.50 |
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Mar 13, 2010
|
Hershey PA |
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Navigating the Practical Exam |
1.50 |
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Mar 13, 2010
|
Hershey PA |
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American Academy of Chefs Fellows Meeting |
1.50 |
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Mar 13, 2010
|
Hershey PA |
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Trade Show and Lunch |
4.00 |
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Mar 13, 2010
|
Hershey PA |
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Get Beef Working for You in Tough Times |
1.50 |
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Mar 13, 2010
|
Hershey PA |
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A Fresh Look At Garlic |
1.50 |
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Mar 13, 2010
|
Hershey PA |
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Approved Certification Evaluator Refresher Training |
1.50 |
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Mar 14, 2010
|
Hershey PA |
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Deconstructing the Classics |
1.50 |
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Mar 14, 2010
|
Hershey PA |
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Master the CMC (includes CMPC Overview) |
1.50 |
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Mar 14, 2010
|
Hershey PA |
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Discovering the Regional Cuisine of Italy: A Pasta Tour |
1.50 |
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Mar 14, 2010
|
Hershey PA |
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Apprenticeship and the Dept. of Labor Initiatives |
1.50 |
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Mar 14, 2010
|
Hershey PA |
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General Session |
3.00 |
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Mar 14, 2010
|
Hershey PA |
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Cheese and Wine Tasting: Flights of Small Plates |
1.50 |
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Mar 15, 2010
|
Hershey PA |
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Artisan Chocolates |
1.50 |
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Mar 15, 2010
|
Hershey PA |
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Taste Success Panel Discussion for Students |
1.50 |
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Mar 15, 2010
|
Hershey PA |
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Every Ounce Counts |
1.50 |
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Mar 15, 2010
|
Hershey PA |
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CDS: The Ideal Plate |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Pushing the Culinary Competition Envelope |
1.50 |
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Mar 15, 2010
|
Hershey PA |
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Career Development Series: Nutrition |
8.00 |
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Mar 15, 2010
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Hershey PA |
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Student Demo: Latin American Cuisine |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Thrill Your Guests With Precision Flambé Action Cooking |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Lean Never Looked So Good! |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Looking Forward: Trends That Matter for Operators & Educator |
1.50 |
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Mar 15, 2010
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Hershey PA |
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CDS: Superfoods - Myths and Realities |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Student Demo: Simply Seasonal Classic Comforts |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Wild Fish & Game: Part of America's Culinary Heritage |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Gluten and Sugar Free Petite Desserts |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Accredited Program Evaluators Clinic |
1.50 |
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Mar 15, 2010
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Hershey PA |
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CDS: Look At Your Recipes Through Different Eyes |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Student Demo: Food Sensations |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Umami: The Link Between Beef and Wine Flavor Pairings |
1.50 |
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Mar 15, 2010
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Hershey PA |
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Sensational Seasonal Selections |
1.50 |
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Mar 15, 2010
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Hershey PA |
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CDS: Balancing the Plate: When Less Is More |
1.50 |
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Register online today. |
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The following CEH's are scheduled to be offered at the Central Regional Conference 2010. A more detailed schedule is available online.
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Mar 25, 2010
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Indianapolis IN |
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Educator Development: A Smorgasbord of Teaching Strategies |
4.00 |
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Mar 25, 2010
|
Indianapolis IN |
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Food Safety Curriculum Development & Practical Applications |
4.00 |
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Mar 25, 2010
|
Indianapolis IN |
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Chapter Presidents' Meeting & Leadership Training |
2.00 |
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Mar 26, 2010
|
Indianapolis IN |
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Global Flavors & Your Menu |
1.50 |
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Mar 26, 2010
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Indianapolis IN |
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Master the CMC (includes CMPC Overview) |
1.50 |
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Mar 26, 2010
|
Indianapolis IN |
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Approved Certification Evaluator Refresher Training |
1.50 |
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Mar 26, 2010
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Indianapolis IN |
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Serving Local Food |
1.50 |
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Mar 26, 2010
|
Indianapolis IN |
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Flavor Trends 2010 |
1.50 |
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Mar 26, 2010
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Indianapolis IN |
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Trade Show and Lunch |
4.00 |
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Mar 26, 2010
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Indianapolis IN |
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Every Ounce Counts |
1.50 |
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Mar 26, 2010
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Indianapolis IN |
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Apprenticeship and the Dept. of Labor Initiatives |
1.50 |
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Mar 26, 2010
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Indianapolis IN |
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Increasing Produce Consumption in Foodservice |
1.50 |
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Mar 27, 2010
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Indianapolis IN |
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Deconstructing the Classics |
1.50 |
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Mar 27, 2010
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Indianapolis IN |
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Accredited Program Evaluators Clinic |
1.50 |
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Mar 27, 2010
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Indianapolis IN |
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Navigating the Practical Exam |
1.50 |
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Mar 27, 2010
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Indianapolis IN |
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Wild Fish & Game: Part of America's Culinary Heritage |
1.50 |
