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
July 15–19, 2018New Orleans, LA2018 Cook. Craft. Create. ACF National Convention & Show
DateLocationProgram NameCEHs
January 9, 2017–December 28, 2018Various locationsAdvanced Gelato and Sorbetto Production12
PreGel AMERICA
PreGel AMERICA Length: 2 days - Cost: $105
Various locationsAlicia Stevens
Phone: (704) 707-0343
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.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 30, 2017–November 30, 2018Darien, 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. 29 - Feb. 1; April 9 - 12; June 4 - 7; July 9 - 12; Aug. 20 - 23; Sep. 10 - 13; Nov. 5 - 8 (3:30 pm - 7 pm)
Spanish version: June 18 - 21 (3:30 pm - 7 pm)

www.school.wilton.com
January 30, 2017–November 30, 2018Darien, 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.29 - Feb. 9; April 9 – 20; June 4 - 15; July 9 - 20; Aug. 20 - 31; Sep. 10 - 21; Nov. 5 - 16 (7 am - 3 pm)
Spanish version: June 18 – 29 (7 am - 3 pm)

www.school.wilton.com
February 6, 2017–November 15, 2018Darien, 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. 5 - 8; April 16 - 19; June 11 - 14; July 16 - 19; Aug. 27 - 30; Sep. 17 - 20; Nov. 12 - 15 (3:30 pm - 7 pm)
Spanish version: June 25 - 28 (3:30 pm - 7 pm)

www.school.wilton.com
March 3, 2017–November 30, 2018Darien, 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. 26 – 28; April 21 - 23; June 1 - 3; July 21 – 23; Aug. 17 – 19; Sep. 7 - 9; Nov. 2 - 4 (9 am - 4 pm)
www.school.wilton.com
March 11, 2017–November 15, 2018Darien, 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. 3 - 4; June 9 - 10; Aug. 25 – 26; Sep. 15 - 16; Nov.10 - 11 (8 am – 6 pm)
www.school.wilton.com
June 20, 2017–June 30, 2018Darien, ILKids Baking Camp (for children 10 and up)9
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: Mylene Dial
Tuition: $100 Registration Fee: $50
Jan. 3 - 4; June 19 -20 (10 am – 3 pm)
www.school.wilton.com
July 18, 2017–December 31, 2018Darien, ILKids Decorating Camp (for children 10 and up)9
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: Mylene Dial
Tuition: $100 Registration Fee: $50
Mar. 27 – 28; July 24 – 25; Dec. 27 - 28 (10 am – 3 pm)
www.school.wilton.com
January 1–September 1, 2018Darien, ILColorful Cookies14
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
Ever wondered how to turn your iced cookies into works of art? Join us for a two-day class with Amber Spiegel, creator of Sweet Ambs Cookie Art and whose work has been featured in magazines including Martha Stewart Weddings, In Style and Brides. In this class taught by Amber, you'll learn how to master advanced piping and cookie decorating techniques such as wet-on-wet, brush embroidery, painting with pearl dust, watercolor painting, piping details and script. Cookie and icing recipes as well as project supplies will be provided.

Instructor: Amber Spiegel
Tuition: $350 Registration Fee: $150
June 30 – July 1 (8 am - 4 pm)
www.school.wilton.com
January 1–October 30, 2018Darien, 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. 3 – 4; Oct. 6 - 7 (9 am - 4 pm)
www.school.wilton.com
January 1–June 30, 2018Darien, ILKids' Advanced Decorating Camp (For children 12 and up)9
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: Mylene Dial
Tuition: $100 Registration Fee: $50
June 27 – 28 (10 am – 3 pm)
www.school.wilton.com
January 1–December 30, 2018Darien, ILKids' Christmas Cookie Camp (For children 10 and up)9
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
Get kids in the spirit of the holidays with this two-day class where they'll learn how to make sugar and spritz cookie doughs, plus how to bake and decorate them. As a bonus, they’ll also learn how to make chocolate bark. Cookie recipes and project supplies will be provided.

Instructor: Amy Berger
Tuition: $100 Registration Fee: $50
Dec. 1 – 2 (10 am – 3 pm)
www.school.wilton.com
January 1–October 1, 2018Darien, ILKorean Buttercream Flowers In A Sculptured Vase14
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 Korean method of piping flowers such as roses, hydrangeas, mums, dahlias, berries and more using buttercream in this class taught by international cake designer Rosalind Chan. You'll also be taught how to sculpture a vase from cake and crispy rice cereal, plus how to create a peony design on the sides of the vase using free hand brush embroidery with buttercream. Your finished piece will showcase your piping skills beautifully and amaze your family and friends.

Instructor: Rosalind Chan
Tuition: $450 Registration Fee: $150
Sep. 22 – 23 (9 am - 5 pm)
www.school.wilton.com
February 22–May 24, 2018Engaging and Retaining Associates4
Shannon McFarland
smcfarland@iammorrison.com
February 22–May 24, 2018Patient Program Certification14
Shannon McFarland
smcfarland@iammorrison.com
May 22–24, 2018Chicago, ILTop Ten French Pastry Favorites15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Transport yourself to an evening in Paris by learning to make quintessential French desserts in this three-day, hands-on course with Chef Michel Ernots of The French Pastry School. Together with Chef Michel, you'll make 10 of our favorite French pastries including brioche, beignets, kouign-amann, macarons, and Paris-Brest! During the workshop, you'll learn the basic skills of rolling, whipping, folding and baking to prepare perfect pastries in class, and at home. Your hard work will culminate into a beautiful buffet, after which, all of your delicious treats will be packed up for you to enjoy with your family and friends!

