| March 16, 2020–January 27, 2021 | New York , NY | Culinary Nutrition Certificate Program | 60 |
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| Institute of Culinary Education | |
Institute of Culinary Education
225 Liberty Street, 3rd Floor
New York , NY 10281 | |
The Culinary Nutrition certificate program at the Natural Gourmet Center offers students an in-depth and hands-on exploration of evidence-based nutrition. The program explores the science of nutrition,trends and specialized diets, and nutrition in the marketplace, all through lectures and kitchen labs. Led by Chef Celine Beitchman, MS., ICE's director of nutrition education,the
curriculum is taught by experts from the food, health and nutrition fields. Upon completion of
the course, students will have experience incorporating the fundamentals of nutrition into their culinary perspective.
recreational.ice.edu/Courses/Detail/16530 |
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| January 5–6, 2021 | Online | Online Virtual Fermentation Workshop | 8 |
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| The Culinary Vegetable Institute | |
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We are kicking off the new year by hosting a Virtual Fermentation Workshop. We will be using old techniques with modern
ingredients to look at the future through an ancient lens. Our root cellar is a place of passion for us and a place to revisit
ingredients as they evolve and transform from a beautiful craft. We're pulling our root cellar into the dining room at The Culinary
Vegetable Institute and sharing an online class for beginners, hobbyists, and experienced chefs alike. We will be covering
Lacto-Bacillus, Aceto Bacti, Cultured dairy, and Aspergillus oryzae. Demos include fermented vegetables in brine, soured
vegetables with the addition of salt only, nukazuke style fermentation, créme fraîche, cultured butter, cultured buttermilk, yogurt,
fish sauce, making vinegar, making kombucha, pickles, pickle brines, and white miso
www.CulinaryVegetableInstitute.com |
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| Ongoing | Online | Basics of Baking and Pastry | 55 |
| Sur La Table Online Culinary Institute | |
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Baking and pastry arts rely on precise formulas and ratios, not improvisation and adjustment. Therefore, the field can be intimidating to many, yet proves exceedingly rewarding for the profile of any foodservice operation. This course focuses on ingredients, quick breads, breads, custards, soufflés, and chocolate. Basic concepts and techniques of baking such as ingredients and processes of baking are reviewed and practiced. Students appraise gluten, flour, yeast, water and salt and their functions in bread making
surlatableonlineculinaryinstitute.com |
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| Ongoing | Online | Beer, Wine, and Spirits | 15 |
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| Ingrain Inc. | Cost: $90* |
PO Box 177
Bend , OR 97709 | Amber Johnson
contactus@ingrain.com |
In this course, we will explore the importance of responsible alcohol service and the role sellers and servers of alcohol play in safeguarding their clientele from the unpleasant, and potentially dangerous,
medical and legal effects of excessive alcohol consumption. We will also examine the various types of beverages that make up a successful beverage program including beer, wine, spirits and the art of mixology.
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative.
www.chefcertification.com |
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| Ongoing | Online | Building Executive Function | 30 |
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| Ingrain Inc. | Cost: $180* |
PO Box 177
Bend, OR 97709 | Amber Johnson
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This course is designed to grow awareness about the importance of executive functioning. Educators can
provide top-notch lessons and resources for students, but if students lack executive function, even the
best materials won’t produce the desired results. If students haven’t developed the brain-based skills to
focus, catch and correct errors, identify cause-and-effect relationships, and more, they can’t make sense
of lessons. Executive function is the missing link to student achievement.
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative
www.chefcertification.com |
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| Ongoing | Online | Cooking Meats, Fish, Poultry, & Plant-based Proteins | 55 |
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| Sur La Table Online Culinary Institute | |
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As the student grasps basic cooking techniques, they need to further master those methods using a variety of animal and plant proteins. These food items are generally the costliest to procure, the most difficult to reproduce expertly and consistently, and consequently come with a premium price on the menu. Students practice multiple preparations of beef, lamb, chicken, fish and plant-based dishes.Learners categorize cuts of meat and fowl, as well as illustrate the proper buying, storing and cooking of fish. Students refine their technique with plant-based proteins such as tofu, tempeh, seitan, among others. Learning activities include evaluated cooking practice, image uploads, and other graded assessments that demonstrate competency in cooking techniques.