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Mar 27, 2010
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Indianapolis IN |
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Save Energy & Water To Reap Cold Hard Cash |
1.50 |
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Mar 27, 2010
|
Indianapolis IN |
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Road To ACF Certification |
1.50 |
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Mar 27, 2010
|
Indianapolis IN |
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General Session |
3.00 |
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Mar 27, 2010
|
Indianapolis IN |
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Beef: Taste, Flavor and the Power of Umami |
1.50 |
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Mar 28, 2010
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Indianapolis IN |
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Avocados From Mexico: New Uses for An Ancient Fruit |
1.50 |
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Mar 28, 2010
|
Indianapolis IN |
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Tasty Choices Exactly Right for the Baby Boomer Generation |
1.50 |
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Mar 28, 2010
|
Indianapolis IN |
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Career Development Series: Nutrition |
8.00 |
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Mar 28, 2010
|
Indianapolis IN |
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Thrill Your Guests With Precision Flambé Action Cooking |
1.50 |
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Mar 28, 2010
|
Indianapolis IN |
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Elevation of Flavor |
1.50 |
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Mar 28, 2010
|
Indianapolis IN |
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CDS: When Less Is More: Changing the Perception of Value |
1.50 |
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Mar 28, 2010
|
Indianapolis IN |
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Comfort Foods With Hoosier-State Influences |
1.50 |
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Mar 28, 2010
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Indianapolis IN |
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International Competition Preparation & Execution |
1.50 |
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Mar 28, 2010
|
Indianapolis IN |
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CDS: Find the Fiber • Stop the Search To Better Nutrition |
1.50 |
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Mar 28, 2010
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Indianapolis IN |
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All Things Chocolate |
1.50 |
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Mar 28, 2010
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Indianapolis IN |
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Healthful Cooking and Nutritional Ingredient Substitutions |
1.50 |
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Mar 28, 2010
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Indianapolis IN |
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Pushing the Culinary Competition Envelope |
1.50 |
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Register online today. |
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The following CEH's are scheduled to be offered at the Southeast Regional Conference 2010. A more detailed schedule is available online.
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Apr 23, 2010
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Birmingham AL |
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Chapter President's Meeting & Leadership Training |
1.50 |
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Apr 24, 2010
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Birmingham AL |
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Global Flavors & Your Menu |
1.50 |
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Apr 24, 2010
|
Birmingham AL |
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Navigating the Practical Exam |
1.50 |
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Apr 24, 2010
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Birmingham AL |
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Demosntrations & Semindars |
1.50 |
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Apr 24, 2010
|
Birmingham AL |
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Thrill Your Guests With Precision Flambé Action Cooking |
1.50 |
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Apr 24, 2010
|
Birmingham AL |
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Trade Show and Lunch |
4.00 |
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Apr 24, 2010
|
Birmingham AL |
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Demonstrations & Seminars |
1.50 |
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Apr 24, 2010
|
Birmingham AL |
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Master the CMC (includes CMPC Overview) |
1.50 |
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Apr 24, 2010
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Birmingham AL |
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Approved Certification Evaluator Refresher Training |
1.50 |
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Apr 25, 2010
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Birmingham AL |
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Demonstrations & Seminars |
1.50 |
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Apr 25, 2010
|
Birmingham AL |
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Accredited Program Evaluators Clinic |
1.50 |
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Apr 25, 2010
|
Birmingham AL |
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Road To ACF Certification |
1.50 |
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Apr 25, 2010
|
Birmingham AL |
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Demonstrations & Seminars |
1.50 |
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Apr 25, 2010
|
Birmingham AL |
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Save Energy & Water To Reap Cold Hard Cash |
1.50 |
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Apr 25, 2010
|
Birmingham AL |
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Apprenticeship and the Dept. of Labor Initiatives |
1.50 |
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Apr 25, 2010
|
Birmingham AL |
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General Session |
4.50 |
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Apr 25, 2010
|
Birmingham AL |
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Cheese and Wine Tasting: Flights of Small Plates |
1.50 |
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Apr 26, 2010
|
Birmingham AL |
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Wild Fish & Game: Part of America's Culinary Heritage |
1.50 |
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Apr 26, 2010
|
Birmingham AL |
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Incorporating Fiber Into the Diet |
1.50 |
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Apr 26, 2010
|
Birmingham AL |
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Demonstrations & Seminars |
1.50 |
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Apr 26, 2010
|
Birmingham AL |
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Tasty Substitutions: Adding Flare Without Adding a “Spare” |
1.50 |
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Apr 26, 2010
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Birmingham AL |
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Pushing the Culinary Competition Envelope |
1.50 |
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Apr 26, 2010
|
Birmingham AL |
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Demonstrations & Seminars |
1.50 |
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Apr 26, 2010
|
Birmingham AL |
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Balancing the Plate From a Less Is More Prospective |
1.50 |
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Apr 26, 2010
|
Birmingham AL |
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Demonstrations & Seminars |
1.50 |
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Register online today. |
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Jan 11-May 13, 2010
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Kealakekua
HI
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Principles of Hotel Management |
48 |
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ACF Kona-Kohala Chefs Association
Length: 4 months
- Cost: $237
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Hawaii Community College
81-964 Halekii St.
