American Culinary Federation Education Foundation 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.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
May 10, 2016–October 31, 2019Sterling, VACREA 3-day Sous-Vide Training Session24
CREA Test KitchenLength: 3 days - Cost: $2,500
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
www.lecrea.com
January 30, 2017–February 28, 2020Darien, ILMaster Gum Paste 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Expand your decorating skills using gum paste while learning to roll, thin and furl petals for a wide variety of wired and unwired flowers. You'll also be working with advanced techniques like imprinting, plus how to add life-like detail with pearl dust, edible accents and steam. In this class you will learn the following:

• The basics of gum paste, including preparation, handling, rolling, tinting and storing
• Use and care of decorating equipment
• Basic techniques including: cutting, shaping and ruffling
• Advanced techniques including imprinting, texturizing and detailing
• How to make wired flowers and leaves including roses, gardenias, hibiscuses, hydrangeas, stephanotis and orchids
• Using color or pearl dust to accent, color and highlight your gum paste
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Mary Gavenda / Lorena Hernandez – Spanish class
Tuition: $325; Registration Fee: $125
Jan. 28 -31; April 4 - 4; June 6- 6; July 29 - Aug 1; Sep. 16 - 19; Nov. 4 - 7 (3:30 pm - 7 pm)
Spanish version: June 18 - 21 (3:30 pm - 7 pm)

www.school.wilton.com
January 30, 2017–February 28, 2020Darien, ILMaster Piping67
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
This hands-on master class will take you from basic design and cake decorating techniques to working with buttercream and royal icing for a finished three-tiered display cake. Students will get an overview of the many piping techniques that were originally taught by Wilton's founder, Dewey McKinley Wilton. In this class you will learn the following:

• The three essentials of The Wilton Method of Cake Decorating
• How to prepare, tint and store icing
• Use and care of decorating equipment
• Over 25 border techniques including stars, dots, shells, reverse shells, ropes, zig-zag, ruffles, specialty borders and more
• Over 20 different piped flowers using flower and lily nails including carnation, daisy, poppy, wild rose, primrose and more as well as specialty flowers
• Color, design, balance and proportion
• Projects include a buttercream cake and three-tier display cake
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructors: Sandy Folsom / Lorena Hernandez – Spanish class
Tuition: $1,150; Registration Fee: $150
Jan.28 - Feb. 8; April 1 – 12; June 3 - 14; July 22 - Aug 2; Sep. 16 - 27; Nov. 4 - 15 (7 am - 3 pm)

www.school.wilton.com
February 6, 2017–February 28, 2020Darien, ILMaster Fondant 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
With this class, you'll learn how to properly cover a cake with fondant as well as a broad range of decorating techniques including how to shape flowers and fabric, plus how to use color or pearl dust. You'll also discover how to take 3-D elements to another level by adding Gum-Tex Powder to fondant. In this class you will learn the following:

• The basics of fondant including tinting, flavoring and storing
• Use and care of decorating equipment
• How to prepare and design a cake board
• Basic techniques including rolling, cutting, ruffling, texturizing, shaping and molding
• Fabric techniques including pleating, draping, swags, ruching and bows
• How to make flowers, including: ribbon roses, leaves and more
• Using color or pearl dust to accent, color and highlight your fondant
• Watercolor painting
• Project includes covering a real cake with fondant and a bow
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Mary Buscemi / Lorena Hernandez – Spanish class
Tuition: $325; Registration Fee: $125
Feb. 4 - 7; April 8 - 11; June 10 - 13; July 22 - 25; Sep. 23 - 26; Nov. 11 - 14 (3:30 pm - 7 pm)
Spanish version: June 25 - 28 (3:30 pm - 7 pm)

www.school.wilton.com
March 3, 2017–February 28, 2020Darien, ILMaster Baking 18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
It all starts with a well-baked cake. You'll learn proper whipping and folding techniques, plus how to make a wide variety of fillings and icings. Once you've mastered those, you'll be able to transform different types of cake such as carrot, chiffon, pound, chocolate and white into cakes suitable for any occasion, including weddings and anniversaries. In this class, you'll learn the following:

• The essential baking techniques for cakes, such as proper mixing, creaming and folding
• Preparing baking pans, bake times and cooling
• How to layer, fill and ice cakes
• Making cakes ideal for decorating, such as carrot, chiffon, pound, chocolate and white
• How to create fillings including: Bavarian cream, lemon curd and chocolate mousse
• Preparation of icings to use on decorated cakes including cream cheese, whipped toppings, French buttercream, chocolate, Swiss meringue and poured ganache
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: John MontanileCano
Tuition: $450; Registration Fee: $100
Jan. 25 – 27; March 29-31; May 31 - June 2; July 19 – 21; Sep. 13 - 15; Nov. 1 - 3 (9 am - 4 pm)
www.school.wilton.com
March 11, 2017–February 28, 2020Darien, ILMaster Sugar Art18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn how decorating with Isomalt can add an extra something special to cakes and desserts. You'll make Isomalt ice molds to create coral-like designs for topping cakes or to use as centerpieces. Plus, you’ll learn blowing techniques for shimmering, bubble-like balls and other sugar art skills to help you stay on the cutting edge of pastry design. In this class you will learn the following:

• The sugar basics such as proper cooking, handling and storing of Isomalt
• Use and care of equipment
• How to pull sugar to create ribbons, bows, flowers and leaves
• Using ice and silicone molds with sugar
• Bubble, blown and spun sugar techniques
• Free-form sugar designs for cakes and plated dessert accents
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Laurie Bradach

Tuition: $550; Registration Fee: $100
Feb. 2 - 3; June 8 - 9; July 27 – 28; Sep. 21 - 22; Nov.9 - 10 (8 am – 6 pm)
www.school.wilton.com
June 20, 2017–February 28, 2020Darien, ILKids Baking Camp (for children 10 and up)11
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Over this two-day class, kids will learn to make strawberry and chocolate cakes from start to finish, including putting together the ingredients, mixing, baking, filling and frosting. We’ll teach them how to make homemade chocolate fudge filling and icing as well as a cookies and cream filling, plus how to make icing in 7 minutes.

Instructor: Staff
Tuition: $100 Registration Fee: $60
June 18 - 19; Dec. 27 -28 (10 am – 4 pm)
www.school.wilton.com
July 18, 2017–February 28, 2020Darien, ILKids Decorating Camp (for children 10 and up)11
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
In this two-day camp, kids will get to learn the basics of cake, cupcake and cookie decorating using buttercream and fondant. They'll also be taught how to model with fondant and simple piping techniques. Cakes, cupcakes, cookies and project supplies will be provided.

Instructor: Staff
Tuition: $100 Registration Fee: $60
Mar. 25 – 26; July 8 – 9; (10 am – 4 pm)
www.school.wilton.com
October 14, 2017–February 28, 2020Darien, ILCookie Art Class with Julia Usher16
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Julia M. Usher is a celebrated pastry chef, writer and stylist whose recipes and desserts have appeared in Vera Wang on Weddings, Bon Appetit, Fine Cooking, Better Homes and Gardens, Mary Engelbreit's Home Companion, Gastronomica and nearly every national bridal magazine. A James Beard Awards recipient, Julia has also served as Contibuting Editor at Dessert Professional and President of the International Association of Culinary Professionals. She has created two award-winning books, 13 e-books, an app, and a DVD series on the subject of cookie decorating, and is the founder of Cookie Connection, the world's largest online cookie decorating community at http://cookieconnection.juliausher.com.
Enjoy a 2-day class with Julia where she shows you how to make intricate decorated cookies and dimensional cookies.
Tuition: $375; Registration fee: $150

www.school.wilton.com
January 1, 2018–February 28, 2020Darien, ILCroissants and Puff Pastry12
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn the basics of making light, delicate pastry dough by properly layering or 'laminating' butter between the layers. You'll make crescent-shaped croissants, turnovers, Napoleons and other puff pastries as well as create sweet and savory fillings for each. You’ll take home the recipes so you can re-create them on your own.
Instructor: John Montanile
Tuition: $200 Registration Fee: $75
Mar. 2 – 3; Oct. 12 - 13 (9 am - 4 pm)
www.school.wilton.com
January 1, 2018–February 28, 2020Darien, ILKids' Advanced Decorating Camp (For children 12 and up)11
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
This two-day class for kids ages 12 and up will teach them how to bake a vanilla cake from scratch, how to carve, stack and decorate a geode cake, plus how to work with modeling chocolate and water coloring painting. Recipe and project supplies will be provided.

Instructor: Staff
Tuition: $100 Registration Fee: $60
June 26 – 27 (10 am – 4 pm)
www.school.wilton.com
February 22, 2018–October 31, 2019Patient Program Certification10.5
Shannon McFarland
smcfarland@iammorrison.com
January 15, 2019–January 31, 2020Concord, NCAdvanced Gelato and Sorbetto Production12
PreGel America
PreGel AmericaLength: 2 Days - Cost: $189
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation, including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs. Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/
January 15, 2019–January 31, 2020Concord, NCBakery 10118
PreGel America
PreGel AmericaLength: 3 Days - Cost: $249
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
In this three day class attendees will gain valuable insight to the world of baked goods, including gluten free options. Attendees will create a variety of macarons, eclairs, donuts, muffins, cupcakes and more. Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/
January 15, 2019–January 31, 2020Concord, NCFrozen Pops & Paletas 12
PreGel America
PreGel AmericaLength: 2 Days - Cost: $189
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
As nostalgic frozen pops and artisan paletas gain in popularity, explore this trendy and fun menu addition in our two day class. Attendees will have hands on experience creating a variety of frozen pops and paletas from small batches to large scale production. Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/
January 15, 2019–January 31, 2020Concord, NCHoliday Gelato Class12
PreGel America
PreGel AmericaLength: 2 days - Cost: $189
PreGel America Headquarters and Satellite Locations(addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto, perfect for all seasons. Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
www.pregelamerica.com
January 15, 2019–January 31, 2020Concord, NCIce Cream 10112
PreGel America
PreGel AmericaLength: 2 Days - Cost: $189
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Experience the process to make artisanal ice cream recipes in this two day immersive course. Attendees will be educated on a variety of equipment, ingredients, and unique flavor combinations. Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/
January 15, 2019–January 31, 2020Concord, NCModern Pastry Shop18
PreGel America
PreGel AmericaLength: 3 Days - Cost: $249
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Attend this 3 day class to learn a variety of upscale scratch made recipes for the display case, buffet, and restaurant applications. From entremets and verrines to eclairs and macarons, your customers are sure to be pleased with these modern and innovative desserts. Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/
January 15, 2019–January 31, 2020Concord, NCPastry Basics12
PreGel America
PreGel AmericaCost: $189
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
PreGel understands that one of the biggest challenges in the industry today is how to efficiently create beautiful, upscale desserts without sacrificing quality and labor costs. Attend this two day course on efficient pastry production that is sure to impress while saving you time and labor. Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/
January 15, 2019–January 31, 2020Concord, NCThe Fundamentals of Gelato and Sorbetto Production18
PreGel America
PreGel AmericaLength: 3 Days - Cost: $249
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
This three day course teaches the fundamentals of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto. Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/
May 18, 2019–February 28, 2020Darien , ILFall Class14
The Wilton School of Cake Decorating and Confectionary Art
7511 Lemont Rd.
Darien , IL 60561
sfolsom@wilton.com
Julia is back for another two-day cookie baking and decorating class featuring autumn designs that are perfect for the fall season and Thanksgiving table settings. On the first day, you'll bake all the cookies needed to create a stunning 3-D harvest-themed box with a napkin ring along with 2-D cookies using airbrushing and stenciling techniques. You will learn to contour, emboss and mold cookies as well as get hands-on experience mixing and adjusting royal icing to the proper consistency for creating various designs. The second day, you'll dive right in with lessons on spackling, fondant modeling and molding, dusting, painting and stenciling with both royal icing and airbrush colorings. You'll finish the day with instructions on airbrushing and layered stenciling techniques, then assemble your 3-D harvest box with napkin ring! Each student will make the following in this class:

• One 3-D harvest box with contoured lid
• One 3-D napkin ring to complement the box
• One to two 2-D stenciled cookies using layering techniques
Note: Julia’s new airbrush system and layered stencil sets will be available for sale after each class. br>
Instructor: Julia Usher
Tuition: $450 Registration Fee: $150
May 18-19; Oct. 19 – 20 (8 am – 4 pm)
www.school.wilton.com
May 28–31, 2019Chicago, ILSpecialty Breads For Savory Production with Chef Joel Defives, M.O.F.28
French Pastry School
French Pastry School Length: 4 Days - Cost: $1,150
French Pastry Shool
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Don’t miss out on this opportunity to learn from Master Baker and M.O.F., Joël Defives, who has over 30 years of experience all over the world. Not only will you learn new artisan bread recipes and techniques but this class will teach you how to use the breads to create a full menu of sandwiches and snacks using the best ingredients such as Chorizo and Bell Pepper Focaccia, Levain Bread with Candied Tomatoes and Fine Herbs, Garlic Chicken Snacks with Crème Fraiche. Whether you own a café, run a catering business, or manage a large-scale hospitality operation, this class will provide you the knowledge to differentiate your menus and delight your guests.
www.frenchpastryschool.com
May 30–31, 2019Veal Immersion Tour8
New York Beef CouncilLength: 2 days
Katherine Brosnan
kbrosnan@nybeef.org
nybeef.org
June 3–5, 2019Wentzville, MOFair Market University14
Fair Market Inc.
Fair Market Inc.
1325 Fair Market Drive
Wentzville, MO 63385
www.fairmarketinc.com
June 3–6, 2019Chicago , ILViennoiseries, Advanced Pastry & Laminated Doughs28
French Pastry School
French Pastry School Length: 4 Days - Cost: $1,150.00
French Pastry School
226 W Jackson Blvd
Chicago , IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, professional course, explore in-depth the art of mastering viennoiseries, breakfast pastry, and laminated dough with our resident Master Baker, Chef Julien Otto. You will master a variety products with high-end flavors and modern appeal but still utilize French-inspired craftsmanship and methods. Several types of brioche, yeast-leavened dough, and laminated doughs will be made. Chef Otto will demonstrate his impressive knowledge of fermentation and lamination, and at the same time, he will instruct you on how to make these items using effective, cost-saving production methods that he learned over the years in France. The quality-driven recipes are perfect for both large-scale production and smaller artisan bakeries. 172409.jpg172409.jpg
www.frenchpastryschool.com
June 7–9, 2019New York, NYKaren Portaleo Carved Cakes: Male Figure 24
Institute of Culinary Education
Institute of Culinary EducationCost: $750
Institute of Culinary Education
225 Liberty St.
New York, NY 10281
This will be Chef Karen Portaleo's thrid carved cake class at ICE. She is a cake and chocolate artist who creates fantastical cakes at Highland Bakery in Atlanta. Chef Karen has appeared on numerous tv shows, and her work has appeared in various publications worldwide. She grew up in a family of pastry chefs and has a background in art, prop and set design and clay sculpture. In this class students will learn structure and armature making, create a base structure, use modeling chocolate for facial features, and personalize clothing out of fondant and painting with cocoa butter colors. Chef Karen will focus on the unique features required to model a male figure: five o'clocks shadows, skin texture, and rigged features.
www.ice.edu
June 9–14, 2019Amherst, MA25th Chef Culinary Conference, Tell Your Story: Past, Present & Future31.25
University of Massachusetts
University of Massachusetts Amherst
699 North Pleasant Street
Amherst, MA 01003
chefculinaryconference.com
June 10–13, 2019Chicago, ILInnovative Patisserie by Chef Jonathan Mougel, M.O.F. 201728
French Pastry School
French Pastry SchoolLength: 4 Days - Cost: $1,150.00
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Don’t miss this chance to learn from the new Meilleur Ouvrier de France (MOF) Pâtissier Confiseur inductee, Jonathan Mougel. The class will be based on various pastries and confectionery products he made for his MOF experience. These recipes are high-end and can be used in high quality pastry shops, hotels, and restaurants. Chef Mougel will share his knowledge and philosophy when it comes to pastries, creating new recipes, and artistry. He will also make a chocolate sculpture that he created during his MOF buffet and a wedding cake croquembouche from the new book that he co-authored.
www.frenchpastryschool.com
June 14–15, 2019Niagara Falls, NYAdvanced Professional Cooking Class: Hands-on18
The American Culinary Federation
The American Culinary FederationLength: 2 days - Cost: $699
Niagara Falls Culinary Institute,
Niagara Falls, NY
-ACF’s Advanced Professional Cooking Classes are an ongoing series of professional development courses in partnership with American Master Chefs Order. Courses designed for the professional to improve their practical cooking knowledge and skill set with the intention of preparing for the Certified Master Chef® Exam -Presented by: Shawn Loving, CMC, CCA and Olivier Andreini, CMC
acfchefs.org/ACF/Education/ProDev/Opportunities/ACF/Education/ProDev/Cooking_Classes/
June 14–15, 2019Niagara Falls, NYAdvanced Professional Cooking Class: Watch and Learn6
The American Culinary Federation
The American Culinary FederationCost: $299/$199
Niagara Falls Culinary Institute
Niagara Falls, NY
-ACF’s Advanced Professional Cooking Classes are an ongoing series of professional development courses in partnership with American Master Chefs Order. Courses designed for the professional to improve their practical cooking knowledge and skill set with the intention of preparing for the Certified Master Chef® Exam-Presented by: Shawn Loving, CMC, CCA and Olivier Andreini, CMC
acfchefs.org/ACF/Education/ProDev/Opportunities/ACF/Education/ProDev/Cooking_Classes/
June 17–19, 2019Concord, NCContemporary Patisserie with William Werner 24
PreGel America
PreGel AmericaLength: 3 Days
PreGel America
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
William Werner is Chef/Partner of Craftsman and Wolves (CAW), an award-winning contemporary patisserie and cafe based in San Francisco. With a nod to classic French technique and an emphasis on seasonal change, the menu offers pasteries, cakes, confections, breads, desserts as well as savory fare and signature drinks. In this three day hands-on course, learn a varriety of techniques from Chef Werner that are sure to impress.
https://pregelamerica.com/
June 17–20, 2019Chicago, ILThe Art of Chocolate with Chef Vincent Vallée28
French Pastry School
French Pastry SchoolLength: 4 Days - Cost: $1,150.00
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join award-winning chocolatier Vincent Vallée as he travels to The French Pastry School to teach this master workshop dedicated to the art of chocolate. During this four-day course, Chef Vincent will explain the creative process and technical style behind his exquisite creations, and together, you'll recreate his award-winning molded pralines, various pastries, truffles, sweet snacks, an artistic presentation for highlighting chocolates, and much more! He'll share his insights for becoming a successful chocolatier and demonstrate the necessary skills for creating world-class chocolates and mini pastries. You'll have access to some of the best chocolates and ingredients available, for a truly mesmerizing and indulgent week of craftsmanship!
www.frenchpastryschool.com
June 18–21, 2019Nashville, TNPremier Annual Breakthroughs Conference and Exhibition 16.75
Premier Inc.
Gaylord Opryland Resort and Convention Center
2800 Opryland Drive
Nashville, TN 37214
Debby Kasper
debby_kasper@premierinc.com
breakthroughs.premierinc.com
June 20–22, 2019Charlotte, NC15th Annual CAFE Leadership Conference13.75
Center for the Advancement of Foodservice Education
Charlotte, NCMary Petersen
marypetersen@prodigy.net
cafemeetingplace.com/cafe-events/item/1812-cafe-s-15th-annual-leadership-conference
June 20–23, 2019New Orleans , LAHealth Meets Food27.75
Goldring Center for Culinary Medecine
Goldring Center for Culinary Medecine
Sheraton Hotel and New Orleans Culinary & Hospitality Institute
500 Canal St.
New Orleans , LA 70130
Kerri Dotson
kdotson@tulane.edu
-Registration is open for Health meets Food: The Culinary Medicine Conference from June 21-23. in New Orleans. Health meets food is dedicated to teaching the important connection between good food and health. -We are also partnering with the International Society of Neurogastronomy, which will be held Thurday, June, 20th. You have options to register for either conference or both.
web.cvent.com/event/38a42f81-4ad1-4f41-810b-8f32fd9cc3ef/websitePage:ea09be1b-606f-4f60-bbb6-7feb20f7c4ac
June 24–17, 2019Chicago, ILInnovative Cake Design by Celebrity Chef Marina Sousa28
French Pastry School
French Pastry SchoolLength: 4 Days - Cost: $1,150.00
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Reimagining the classics is the ultimate evolution of design in any medium. Cake is no different. With a focus on wedding cakes we will examine some classic designs with an eye towards incorporating new techniques and products needed to achieve them. We’ll take a look at the current trends in wedding cakes and explore ways to incorporate your personal design point of view and develop a signature style of your own. Along with learning the signature techniques that Chef Sousa has made famous through her high profile clients and appearances on Food Network, she will share her insight into the business of running a successful cake design studio.
www.frenchpastryschool.com
June 24–28, 2019Chicago, ILPastry Camp20
 French Pastry School
French Pastry SchoolLength: 4 Days - Cost: $1,000.00
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Interested in French pastries? Let this course introduce you! Join Chef Julien Otto of The French Pastry School for this five-day workshop dedicated to the art of French pastry. Chef Joel will guide you through the fundamentals of rolling, whipping, folding and baking in a professional, yet friendly and approachable kitchen environment. You'll taste and discuss the products you make along the way, so make sure you come with a strong appetite for learning—and eating! Whether you're new to the pastry scene, or just need a refresher, roll up your sleeves and prepare to get your hands dirty, because this is a hands-on learning experience!
www.frenchpastryschool.com
July 8–12, 2019Chicago, ILBread Camp20
French Pastry School
French Pastry SchoolLength: 5 Days - Cost: $1,000.00
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join Chef Julien Otto of The French Pastry School for this five-day boot camp dedicated to the art of boulangerie. This is your opportunity to explore the fascinating and delicious world of French bread and pastries! Chef Julien will teach you bread fundamentals and the basic phases of breadmaking including mixing, dividing, proofing and baking. You'll start the week by perfecting the classic French baguette, then move on to whole-wheat bread, whole-grain sourdough, and a number of other classic recipes, including a few breakfast pastries. With Chef Julien at your side, we guarantee that you'll learn a variety of techniques for succeeding in this bread workshop, and in your home kitchen.
www.frenchpastryschool.com
July 8–12, 2019Chicago, ILChocolate Camp20
French Pastry School
French Pastry SchoolLength: 5 Days - Cost: $1,000
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
It is always a good time for chocolate! Using the best chocolate available, learn how to make the best cocoa-orientated products in this five-day, Chocolate Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin. From cakes and tarts to breads and ice creams, Chefs Alissa Wallers and Carolyn Nugent will guide you through the fundamentals of classic chocolate pastry products so you can recreate them at home. Get ready to uncover the secrets of chocolate as we teach you ins and outs of this exotic ingredient.
www.frenchpastryschool.com
July 8–12, 2019Chicago, ILIce Cream Camp20
French Pastry SchoolLength: 5 Days - Cost: $1,000
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this five-day course, Chef Yann Migault of The French Pastry School will share trade secrets for making a number of frozen desserts while expanding your overall pastry knowledge. He'll teach the complex theory behind ice cream and sorbet recipe formulas and the best production methods for each, so that going forward, you can reproduce the recipes learned in this course and also create your own flavors. You'll learn about developing and preserving flavor and texture, and extending product shelf life through the use of fresh, natural ingredients. Dry ice will be supplied so you'll be able to take home your creations to share with your family and friends!
www.frenchpastryschool.com
July 10–12, 2019Concord, NCBoutique Style Entremets with Amaury Guichon 24
Length: 3 Days
PreGel America
4450 Fortune. NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Chef Amaury Guichon has taken the social media world by strom with glimpses into his fun and innovative work. In this three day hands-on course, learn a variety of techniques to create entremets sure to please every palate.
https://pregelamerica.com/
August 12–14, 2019Concord, NCPatisserie and Glazing Arts with Ksenia Penkina24