surlatableonlineculinaryinstitute.com |
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| Ongoing | Online | Cooking Methods | 55 |
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| Sur La Table Online Culinary Institute | |
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The heart of cooking knowledge rests on applying basic cooking principles to food items. Beginning with dry-heat cooking methods, the learner practices roasting, grilling, pan frying, sautéing, deep frying, and stir-frying. Students practice moist-heat applications such as poaching, steaming and simmering, followed by the combination cooking methods of braising and stewing. Once learners become proficient in core cooking techniques, they advance to menu planning and batch cooking, where food is prepared in advance and later reheated or assembled to order. The course concludes with an exploration of plate design and workstation set up to aesthetically arrange, sauce and garnish a plate before serving it to a diner. Learning activities include readings, visual demonstrations, image upload, instructor review and feedback of cooking and plating techniques, and graded tests and quizzes.
surlatableonlineculinaryinstitute.com |
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| Ongoing | Online | Culinary Nutrition | 30 |
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| Ongoing | Online | Culinary Nutrition and Wellness | 55 |
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| Sur La Table Online Culinary Institute | |
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Students examine the basic principles of nutrition, including its application in food preparation, menu planning and a healthy lifestyle with an emphasis in plant-based culinary arts. High quality plant-based dishes are increasingly crucial to meet consumer demand. Students build a nutritional foundation related to personal health, the food supply, and dietary restrictions.Learners create menus focusing on food allergies, intolerances, preferences and restrictions. They practice techniques to reduce sodium, cook without oil or salt, and use whole food fats instead of processed oils. They also develop skills in raw gastronomy and enhancing flavor builders. Learners also practice techniques and dishes with global flavor profiles. They explore plant-based foods and spices from regions of their interest and apply various cooking techniques to create these international dishes.
surlatableonlineculinaryinstitute.com |
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| Ongoing | Online | Culinary Nutrition- Refresher | 8 |
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| Ongoing | Online | e-MISE 2020 | 6 |
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| MISE | |
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e-Mise is the virtual solution to the 2020 Mise Conference:
Online content you can watch on your own time, Downloadable materials for you and your team, Recipe inspiration from Chef Thomas and e-Mise sponsors, Best practice sharing and innovative ideas post-Covid, Networking opportunities, Insight into the future of hotel F&B, A chance to win a new RATIONAL Combi-Oven!
Much of e-Mise will be a choose-your-own-adventure/on-demand experience…take part in what most interests you, when it is most convenient. And download our recipe book full of great hotel-specific dishes.
miseconference.com |
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| Ongoing | Online | Essentials of Food Presentation | 2 |
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| Ingrain. Inc. | Cost: $15 |
| contactus@ingrain.com |
Our work isn't done until the food we have prepared is arranged on plates or platters and ready to be presented to the diner. In traditional classical cuisine, until well after the middle of the twentieth century, the normal practice in fine dining establishments was to send the food on platters and in casseroles and other serving dishes to the dining room, where it would be transferred to dinner plates by the serving staff, sometimes after carving or portioning. The chefs who developed nouvelle cuisine, however, wanted to control the appearance of the food down to the last detail and so began to arrange food on the dinner plates in the kitchen. Since that time, many styles of plating have come and gone, as chefs have devoted much attention to the appearance and arrangement of the food on the dinner plates.
chefcertification.com |
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| Call for Dates | | Fair Market University | 14 |
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| Fair MarketInc. | |
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| With consumer demand for vegan foods growing at an astronomical rate, those who care about
promoting healthy, sustainable, and ethical eating have a tremendous opportunity to respond to
the need. |
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| Ongoing | Online | Food Photography 101 | 15 |
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| The Chef Shots | |
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This course is designed to teach the basic principles of food photography to be applied to any camera, specifically including smartphones.
www.thechefshots.com |
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| Ongoing | Online | Foundations of Cuisine | 55 |
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| Sur La Table Online Culinary Institute | |
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Regional and national cuisines are organized on foundational components such as a flavored liquid and cooked starch or grain. These elements can further be recombined to create or enhance distinct dishes and menus. In traditional cooking approaches these building blocks include stocks, soups, and sauces, as well as modern and plant-based sauces.
surlatableonlineculinaryinstitute.com |
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| Ongoing | Online | Grab & Go Webinar: Packaging Is the New Plating | 1 |
| General Mills | |
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General Mills and Chef Gilles Stassart are partnering with Edward Don & Pactiv to share best practices for Grab & Go. With COVID's impact on dining preferences, shared surfaces and beyond, Grab & Go service is more important than ever.