Kealakekua
HI
96450
USA
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James Lightner
Phone: (808) 322-4853
lightner@hawaii.edu
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The course introduces, examines, and explains the basic principles of supervision and management.
www.hawaii.hawaii.edu
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Mar 08-May 02, 2010
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Loveland
CO
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Certified Food Service Educator Course |
64 |
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Foodservice Educators Learning Community, LLC
Length: 8 weeks
- Cost: $499
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1151 Eagle Dr. #180
Loveland
CO
80537
USA
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Michael Carmel, CEC, CCE, M.Ad. Ed.
Phone: (843) 469-7207
mcarmel@fooded.org
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This course is designed to develop culinary arts and hospitality educators' fundamental skills in becoming a great teacher. Educators will learn about the foundations of adult education, the learning process, and appropriate teaching methodology and good teaching principles. Through practical assignments, educators will be able to hone their teaching skills and understanding of course development, and student learning, which will include appropriate student assessment, motivation, and teaching strategies based on lecture/lab - large or small class size environments. Final evaluation for certification will be conducted based on practical teaching presentation that assesses a culmination of the teaching skills acquired by completing the requisite modules in this course.
www.fooded.org
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Mar 14-16, 2010
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Boston
MA
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New England Food Show - MRA Educational Foundation |
20 |
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ACF Epicurean Club of Boston
Length: 3 days
- Cost: Free
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Boston Convention and Exhibition Center
415 Summer Street
Boston
MA
02210
USA
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Heather Carneiro
Phone: (508) 303-9905
hcarneiro@massrestaurantassoc.org
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Various seminars related to the culinary industry.
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Mar 15-18, 2010
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Chicago
IL
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David Wesmael's Incredible Ice Creams, Sorbets and Gelatos |
32 |
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The French Pastry School
Length: 4 days
- Cost: $1,200
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226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
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Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
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The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
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Mar 15, 2010
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Seattle
WA
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Notter Pastry Ideale Road Show |
2 |
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Albert Uster Imports
Length: 2 hours
- Cost: Free
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Seattle
WA
USA
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Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
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In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
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Mar 22-25, 2010
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Chicago
IL
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Fine Chocolate Candies and Belgium Classics |
32 |
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The French Pastry School
Length: 4 days
- Cost: $1,200
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226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
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Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
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The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
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Mar 23, 2010
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Sandusky
OH
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AUI MASSA Road Show by Nicholas Lodge |
2 |
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Albert Uster Imports, Inc.
Length: 2 hours
- Cost: Free
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Kalahari Resort
7000 Kalahari Drive
Indigo Bay Room
Sandusky
OH
44870
USA
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Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
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In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auixwiss.com
Location Map
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Mar 24, 2010
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Novi
MI
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2010 Gordon Food Service Spring Food Show |
10 |
|
Gordon Food Service
Length: 1 day
- Cost: Free
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Rock Financial Showplace
46100 Grand River Avenue
Novi
MI
48374
USA
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Sarah Bruinsslot
Phone: (800) 968-4426
sarah.bruinsslot@gfs.com
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This food show features numerous exhibits, seminars and demonstrations.
www.gfs.com
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Apr 06-08, 2010
|
Chicago
IL
|
|
Wedding Cake Construction and Tasting with Donald Wressell |
24 |
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|
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The French Pastry School
Length: 3 days
- Cost: $925
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226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
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Apr 12-15, 2010
|
Chicago
IL
|
|
Artistic Competition Chocolate Showpieces and Chocolate Cakes |
32 |
|
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The French Pastry School
Length: 4 days
- Cost: $1200
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
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Apr 12, 2010
|
Denver
CO
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
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Albert Uster Impoets
Length: 2 hours
- Cost: Free
|
Johnson & Wales University
College of Business - Jared S Polis Auditorium
1900 Olive St.
Denver
CO
80220
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
Location Map
|
|
|
Apr 12-14, 2010
|
Concord
NC
|
|
The Art of Sugar Showpieces Emphasizing Structure and Color |
24 |
|
ACF Inc. Charlotte Chapter
Length: 3 days
- Cost: $695
|
PreGel America
4450 Fortune Ave. NW
Concord
NC
28027
USA
|
|
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|
Leanne Borrelli
Phone: (704) 707-0316
l.borrelli@pregelamerica.com
|
This seminar will present cutting-edge techniques for making sugar ribbons, sugar flowers, and blown figures , the secrets of the structure of the showpiece, world champion techniques for coloring sugar show pieces and airbrushing techniques in sugar.
www.pregelamerica.com
|
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Apr 13, 2010
|
Dallas
TX
|
|
Notter pastry ideale Road Show |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
Dallas
TX
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
|
|
|
Apr 14, 2010
|
Cleveland
OH
|
|
2010 Gordon Food Service Spring Food Show |
10 |
|
Gordon Food Service
Length: 1 day
- Cost: Free
|
I-X Center
1 I-X Center Drive
Cleveland
OH
44135
USA
|
|
|
|
Sarah Bruinsslot
Phone: (800) 968-4426
sarah.bruinsslot@gfs.com
|
This food show features numerous exhibits, seminars and demonstrations.