PreGel America
PreGel AmericaLength: 3 Days
PreGel America
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Described as artistic, analytical, and organized, Vancouver Canada-based pastry chef Ksenia Penkina joins the ranks of some of the industry's most respected and recognized talent. Making her highly anticapted debut in the 5-Star Pastry Series, Penkina will enlighten students with the uniquely innovate methods and techniques she utilizes to create exceptional patisserie and masterful visual appeal in "Patisserie and Glazing Arts." In this three-day hands-on course, learn a variety of techniques from Chef Penkina that are sure to impress.
https://pregelamerica.com/
September 19–20, 2019New York, NYKriss Harvey Chocolate Bon Bons 16
Institute of Culinary Education
Institute of Culinary EducationCost: $495
Institute of Culinary Education
225 Liberty St.
New York, NY 10281
Chef Kriss Harvey will teach two hands-on innovative molded and colored bon bon classes at ICE focusing on long-shelf life ganaches, enrobed ganaches and pralines, chocolate sugar candies including pate de fruit with chocolate and marshmallow, salted butter caramels and snacking bars. Chef Kris has over 28 years of industry experience and currently is chocolatier for andSons Chocolatiers in CA. Chef Kriss was names a Top Ten Pastry Chef in America by Dessert Professional magazine and has trained with numerous M.O.F.s
www.ice.edu
October 1–3, 2019Chicago, ILDoughnuts and Beignets15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Beignets and doughnuts are hot and they are amongst the latest trends. Explore twists on this classic breakfast delicacy that will magnify your taste buds in this three-day, hands on course at The French Pastry School. ChefYann Migault will take you on a journey that will allow you to experience beignets and doughnuts by making them yourself, from scratch. These fun and old-fashioned recipes are bound to stir up your best childhood memories.
www.frenchpastryschool.com
October 7–9, 2019Concord, NCAll Things Chocolate: From Bean to Dessert with Michael Laiskonis24
PreGel America
PreGel AmericaLength: 3 Days
PreGel America
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerica.com
Michael Laiskonis, Creative Director of the Institute of Culinary Education, continues to impress with new and innovative techniques. In this three-day hands-on course, learn about the bean to bar making process and a variety of techniques to incorporate into your own pastry producation.
https://pregelamerica.com/
October 8–10, 2019Chicago, ILSavory Snack Bread15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Who can resist the smell of a freshly baked loaf of bread? In Master Baker Julien Otto’s class, you will be led on a fantastic journey discovering wonderful savory bread specialties. This three-day, hands-on workshop will focus on the savory side of bread baking and explore many recipes for all occasions. Chef Julien will teach you savory breads that will become some of your favorite family traditions.
www.frenchpastryschool.com
October 11–September 12, 2019Huron, OHFete des Bouchers9.5
The Culinary Vegetable Institute at The Chef's Garden
The Culinary Vegetable Institute at The Chef's Garden
The Chef's Garden
9009 Huron-Avery Road
Huron, OH 44839
Kate Hollenbeck
Phone: 4194997500
katyh@culinaryvegetableinstitute.com
culinaryvegetableinstitute.com/main/
October 15–17, 2019Chicago, ILAll Lamination15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
info@frenchpastryschool.com
In this three-day, hands-on course, you will learn everything you need to know about laminated doughs from our resident Master Baker, Chef Julien Otto. He will break down in detail the different techniques and know-how needed to make each type of laminated product including croissants, Danishes, and puff pastry. You will utilize each type of dough to create delicious and beautiful products of differing flavors and shapes. Wow your friends and family with impressive homemade pastries and desserts!
www.frenchpastryschool.com
October 21–24, 2019Chicago, ILJewelry-Inspired Appliques & Blooming Branches with Chef Maggie Austin28
French Pastry School
French Pastry SchoolLength: 4 Days - Cost: $1,150
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Internationally renowned cake designer, Maggie Austin, returns to her alma mater for this unique and exclusive five-day professional course. Maggie loves exploring new decorating media and her delicate layered appliques combine wafer paper with fondant and gumpaste to bring couture sparkle to your cake design. Then, taking cues from the latest trends in floral artistry, Maggie breaks from conventional sugar flower placement. Adorn your creation with loose, organic arrangements of gumpaste flowers, leaves, and berries.
www.frenchpastryschool.com
October 28, 2019New York , NYJon Snyder Gelato of Il Laboratorio de Gelato 8
Institute of Culinary Education
Institute of Culinary EducationCost: $250
Institute of Culinary Education
225 Liberty St.
New York , NY 10281
Work with acclaimed owner Jon Snyder of Il Laboratorio de Gelato to hand-formulate gelato. Chef Jon will discuss his path to becomming the leading gelato manufacturer in NY. Theory, formulation, balance, ingredients, and flavor, as well as challenges of operating an independent business will be reviewed before students prepare a number of gelati in this hands-on class.
www.ice.edu
October 29–31, 2019Chicago, ILEclairs, Cream Puffs & Parisian’s Favorite Choux Pastries15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525.
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
The Cream Puff: These delicious indulgences are taking the world by storm! This classic French pastry is the new, up-and-coming craze! Discover the techniques of making this French classic in this three-day, hands-on course with Chef Yann Migault of The French Pastry School. Chef Migault will teach you the many styles of this versatile pastry and guide you in mastering the art of the perfect pate a choux. You will be inspired to compose an array of delectable puffs and enjoy these recipes for many years to come.
www.frenchpastryschool.com
November 5–7, 2019Chicago, ILFundamentals of Chocolate15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
It's always a good time for chocolate! Join Chef Yann Migault of The French Pastry School for this unique course dedicated to all things chocolate. With Chef Migault as your guide, you'll explore chocolate's endless possibilities while using some of the best white, milk, and dark chocolates available! From cakes and custards to cookies, truffles and soufflés, he'll teach you the fundamentals of making a variety of chocolate pastry products so you can recreate these indulgent treats at home. On the final day of this three-day workshop, you'll finish your products and create a beautiful buffet, after which, all of your delicious treats will be packed up for you to enjoy with your family and friends!
www.frenchpastryschool.com
November 12–14, 2019Chicago, ILSavory & Sweet Fall Delights15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Autumn has arrived! In this three-day course, you'll learn recipes and techniques for capturing the season's bounty with Chef Yann Migault of The French Pastry School. From oven-roasted quiches and caramelized onion tarts to citrus pies and seasonal flatbreads, this course highlights the sweet, and the savory. Chef Yann will teach you how to perfect a variety of crusts, from making the doughs to rolling them successfully. Then, using the freshest, highest-quality ingredients available, you'll explore the seemingly endless selection of flavor combinations for filling and topping your creations! This course will expand your pastry skills, and you'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
November 19–21, 2019Chicago, ILIntroduction to Sculpted Cakes with Chef Courtney Clark15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this class you will learn the basics of sculpting cakes with confidence and stability. Multiple techniques will be taught such as using modeling chocolate, rice cereal treats, ganache, and gum paste. Chef Courtney will take you through the steps of designing your project, coming up with a solid internal structure, and deciding what materials are best to use for each element. Two autumn themed projects will be taught, a harvest pumpkin and a winter fox, all made with real cake, buttercream, and edible materials. You will be able to take home these showpieces to wow your family and friends.
www.frenchpastryschool.com
December 3–5, 2019Chicago, ILThe Art of Macarons, Cookies & Bars15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Macarons, cookies, bars and coffee cakes—oh my! Learn how to perfect these and other French-style treats in this three-day workshop with Chef Yann Migault of The French Pastry School. We designed this class with you, the enthusiast in mind, and Chef Migault will focus his attention on the sweet and the petite! He'll teach you how to create impressive French delights, perfect for any party or gathering of foodie friends. Step-by-step he’ll guide you through making Parisian macarons, almond financiers, and a classic cherry pound cake – to name a few – just as the professionals do! Chef Migault will inspire you to develop your pastry skills in this hands-on course as you create these small French-pastry favorites!
www.frenchpastryschool.com
December 10–12, 2019Chicago, ILHoliday Centerpieces & Party Favors15
French Pastry School
French Pastry SchoolLength: 3 Days - Cost: $525
French Pastry School
226 W Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
We, too, hear those sleigh bells ring-a-ling! The winter holiday season is upon us and now is the perfect time to bake your favorite recipes, and learn a few new ones, for gift-giving and entertaining! And what better way to learn a few new tricks than to attend a holiday-inspired workshop? During this new, three-day course and together with Chef Julien Otto of The French Pastry School, you'll create gingerbread, hand-decorated cookies, truffles, marshmallows, even a festive tree sculpture adorned with sugar and chocolate confectioneries, which is sure to impress your family and friends! Give the gift of pastry this holiday season and spread the season's cheer with beautiful scratch-made creations!
www.frenchpastryschool.com
OngoingOnline2015 Cook. Craft. Create. On-Demand1
ACFEFCost: $15
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers quizzes that were generated from the on-demand videos available on ACF’s Video Library. Participants who pass the online quizzes earn one continuing education hour and are able to print a certificate of completion directly from the eCulinary platform. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEHQuiz
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
Kim Kurata
Phone: 510-594-9220
freshcaliforniaavocados@gmail.com
Learning Objectives: Develop an appreciation for Fresh California Avocados as a versatile culinary ingredient; Create awareness for Fresh California Avocados as a component in a healthful diet; Prepare culinary students for proper handling and storage of Fresh California Avocados; Demonstrate how to select/identify ripe Fresh California Avocados; Introduce labor-saving preparation and holding techniques for Fresh California Avocados; Introduce using Fresh California Avocados in hot preparations; Demonstrate Fresh California Avocado versatility in contemporary and global applications; Introduce Fresh California Avocados as a fat substitute in baking.
www.californiaavocado.com/a-primer-for-fresh-california-avocados/
OngoingOnlineACF Ingredient of the Month Quizzes1
ACFEF eCulinary / ComiraCost: $15.00
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from the Ingredient of the Month article, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes with seventy-five percent or higher will earn one hour of credit per test. Each quiz is $15. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineACF National Culinary Review - Monthly Quizzes4
ACFEF eCulinary / ComiraCost: $25.00
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from The National Culinary Review, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes not only earn four hours of credit per test, but are able to print a certificate of completion directly from the ACFEF eCulinary platform. These certificates can serve as documentation for ACF initial certification and recertification. Each quiz is $25. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineAdvanced Culinary Nutrition Applications5
123ce.com
123ce.comLength: 5 hours - Cost: $51.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
An advanced level food safety course, which provides detailed information on bacterial food-borne pathogens, non-bacterial food-borne pathogens, non-bacterial foodborne illness, trends and food safety.
www.123ce.com
Call for DatesVariousAdvanced Gelato and Sorbetto Production12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation, including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVarious locationsAdvancing Your Kitchen with Convotherm3
Welbilt
WelbiltCost: FREE
Various locationsGaramy Whitmore
Phone: (260) 413-0375
garamy.whitmore@welbilt.com
Advance your Kitchen with Convotherm®. Go behind the scenes with the Welbilt Culinary Team to learn more about how Convotherm Combi Ovens can advance your culinary and operational goals.