In this webinar, you’ll learn about
• What makes a product great for Grab & Go
• Recipe ideas that are great for Grab & Go, and will help you delight your consumers with limited labor
• Types of Grab & Go packaging materials and formats, and when to use them
• Suggestions for merchandising and pricing your Grab & Go items
www.generalmillscf.com/industries/healthcare/support-tool-categories/continuing-education/grabandgo |
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| Ongoing | Online | Ingredient of the Month Quiz Bundle | 4 |
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| Ongoing | Online | Introducation to Foodservice | 30 |
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| Ongoing | Online | Kosher As A Career | 1.75 |
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| Kosher Institute of America | |
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A Kosher Fundamentals Course for personnel working in a kosher kitchen environment. Understand kosher requirements, regulations and procedures as they relate to commercial food production. Join the ranks of chefs, managers and line-workers who now feel confident working in kosher kitchens!
career.kosherinstitute.com |
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| Ongoing | Online | NCR (National Culinary Review) Quizes | 4 |
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| Ongoing | Online | Pastry Arts Virtual Summit | 30 |
| Pastry Arts Magazine | |
| info@pastryartsmag.com |
The Pastry Arts Virtual Summit features 60+ video demonstrations, presentations & interviews with prominent dessert professionals through an on-demand streaming platform. Open mid-June to September, baking and pastry professionals and serious enthusiasts can register for a free 4-day pass or purchase an extended pass at www.pastrysummit.com.
www.pastrysummit.com |
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| Ongoing | Online | Preparing and Cooking Vegetables | 8 |
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| Ingrain, Inc | Cost: $60 |
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Vegetables were, at one time, abused and neglected, relegated to the minor role of unimportant side dishes, to be taken or left, or not even noticed on the table.
Today, however, lowly vegetables are much more appreciated, not only for their nutritional importance but for the variety, flavor, eye appeal, and even elegance and sophistication they bring to the menu. Modern cooks owe it to themselves and their customers to treat vegetables with understanding, respect, and imagination.
Because they are so perishable, vegetables require extra care from receiving to service. Freshness is their most appealing and attractive quality, and one must be especially careful to preserve it. The goals of proper vegetable cookery are to preserve and enhance fresh flavor, texture, and color, and to prepare and serve vegetables that are not just accepted but sought after.
chefcertification.com |
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| Ongoing | Online | Preventing Discrimination in the Restaurant | 1.5 |
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| Ongoing | Online | Professional Cooking Fundamentals | 55 |
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| Sur La Table Online Culinary Institute | |
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For professionals as well as accomplished home cooks, a successful culinary journey is built upon a bedrock of central principles for cuisine and kitchen organization. Starting with the Map of Cooking, learners visualize what they may already know intuitively and experientially. During this introductory course, students will evaluate critical soft skills for kitchen teamwork, apply food and kitchen safety knowledge and practices, and employ essential knife skills. Applied cooking is also introduced through a primer in seasoning and taste, followed by preparation of various salads, vegetables and egg dishes. Learning strategies and activities include evaluated cooking practice, explanatory and reflection pieces, image uploads, and other graded assessments that demonstrate competency in course material
surlatableonlineculinaryinstitute.com |
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| Ongoing | Online | Professional Thai Fruit and Vegetable Carving- The Basics (Online Course) | 20 |
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| Ongoing | Online | Purchasing and Receiving Course | 30 |
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| Ongoing | Online | Safety and Sanitation | 30 |
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| Ongoing | Online | Safety and Sanitation Refresher | 8 |
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| Ongoing | Online | Seafood = Brainfood - FREE | 1 |
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| Ongoing | Online | Supervisory Management | 30 |
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| Ongoing | Online | Supervisory Management Refresher | 8 |
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| Ongoing | Online | The Specialization Certificate in Culinary Cannabis and Edibles | 1 |
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| Baking & Pastry |
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| January 30, 2017–February 28, 2021 | Darien, IL | Master Gum Paste | 14 |