www.gfs.com
|
|
|
Apr 20-22, 2010
|
Chicago
IL
|
|
Fundamentals of Traditional French Pastries |
15 |
|
|
|
The French Pastry School
Length: 3 days
- Cost: $525
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
Apr 20, 2010
|
West Palm Beach
FL
|
|
Notter Pastry Ideale Road Show |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
West Palm Beach
FL
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
|
|
|
Apr 21, 2010
|
Fort Lauderdale
FL
|
|
2010 Gordon Food Service Spring Food Show |
10 |
|
Gordon Food Service
Length: 1 day
- Cost: Free
|
Broward County Convention Center
1950 Eisenhower Blvd.
Fort Lauderdale
FL
33316
USA
|
|
|
|
Sarah Bruinsslot
Phone: (800) 968-4426
sarah.bruinsslot@gfs.com
|
This food show features numerous exhibits, seminars and demonstrations.
www.gfs.com
|
|
|
Apr 21, 2010
|
Amarillo
TX
|
|
Beef-Options & Opportunities |
1 |
|
Ben E. Keith Foods
Length: 1 hour
- Cost: Free
|
2010 Amarillo Food & Equipment Expo
Amarill Civic Center
401 South Buchanan Street
Amarillo
TX
79101
USA
|
|
|
|
Melissa Mixon or Susan Mote
Phone: (806) 468-4506 or 05
mimixon @benekeith.com
|
Jamie Samford from the Winn Meat Company offers answers to "What's best for my Operation?" from the ranch to the dinner plate!
www.AmarilloTx.EventTicketsCenter.com
|
|
|
Apr 21, 2010
|
Amarillo
TX
|
|
Bujilding Traffic Through Social marketing |
1 |
|
Ben E. Keith Foods
Length: 1 hour
- Cost: Free
|
2010 Amarillo Food & Equipment Expo
Amarillo Civic Center
401 South Buchanan Street
Amarillo
TX
79101
USA
|
|
|
|
Melissa Mixon or Susan Mote
Phone: (806) 468-4506 or 05
mimixon @benekeith.com
|
Whether you are the most savvy web master or don't even own a computer, this seminar will help you understand today's buying public and what drivees traffic based on social media and the immeasurable amount of information that is out there in the world today.
www.AmarilloTx.EventTicketsCenter.com
|
|
|
Apr 21, 2010
|
Amarillo
TX
|
|
Essence of Greatness |
2 |
|
Ben E. Keith Foods
Length: 2.5 hours
- Cost: Free
|
2010 Amarillo Food & Equipment Expo
Amarillo Civic Center
401 South Buchanan St
Amarillo
TX
79101
USA
|
|
|
|
Melissa Mixon or Susan Mote
Phone: (806) 468-4506 or 05
mimixon@benekeith.com
|
This seminar is presented by Chef Charles Carroll, CEC, AAC detailing his secrets to success. Discover life lessons & exercises, how to wake up in the morning and attack life and how to think positive.
www.AmarilloTx.EventTicketsCenter.com
|
|
|
Apr 27-29, 2010
|
Chicago
IL
|
|
Fundamentals of French Cakes and Tarts |
15 |
|
|
|
The French Pastry School
Length: 3 days
- Cost: $525
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
May 03-Jul 02, 2010
|
Loveland
CO
|
|
Certified Food Service Educator Course |
64 |
|
Foodservice Eductors Learning Community, LLC
Length: 8 weeks
- Cost: $499
|
1151 Eagle DFr. #180
Loveland
CO
80537
USA
|
|
|
|
Michael Carmel, CEC, CCE, M.Ad. Ed.
Phone: (843) 469-7207
mcarmel@fooded.org
|
This course is designed to develop culinary arts and hospitality educators' fundamental skills in becoming a great teacher. Educators will learn about the foundations of adult education, the learning process, and appropriate teaching methodology and good teaching principles. Through practical assignments, educators will be able to hone their teaching skills and understanding of course development, and student learning, which will include appropriate student assessment, motivation, and teaching strategies based on lecture/lab - large or small class size environments. Final evaluation for certification will be conducted based on practical teaching presentation that assesses a culmination of the teaching skills acquired by completing the requisite modules in this course.
www.fooded.org
|
|
|
May 04-06, 2010
|
Columbus
OH
|
|
2010 OHCA/OCAL Annual Convention |
20 |
|
Ohio Health Care Association
Length: 3 days
- Cost: $339.00
|
Columbus Convention Center
400 N. High Street
Columbus
OH
43215
USA
|
|
|
|
Kathy Chapman
Phone: (614) 436-4154
Fax: (614) 436-0939
kchapman@ohca.org
|
The Annual Convention features exhibits, lectures and discussions.
www.ohca.org
|
|
|
May 10-13, 2010
|
Chicago
IL
|
|
The Art of Artisan Chocolate Candies |
32 |
|
|
|
The French Pastry School
Length: 4 days
- Cost: $1200
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
May 10-12, 2010
|
Concord
NC
|
|
The Art of Chocoletes, BonBons, and Pastillage for Showpieces |
24 |
|
ACF Inc. Charlotte Chapter
Length: 3 days
- Cost: $695
|
PreGel America
4450 Fortune Ave. NW
Concord
NC
28027
USA
|
|
|
|
Leanne Borrelli
Phone: (704) 707-0316
l.borrelli@pregelamerica.com
|
This seminar is to learn how to create chocolate showpieces, chocolate robout coup, chocolate flower, pastillage, carving chocolate, airbrushing bonbons, multiple textured bonbons and how to put up a competition showpiece..