Course Detail:
- Dark chocolate éclair
- Arabica coffee religieuses puffs
- Traditional French beignets
- Flaky mille-feuille with roasted apricots
- Legendary Tarte Tatin
- Dark chocolate crisp tart
- Crunchy hazelnut Paris-Brest
- Classic strawberry frasier
- Buttery kouign-amann
- Parisian macarons

www.frenchpastryschool.com
May 28–31, 2018Chicago, ILThe Art of Chocolate with Chef Vincent Vallée28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The 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, hands-on 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!

Course detail:
- Chef Vincent’s award-winning molded pralines, individual pastries, sweet on-the-go snacks and Artistic presentations
- 100% chocolat Eclairs
- 100% chocolat tart
- Capuccino
- Tarte citron
- Hazelnut orange snack
- Citrus Ghana
- Mont-blanc
- Glycine
- Mango
- My tarte tatin
- Pina-colada

www.frenchpastryschool.com
June 2–8, 2018Besancon, FRANCEFrench Culinary Immersion32
Sojourner Tours
Sojourner ToursCost: $3375.00
Hotel le Sauvage
6 Rue de la Chapitre
Besancon, FRANCE 25000
FRANCE
Lisa Gustavson
Phone: 512-943-4997
lisagustavson@sojournertours.com
Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture. On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France. You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
www.sojournertours.com/culinary/
June 5–7, 2018Chicago, ILHomemade Ice Cream and Frozen Desserts15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this three-day, hands-on course, Chef Michel Ernots 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!

Course Detail:
- Seasonal popsicles
- Frozen strawberry soufflés
- Not-your-typical ice cream sundaes
- Bistro-style profiteroles
- Refreshing Meyer lemon semifreddo with fresh berries
- Frozen Parisian macarons
- Homemade ice cream cones
- Icy fresh fruit granitas
- Artisan ice cream sandwiches

www.frenchpastryschool.com
June 11–14, 2018Chicago, ILArtisan Breads and Viennoiseries with Chef Romain Dufour28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, hands-on professional workshop, you'll explore the art of viennoiseries with Master Baker Romain Dufour. From the classic to the creative and trend-setting, Chef Dufour will explain the different techniques for making various enriched, yeast-leavened, and laminated doughs. He will demonstrate his impressive knowledge of fermentation and lamination, and at the same time, he'll instruct you on how to make these items using effective production methods that he learned over the years in France. You'll discover how to use whole grains and specialty flours effectively, and the class will focus intensely on the techniques for using these ingredients. Lastly, he'll share his trade secrets for successfully and consistently implementing these and other new products into your bakery!

Course Detail:
- Buttery kouign-amann
- Hearty rye porridge
- Toasted walnut bread
- Dual-color strawberry and coconut croissant
- Rich and flavorful coffee and chocolate croissant
- Traditional country bread
- Brioche Praline: brioche topped with pink, candy-coated almonds
- Tourte Auvergnate: traditional rye bread of Auvergne, France
- Tiger Bread: German beer bread with mottled crust
- Techniques for using whole grains and specialty flours

www.frenchpastryschool.com
June 14–16, 2018Milwaukee, WI14th Annual CAFE Leadership Conference15
Center for the Advancement of Foodservice Education
Milwaukee Area Technical College
Milwaukee, WI
www.cafemeetingplace.com/cafe-events/item/1656-cafe-s-14-th-annual-leadership-conference
June 14–17, 2018New Orleans, LAHealth Meets Food43.5
The Goldring Center for Culinary Medicine
New Orleans, LALeah Sarris
lsarris@tulane.edu
This three-day conference features lectures and hands-on classes focusing on the growing field of culinary medicine.
June 18–20, 2018Concord, NCAll Things Chocolate: From Bean to Dessert with Michael Laiskonis24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.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 chocolate making process and a variety of techniques to incorporate into your own pastry production.
www.pregelamerica.com
June 18–21, 2018Chicago, ILLa Patisserie de Johan Martin28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Chef Johan Martin travels from the Ecole Gastronomique Bellouet Conseil to The French Pastry School for this four-day, hands-on course! Classic and modern cakes revisited to chew while walking! Different fragrances, with crispy, mellow and new compositions and simple decorations. " A brilliant professor of the Bellouet Conseil School in Paris, Johan Martin says that a professional pastry chef must have five qualities: courage in a demanding profession, curiosity to keep learning, gourmandise to enjoy what is done, generosity to share learning and pedagogy to successfully transmit knowledge. Discover the new recipes and decorations created by Johan Martin, one of the most followed and creative pastry chefs of our time.

Course detail:
- Meringue lemon tart
- The Framboise
- Mont Blanc
- Miss Dior
- Prestige
- Mango passion cheese cake
- The black forest
- The chocolate tart
SMALL CAKES - Paradis
- Ebony
- Rising Sun
- Red One
BREAKFAST PASTRIES - Chocolate bread fan
- The chocolate croissant
- The Nutella braid

www.frenchpastryschool.com
June 19–22, 2018Nashville, TNPremier Annual Breakthroughs Conference and Exhibition19.5
Premier Inc.
Gaylord Opryland Resort and Convention Center
Nashville, TN 37214
Debby Kasper
debby_kasper@premierinc.com
*Only open to members of Premier, Inc.
breakthroughs.premierinc.com/
June 25–29, 2018Chicago, ILBread Boot Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days, 8am-1pm - Cost: $1,000
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join Chef Michel Ernots 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 Michel 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 Michel at your side, we guarantee that you'll learn a variety of techniques for succeeding in this bread workshop, and in your home kitchen.