Our chefs will be serving up delicious food while demonstrating the unique features of this all in one oven including, how to grill, roast, bake, steam and poach while ensuring a consistent cooking with Press & Go feature. Learn how to lower your operating costs by saving water, energy and labor, how to streamline your kitchen by eliminating extraneous equipment, with this do it all oven that practically cleans itself at the touch of a button.

Let us show you why Convotherm is the right Combi oven to advance your kitchen. Follow the link to register for a free class in your area:
www.welbilt.us/Advance-your-Kitchen-with-Convotherm
OngoingOnlineAlaska Salmon - Wild Style (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
311 N. Franklin Street Ste. 200
Juneau, AK 99801
Megan Rider
Phone: 8004782903
mrider@alaskaseafood.org
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/resources/training-education/
OngoingOnlineAllergy Awareness - FREE2
National Pasteurized Eggs / Michael FoodsCost: Free
https://michaelfoods.com/foodservice/all/continuing-education
OngoingOnlineAllerTrain Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain™ is an ANSI accredited, manager levvel, food allergy and gluten-free training course and is available in English and Spanish. The course teaches foodservice professionals about the top foods causing food allergies, proper protocol for preparing food so to avoid cross-contact and to how better serve diners with special dietary needs. Also covered are recommendations for policy implementation and information on current legislation.

This training will help restaurants take steps to better handle gluten-free requests, avoid food allergy related incidents, and prepare them to handle such incidents, should they occur. Spanish version: https://www.schoox.com/147301/allertrain. English version:
www.schoox.com/28650/allertrain
OngoingOnlineAllerTrain Lite Food Allergen and Gluten-Free Education and Training1
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 1 hour - Cost: $19
Betsy Craig
Phone: (888) 767-6368
info@menutrinfo.com
AllerTrain Lite™ is the nation's leading ANSI accredited food allergy and gluten-free training course designed for all food handlers. The Lite version is a condensed version of the AllerTrain manager level course and is available in English, Spanish and Simple Chinese. AllerTrain Lite teaches employees how to safely interact with and serve diners with special dietary needs. Dietary needs covered are food allergies, intolerances and Celiac disease. Upon completion of the training, learners will understand allergen control in the front of the house, back of the house and in emergencies. Spanish version: https://www.schoox.com/147204/allertrain-lite; Simple Chinese version: https: www.schoox.com/581915/allertrain-lite; English version:
www.schoox.com/41974/allertrain-lite
OngoingOnlineAllerTrain U Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrian U™ is an ANSI accredited, manager level, food allerg and gluten-free training course designed for people who serve food in a college or university setting. Students who suffer from food allergies or celiac disease can have a hard time transitioning to life on campus, especially when they have special dietary needs.

This course will prepare dining staff to cater to these students' needs, teach them how to recognize symptoms of an allergic reaction, and how to implement proper procedures in their dining hall that will help prevent these reactions from occuring. Recommendations for policy implementation as well as information on current food allergy legislation is also covered.
www.schoox.com/619510/allertrain-u
Call for DatesVariousArtisan Doughnuts12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
A classic shop favorite and a hot new item being showcased world wide, artisan doughnuts are on the rise. Attend this two day class to learn classic and new recipes, along with exploring fun flavor combinations inspired by cultures around the world.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
OngoingOnlineAssessment and Testing15
Ingrain Inc.
Ingrain Inc.Length: 15 hours - Cost: $90*
PO Box 177
Bend, OR 97709
USA
AmberJohnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

There are several ideas and theories about various assessment techniques and methods; it would take years to fully understand them all. The purpose of this course is to help you sift the different approaches and choose the ones that actually worked and prove worthy based on overall research. Because this course is only 16 hours, it is a short and intense class. We hope that you will discover some assessment techniques to use in your classroom as well as find ways to improve existing methods.
www.chefcertification.com
Call for DatesIrving, TXAvocado University10
Avocados From Mexico
Avocados From Mexico
Avocados from Mexico, Culinary Center
222 West Las Colinas Blvd, Suite 850 E
Irving, TX 75039
Maira Morales
mmorales@avocadosfrommexico.com
Avocado University, delivered by Avocados from Mexico (AFM), is designed to provide chefs with a comprehensive, engaging and interactive educational experience around the latest culinary techniques, trends, and nutritional benefits of avocados. Specifically, chefs will learn about 1) the history of AFM, 2) receive an in-depth understanding of the selection, purchasing, preparation and storage techniques of avocados, 3) observe hands-on demonstrations featuring unique avocado recipes, 4) and receive an overview of nutritional benefits and culinary swaps avocados offer. Additionally, an option to customize your program to include the latest patron attitudes, culinary and menu trends is available and your AFM representative will work with you to customize a program that meets your unique needs and interests.
www.avocadosfrommexico.com
OngoingOnlineAwareness and Prevention of Harassment and Discrimination in the Hospitality Workplace2
Food Manager Testing, LLCCost: $29.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 457-802-6604
roy@fmtsite.com
Prevention is the best tool to eliminate sexual harassment in the workplace. Employers are encouraged to take steps necessary to prevent sexual harassment from occurring. They should clearly communicate to employees that sexual harassment will not be tolerated. They can do so by providing sexual harassment training to their employees and by establishing an effective complaint or grievance process. Why is this course important? When investigating allegations of sexual harassment, investigators look at the whole record, the circumstances, such as the nature of the sexual advances, and the context in which the alleged incidents occurred.
www.foodmanagertesting.com
OngoingOnlineBasic Concepts in Nutrition5
Ingrain Inc.
Ingrain Inc.Length: 5 hours - Cost: $35*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com

*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.

What do you think of when you hear the word nutrition? Does it conjure up memories of the Four Food Groups? The Food Guide Pyramid? How about weighing and measuring your food? Or better yet, does it conjure up images of celery sticks and leafy greens? Well, any time you embark on an experience, such as taking a class like this one, you might want to ask yourself similar types of questions.

After taking this course, you will have an improved understanding of the basics of nutrition. Ultimately, this knowledge will help you provide healthy options for your customers, and more importantly, yourselves.
www.chefcertification.com
OngoingOnlineBasic Principles of Cooking and Food Science6
Ingrain Inc.
Ingrain Inc.Length: 6 hours - Cost: $40*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com

*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.