www.pregelamerica.com
|
|
|
May 13, 2010
|
Warrendale
PA
|
|
Baby Boomers: Trends in Contemporary Nutrition & Modern Advice to Match |
1 |
|
Inquisit
Length: 1 hour
- Cost: $49 per phone line
|
500 Commonwealth Drive
Warrendale
PA
15086
USA
|
|
|
|
Gretchen Bacco
Phone: (800) 865-1496 ext 7226
baccog@inquisit.org
|
|
This audio conference will focus on baby boomers and trends in modern eating styles.
|
|
|
May 18, 2010
|
Tucker
GA
|
|
Notter Pastry Ideale Road Show |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
Le Cordon Bleu College of Culinary Arts
1927 Lakeside Parkway
Tucker
GA
30084
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
Location Map
|
|
|
May 25, 2010
|
PR
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
PR
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
|
|
|
May 31, 2010
|
San Diego
CA
|
|
Notter Pastry Ideale Road Show |
2 |
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
San Diego
CA
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
|
|
|
Jun 02, 2010
|
Birmingham
AL
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
Birmingham
AL
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
|
|
|
Jun 07-10, 2010
|
Chicago
IL
|
|
Advanced Viennoiseries and Breakfast Specialities from around France |
32 |
|
|
|
The French Pastry School
Length: 4 days
- Cost: $1200
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2009.
www.frenchpastryschool.com
Location Map
|
|
|
Jun 07-09, 2010
|
Concord
NC
|
|
The Art of Plated Desserts and Petit Fours |
24 |
|
ACF inc. Charlotte Chapter
Length: 3 days
- Cost: $695
|
PreGel America
4450 Fortune Ave. NW
Concord
NC
28027
USA
|
|
|
|
Leanne Borrelli
Phone: (704) 707-0316
l.borrelli@pregelamerica.com
|
This seminar will present the art of degustation - the fundamentals of flavor, plated desserts from the dinner to the 5-Star hotel, new techniques in Petit Fours, and contrast in plated desserts - Hot and Cold - Creamy and Crunchy.
www.preegelamerica.com
|
|
|
Jun 21-25, 2010
|
Chicago
IL
|
|
Pastry Camp - All Chocolate |
25 |
|
|
|
The French Pastry School
Length: 5 days
- Cost: $975
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
Jun 21-25, 2010
|
Chicago
IL
|
|
Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes! |
25 |
|
|
|
The French Pastry School
Length: 5 days
- Cost: $975
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
Jun 28-Jul 02, 2010
|
Chicago
IL
|
|
Pastry Camp - All Chocolate |
25 |
|
|
|
The French Pastry School
Length: 5 days
- Cost: $975
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
Jun 28-Jul 02, 2010
|
Chicago
IL
|
|
Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes |
25 |
|
|
|
The French Pastry School
Length: 5 days
- Cost: $975
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
Jul 05-09, 2010
|
Chicago
IL
|
|
Pastry Camp |
25 |
|
|
|
The French Pastry School
Length: 5 days
- Cost: $975
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
Jul 06-11, 2010
|
Costa Rica
|
|
Tropical Cooking School & Tour in Costa Rica |
12 |
|
|
Costa Rica Tours, LTD
Length: 6 days
- Cost: $1795 air not included
|
Costa Rica
|
|
|
|
Sandra Feldman
Phone: (704) 541-8680
info@costaricatoursltd.com
|
Enjoy Costa Rica, the #1 destination for nature and adventure travel, while learning traditional Latin American recipes and cooking techniques to add to your repertoire. You will attend classes with hands-on participation. You will also visit markets, farms and restaurants to see the cultivation and processing of local crops. And, you will enjoy authentic cross-cultural, nature and recreational activities, many or which are only possible through our Tropical Cooking School. Ask us about fundraising possibilities for your ACF chapter..
www.costaricatoursltd.com
|
|
|
Jul 15, 2010
|
Warrendale
PA
|
|
5 Star Hospitality Training for Food & Nutrition Depts in Healthcare |
1 |
|
Inquisit
Length: 1 hour
- Cost: $49 per phone line
|
500 commonwealth drive
Warrendale
PA
15086
USA
|
|
|
|
Gretchen Bacco
Phone: (800) 865-1496 ext 7226
baccog@inquisit.org
|
|
This audio conference presentation will help you develop the best practices of hospitality in healthcare.