Course Detail:
- Classic French baguette
- Rustic farmer’s bread
- Whole-wheat bread with oatmeal crust
- Whole-grain sourdough
- Flaky croissants and chocolate croissants
- Parisian pain au raisin
- Moist pound cake
- Banana-pecan bread
- Buttery brioche
- French beignets

www.frenchpastryschool.com
June 25–29, 2018Chicago, ILCake and Cupcake Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days, 8am-1pm - Cost: $1,000
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
This five-day, hands-on pastry camp is your chance to explore all that the world of cake decorating has to offer! Chef Alissa Wallers of The French Pastry School will teach you the foundations of designing a visually engaging cake that tastes as wonderful as it looks. You'll learn popular cake decorating skills using mediums like fondant, gumpaste, royal icing, buttercream, and sugar components. Chef Wallers will guide you through each technique step-by-step until you’re able to make beautiful and original designs. She'll demonstrate classic cake recipes that are perfect for weddings, birthdays and special occasions while teaching you mixing and baking techniques that will translate to all your home cooking projects.

Course Detail:
- Rolled fondant application
- Scratch-made gumpaste and techniques
- Traditional royal icing techniques
- Classic buttercream
- Sugar decoration
- Cake sculpting 101
- Lemon almond cupcakes
- Decadent dark chocolate cupcakes
- Almond, berry and rose-scented cupcakes
- Red velvet cupcakes with cream cheese frosting

www.frenchpastryschool.com
July 16–18, 2018Concord, NCCutting Edge Petit Gateaux with Amaury Cuichon24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
Chef Amaury Guichon has taken the social media world by storm with glimpses into his fun and innovative work. In this three day hands-on course, learn a variety of techniques to create petit gateaux sure to please every palate.
www.pregelamerica.com
July 23–26, 2018Chicago, ILEast Meets West with Chef Andres Lara28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Pastry Chef Andres Lara travels from Canada to Chicago for this hands-on, four-day professional course. Lara, who draws flavor inspiration from his many worldly travels, will teach you how to successfully incorporate sweet, salty, bitter, sour, and umami into your pastry repertoire. Together you’ll explore and create a wide variety of rustically refined gourmand pastries and plated desserts, many with a hint of Southeast Asian or Japanese influence. He’ll teach you the secrets behind his unique and unforgettable flavor combinations, while sharing his pastry experiences from around the world. Join Chef Andres Lara and The French Pastry School for this flavorful and internationally-inspired course!

Course detail:
- Zephyr strawberry role cake
- Lapsang, date, and yogurt crumble cake
- Truffle, honey, and gianduja Madeleines
- Caramel Lactee kugelhopf with marinated figs
- Chewy peanut butter cookie de voyage with salted garam masala, vanilla caramel and brittle
- Zephyr Toumorokoshi: A dish of corn, parmesan, coconut and mango
- Seaside: A dish of Esmeralda Rare Chocolate, raspberries and nori seaweed
- Baba: Baba with flavors of banana, whisky, smoked miso, hazelnut, dates and caramel
- Moroccan Spice: Olive oil couscous, almond duja ice cream, dry fruits, pine nuts and apples
- Bing Su: Korean-style shaved ice dessert
- Rojak: Malaysian-inspired peanut butter, pineapple and spiced cucumber dessert

www.frenchpastryschool.com
July 25–29, 2018Cincinnati, OHICES 43rd Annual Convention and Show25
International Cake Exploration Societe
Duke Energy Convention Center
525 Elm Str.
Cincinnati, OH 45202
Karen Garback
Phone: (440) 801-1420
pbkaren@sbcglobal.net
www.icesconvention.org
August 6–10, 2018Chicago, ILChocolate and Sugar Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days, 8am-1pm - Cost: $1,000
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
This five-day, hands-on boot camp is your chance to explore the wide world of chocolate and sugar confections and pastry making. This is a great course for aspiring pastry students and enthusiasts, alike! Chef Joel Reno of The French Pastry School will teach you everything you need to know in a professional, yet comfortable kitchen environment. He'll guide you through the fundamentals of a diverse selection of pastry applications and recipes, including French classics like croissants and Parisian macarons, and sugar confections such as marshmallows, lollipops, and pâte de fruit. You'll taste and discuss the products as you go, so prepare to eat, and have plenty of goodies to take home to your family and friends!

Course Detail:
- Moist Chocolate Cakes
- Rich chocolate tarts
- Chocolate candies
- Homemade jam
- Salted caramel-filled chocolate bonbons
- Passion fruit and apricot pâtes de fruits (jelly candies)
- Chocolate Parisian macarons
- Dark chocolate pound cake
- Scratch-made hazelnut and chocolate spread
- Raspberry lollipops
- Sweet strawberry marshmallows

www.frenchpastryschool.com
August 6–8, 2018Concord, NCInnovative Gateaux de Voyage & Bite Size Dessert with Lauren V. Haas24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
Chef Lauren V. Haas, Department Chair for the International Baking and Pastry Institute at Johnson & Wales University, Rhode Island, boasts an impressive resume of culinary knowledge and ground-breaking achievements. In this three day hands-on course with Chef Haas, delve into the world of bite size creations and learn innovative and modern techniques for this fun gastronomic category.
www.pregelamerica.com
August 6–10, 2018Chicago, ILPastry and Dessert Boot Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days, 8am-1pm - Cost: $1,000
The 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 Michel Ernots of The French Pastry School for this five-day workshop dedicated to the art of French pastry. Chef Michel 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!

Course Detail:
- Chocolate diamants (French cookies)
- Parisian macarons with chocolate ganache filling
- Hazelnut financiers (French hazelnut cake)
- Vanilla crème brulée
- Molten chocolate cake
- Scones
- Banana Bread
- Raspberry jam
- Classic blueberry muffins
- Colorful fresh fruit tarts

www.frenchpastryschool.com
August 14–16, 2018Chicago, ILHealthier Desserts & Pastries with Chef Alissa Wallers15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Healthier desserts are the name of the game for this new course dedicated to the lighter side of pastry making. Join Chef Alissa Wallers of The French Pastry School for this three-day, innovative workshop dedicated to low-sugar, low-fat, gluten-free and vegan dessert options! Using the highest-quality ingredients available, Chef Wallers will teach you how to use alternative sugars and fats to create fresh and delicious desserts without sacrificing flavor, texture, or presentation. This is an excellent hands-on course for anyone interested in pursuing alternative pasty making methods, or for simply implementing healthier dessert options at home or into your professional repertoire.