No written recipe can be 100 percent accurate. No matter how carefully a recipe is written, the judgment of the cook is still the most important factor in a preparation turning out well. A cook’s judgment is based on experience, on an understanding of the raw materials available, and on knowledge of basic cooking principles and food science.

Ever since Carême began to define the principles and methods that lie behind the recipes we use, professional cooking has been based on procedures and methods rather than only on recipes. In the twenty-first century, chefs have improved their knowledge not just of cooking theory but also of the science behind it.

This course deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavoring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen.
www.chefcertification.com
OngoingOnlineBasic Sanitation and Food Safety5
Ingrain Inc.
Ingrain Inc.Length: 5 hours - Cost: $35*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com

*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.

In this course, you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.

Rules of personal hygiene and sanitary food handling were not invented just to make your life difficult. There are good reasons for all of them. Instead of starting this module with lists of rules, we first talk about the causes of food-borne diseases. Then, when we get to the rules, you will understand why they are important. This will make them easier to remember and to practice.

The rules presented in this course are basic guidelines only. Local health departments have more detailed regulations. All food-service operators are responsible for knowing the health department regulations in their own city and state.

The information presented here is practical as well as theoretical. It should not merely be learned but also put to use systematically. One effective system food-service establishments can use to ensure food safety is the Hazard Analysis Critical Control Point (HACCP) system. This practical program identifies possible danger points and sets up procedures for corrective action.
www.chefcertification.com
OngoingOnlineBasics of Management and Leadership5
123ce.com
123ce.comLength: 5 hours - Cost: $51.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
A current approach on how to perform your job more efficiently and effectively, this course offers an update on management, supervision, and leadership. Topics include traditional management functions, leadership theories, supervisory management, effective communication, motivation, conflict resolution, and delegation.
www.123ce.com
OngoingOnlineBBQ Master Cooking School50
bbqcookingschool.com LLC
bbqcookingschool.com LLCCost: $299.00
Correspondence course - Home Study
USA
John F. Head, MBBQ
Phone: (303) 321-3375
bbqcookingschool@hotmail.com
For 17 years we have taught American Chefs how to prepare world-class BBQ meats, rubs and sauces.
www.bbqcookingschool.com
OngoingOnlineBeekeeping for the Executive Chef1
The American Culinary Federation
The American Culinary FederationCost: $45/$25
educate@acfchefs.net
Discover the benefits of beekeeping for chefs in this introductory course.
www.acfchefs.org/Learn
OngoingOnlineBeverage Management30
Ingrain Inc.
Ingrain Inc. Length: 30 hours - Cost: 150.00*
PO Box 117
Bend, OR 97709
Amber Johnson
Phone: 888-388-9877
contactus@ingrain.com
This course has been developed and optimized for online delivery using the licensed title The Bar and Beverage Book, 5th edition, published by Wiley and Sons, Inc. and authored by Costas Katsigris and Chris Thomas. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.
www.chefcertification.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $199.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Gain information on the tools available to business communicators today. This course introduces the strategies successful business professionals employ. It is a practical course that presents principles of communication including effective oral and written communication techniques to prepare compelling memos, letters, reports and presentations. Business Communication e-textbook: Business Communication: Process & Product explains the basics of communication in the workplace, working in teams and understanding business etiquette along with ideas for writing resumes, cover letters, participating in interviews and completing follow-up activities.
www.123ce.com
OngoingOnlineBusiness Management50
123ce.com
123ce.comLength: 50 hours - Cost: $199.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Effective leadership requires an understanding of people and diversity, an ability to adapt to change, and knowledge of decision-making and planning processes. Whether you already have supervisory responsibilities or want to move into a supervisory position, Business Management will provide the fundamentals on how to supervise and work with others, lead and motivate a team, and manage workflow and operations. Business Management e-Textbook: MGMT4 contains powerful content and multimedia resources, such as review podcasts, online quizzing and videos that encourage interactive learning and success in management.
www.123ce.com
OngoingOnlineCalifornia Prunes- A Restaurant Chefs Perfect Ingredient 4
California Dried Plum Board
California Dried Plum Board
www.californiadriedplums.org
OngoingOnlineCareer Prep 1018
Ingrain Inc.
Ingrain Inc.Length: 8 hours - Cost: $50*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

Young culinarians face so many choices as they launch themselves into a career that it can be overwhelming. However, the best way to approach the important task of crafting a solid career trajectory within the culinary arts is to take the longest view possible. This is what I believe makes the power of having significant goals in life so important for all culinarians. Where do you want to find yourself when you are at the height of your career? This vision of yourself in the future acts like a blueprint to move you throughout all the stages of your career.

Creating a culinary career takes time and effort. That does not mean that there are no guideposts or helping hands along the way. This course offers you the framework you need to dream big dreams, inspires passion, and encourages you to be your best and to be strong in a profession that is ever so rewarding.
www.chefcertification.com
OngoingOnlineCeliac Disease and Gluten Restrictions - FREE1
National Pasteurized Eggs / Michael FoodsCost: Free
https://michaelfoods.com/foodservice/all/continuing-education
OngoingOnlineChef Beverage Management30
123ce.com
123ce.comLength: 30 hours - Cost: $132.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#336 Chef Beverage Management for ACF members - Today’s food and beverage industry includes effective beverage management. With a greater interest in food and beverage pairing along with an increased selection of wine, spirits, craft brewing, teas, and coffees, beverages are becoming more sophisticated and diverse. Chef Beverage Management e-Textbook: The Beverage Manager’s Guide to Wine, Beers and Spirits focuses on building and sustaining a profitable beverage program along with concepts to assist in training employees, managing and marketing beverages. 
www.123ce.com
OngoingOnlineChef Business Management30
123ce.com
123ce.comLength: 30 hours - Cost: $132.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#335 Chef Business Management for ACF members - Management is essential to be efficient and effective in todays’ global marketplace. Chef Business Management provides the fundamentals needed to learn how to supervise and work with others, lead and motivate a team, and manage workflow and operations. Effective leadership requires an understanding of people and diversity, an ability to adapt to change, and knowledge of decision-making and planning processes. Chef Business Management e-Textbook: MGMT 10, contains valuable insight and resources including real-world examples of well-executed management principles to help overcome workforce challenges.
www.123ce.com
OngoingOnlineChef Cost Control Management30
123ce.com
123ce.comLength: 30 hours - Cost: $132.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#331 Chef Cost Control Management for ACF members - Success or failure in the restaurant business is typically related to an operator’s ability to manage the big three cost centers: labor costs, food cost and beverage cost.  Chef Cost Control Management largely examines cost control from a management perspective. Understanding the three cost centers is essential because effective cost management is only achieved when management is educated and engaged. Chef Cost Control e-Textbook: Food and Beverage Cost Control, contains a wealth of resources and the specific tools needed to keep costs low and profit margins high.
www.123ce.com
OngoingOnlineChef Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $132.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#333 Chef Nutrition for ACF members - Many cooks, chefs and aspiring chefs demonstrate an interest in preparing meals that are both delicious and healthy. Nutrition education is essential to better understand the properties of foods and how they are prepared and served. This Nutrition course contains valuable and applicable information in nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more. Chef Nutrition e-Textbook: Nutrition Concepts & Controversies 14th edition includes the new Dietary Guidelines along with a balance of scientific research, core concepts, and relevant applications.
www.123ce.com
OngoingOnlineChef Nutrition Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $55.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#384 Chef Nutrition Recertification for ACF members - Because Chefs play an integral role in preparing and serving healthful food, education in nutrition is essential. This recertification course meets the ACF renewal requirement in nutrition by providing a review in basic nutrition, menu planning, healthy cooking, label reading and basic diet modification.
www.123ce.com
OngoingOnlineChef Sanitation and Safety 30
123ce.com
123ce.comLength: 30 hours - Cost: $132.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#334 Chef Sanitation and Safety for ACF members - Food safety is critically important to the food service industry and its customers. This Sanitation and Safety course includes the ServSafe® Coursebook (e-Textbook) which focuses on adherence to food safety practices in the workplace. It presents in-depth coverage of food safety and sanitation in food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment, and crisis management. Along with the ServSafe® Coursebook 7th edition, this course includes MyServSafeLab, which is an online homework, tutorial and assessment program that engages students and includes an exam voucher for the ServSafe Food Protection Manager Certification Exam.
www.123ce.com
OngoingOnlineChef Sanitation and Safety Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $55.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#385 Chef Sanitation and Safety Recertification for ACF members. The food industry is responsible for following safe food handling procedures and delivering food safely to its customers. This recertification course provides a comprehensive review of foodservice sanitation and safety regulations to implement and regulate in order to prevent foodborne illness outbreaks. Promoting adherence to food safety practice includes forms of contamination, personal hygiene, and hazards in the flow of food, food preparation and more.
www.123ce.com
OngoingOnlineChef Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $132.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#332 Chef Supervision Management for ACF members - The modern chef is expected to be an effective manager and supervisor. This course emphasizes the positive approach of working cooperatively with people to develop and empower them to perform better in their working role. Chef Supervisory Management provides the information needed to manage people in today’s food service industry, the importance of problem-solving methods, and techniques for effective planning. Supervisory Management e-Textbook: Supervision in the Hospitality Industry, 8th edition focuses on the different roles of employees from beginning leaders, newly promoted supervisors, or anyone planning a career in the food industry field.
www.123ce.com
OngoingOnlineChef Supervisory Management Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $55.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#383 Chef Supervisory Management Recertification for ACF members. Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This recertification Supervisory Management course provides a comprehensive review of the role of a supervisor and the skills needed to be an effective manager and leader. Learn how to create a positive work environment, manage conflict and more.
www.123ce.com
OngoingOnlineComfort Food and the Dining Experience - FREE1
Chicken of the Sea International
Chicken of the Sea InternationalCost: FREE
Online
Lynzee Moore
lynzee.moore@thaiunion.com
Do you ever wonder what "comfort food" really means to your guests? How do comfort foods work? Which foods impart comfort? Can comfort foods also be healthy? In this course, we'll explore the meaning and mechanisms of comfort food. Knowing more about comfort food can help you leverage its appeal to create a satisfying experience for your guests.
www.chickenoftheseace.com
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $199.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The use of computers, computer systems and information technology applications is essential to functioning effectively in today’s workplace. Computers help even the smallest of small businesses to operate effectively with a minimal amount of resources. This course covers data processing and storage, local and global communication, managing schedules and finances, and information gathering. Computers in the Workplace e-Textbook: Discovering Computers provides up-to-date information on the latest technology in today's digital world.
www.123ce.com
OngoingOnlineCorporate Teamwork50
123ce.com
123ce.comLength: 50 hours - Cost: $199.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Career success hinges on the ability to work well as part of a team, clearly communicate with others, handle conflict, and understand people – each are important human relations skills that are covered in this course. Corporate Teamwork e-Textbook: Human Relations: Strategies for Success covers time-tested, research-based social science and management principles along with theories and philosophies of human relations drawn from management theory, group theory, personality theory, and relationship theory.
www.123ce.com
OngoingOnlineCREA Creative Chicken Cutting Innovations Course8
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
courses.lecrea.com
Call for DatesSterling, VACREA Extraction & Cryoconcentration24
Culinary Research and Education Academy (CREA)
22445 Sous Vide Lane, Unit 100
Sterling, VA
OngoingOnlineCREA Meat and Poultry Course8
Culinary Research and Education Academy (CREA)
22445 Sous Vide Lane, Unit 100
Sterling, VA
OngoingOnlineCREA Nose to Tail Pork Cutting Innovations Course8
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
courses.lecrea.com
OngoingOnlineCREA Sous-Vide Fundamentals Course8
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
courses.lecrea.com
Call for DatesCulinary Applications Utilizing Intelligent Cooking Control Technology3
RATIONAL USA
RATIONAL USACost: Free
888-320-7274
marketingus@rational-online.com
Jim Lund, CEC
Phone: (888) 320-7274
j.lund@rational-online.com
Experience the performance of the SelfCookingCenter® live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below.