|
|
|
Aug 02, 2010
|
Gaithersburg
MD
|
|
Notter Pastry Ideale Road Show |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
9211 Gaither Road
Gaithersburg
MD
20877
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
Location Map
|
|
|
Aug 03-05, 2010
|
Chicago
IL
|
|
Fundamentals of French Breads with Jonathan Dendauw |
15 |
|
|
|
The French Pastry School
Length: 3 days
- Cost: $525
|
226 W Jackson Blvd Ste 106
Chicago
IL
60606
USA
|
|
|
|
Jacquy Pfeiffer
Phone: (312) 726-2419 X210
info@frenchpastryschool.com
|
The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
|
|
|
Aug 16, 2010
|
San Diego
CA
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
San Diego
CA
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
|
|
|
Aug 17, 2010
|
San Francisco
CA
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
|
Albert Uster Imposts
Length: 2 hours
- Cost: Free
|
San Francisco
CA
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
|
|
|
Sep 06-08, 2010
|
Concord
NC
|
|
Authentic, Boutique-Style French Classic Pastries, Entremets, Teas and Tarts |
24 |
|
ACF Inc. Charlotte Chapter
Length: 3 days
- Cost: $695
|
PreGel America
4450 Fortune Ave. NW
Concord
NC
28027
USA
|
|
|
|
Leanne Borrelli
Phone: (704) 707-0316
l.borrelli@pregelamerica.com
|
This seminar will present Macaroons, Classic French pastries from a master of France, cutting edge entremets and the secrets of teas and tarts.
www.pregelamerica.com
|
|
|
Sep 07, 2010
|
Gaithersburg
MD
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
9211 Gaither Road
Gaithersburg
MD
20877
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
Location Map
|
|
|
Sep 08, 2010
|
NJ
|
|
Notter Pastry Ideale Road Show |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
NJ
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
|
|
|
Sep 09, 2010
|
Warrendale
PA
|
|
Beyond Managing Conflict: Focusing on Conflict Prevention |
1 |
|
Inquisit
Length: 1 hour
- Cost: $49 per phone line
|
500 Commonwealth Drive
Warrendale
PA
15086
USA
|
|
|
|
Gretchen Bacco
Phone: (800) 865-1496 ext 7226
baccog@inquisit.org
|
|
In this audio conference presentation, you will learn and apply an ABC Approach to Preventing and Resolving Conflict
|
|
|
Sep 14, 2010
|
San Francisco
CA
|
|
Notter Pastry Ideale Road Show |
2 |
|
|
|
Albert Uster Impoets
Length: 2 hours
- Cost: Free
|
San Francisco
CA
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
|
|
|
Sep 24, 2010
|
Charlotte
NC
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
Charlotte
NC
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
|
|
|
Oct 04, 2010-Oct 06, 2014
|
Concord
NC
|
|
Contemporary Chocolate Buffet |
24 |
|
ACF Inc. Charlotte Chapter
Length: 3 days
- Cost: $695
|
PreGel America
4450 Fortune Ave. NW
Concord
NC
28027
USA
|
|
|
|
Leanne Borelli
Phone: (704) 707-0316
l.borrelli@pregelamerica.com
|
This seminar will teach you how to produce numerous chocolate pieces including bonbons, chocolate entremet, chocolate petite gateau, chocolate decorations,and airbrushing chocolate.
www.pregelamerica.com
|
|
|
Oct 05, 2010
|
Indianapolis
IN
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
|
Indianapolis
IN
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
|
|
|
Oct 06, 2010
|
Chicago
IL
|
|
AUI MASSA Road Show by Nicholas Lodge |
2 |
|
|
|
Albert Uster Imorts
Length: 2 hours
- Cost: Free
|
Chicago
IL
USA
|
|
|
|
Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
|
In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.ocm
|
|
|
Oct 11, 2010
|
Las Vegas
NV
|
|
Notter Pastry Ideale Road Show |
2 |
|
|
|
Albert Uster Imports
Length: 2 hours
- Cost: Free
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Las Vegas
NV
USA
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Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
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In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
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Oct 19-21, 2010
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Chicago
IL
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Artisan and Traditional Breads |
24 |
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The French pastry School
Length: 3 days
- Cost: $925
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226 W Jackson Blvd. Ste. 106
Chicago
IL
60606
USA
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Jacquy Pfeiffer
Phone: (312) 726-2419 ext 106
info@frenchpastryschool.com
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The course is designed to bring new techniques to the pastry industry in a hands-on setting. Classes offer fundamental to advanced techniques to the pastry and culinary professional. Students are taught by Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the fundamentals. See www.frenchpastryschool.com for the full Continuing Education Schedule for 2010.
www.frenchpastryschool.com
Location Map
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Nov 02, 2010
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Detroit
MI
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Notter Pastry Ideale Road Show |
2 |
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Albert Uster Imports
Length: 2 hours
- Cost: Free
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Detroit
MI
USA
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Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
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In this free 2 hour demonstration, you will learn how to produce stunning amenity pieces as well as one of the hottest trends of the year, mini desserts. Chef Ewald Notter will be constructing a table size showpiece using Venuance Sugar and Pastillage. Our AUI Chef will be crafting 3 mini desserts which you will be able to taste during the demonstration. Both chefs will utilize colors from Pastry Ideale, our color collection, which contains everything from powder colors, luster powder and spray, chocolate spray, cocoa butter belvet spray, to cocoa butter and liquid chocolate colors.
www.auiswiss.com
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Nov 08-10, 2010
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Concord
NC
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Fundamentals of Competition, Emphasizing Entremet, Glace, Petit Gateaux & Plated Desserts |
24 |
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ACF Inc. Charlotte Chapter
Length: 3 days
- Cost: $695
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Pregel America Professional Training Center
4450 Fortune Avenue NW
Concord
NC
28027
USA
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Leanne Borrelli
Phone: (704) 707-0316
l.borrelli@pregelamerica.com
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The seminars will include how to develop a winning competition strategy, how to put up a prototype, how to put up a winning show piece for a national competition and how to win the degustation.