Course Detail:
- Frozen berry soufflé with scratch-made almond meringues and fresh seasonal berries
- Low-fat nutty brownies with a light and decadent chocolate mousse
- Skinny lemon cheesecake with whole-wheat graham cracker crust and fresh seasonal fruit
- Lime scented angel food cake with tart, low-sugar lime curd and stewed strawberries
- Refreshing apple cider granita with crispy apple chips and moist almond cake
- Creamy panna cotta with banana sorbet and exotic roasted fruits
- Light lemon bars with organic scratch-made crust
- Blueberry muffins with organic Greek yogurt, crunchy flaxseeds and wild blueberries

www.frenchpastryschool.com
August 20–24, 2018Chicago, ILPanning & Chocolate Sculpture with Chef Christophe Morel35
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Master Chocolatier and Chef Christophe Morel travels from Montreal to Chicago for this five-day, hands-on professional course dedicated to the art of panning and chocolate sculpture. You'll start the week off working side by side with Chef Morel making chocolate bars and panning nuts, dried fruits, coffee beans, cereals, and more, with a number of colorful and tasty coatings. Then, you'll shift gears for the second half of this workshop, which is dedicated to chocolate sculpture. With Morel as your guide, you'll work independently to design and assemble an artistic, large bear showpiece, acquiring techniques and trade secrets that will dazzle the eye and treat the palate. Join Chef Morel and The French Pastry School for this remarkable week of chocolate craftsmanship!

Course Detail:
Chocolate Bars
- Creamy and flaky mille-feuille
- Arabica coffee and dark chocolate Opéra
- Fresh strawberry scented frasier
- Lemon meringue tart
- Tender nougat and soft caramel
- Crunchy chocolate mousse
Panned Products
- Traditional French nougat
- Soft salted caramels
- Greek yogurt and vanilla-flavored pearls
- Creamy gianduja

www.frenchpastryschool.com
August 28–30, 2018Chicago, ILBaking Food Science 10115
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
This three-day, hands-on course is your chance to explore the fascinating and ever-important world of food science and the impact it has on the success of your recipes. This is an excellent class for aspiring students, enthusiasts, and anyone who needs a refresher on the finer details of baking and pastry making. With Chef Michel Ernots of The French Pastry School as your guide, you'll make a variety of French classics using a number of different techniques and methods. You'll taste and discuss the products as you go, and Chef Michel will provide you with the foundational skills for making successful pastries in this workshop, and at home!

Course Detail:
- Lemon pound cake three ways
- Pâte a choux
- Éclairs
- Religieuse cream puffs
- Puff pastry delights using three different puff-making methods
- Apple turnovers
- Napoleon mille-feuille
- Crunchy elephant ears
- Apple tarts
- Traditional pithiviers
- French galettes
- Traditional croissants and chocolate croissants
- Breakfast danishes
- Cinnamon rolls

www.frenchpastryschool.com
September 10–12, 2018Concord, NCBoutique Style Pastries with Frank Haasnoot24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
Chef Frank Haasnoot, Executive Pastry Chef of the Peninsula Hotel Hong Kong, brings over 25 years of experience to attendees of this three day hands-on course. Learn a variety of techniques to create boutique pastries that will liven any buffet, display case or catered event.
www.pregelamerica.com
September 10–13, 2018Chicago, ILHealth-Conscious Pastries with Chef Luc Baudin28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Innovative Chef Luc Baudin travels from Paris to Chicago and brings with him a new and fresh perspective for making pastries. He's dedicated his life's work to creating products that are designed and adapted to meet the needs of the consumers' wellness. In this four-day, hands-on professional course, you'll learn to create health-conscious recipes using less sugar, less fat, and more fiber. You'll use alternative sugars like coconut sugar, and alternative flours made from legumes, oat bran, and whole wheat. You'll have access to the freshest fruit available and the highest quality chocolates. Chef Baudin will teach you the philosophy and methodology to create these healthy pastries and how to incorporate alternative ingredients with the maximum flavor!

Course Detail:
- Molded candy bars: pine nut and kalamansi citrus
- Bonbons: mint, pepper, and chocolate
- Charlotte: black sesame mousse and yuzu cream
- Éclair: pecan praliné and coconut milk cremeux
- Chocolate Cocoa Bean Tart: light and silky chocolate cremeux, cocoa bean jelly, and dark chocolate crumble
- Le Kuma: silky milk chocolate mousse and exotic fruit
- Le Manhattan: hazelnut sablée dough, mandarin, and chestnut
- Le Millepin: whole-wheat puff pastry with almond and vanilla
- Les Mutines: coconut sugar meringues and hazelnut paste
- Tartelettes: fresh lemon and lime cream
- Tarte Fleur de Pomme: sautéed apples and hazelnut cremeux

www.frenchpastryschool.com
September 17–20, 2018Chicago, ILModern Sugar Flower Arrangements28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, hands-on professional course, master sugar artist and chef of The French Pastry School, Sunny Lee, will teach you how to create delicate, lifelike flower arrangements from some of today's most popular sugar flowers. During this workshop, you'll learn cutting, veining, shaping, coloring, and finishing techniques for a broad selection of flowers including peonies, David Austin roses, ranunculus, jasmine, and eucalyptus. She'll show you how to effectively assemble the final individual flowers and foliage into a beautiful and structurally stable spray, and her demonstrations will include tips on the practicalities of securing floral arrangements to cakes and transferring these masterpieces from kitchen to venue!