The RATIONAL CookingLive culinary events give you the opportunity to see our technology in action. You will be able to taste the quality of the food being cooked, test the ease of use, and experience the versatility. RATIONAL’s SelfCookingCenter® allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter®. Seeing is believing. Click on the link below and register for an event in your area today.
www.rational-online.com/en_us/Experience_RATIONAL/RATIONAL_CookingLive_/
OngoingOnlineCulinary Nutrition30
The American Culinary Federation
The American Culinary FederationCost: $175/$125
educate@acfchefs.net
This course is a 30-hour, self-paced introduction to culinary nutrition. You will gain a basic understanding of nutrition principles as they relate to the food and culinary industry.
www.acfchefs.org/Learn
OngoingOnlineCulinary Nutrition30
Ingrain Inc.
Ingrain Inc.Length: 30 hours - Cost: $150*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative
Non-credit training certificate issued through Southwestern Oregon Community College.

The main goal for the Culinary Nutrition Course is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineCulinary Nutrition Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $65*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative

The main goal for the Culinary Nutrition Refresher is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineCulinary Nutrition- Refresher8
The American Culinary Federation
The American Culinary FederationCost: $95/$65
educate@acfchefs.net
This course is an 8-hour, self-paced refresh to culinary nutrition. You will gain a basic understanding of nutrition principles as they relate to the food and culinary industry.
www.acfchefs.org/Learn
Call for DatesCulinary Principles and Foundations Training Program35
On-Site Culinary Solutions, LLC
Jud Flynn, CEC
Phone: 540-818-9015
jud@onsiteculinary.com
On location training company
www.onsiteculinary.com
OngoingOnlineCulinary Sanitation and Safety30
Ingrain Inc.
Ingrain Inc.Length: 30 hours - Cost: $150*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative
Non-credit Culinary Training certificate through Southwestern Oregon Community College.

Welcome to food safety! From the outside looking in, most culinary professionals view this material as tedious and somewhat boring. Nothing could be further from the truth, as this is information that relates to the viability of a food establishment's operation! Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineCulinary Sanitation Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $65*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineCulinary Supervisory Management30
Ingrain Inc.
Ingrain Inc.Length: 30 hours - Cost: $150*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative
Non-credit culinary Training certificate issued through Southwestern Oregon Community College.

Among all other things (fancy cook, creative artist, flavor conductor, menu planner, etc.), the modern Chef is also expected to be a human resource specialist. And in taking on this role, the Chef is now responsible for having well-honed supervisory skills. The modern kitchen has become a very complex place, and requires a new level of awareness and personnel management that stretches beyond traditional culinary skills. The main objective of this course is to provide you with the critical information you need in order to learn the traits needed to manage today's kitchen(s), making yourself even more valuable to your organization and employees as well.
www.chefcertification.com
OngoingOnlineCulinary Supervisory Management Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $65*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

This is particularly so in the foodservice industry where issues of labor supply and demand have many chefs and managers scratching their heads, wondering where they are going to get enough qualified staff to support their operations. Seasoned hospitality veterans will be the first to tell you that locating and hiring quality employees is perhaps the most challenging aspect of managing a modern restaurant business today. If we are fortunate enough to recruit the right person for the right job, our next challenge is to hang on to that new employee and to create a positive work environment where all employees can self-motivate and provide quality food and service to our valued customers.

This Supervisory Management Short Course will provide a practical, hands-on approach to understanding the management and supervision process in a modern, foodservice establishment. The course will provide tips and insights into properly matching the right applicant with the right job, providing quality orientation and training for all new employees, providing feedback and coaching employee performance, positively utilizing proper leadership styles which will allow employees to self-motivate and deliver high-quality food and service to your valued restaurant guests.
www.chefcertification.com
OngoingOnlineCurriculamb - Culinary Education Program on American Lamb - FREE4.5
American Lamb Board
American Lamb BoardCost: Free
Online
Mary Humann
humann@att.net
The "Curriculamb" is a comprehensive culinary education resource on American Lamb. The "curriculamb" includes lessons on the U.S. sheep industry, buying and handling lamb, lamb carcass and cuts, nutrition and cooking. A quiz for ACF CEH credits is also provided.
www.americanlamb.com/chefs-corner/curriculamb/
OngoingOnlineCurriculum Development15
Ingrain Inc.
Ingrain Inc.Length: 15 hours - Cost: $90*
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

You have chosen a course that sheds light on the complicated process of designing and developing curriculum. Often times, the theoretical nature of this area of study can make the subject matter feel a bit heavy. I hope that we will present you with material that "breathes" by way of its applicability to the curriculum you are developing or teaching at your school or college. To shake off the feeling of being talked at (or even worse, lectured to), we have included many projects for hands-on application. After all, this is where the learning and usefulness of the presented material will benefit you most.
www.chefcertification.com
Call for DatesNew York, NYDeGustabus Cooking School, Ian Coogan explore sustainable, seasonal, farm-fresh dishes2.5
Club Chefs of Westchester
De Gustibus Cooking School
151 West 34th Street
New York, NY 10001
Executive Chef Ian Coogan runs two Jean-Georges Vongerichten restaurants: abc kitchen (which won the James Beard “Best New Restaurant “award) and abc cocina, featuring Latin-inspired cuisine. This class will explore sustainable, seasonal, farm-fresh dishes — with tips and techniques that can help you apply the ooh la la touch of Jean-Georges.
http://degustibusnyc.com
OngoingOnlineDifferentiated Instruction15
Ingrain Inc.
Ingrain Inc. Length: 15 hours - Cost: $90*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

This course is also approved to meet the minimum requirement for Curriculum Development course for CCE certification. It is designed to define Differentiated Instruction and demonstrate how educators can get excited about meeting the needs of the varied individuals in their classrooms. This course demonstrates simple ways to start differentiating today as well as more advanced techniques that might require a little more up-front planning. Depending on an individual's comfort level, an abundance of ideas and tools to better meet the needs of students no matter what subject matter or grade level taught will be provided. Differentiated instruction can be adapted to meet different teaching styles.
www.chefcertification.com
OngoingOnlineDiversity in the Workplace50
123ce.com
123ce.comLength: 50 hours - Cost: $199.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
As our nation and our workforce are becoming more diverse, it is apparent that businesses that embrace diversity have a more solid footing in the marketplace.  Learn how to build and encourage diversity and work more effectively with others. Employees benefit from diversity training by learning to be proactive, more approachable with coworkers, and looking at situations from other perspectives. Diversity in the Workplace e-Textbook: Diversity in Organizations presents how to become a diversity-friendly employer, includes workers often devalued, and illustrates how both dominant and non-dominant group members can work to effect change.
www.123ce.com
OngoingOnlineEducational Psychology15
Ingrain Inc.
Ingrain Inc.Length: 15 hours - Cost: $90*
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing.
www.chefcertification.com
OngoingOnlineEmployee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $199.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
All employees, whether they are new to an organization or are ready to move into a supervisory position, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency. Employee Supervision covers how to take on a supervisory role and stimulate employee and group performance in an ever changing environment. Employee Supervision e-Textbook: Supervision Today includes information on contingent workforces, entrepreneurship, employee theft, work/life balance and workplace diversity.
www.123ce.com
Call for DatesVariousFall & Winter Holiday Gelato Class12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Fall and Winter seasons.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
OngoingOnlineFood & Beverage Cost Control30
Ingrain Inc.
Ingrain Inc. Length: 30 hours - Cost: $150*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