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| 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
Dates: Jan. 27 – 30; April 27 – 30; May 18 – 21 (Spanish Session); June 8 – 11; July 13 – 16; Sep. 14 – 17; Nov. 2 – 5 (3:30 pm – 7 pm); Weekend Session – Oct 3 – 4 (8am – 4:30pm)
www.school.wilton.com |
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| January 30, 2017–February 28, 2021 | Darien, IL | Master Piping | 67 |
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| 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: $1,200; Registration Fee: $175
Jan.27 - Feb. 7; April 27– May 8; May 18-29 (spanish session) ; June 8- 19; July 13 -24; Sep. 14 - 25; Nov. 2 - 13 (7 am - 3 pm); Weekend Session March 7-8, 14-15, 21-22,28-29 (7:30 am- 5pm)
www.school.wilton.com |
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| February 6, 2017–February 28, 2021 | Darien, IL | Master Fondant | 14 |
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| 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
Tuition: $325; Registration Fee: $125
Feb. 3 - 6; May 4-7; May 25 - 28 (Spanish Session); June 15-18; July 20-23; Sep. 21 - 24; Nov. 9 - 12 (3:30 pm - 7 pm); Weekend Session Oct 17-18 (8am- 4:30 pm);
www.school.wilton.com |
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| March 3, 2017–February 28, 2021 | Darien, IL | Master Baking | 18 |
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| 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: Staff
Tuition: $550; Registration Fee: $125
Ja. 24-26; April 24-26; May 15-17(spanish session); June 5 – 7; July 10-12; Sep. 11 - 13; Oct. 9 - 11; Oct. 30- Nov. 1 (9 am - 4 pm)
www.school.wilton.com |
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| March 11, 2017–February 28, 2021 | Darien, IL | Master Sugar Art | 18 |
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| 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: $125
Feb. 1- 2; May 2-3; June 13 - 14; Sep. 19 - 20; Nov.7 - 8(8 am – 6 pm)
www.school.wilton.com |
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| June 20, 2017–February 28, 2021 | Darien, IL | Kids Baking Camp (for children 10 and up) | 11 |
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| Wilton School of Cake Decorating and Confectionery Art | |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com |
Over this two-day class, kids will learn to make strawberry and chocolate cakes from start to finish, including putting together the ingredients, mixing, baking, filling and frosting. We’ll teach them how to make homemade chocolate fudge filling and icing as well as a cookies and cream filling, plus how to make icing in 7 minutes.
Instructor: Staff
Tuition: $100 Registration Fee: $60
March 24 - 25; April. 2 -3; June 30- July 1; July 21-22 (10 am – 4 pm)
www.school.wilton.com |
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| July 18, 2017–February 28, 2021 | Darien, IL | Kids Decorating Camp (for children 10 and up) | 11 |
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| Wilton School of Cake Decorating and Confectionery Art | |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com |
In this two-day camp, kids will get to learn the basics of cake, cupcake and cookie decorating using buttercream and fondant. They'll also be taught how to model with fondant and simple piping techniques. Cakes, cupcakes, cookies and project supplies will be provided.
Instructor: Staff
Tuition: $100 Registration Fee: $60
Jan. 2-3;Mar. 31-April 1; June 23-24; July 28-29; Dec. 29-30 (10 am – 4 pm)
www.school.wilton.com |
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| January 1, 2018–February 28, 2021 | Darien, IL | Croissants and Puff Pastry | 12 |
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| 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: Staff
Tuition: $200 Registration Fee: $75
Mar. 28 – 29; Nov. 14 - 15 (9 am - 4 pm)
www.school.wilton.com |
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| January 1, 2018–February 28, 2021 | Darien, IL | Kids' Advanced Decorating Camp (For children 12 and up) | 11 |
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| Wilton School of Cake Decorating and Confectionery Art | |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com |
This two-day class for kids ages 12 and up will teach them how to bake a vanilla cake from scratch, how to carve, stack and decorate a geode cake, plus how to work with modeling chocolate and water coloring painting. Recipe and project supplies will be provided.
Instructor: Staff
Tuition: $100 Registration Fee: $60
June 18 – 19; Aug. 4-5 (10 am – 4 pm)
www.school.wilton.com |
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| November 7, 2020–November 8, 2021 | New York, NY | A Tour of Breads | 14 |
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| THE CENTER FORADVANCED PASTRY STUDIES (CAPS) | Length: 2 sessions |
Institute of Culinary Education
225 Liberty Street. 3rd Floor
New York, NY 10281 | |
Join master baker and owner of BreadHitz Chef Ciril Hitz on a world bread tour using different fermentation methods. Learn the different qualities of each starter and how to utilize their characteristics appropri ately and how to mix and work with both lean and enriched doughs to make baguettes, ciabatta, foccacia, pain rustique, pretzels, bagels, brioche, gibassier, and stollen. Chef Ciril teaches in the baking program at Johnson
& Wales and competed on the US team for the Coupe du Boulangerie.