Course Detail:
- Techniques will include: cutting, veining, shaping, coloring and finishing
- Assembling and transferring finished sprays
- Creating lifelike, structurally sound floral arrangements
- Peonies
- David Austin Roses
- Ranunculus
- Jasmine
- Eucalyptus

www.frenchpastryschool.com
September 25–26, 2018Chicago, ILShowpiece, Techniques & Signature Pâtisserie with Chef Frank Haasnoot14
The French Pastry School
The French Pastry SchoolLength: 2 days, 11am-6pm - Cost: $575
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
This intimate, two-day professional seminar is a World Chocolate Masters-inspired demonstration with the one-and-only, Frank Haasnoot. Prepare to enter into Chef Haasnoot's imaginative and whimsical world turning classical creations into modern and contemporary innovations. His demonstration will focus on a chocolate showpiece inspired from his work during the World Chocolate Masters, chocolate bonbons, plated desserts, entremets, and many chocolate decorating techniques. This is a rare opportunity to observe, inquire, and discuss with one of the industry's most celebrated and decorated chocolatiers. Join Chef Haasnoot and The French Pastry School for this very special demonstration. Note: This is a demonstration-only course with no hands-on kitchen time.

Course detail:
- World Chocolate Masters-inspired chocolate showpiece
- Elaborate chocolate bonbons
- Trendsetting plated desserts
- World-class entremets
- Exclusive chocolate decorating techniques

www.frenchpastryschool.com
October 2–4, 2018Chicago, ILMacarons, Cookie, Bars and Coffeecakes15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The 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 Alissa Wallers of The French Pastry School. We designed this class with you, the enthusiast in mind, and Chef Wallers will focus her attention on the sweet and the petite! She'll teach you how to create impressive French delights, perfect for any party or gathering of foodie friends. Step-by-step she’ll guide you through making Parisian macarons, almond financiers, and a classic cherry pound cake, and the classic Sablé Breton – to name a few – just as the professionals do! Chef Wallers will inspire you to develop your pastry skills in this hands-on course as you create these small French-pastry favorites!

Course Detail:
- Parisian macarons
- Tart lemon bars
- Coffee cake
- Almond financier (French almond cake)
- Cherry pound cake
- Classic blueberry muffins
- Brown butter crispy rice treats
- Dark chocolate and walnut brownies
- Coconut macaroons
- Dark Chocolate Diamant Cookies

www.frenchpastryschool.com
October 9–11, 2018Chicago, ILArtistic Gelatin art class15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join professional gelatin artist Mimi Guzman for this three-day course at The French Pastry School. With Chef Guzman as your guide, you'll learn the foundational skills for creating, coloring, flavoring, assembling, and presenting this stunning and colorful art form. During her demonstration, she'll provide instructions, tips, tools, recipes, and various flower designs, as well as advanced techniques for creating intricate designs, birds, and characters. Then together, you'll create a unique collection of edible suspensions that are yours to take home and enjoy with family and friends. This is an excellent hands-on course for any enthusiast or professional interested in the fine art of gelatin suspension and its boundless potential!

Course Detail:
- Essential tips and rules of presentation
- The use of molds in different shapes
- The use of edible images in gelatin
- Encapsulated fruits in gelatin
- Two-tone flowers
- Sculpted birds
- Flowers include roses, sunflowers, daisies, chrysanthemums, carnations, gardenias, and more!

www.frenchpastryschool.com
October 16–18, 2018Chicago, ILFrench Style Brunch15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Brunch is more than just bacon and eggs—using global flavors, gourmet ingredients, and elegant presentations, brunch can transform a mundane Sunday into an affair to remember! This three-day, hands-on workshop is the perfect excuse to indulge your sweet tooth while learning deceptively simple recipes that will wow your family and friends. Chef Michel Ernots of The French Pastry School will teach you everything you need to know for creating our favorite brunch classics in a professional, yet approachable and friendly kitchen environment. From scratch-made pancakes and flaky croissants to savory Quiche Lorraine and leek tarts, you'll learn a variety of techniques and the necessary skills for recreating these crowd-pleasers in your kitchen at home.

Course Detail:
- Scratch-made Pancakes
- Sweet and savory traditional crêpes
- Traditional buckwheat blinis
- Quiche Lorraine of Alsace
- Savory braised leek tart
- Flaky breakfast pastries including croissants and brioches
- Sweet and savory muffins
- Warm Vanilla Scented Bread pudding
- Rustic Fruity Clafoutis
- Classic French toast
- Crispy Warm Waffles

www.frenchpastryschool.com
October 23–25, 2018Chicago, ILSweet and Savory Fall Delights15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Autumn has arrived! In this three-day, hands-on course, you'll learn recipes and techniques for capturing the season's bounty with Chef Joel Reno 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 Joel 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.

Course Detail:
- Oven-roasted vegetable quiche
- Old-fashioned dark lager beer quiche
- Traditional Alsatian Tarte Flambée (Flammeküeche)
- Gâteau Basque tarts from Southern France
- Caramelized onion tart
- Spinach, feta and béchamel strip pies
French Style Apple Pie pies
- Grandma’s lemon meringue cream pie
- Vanilla, apricot and plum Parisian flan
- Seasonal flatbread

www.frenchpastryschool.com
November 6–8, 2018Chicago, ILArtisan Breads made from Scratch15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
From multigrain and sourdough to ciabatta and rye, welcome to the fascinating world of artisan bread. Join Chef and Master Baker Julien Otto of The French Pastry School for this three-day course dedicated to the art of boulangerie. Chef Julien will teach you about fermented doughs using natural levains and the fundamentals of breadmaking. You'll mix, divide, proof and bake a variety of bread that are yours to take home and enjoy. With Chef Julien as your guide, you'll learn techniques for breadmaking success, while creating rustic and delicious loaves perfect for any occasion. You may never buy store-bought bread again! Join Chef Julien and The French Pastry School for this incredible week of bread production!