It has been said that there are three kinds of managers: those who know what has happened in the past,those who know what is happening now, and those who know what will happen in the future. Clearly, the manager who possesses all three traits is best prepared to manage effectively and efficiently.This course will give the you the tools required to maintain sales and cost histories (the past), develop systems for monitoring current activities (the present), and learn the techniques required to anticipate what is to come (the future).
www.chefcertification.com
OngoingOnlineFood Allergen Management - FREE2
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
https://michaelfoods.com/foodservice/all/continuing-education
OngoingOnlineFood Allergen Training8
Food Manager Testing, LLCCost: $39.95
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This online course is designed to provide food handlers with basic information about food allergies. The object is to promote awareness of food allergies, identify common allergens, and provide the food handler with options and alternatives with regard to potential allergens in the food items sold at their establishment.
www.foodmanagertesting.com
Call for DatesFood Forward Leadership Summit3
Humane Society of the US
Humane Society of the USCost: FREE
Various locations
Food Forward is a special event for food service professionals where you will learn how you can help your institution achieve a more profitable, healthy, and sustainable dining operation. You will hear from experts on how they are meeting and capitalizing on the ever-growing demand for meatless meals and how you can too! Enjoy a culinary demonstration, as well as a delicious lunch, and network with individuals seasoned in the art of bringing healtheir menus to their guests.
forwardfood.org/events
OngoingOnlineFood Handler3
MenuTrinfo, LLCCost: $10
Betsy Craig
Phone: (888) 767-6368
info@menutrinfo.com
After completion of this course and assessment, you will feel confident in your ability to safely serve food using correct and current food safety protocol. Covers five main topics: basic food safety; personal hygiene; cross-contamination; time and temperature for safety; cleaning and sanitation. Available in Spanish: https://www.schoox.com/760791/nacional-manipulador-de-alimentos-en-espa. English version:
http://www.schoox.com/617357/national-food-handler-by-menutrinfo-llc
OngoingOnlineFood Preservation Techniques - FREE2
National Pasteurized Eggs, Inc. / Michael FoodsCost: Free
https://michaelfoods.com/foodservice/all/continuing-education
OngoingOnlineFREE Human Resources Management: Update and Review5
123ce.com
123ce.comLength: 5 hours - Cost: FREE
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Most successful organizations understand that people are their most important asset, and that the effective management of human resources is central to their business strategy. Human Resources Management is a review on how to perform your job more efficiently and effectively by following human resource guidelines. Topics include: writing job descriptions, recruiting and selecting staff along with orienting, training and evaluating employees.
www.123ce.com
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
3010 Maguire Blvd., Suite 111
Orlando, FL 32803
Susan Hughes
Phone: 415-819-6531
susan@susan-hughes.com
The "Fresh Mango Curriculum" teaches the basics of how to order, handle and cook with one the world's most popular fruits. The course demonstrates mango's versatality in hot and cold applications, its relevance in global cuisine, its unique sensory characteristics, and its superfruit nutrition status. The course includes six (6) lessons with a practice quiz after each.
www.mango.org/professionals/foodservice/culinary-education/
Call for DatesVariousFrozen Dessert Novelties18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this exciting hands-on three day class, attendees will have the opportunity to create a variety of frozen dessert specialties such as gelato bonbons, frozen cakes & pies, ice-cream sandwiches, soft serve and more.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousFrozen Pops & Paletas12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
As nostalgic frozen pops and artisan paletas gain in popularity, explore this trendy and fun menu addition in our two day class. Attendees will have hands-on experience creating a variety of frozen pops and paletas from small batches to large-scale production.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousGelato Innovation and Exploration12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this inventive class, attendees will learn how to formulate gelato and sorbetto with unique flavor combinations and ingredients inspired by cultures from around the world.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousGluten Free Baking18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this three day class, attendees will gain valuable insight to the world of gluten-free desserts, creating a variety of tarts, cakes, pies, cookies, eclairs, funnel cake, macarons and more.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
OngoingOnlineGREAT (Gluten-Free Resource Education Awareness Trining) Kitchens program6
Beyond Celiac
Beyond CeliacCost: $100.00
Gluten-Free Resource Education Awareness Training
Beckee Moreland, Director of GREAT Kitchens
Phone: 267-419-2105
bmoreland@beyondceliac.org
The GREAT Kitchens provides comprehensive education regarding all aspects of foodservice in order to serve ALL gluten-free guests. Content includes creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing to special diets. The management course comes with a 100-page manual that reviews the course content and also includes posters, training told, and additional resources.
www.GreatGFKitchens.org
OngoingOnlineGREAT Schools, Colleges, & Camps6
Beyond Celiac
Beyond CeliacCost: $100.00
Gluten-free Resource Education Awareness Training
Beckee Moreland, Director of GREAT Kitchens
Phone: 267-419-2105
bmoreland@beyondceliac.org
The GREAT Schools, Colleges, and Camps program provides comprehensive education regarding all aspects of foodservice in order to serve ALL gluten-free students and staff. Contents includes understanding needs of students, creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing to special diets. The management course comes with a 100-page manual that reviews the course content and also includes posters, training tools, and additional resources.
www.GreatGFKitchens.org
Call for DatesVariousIce Cream 10118
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Experience the process to make artisanal ice cream recipes in this three day immersive course. Attendees will be educated on a variety of equipment, ingredients, and unique flavor combinations.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
OngoingOnlineImplementing HACCP8
Ingrain Inc.
Ingrain Inc. Length: 8 hours - Cost: $50*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

Although the HACCP system can appear daunting at first, some form of HACCP can be implemented easily into any food operation. The concepts make perfect sense and follow a very logical order. This course will explain the components of HACCP in an understandable manner and then arrange those components in steps that may be implemented by a manager, along with some tips to get staff onboard and trained.
www.chefcertification.com
OngoingOnlineIntro to Computers30
123ce.com
123ce.comLength: 30 hours - Cost: $159.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Computers in the kitchen are a reality.  In an increasingly competitive marketplace, computers could almost be considered as vital to organizational survival as food and water is to human survival. Learn the latest trends in computer technology and keep your knowledge of computers and their uses relevant. Intro to Computers e-Textbook: Enhanced Discovering Computers covers the latest trends in computer concepts and technology in an easy to follow format.
www.123ce.com
OngoingOnlineIntro to Food Safety and HACCP5
123ce.com
123ce.comLength: 5 hours - Cost: $51.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
One in six Americans will get sick from food poisoning this year. Most of them will recover without any lasting effects however for some, the effects can be devastating and even deadly.  Update your knowledge on food service sanitation and safety in order to prevent foodborne illness outbreaks. In addition to lessons on buying, storing, and serving safe food, this course includes an introduction to Hazard Analysis Critical Control Point (HACCP).
www.123ce.com
OngoingOnlineIntroducation to Foodservice30
The American Culinary Federation
The American Culinary FederationCost: $175/$125
educate@acchefs.net
This course is a 30-hour, self-paced introduction to the fundamentals of the food service industry. It will provide a framework from which to build a career within the industry and will establish a foundation for future ACF coursework.
www.acfchefs.org/Learn
OngoingOnlineIntroduction to Food Preparation6
Ingrain Inc.
Ingrain Inc.Length: 6 hours - Cost: $40*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com

*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.

To be successful in the food-service industry, cooks need more than the ability to prepare delicious, attractive, and nutritious foods. They also must have a talent for organization and efficiency. In every kitchen, a great many tasks must be completed over a given time and by a limited number of workers. No matter when these tasks are done, they must all come together at one crucial point: service time. Only if advance preparation is done thoroughly and systematically can service go smoothly.

Good chefs take pride in the thoroughness and quality of their advance preparation, or mise en place (meez-on-plahss). This French term, meaning “everything put in place,” is an important and often-heard expression in North American kitchens because food-service professionals understand its importance to the success of the establishment.

This course deals with the basic concepts of mise en place as well as specific operations that are normally part of the mise en place.
www.chefcertification.com
OngoingOnlineIntroduction to the Foodservice Industry4
Ingrain Inc.
Ingrain Inc.Length: 4 hours - Cost: $25*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com

*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.

This is an exciting time to begin a career in foodservice. Interest in dining and curiosity about new foods are greater than ever. More new restaurants open every year. Many restaurants are busy every night, and restaurant chains number among the nation’s largest corporations. The chef, once considered a domestic servant, is now respected as an artist and skilled craftsperson.

The growth of the foodservice industry creates a demand for thousands of skilled people every year. Many people are attracted by a career that is challenging and exciting and, above all, provides the chance to find real satisfaction in doing a job well.

Unfortunately, many people see only the glamorous side of foodservice and fail to understand that this is a tiny part of the picture. The public does not often see the years of training, the long hours, and the tremendous pressures that lie behind every success.

This course is the first in a series of fundamentals based courses offered here a chefcertification.com. This course gives you an overview of the history of the foodservice industry, kitchen organization and the tools and equipment used in professional kitchens.
www.chefcertification.com
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs / Michael FoodsLength: 1 hour - Cost: Free

https://michaelfoods.com/foodservice/all/continuing-education
OngoingOnlineLocal Produce: Farm to Foodservice1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online
Fresh produce and local foods are fueling consumer passion as well as foodservice menu planning. Fresh produce and sustainability factor into the top menu trends today. Learn how to use fresh local produce and speed-scratch preparation to meet the demands of today's foodservice consumer. This course covers benefits, challenges, and solutions, as well as ideas for combining local produce with shelf-stable, sustainably sourced seafood to produce low-labor healthful fare.
www.chickenoftheseace.com
OngoingOnlineMicrobial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $75.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
The Microbial Food Safety: Beyond the Basics (MFS0800) course is an advanced level food safety course, which provides detailed information on bacterial foodborne pathogens, nonbacterial foodborne illness, trends and food safety.
www.123ce.com
Call for DatesVariousModern Pastry Shop18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Attend this three day class to learn a variety of upscale scratch-made recipes for display case, buffet, and restaurant applications. From entremets and verrines to eclairs and macarons, your customers are sure to be pleased with these modern and innovative desserts.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
OngoingOnlineNutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $84.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Want to spend more time on what really matters? This course provides an easy way for school nutrition managers to quickly assess the nutrient content of their meals, granting more time to plan and prepare nutritious and appealing meals for school students. Other topics presented include school lunch and breakfast program regulations and how to estimate nutrient content with both traditional and enhanced food-based menu planning.
www.123ce.com
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $51.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Nutrition awareness is essential for chefs as they play an integral role in preparing and serving healthy food. This course provides an introduction to the fundamentals of nutrition by exploring basic nutrients, diet modifications, and recipe substitutions. Basic diet modification for obesity, hypertension, and diabetes are incorporated.
www.123ce.com
OngoingOnlineOnions - Layers of Flavor Culinary Curriculum - FREE3
 National Onion Association
National Onion AssociationCost: Free
Rene Hardwick
Phone: 970-353-5895
rhardwick@onions-usa.org
The Onions Layers of Flavor Culinary Curriculum is a comprehensive educational resource on onions. A staple for foodservice operations, the humble onion is an important part of culinary education. Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors, Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors,
www.onions-usa.org/foodservice/culinary-education
OngoingOnlineOnline Pear Foodservice Training Program1
Pear Bureau Northwest
Pear Bureau NorthwestCost: Free
foodservice.usapears.org/training
Call for DatesPacotizing to a no waste kitchen3
Pacojet USA
Pacojet USA
Jeff Bignell
Phone: (912) 856-6428
j.bignell@swissculinaryequipment.com
Learn the full scope of Pacojet and understand functionality while creating less waste.
OngoingOnlinePractical Application of Food Allergy Guidelines 8
123ce.com
123ce.comLength: 8 hours - Cost: $75.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Brush up on your knowledge of food allergies, food intolerance, food preservation and more. Do you know the difference between a food allergy and a food intolerance? Can you name the eight foods that account for 90 percent of all food-allergy reactions? Being knowledgeable about food allergies is important for chefs, food producers and consumers.
www.123ce.com
OngoingOnlinePreventing Discrimination in the Restaurant 1.5
The American Culinary Federation
The American Culinary FederationCost: $30/$20
educate@acfchefs.net
Provided in partnership with Conn Maciel Carey: Learn about the importance of preventing discrimination and harassment, as well as illegal harassment versus inappropriate behavior. This course will help you become better equipped to deal with situations as they arise.
www.acfchefs.org/Learn
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free