recreational.ice.edu |
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| December 6, 2020 | New York, NY | A New Look at Petits Fours and Petits Gateaux | 7 |
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| THE CENTER FORADVANCED PASTRY STUDIES (CAPS) | |
Institute of Culinary Education
225 Liberty Street. 3rd Floor
New York, NY 10281 | |
Chef Lauren Hass is of the top pastry chefs in America, an associate professor at Johnson & Wales University, techical advisor for I 00% Chef and TouFoods, Cocoa Barry Ambassador, and chef for Koerner & Co. Her passion is for petits fours and petits gateaux. In this class, Chef Lauren will help spark your creativity, streamline production through use of cross-uti liziation and standardization, and emphasize how to develop flavor, texture and give attention to detailed decorations to create alluring desserts.
recreational.ice.edu |
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| December 8–10, 2020 | Chicago, IL | Luxurious Cakes & Buttercream Techniques | 15 |
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| French Pastry School | Length: 3-days - Cost: $525 |
200 South Wacker Drive, LL-100
Chicago, IL 60606 | info@frenchpastryschool.com |
Beautiful buttercreams and the finest fillings accompany this couture cake course at The French
Pastry School. Over the course of three days, Chef Alissa Wallers will teach you all aspects of
creating French cakes—from sponges and fillings to frostings and buttercreams. You'll explore
the art of cake architecture and how to balance flavors and textures in beautiful and delicious
cakes, all while constructing a one-of-a-kind cake to take home. Finally, she will show you how
to apply easy and classic decorating techniques that will elevate your design
frenchpastryschool.com/node/9106 |
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| December 15–17, 2020 | Chicago, IL | Artisan French Breads Made from Scratch | 15 |
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| French Pastry School | Length: 3-days - Cost: $525 |
200 South Wacker Drive, LL-100
Chicago, IL 60606 | info@frenchpastryschool.com |
http://frenchpastryschool.com/node/9107
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!
frenchpastryschool.com/node/9107 |
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| Call for Dates | Concord, NC | Frozen Dessert Novelties | 12 |
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| PreGel | Length: 2 days |
PreGel America Headquarters and Satellite Locations
4450 Fortune Ave. NW
Concord, NC 28027 | Alicia Stevens
a.stevens@pregelamerican.com |
In this exciting hands-on two 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 |
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| Call for Dates | Concord, NC | Gluten Free Bakery | 6 |
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| PreGel America | Length: 1 day |
PreGel America Headquarters (and Satallite Locations)
4450 Fortune Ave. NW
Concord, NC 28027 | |
Explore a wide variety of gluten free baked goods in this one day hands on class. Attendees will create and sample items such as gluten free cookies, ccake de voyage, cupcakes, and brownies.
Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
www.pregelamerica.com |
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| Call for Dates | Concord, NC | The Fundamentals of Gelato and Sorbetto Production | 18 |
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| PreGel AMERICA Headquarters | |
PreGel America Headquarters (and Satellite locations)
4450 Fortune Ave. NW
Concord, NC 28027 | Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.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.
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 |
|
| Culinary |
|---|
| Ongoing | Online | Basic Principles of Cooking and Food Science | 6 |
|
| Ingrain Inc. | Length: 6 hours - Cost: $50* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.< br>
No written recipe can be 100 percent accurate. No matter how carefully a recipe is written, the judgment
of the cook is still the most important factor in a preparation turning out well. A cook’s judgment is based
on experience, on an understanding of the raw materials available, and on knowledge of basic cooking
principles and food science.
Ever since Carême began to define the principles and methods that lie behind the recipes we use,
professional cooking has been based on procedures and methods rather than only on recipes. In the
twenty-first century, chefs have improved their knowledge not just of cooking theory but also of the
science behind it.
This course deals with basic principles. You will learn about what happens to food when it is heated,
about how food is cooked by different methods, and about rules of seasoning and flavoring. It is
important to understand the science of food and cooking so you can successfully use these principles in
the kitchen.
www.chefcertification.com |
|
| Ongoing | Online | BBQ Master Cooking School | 50 |
 |
| bbqcookingschool.com LLC | Cost: $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 |
|
| Ongoing | Online | Beefing Up Your ProStart Culinary Competition | 1 |
 |
| National Cattlemen's Beef Association | |
| |
This webinar will provide support for ProStart teachers to increase their confidence in using beef in culinary competitions. The webinar will focus on identifying rules for culinary competition, reviewing what tasting judes look for duing competition, providing an overview of effective plating techniques and identifying different ways to make beef the star of the plate.