Course detail:
- French baguettes with levain
- Traditional sourdough
- Multigrain bread
- Italian ciabatta
- Whole-wheat bread
- Specialty pain au saucisson sec (dry sausage)
- La miche
- Kalamata olive bread
- Old-fashioned rye bread

www.frenchpastryschool.com
November 9–11, 2018Lansing, WVIce Sculpting Boot Camp16
Elegant Ice Creations Inc
Elegant Ice Creations Inc
Adventures on the Gorge
219 Chestnutburg Rd
Lansing, WV 25862
office@elegantice.com
www.bootcampart.com
November 12–15, 2018Chicago, ILInnovative Flowers & Showpiece Designs with Chef Stéphane Leroux, MOF28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Stéphane Leroux, MOF, one of the world’s greatest chocolate masters, returns to The French Pastry School to teach this four-day professional course dedicated to the art of chocolate showpieces and flower designs. He'll demonstrate new techniques for creating world-class chocolate sculptures while teaching you the principles for designing, planning, and assembling a stunning masterpiece. During this hands-on workshop, you’ll use template making, casting, and sculpting to construct and decorate a one-of-a-kind chocolate sculpture that is yours to take home. Chef Leroux will share invaluable tips and tricks including troubleshooting tactics for when things don't go according to plan. After this course, you'll be able to use Leroux's latest techniques to transform your ideas into spectacular chocolate showpieces!

Course detail:
- “Bleu Chocolat" techniques, showpieces and flowers
- Philosophy of form, design and texture
- One individually crafted chocolate showpiece
- Exclusive chocolate techniques
- New finishing and embellishing methods
- Contemporary designs to enhance your sculpture

www.frenchpastryschool.com
November 27–29, 2018Chicago, ILAmerican Dessert Classics15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Nothing beats the nostalgic feeling of tradition and homegrown ingredients! In this new course, you'll bake side-by-side with Chef Alissa Wallers of The French Pastry School and give new life to the classics. Over the course of three days, you'll embark on an educational adventure as Chef Alissa unveils The French Pastry School's all-time favorite American recipes—with a spin! You'll learn how to modernize these timeless sweets that are high on flavor, comfort and vintage charm. We guarantee that your recipe book will welcome these new additions, and we wouldn't be surprised if a few of them made their way to the top of your list!

Course Detail:
- Silky cheesecake with a tangy, tropical fruit jelly
- Decadent dark bittersweet brownies with a dark chocolate glaze
- Crunchy, organic, oatmeal and walnut cookies
- Delightful fall apple and Tahitian vanilla coffee cake
- Rich and buttery apple bran muffins
- Chef Alissa's traditional sticky buns
- Creamy tropical coconut cupcakes
- Carrot cake a la French Pastry School
- Silky dark Chocolate cake

www.frenchpastryschool.com
December 11–13, 2018Chicago, ILHoliday Centerpieces15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The 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, hands-on course and together with Chef Michel Ernots 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!

Course Detail:
-Irrésistible bûche de Noël
- Scratch-made chocolate truffles
- Salted caramel candies
- Passion fruit and apricot pâte de fruit
- Orange blossom and roasted nut nougat
- Bourbon vanilla bean marshmallows
- Spice-infused gingerbread
- Festive hand-decorated holiday cookies
- Holiday party favors
- Chocolate tree sculpture

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: $60.00
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 DatesVarious locationsAdvanced Garde Manger16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
In today's modern kitchen there are many disciplines that every chef needs to know. However, few offer the scope and range of creativity, product utilization, and sheer craft as Garde Manger. This course explores the cold kitchen while merging both forward thinking and classical techniques. From charcuterie, modern terrines, sauces and complete innovative dishes, we cover it all in this course. Whether you are looking to prepare for Olympic level competition, prepare for the CMC exam, or seeking new menu ideas, this course is the ultimate crash course for the modern cold kitchen.
richrosendaleshop.com/collections/classes-professional
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
OngoingOnlineAllergen Awareness Training1
Always Food Safe
Always Food SafeCost: $18
Online
Phone: (844) 312-2011
help@alwaysfoodsafe.com
Always Food Safe is an ANSI accredited food safety training provider, and we are offering you our online, video-based Allergen Awareness training course.

The purpose of this training is to teach foodservice professionals about the practices and procedures needed to keep your customers safe when dealing with a customer with an allergy. There will be real life examples that you can relate to in everyday life in a kitchen.