https://michaelfoods.com/foodservice/all/continuing-education
OngoingOnlineProtein on the Menu1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online
Protein has become the golden macronutrient among American consumers. In this course, you will gain insights into the protein trend and discover which protein sources consumers favor. In addition, you'll learn about specific values that drive choices for protein-based foods. You will also explore culinary trends for featuring protein on the menu at various dayparts.
www.tunaversity.com/#free-ce
Call for DatesVariousQuick & Easy Pastries12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
PreGel understands that one of the biggest challenges in the industry today is how to efficiently create beautiful, upscale desserts without sacrificing quality or labor costs. Attend this two day course on efficient pastry production that is sure to impress while savin gyou time and labor.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
OngoingOnlineRanch to Table - FREE15
Online
OnlineCost: Free
Alethea Prewitt
Phone: 208-338-2613
alethea.prewett@agribeef.com
To familiarize chefs, cooks, culinary instructors and students with the beef life cycle from birth to ranch life, transition to feed yard finishing, and completion at the processing/fabrication plant. This model is based on a sustainable, gold standard for beef handling in the U.S..
www.agribeef.com/education
OngoingOnlineSeafood = Brainfood - FREE1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer
lynzee.moore@thaiunion.com / sue@grossbauer.com
In this course, you will examine research findings that show omega-3 fatty acids are emerging as key dietary factors in developing and maintaining a healthy brain.
www.chickenoftheseace.com
OngoingOnlineSeafood Savvy: Nutrition1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online
You hear a lot about omega-3s in seafood. What are the facts? And what nutritional benefits led to the Dietary Guidelines recommendation of two servings per week? This program presents latest findings on seafood nutrition, including fats, proteins, mercury questions, seafood preparation and more.
www.chickenoftheseace.com
OngoingOnlineSecrets of the Successful Entrepreneur10
Ingrain Inc.
Ingrain Inc. Length: 10 hours - Cost: $60*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

This course is for those people who are on the cusp of entrepreneurship. For the people intrigued by the thought of running their own business, but not quite sure how to go about it. Or who are unsure of their ability to be successful at it. If you are looking to enroll in this course or have started doing research, you are capable of doing it, and all you need is a little help and guidance. I want to help you, and I want this course to be a resource for you. One thing that I have learned about entrepreneurship and running businesses is that it is always, and I stress the word always, easier if you can learn from the mistakes of others. Learning from the successes of others is great, but learning from mistakes is even better.
www.chefcertification.com
OngoingOnlineSeven Simple Secrets for Teachers15
Ingrain Inc.
Ingrain Inc. Length: 15 hours - Cost: $90*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

The fact remains that regardless of what comes down the pike throughout your years of teaching, some things will never change—and in our haste and desperation, these are the very things—the simple things—that are often overlooked. Does good teaching really revolve around seven simple secrets? It does.

What you are ready to start studying are the seven simple secrets of the very best teachers. These secrets are simple and profound in their simplicity. They encompass no new programs and no late-breaking innovations, techniques, or strategies. Rather, they are seven simple secrets that the most effective teachers share—period. Implementing these secrets will change your life both in and out of the classroom. But most profoundly, implementing these secrets will better equip you to enhance the lives of every student you teach.
www.chefcertification.com
Call for DatesVariousSpring & Summer Holiday Gelato Class12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Spring and Summer seasons.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
OngoingOnlineSustainable Seafood for Healthcare Foodservice 1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online course
Lynzee More / Sue Grossbauer
lynzee.moore@thaiunion.com / sue@grossbauer.com
In this course, you wil develop insights into sustainability as it relates to seafood - where it comes from, fishing or farming practices, and protection of our ntural resources to ensure ongoing sustainability of seafood as a healthy food for the planet.
www.chickenoftheseace.com
OngoingOnlineTeaching Methods15
Ingrain Inc.
Ingrain Inc.Length: 15 hours - Cost: $90*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

This course will take you on a journey of reflection and hopefully, inspiration. Since you are an educator, the truly difficult work is already being done. We are teachers ourselves and know how many long hours go into preparing just one class. This course has been designed to help you reflect upon your own teaching methods and possibly offer some new ideas for you to add to your teaching palate. We hope to make this course informative as well as engaging. Your time is valuable and we want to offer practical tools for you to use in the classroom. I remember so many classes in graduate school that looked great on paper but offered no tools for me to use back in the classroom. This course is different. You will walk away with practical tools to help focus your lessons and improve student learning. All you need is an open mind, a writing journal, and a classroom in which to test out some new ideas.
www.chefcertification.com
Call for DatesVariousThe Fundamentals of Gelato and Sorbetto Production18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
This three day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
OngoingOnlineThe Gluten Free Alternative11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $65*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

Enrolling in this course will enable your food establishment to make your current diners happy and attract new customers as well. More and more people are eating gluten-free and are asking for special food accommodations. By the end of this course, you will have the knowledge and confidence to meet the needs of the gluten-free diner; whether it’s being able to evaluate your current menu for gluten-free fare, to avoid cross-contamination, or to create new gluten-free menu items. You may also discover the cause of your own or your family’s or friends’ health problems in relation to the foods they consume!
www.chefcertification.com
OngoingOnlineThe HACCP Course2
Food Manager Testing LLCCost: $49.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This course is designed to explain the food safety and hygiene incorporating Hazard Analysis and Critical Control Point (HACCP). The course is aimed at all industry professionals required to have an understanding/knowledge and/or experience of the HACCP program. The purpose of this course is to provide help in the initial setup, and ongoing development and implementation of HACCP at all levels in the food service and manufacturing sector.
www.foodmanagertesting.com
OngoingOnlineTime Management: Combating Time Theft8
123ce.com
123ce.comLength: 8 hours - Cost: $75.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
Looking for practical ways to combat the issues that derail your work day? Time management skills have a direct effect on your efficiency, quality of work and stress levels. This course presents how to minimize stress and maximize productivity in your personal and professional lives by analyzing your values, habits, and daily interruptions.
www.123ce.com
OngoingOnlineTraceablilty & Transparency in the Seafood Chain1
Chicken of the Sea
Chicken of the SeaCost: FREE
Online
Today's consumers care deeply about where food comes from and the impact of sourcing the food on the climate, the well-being of the enviornment, and society at large. Traceability is the ability to track a product in granular detail from its place of origin all the way to the consumer. Consumers are looking for clear, credible proof. In this course, you'll learn about the consumer demand, as well as technologies and business models for achieving transparency and traceability in the seafood supplu chain.
www.tunaversity.com/#free-ce
Call for DatesBangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: Basic $675 Inter/ADV $750
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
Phone: +66-82-200-1197
larry@siamcarvingacademy.com
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!
www.siamcarvingacademy.com/courses//
OngoingOnlineVegetarian Concepts11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $65*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

This course is designed for any food service professional who works with vegetarian customers. Vegetarianism has entered the mainstream in the United States, Canada, Great Britain, and elsewhere. According to survey estimates, the number of vegetarians in the United States has more than doubled in the last 15 years. The course is not intended to advocate vegetarianism or to criticize vegetarians or their philosophy. In general, vegetarian diets are seen as positive and healthful alternatives to most modern diets. Nevertheless, it will at times offer pointed criticisms of some habits and belief systems common to vegetarians.

The course will review the many reasons why some people choose to be vegetarian and describe the types of vegetarian diets. The course will objectively discuss the health benefits and risks of various vegetarian regimens and present nutritional guidelines and practical menu suggestions for serving vegetarian clients.
www.chefcertification.com
OngoingOnlineWatermelon Culinary Curriculum5
National Watermelon Promotion Board
National Watermelon Promotion BoardCost: Free
Megan McKenna
Phone: (407) 657-0261
mmckenna@watermelon.org
The "Watermelon Culinary Curriculum" teaches the basics about how to source, handle and cook with watermelon. The course demonstrates watermelon's unique sensory characteristics, multiple preparation techniques, versatility on menus and the role watermelon plays in everyday health. The course includes six (6) lessons with a practice quiz after each and an appendix.
www.watermelon.org/foodservice/culinary-education
OngoingOnlineWellness Training and Certification for Foodservice6
The Foodservice Wellness Institute
The Foodservice Wellness Institute
Empower and engage foodservice personnel with the comprehensive knowledge needed to meet customers’ demand for healthy items with command and confidence

Become wellness certified with nutrition and wellness knowledge that is specifically focused to the food service industry

Obtain continuing education credits approved by the American Culinary Federation, The Association for Nutrition and Foodservice Professionals and the Certifying Board for Dietary Managers

Gain nutrition and wellness clarity and expertise in a very efficient way

Approach wellness with more credibility and consistency by providing multiple members from the same organization with uniform knowledge


www.foodservicewellnessinstitute.com
OngoingOnlineWhat Great Teachers Do Differently15
Ingrain Inc.
Ingrain Inc. Length: 15 hours - Cost: $90*
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com
*Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.

Any teacher can fill a bookshelf with books about education. Any teacher can study lists of guidelines, standards, principles, and theories. The best teachers and the worst teachers can ace exams in their undergraduate and graduate classes. The difference between more effective teachers and their less effective colleagues is not what they know. It is what they do.

This course is about what great teachers do that sets them apart. Clarifying what the best educators do, and then practicing it ourselves, can move us into their ranks. This course is not meant to prescribe a narrow set of instructions. Instead, it frames the landscape of school from the perspective of great teachers. What do they see when they view their classrooms and the students in them? Where do they focus their attention? How do they spend their time and energy? What guides their decisions? How can we gain the same advantages?
www.chefcertification.com