www.pregelamerica.com
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Ongoing
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Bend
OR
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8 Hour Nutrition Refresher |
8 |
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Ongoing
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Bend
OR
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8 Hour Safe-at-the-Plate Refresher |
8 |
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Ongoing
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Bend
OR
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8 Hour Supervision Refresher |
8 |
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Ongoing
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Irvine
CA
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A Culinary Lesson Plan for Fresh Hass Avocado Usage |
12.75 |
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Hass Avocado Board
- Cost: Free
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230 Commerce St. Suite 190
Irvine
CA
92602
USA
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Kim Kurata
Phone: (510) 594-9220
kuratacomm@comcast.net
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This course will help you develop an appreciation for Avocados as a versatile culinary ingredient and as a component in a healthful diet. It will prepare culinary students for proper handling and storage of fresh avocados and introduce labor-saving preparation and holding techniques. It will also introduce using fresh avocados in hot preparations and demonstrate their versatility in contemporary and global applications.
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Call For Dates
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Waco
TX
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ACF Certification/The Path to Success |
2 |
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Texas Chef's Association
Length: 2 hour presentation
4 hour practical practice
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102 Spring Branch
Waco
TX
76705
USA
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Mark R. Schneider, CEC, CCE, ACE
Phone: (254) 799-7489
mark.schneider@tstc.edu
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To place certification candidates on a path to success toward certification. Fee to be determined
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Ongoing
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Toledo
OH
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Applying HACCP Principles for the Food Service Industry |
10 |
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American C.H.E.F. Consulting
Length: 10 hours
- Cost: $99.00
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3040 116th Street
Toledo
OH
43611
USA
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John E. Clark, CEC
Phone: (877) 588-2433
chef@americanchefconsulting.com
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Affordable, accessible online training for HACCP food safety. The course is accredited by the International HACCP Alliance and affords new and existing employees a solid understanding of food safety principles in practice. The Web-based, user-friendly learning approach, employed by our software, allows participants to proceed at their own pace and schedule. This course achieves the same level of quality instruction and knowledge transfer as traditional 2-day classroom sessions more quickly and conveniently than ever before. Once completed, participants can be assured that they are going to be better equipped to identify and avoid food safety risks.
www.haccptraining.org/ACC
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Ongoing
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Bend
OR
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Assessment & Testing |
8 |
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Call For Dates
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Atlanta
GA
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AUI MASSA Road Show by Nicholas Lodge |
2 |
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Albert Uster Imports
Length: 2 hours
- Cost: Free
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The International Culinary School at the Art Institute - Atlanta
6600 Peachtree Dunwoody Rd., NE
Atlanta
GA
30328
USA
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Divinity Holt
Phone: (301) 258-7350
info@auiswiss.com
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In this extensive demonstration, join Chef Nicholas Lodge and our very own Albert Uster Imports' Chef who will illustrate the value of rolled fondants in today's marketplace, the various advantages of rolled fondant, including but not limited to excellent pliability and workability and a humidity resistant nature.Please join us following the show for a 30 minute reception immediately afterwards, as Chef Lodge will be happy to personally address all your questions.
www.auiswiss.com
Location Map
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Ongoing
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Bend
OR
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CRT2016 Culinary Nutrition |
30 |
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Ongoing
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Bend
OR
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CRT3025 Culinary Sanitation & Safety |
30 |
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Ongoing
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Bend
OR
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CRT9030 HACCP for Managers and Chefs |
10 |
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Ongoing
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Bend
OR
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CRT9032 Introduction to Supervisory Management |
30 |
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Ongoing
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Bend
OR
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CRT9035 Vegetarian Concepts |
10 |
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Ongoing
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Bend
OR
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Curriculum Development |
8 |
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Ongoing
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eCulinary |
0 |
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eCulinary Professional Development Institute
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The eCulinary Professional Development Institute offers online professional-development training and resources beneficial to career advancement in an easy-to-navigate online format. Training opportunities include monthly quizzes (4 CEHs), Certification Prep Courses (20 CEHs), and Apprenticeship Courses (30 CEHs).
www.kdsi.org/ecom/default.aspx?MClientID=248
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Ongoing
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Bend
OR
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Educational Psychology |
8 |
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Ongoing
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Snoqualmie
WA
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GREAT: Gluten-free Resource Education Awareness Training |
6 |
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National Foundation for Celiac Awareness
- Cost: $150
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7327 Silent Creek Ave. SE
Snoqualmie
WA
98065
USA
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Nancy Baker
Phone: (215) 325-1306 X105
NBaker@celiacCentral.org
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The course provides detailed assistance for chefs preparing gluten-free meals. The course is 4 hours online followed by a 2 hour seminar.