Once completed a certificate will be issued that is valid for 3 years.
alwaysfoodsafe.com/acf-allergen
OngoingOnlineAllergy Awareness - FREE2
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Diagnosis of food allergies has doubled in the United States in the last 10 years, and in the food industry, we must be especially aware of the foods and components of food that cause allergic reactions. This course will cover the most common food allergies in the U.S. and beyond, as well as methods of diagnosing a food allergy, current research and treatment, and best practices for organizations in the prevention of food-allergic reactions.
www.safeeggsfoodservice.com/ce/free-ce/allergy-awareness
OngoingOnlineAllerTrain Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain™ is an ANSI accredited food allergen and gluten-free training course offered by MenuTrinfo©. 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. This will help restaurants avoid food allergy related incidents, and prepare them to handle such incidents, should they occur. Once the course is complete, each participant will be issued an AllerTrain™ Certificate of Award that is valid for three years.
www.schoox.com/28650/allertrain%E2%84%A2-food-allergy-&-gluten-free-training-for-food-service
Call for DatesFort Collins, COAllerTrain K12 Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrain K12™ is another one of MenuTrinfo’s food allergen and gluten-free training programs that caters to K-12 schools. 1 in 13 children of school age have a food allergy. These children have needs that must be taken very seriously in a school cafeteria setting. This course will help schools better serve children with food allergies, celiac disease and/or intolerances to food. Upon successful completion of this course, each participant will be issued an AllerTrain U™ Certificate of Award that is valid for three years.
www.menutrinfo.com/allergy-training/
OngoingOnlineAllerTrain Lite Food Allergen and Gluten-Free Education and Training1
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 1 hour - Cost: $19
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
info@menutrinfo.com
AllerTrain Lite™ is an ANSI accredited food allergy and gluten-free training course offered by MenuTrinfo©. This course is a condensed version of AllerTrain™ and is for hourly front and back of the house team members working in the foodservice industry. The course teaches how to safely interact with and serve diners with special dietary needs such as food allergies, intolerances and celiac disease. Upon completion of the training, learners will understand the most important practices related to allergen control in the front of the house, back of the house and in an emergency situation. Also, at the end of the course, each participant will be issued an AllerTrain Lite™ Certificate of Achievement that is valid for three years.
ww.schoox.com/41974/allertrain™-food-allergy-&-gluten-free-training-for-food-service
Call for DatesFort Collins, COAllerTrain U Food Allergen and Gluten-Free Education and Training3
MenuTrinfo, LLC
MenuTrinfo, LLCLength: 3 hours - Cost: $69
155 N College Ave Ste 200
Fort Collins, CO 80524
Betsy Craig
Phone: (888) 767-6368
allertrain@menutrinfo.com
AllerTrian U™ is a food allergen 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 eating on campus, but if the university has taken an AllerTrain U™ course, they’ll be better prepared to cater to these students’ needs. This will help colleges and universities not only know how to recognize allergic reactions, but also to have a dining set-up that will help prevent these reactions from occurring. Upon successful completion of this course, each participant will be issued an AllerTrain U™ Certificate of Award that is valid for three years.
www.menutrinfo.com/allergy-training/
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
Mark Garcia
mgarcia@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
OngoingOnlineBasics of Management and Leadership5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
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
Call for DatesVarious locationsBBQ Science & Technique16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
World traveled Master Chef and television personality Rich Rosendale walk you through the world of BBQ like no one else can. With a forward thinking approach, merging traditional principals with modern technology and science this class will take your BBQ game to a new level. In addition to the two day work shop, participants can meet and talk with Rich each night at a 2 hour reception where you will get to sample local craft brews along with BBQ from the class.
richrosendaleshop.com/collections/classes-professional
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
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: $299.50
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
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 Foods
National Pasteurized Eggs / Michael FoodsCost: Free
Participants will be able to identify characteristics of celiac disease and gluten intolerance, recognize research-based information and treatments for celiac and gluten intolerance, and state examples of best practices in handling a client with celiac or gluten-free needs.
www.safeeggsfoodservice.com/ce/free-ce/celiac-disease-and-gluten-free-restrictions
OngoingOnlineCheesecyclopedia Online Course - FREE2
Wisconsin Milk Marketing BoardCost: Free
8418 Excelsior Dr.
Madison, WI 53717
Sara Hill
Phone: 608-444-1986
shill@wmmb.org
The Cheesecyclopedia Self-Study Course provides practical cheese information valuable to the novice as well as the professional.
training.wmmb.com
OngoingOnlineChef Business Management30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
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: $187.50
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: $155.00
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: $65.00
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: $155.00
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: $65.00
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: $155.00
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: $65.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
info@123ce.com
#383 Chef Supervisory Management Recertification for ACF members. Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This recertification Supervisory Management course provides a comprehensive review of the role of a supervisor and the skills needed to be an effective manager and leader. Learn how to create a positive work environment, manage conflict and more.
www.123ce.com
OngoingOnlineCMC Pre-Plan Webinar3
Have you been considering taking the CMC exam? If you are already a CEC working towards this goal, then I invite you to my next webinar session, "The CMC Exam Pre-Plan". This 2 hour lecture followed by in depth Q&A will encompass what you need to be thinking of on every level prior to this massive undertaking. Details of my own CMC journey, how to break down the exam to study and practice, how to plan and prepare your program and work your apprentice to your advantage are just a few items covered. This is approved for 3 CEH’s through ACF. There is a 10$ processing fee per participant.
www.jasonhallcmc.com/home.html
Call for DatesVarious CMC Prep Course24
Rosendale Collective
Rosendale Collective
Various rich@richrosendale.com
Do you have the goal of attaining the ranks of Certified Master Chef? It is a level in the industry that few have reached but, make no mistake, it can have a meaningful impact on your career, both in the quality of opportunities one experiences, as well as driving higher monetary compensation for your expertise. But it is not a designation easily acquired. Historically, this exam has built upon the reputation of being nearly impossible to pass. We aim to change that by offering principles and methodology that anyone can learn. Like any craft, your training is the single biggest influencer as to what the outcome will be. The quality of your learning and direction goes hand in hand with your performance. Rich will share with you his relentless passion for food and the craft of cooking. And you will also learn invaluable strategies on how you can organize your kitchens, as well as how to plan for a training regimen that suits you and delivers results.
richrosendaleshop.com/collections/classes-professional
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
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: $299.50
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
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_/
Call for DatesVariousCulinary Boot Camp30
The Guiding Knife
The Guiding KnifeLength: 4 days - Cost: Call for Price
VariousElena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
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
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
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: $299.50
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: $299.50
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
OngoingOnlineEssentials of Food Hygiene - 8 hour course8
World Food Safety Organization
World Food Safety OrganizationLength: 8 hours
http://worldfoodsafety.us
The World Food Safety Organisation is pleased to offer an option in food safety training. The Essentials of Food Hygiene course provides a comprehensive approach to understanding food safety, not only in the United States but on a Global scale as well. This self-paced, 8-hour course leads to a globally recognized Certification from the WFSO upon successful completion of the final assessment.