www.CeliacCentral.org
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Ongoing
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Toledo
OH
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HACCP: Managing Food Safety Hazards at the Retail Level |
14 |
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American C.H.E.F. Consulting
Length: 14hours
- Cost: $139.95
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3040 116th Street
Toledo
OH
43611
USA
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John E. Clark, CEC
Phone: (419) 727-4283
chef@americanchefconsulting.com
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Presenting the highest quality HACCP training, now available online, from one of America's most trusted sources - The National Environmental Health Association - NEHA. In much less time than you would expect, you can train quickly and cost effectively identify and prevent sources of food borne illness, using both the classic approach to HACCP and the Process approach. By voluntarily developing and implementing a food safety management system like the one suggested, you can take a proactive role in ensuring that the food served or sold in your extablishment is safe. Accessible from any internet enabled connection 24/7/365. All materials have been reviewed and accepted as meeting the standards for HACCP from the International HACCP Alliance and FDA.
www.haccptraining.org/ACC
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Ongoing
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Firestone
CO
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Honey: A Culinary Natural |
3.5 |
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National Honey Board
- Cost: Free
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11409 Business Park Circle #210
Firestone
CO
80504
USA
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Emily Jack
Phone: (303) 776-2337
emily@nhb.org
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This education module strives to communicate the value and benefits of honey - as a food, an ingredient and a merchandising tool.
www.honey.com
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Call For Dates
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Columbia
MD
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Improving Communication & Supervision Basics for the Hospitality Industry |
4 |
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Restaurant Association of Maryland Education Foundation
Length: 4 hours
- Cost: $149
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6301 Hillside Court
Columbia
MD
21046
USA
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Marshall Weston
Phone: (410) 290-6800
marshall@ramef.org
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This workshop is designed to help you become a better communicator and get the most out of your employees. Whether you manage front of the house or kitchen employees, this workshop will help you become a more effective Supervisor. Tailored specifically to the foodservice and hospitality industry.
www.ramef.org
Location Map
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Call For Dates
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Westbrook
ME
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Menu Engineering and Product Trends |
3 |
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Sysco NNE
Length: 3 hours
- Cost: Free
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36 Thomas Drive
Westbrook
ME
04092
USA
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Gary Sheldon, CEC, AAC
Phone: (207) 523-7064
sheldon.gary@nne.sysco.com
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Learn the latest menu trends, culinary techniques, and marketing ideas. Get tips and tools to manage costs, food safety, sanitation, and your HR process. Find out about a variety of resources available to support your business
www.sysconne.com
Location Map
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Ongoing
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Weston
FL
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Nutrition Today Course for Chefs 30 Hours |
30 |
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Food and Health Communications, Inc.
Length: 30 hours
- Cost: $155.00
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P.O. Box 266498
Weston
FL
33326
US
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Judy Doherty
Phone: (954) 385-5327
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This course includes information on alarming health statistics and research, why nutrition is important, and what a chef needs to know. You will learn the food label laws for food service. It also covers how to meet dietary requests, recipe analysis and modification.
www.foodandhealth.com/products.php?pid=169
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Ongoing
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Bend
OR
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Personnel Development |
5 |
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Call For Dates
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Westmont
IL
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Spotlight on Customers, Technology and Pricing |
5 |
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Ongoing
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Bend
OR
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Teaching Methods |
8 |
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Call For Dates
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The Master BBQ School |
48 |
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BBQ Cooking School
- Cost: $299.00
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Home-Study Course
USA
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John F. Head
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
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The Master BBQ School is designed to help BBQ cooks acquire new or improve their current cooking skills. The course teaches the major BBQ cooking techniques including direct/indirect grilling, rotisserie cooking, and slow-wood-smoke cooking. Students score their own cooking and appoint Personal BBQ Judges who also score the meats. Upon completion within one calendar year after we receive the first lesson all students are awarded a Master BBQ Cook certificate.
www.bbqcookingschool.com
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Ongoing
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Training Achievement Program Series (TAP Series) |
0 |
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Online Food Safety Courses
Length: Various course lengths
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Online Food Safety Certification and online Hazard Analysis and Critical Control Point (HACCP) Certificate training at discounted prices for ACF members and certification applicants. Chefs completing the Food Safety Certification training and exam earn 30 continuing education hours (CEHs) toward ACF certification. Courses provided by TAP Series.
www.tapseries.com/4u/acf/
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Call For Dates
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Springdale
AR
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Tyson University |
16 |
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Tyson Foods, Inc.
Length: 2 days
- Cost: Free
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Tyson World Headquarters
2200 Don Tyson Parkway
Springdale
AR
72762
USA
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Darla Moore
Phone: (479) 2904843
darla.moore@tyson.com
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Increase knowledge of Tyson protein, processes and resources - through product demos, cooking, food safety and plant tours
www.tyson.com
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Ongoing
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Bellevue
WA
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Wild Style: The Alaska Salmon Story |
5 |
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Alaska Seafood Marketing Institute
Length: 5 hours
- Cost: Free
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1200 112th Avenue NE
Suite C-226
Bellevue
WA
98004
USA
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Amy Austin
Phone: (503) 417-7840
amya@schied.com
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The Wild Style training program will provide you with all the information you need to know about wild Alaska Salmon. Completion of this training will earn you 5 continuing education hours from the American Culinary Federation. This online training program includes several modules covering salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. A short multiple choice practice quiz follows each module, with a final quiz at the end.
www.alaskaseafood.org/foodservice/launch/
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