15% off any one course offered by the WFSO with coupon code: ACFCHEF2017
wfso.us/product/essential-food-hygiene/
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 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 Handler Training2
Always Food Safe
Always Food SafeCost: $10
Online
Phone: (844) 312-2011
help@alwaysfoodsafe.com
Always Food Safe is an ANSI accredited online, food safety training provider. Our video-based Food Handler course teaches all the safety essentials of working in a kitchen, from food delivery to front of house.

This is essential learning for all Food Handlers, with the objective of this course to give you the knowledge and understanding to be safe in a kitchen.
alwaysfoodsafe.com/acf-foodhandler/
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 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: $187.50
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: $60.00
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
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs / Michael Foods
National Pasteurized Eggs / Michael FoodsLength: 1 hour - Cost: Free
After completing the course, you'll be able to: Explain what causes curdling of eggs and how to prevent it. Outline factors that lead to a high-quality custard product. Describe steps for making soft scrambled eggs. Explain the steps for whipping egg whites. Identify egg yolks as emulsifiers and explain how they work.
www.safeeggsfoodservice.com/ce/free-ce/egg-culinary-techniques
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: $88.00
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
Call for DatesVarious locationsModern Plating16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
Judge a plate by its presentation? You bet. Just like the packaging on a product, we first judge something based on how it looks to us. Many aspects of our industry have evolved at warp speed over the last 10 years, changing the way we look at food. It is easy for your plate presentations to have lost their "pizazz." This class will walk you though a myriad of techniques to help you reassess how you plate your food and break out of the "center of the plate" mindset. You will be introduced to techniques that will add elements of texture, flavor and subtle nuances that will make an impact on your food both visually and in overall taste.
richrosendaleshop.com/collections/classes-professional
OngoingOnlineNutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
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: $60.00
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
Mary Humann
Phone: 970-663-0994
humann@att.net
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 NorthwestCost: Free
foodservice.usapears.org/training
OngoingOnlinePractical Application of Food Allergy Guidelines 8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
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
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
After completing this course, you'll be able to: Explain why protein is essential to human nutrition. Describe amino acids as the building blocks of protein. Define an essential amino acid. Explain the process of protein denaturation in cooking.
www.safeeggsfoodservice.com/ce/free-ce/protein-nutrition-egg-chemistry
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
OngoingOnlineRange Meat Clerk Certificate20
Range Meat Academy
Range Meat Academy
Online
Ruth Urquizu
ruth@rangemeatacademy.com
Range Meat Clerk Certificate on-line program is made up of 16 courses designed to give you the tools and confidence to provide your customer with a great experience. Beef, pork, lamb & chicken will be covered.

Our comprehensive program is divided into 3 manageable sections: Meat Essentials Certificate (RMC101), Cuts & Features Certificate (RMC201), Cooking Methods and Preparation Tips Certificate (RMC301)

Our certificate will provide the knowledge and skills to gain employment as a grocery store or groceraunt meat clerk, sales associate, meat buyer/seller, or can be used as continuing education for meat industry personnel.


www.rangemeatacademy.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 DatesVarious locationsSous-Vide Workshop16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
So you want to learn sous-vide? Well, you came to the right place! Rich is considered an authority on this style of cooking. This class is taught by Rich, one of only 67 Certified Master chef’s in the United States. He has over 55 international cooking awards under his belt. He has applied this technique in large-scale operations like the Greenbrier resort with 15 kitchens on property, as well as full-service independent restaurants. He also has applied the sous-vide technique in prestigious cooking events like the Culinary Olympics and the Bocuse d’Or. In 2014 Rich was contracted by the Royal Family of Dubai where he performed the technique for the chefs at the Royal kitchens of the Zabeel Palace.
richrosendaleshop.com/collections/classes-professional
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 - 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 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
OngoingOnlineT.E.A.C.H. Food Allergen Safety in the Professional Kitchen6
Your Allergy Chefs
Your Allergy ChefsLength: 6 hours - Cost: $149
P.O. Box 800135
Santa Clarita, CA 91380
Joel and Mary Schaefer
Phone: (503) 407-1707
cookingfree@yourallergychefs.com
Calling all Cooks, Chefs, and Instructors, both savory and sweet! Your Allergy Chefs specialize in training and recipe development for food allergies and special diets. Our objective is to provide you with the necessary personalized training that will enhance your knowledge, skills and abilities in order to address the growing requests from guests with food allergies and special diets for safe and satisfying meals. This one-on-one coaching package consists of 2 coaching sessions and weekly communication for 2 months. Food allergen safety cards designed for chefs, managers and servers are included.

To our ACF family we are offering our Professional Coaching package valued @ $790.00 for just $149.00.
yourallergychefs.com/coaching/
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 Guide to HACCP2
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: $88.00
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
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
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
Call for DatesZink University2
Zink Foodservice
Zink FoodserviceCost: FREE
various locations
David Ash
Phone: (614) 679-4046
davida@zinkfsg.com
Zink University is a program established by Zink Foodservice allowing for personal and professional development, training, and continuing education in the Foodservice equipment/smallwares industry. Foodservice professionals and experts lead the University classes leaving guests cultivated with current trends in the market. At Zink University, students will learn by using hands on, presentations, live demos, and will have access to all learning materials. Zink University has classes and opportunities for beginners to advanced learners. Continuing Education credits are also available to those seeking. From past classes, 99% said they would take another Zink U class. Hope to see you in class soon!
zinkfsg.com/culinary