beef.widencollective.com/portals/sc5qkzrj/ProStart |
|
| Ongoing | Online | Cooking On A Budget | 2 |
|
| Sur La Table Online Culinary Institute | Cost: $69/ $49* |
| |
For the little-used kitchen, reinvigorate your favorite dishes that emphasizes flavor, versatility, easy storage and reheating. Includes an approachable menu with endless variations that dances across the globe without breaking the bank.
surlatableculinaryinstitute.com |
|
| Ongoing | Online | Culinary Applications Utilizing Intelligent Cooking Control Technology | 3 |
 |
| RATIONAL USA | Cost: Free |
888-320-7274
marketingus@rational-online.com
| Jim Lund, CEC
Phone: (888) 320-7274
j.lund@rational-online.com |
If you can’t experience a live event, you now have the opportunity to attend a CookingLive Online. Register today to attend a RATIONAL CookingLive Online event in your area by clicking on the link below..
The RATIONAL CookingLive Online culinary events allow you to see our technology in action. You will be able to see the quality of the food being cooked, see the ease of use, and experience the versatility. RATIONAL’s cooking systems allow you to accomplish 90% of your cooking tasks. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the intelligence and four virtual assistants. 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-live/icombi-live-online/ |
|
| Call for Dates | | Culinary Applications Utilizing Intelligent Cooking Control Technology | 3 |
|
| Rational USA | |
| Jim Lund, CEC
Phone: 8883207274
j.lund@rational-online.com |
Experience the performance of a combi demoThe RATIONAL CookingLive culinary events allow you 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 combi cooking systems allow you to accomplish 90% of your cooking tasks 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® intelligence and six virtual assistants. Seeing is believing. Click on the link below and register for an event in your area today. live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below.
www.rational-online.com/en_us/experience/rational-live/icombi-live/ |
|
| Ongoing | Online | Curriculamb - Culinary Education Program on American Lamb - FREE | 4.5 |
 |
| American Lamb Board | Cost: 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/curriculamb |
|
| Ongoing | Online | Introduction to Food Preparation- Mise en Place | 6 |
|
| Ingrain Inc. | Length: 6 hours - Cost: $50* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.
To be successful in the food-service industry, cooks need more than the ability to prepare delicious, attractive, and nutritious foods. They also must have a talent for organization and efficiency. In every kitchen, a great many tasks must be completed over a given time and by a limited number of workers. No matter when these tasks are done, they must all come together at one crucial point: service time. Only if advance preparation is done thoroughly and systematically can service go smoothly.
Good chefs take pride in the thoroughness and quality of their advance preparation, or mise en place
(meez-on-plahss). This French term, meaning “everything put in place,” is an important and often-heard
expression in North American kitchens because food-service professionals understand its importance to
the success of the establishment.
This course deals with the basic concepts of mise en place as well as specific operations that are
normally part of the mise en place.
www.chefcertification.com |
|
| Ongoing | Online | Introduction to the Foodservice Industry | 4 |
|
| Ingrain Inc. | Length: 4 hours - Cost: $30* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.
This is an exciting time to begin a career in foodservice. Interest in dining and curiosity about new foods
are greater than ever. More new restaurants open every year. Many restaurants are busy every night, and restaurant chains number among the nation’s largest corporations. The chef, once considered a domestic servant, is now respected as an artist and skilled craftsperson.
The growth of the foodservice industry creates a demand for thousands of skilled people every year. Many people are attracted by a career that is challenging and exciting and, above all, provides the chance to find real satisfaction in doing a job well.
Unfortunately, many people see only the glamorous side of foodservice and fail to understand that this is
a tiny part of the picture. The public does not often see the years of training, the long hours, and the
tremendous pressures that lie behind every success.
This course is the first in a series of fundamentals based courses offered here a chefcertification.com.
This course gives you an overview of the history of the foodservice industry, kitchen organization and the tools and equipment used in professional kitchens.
www.chefcertification.com |
|
| Ongoing | Online | Knife Skills Boot Camp | 2 |
|
| Sur La Table | Cost: $69/ $49* |
| |
Everyone envies the host who possesses those fancy knife skills. Based on multiple practice recipes, this course walks you through the kitchen fundamentals on selecting, handling, and using a knife with confidence. You will prepare a variety of veggie-packed soups, chopped entrée salads, inventive main dishes that accentuate your slicing, dicing, and cubing.
Themes: beginning, confidence building, solid foundation, gadget guy, skills, “I’ve always wanted to know how,” from enthusiast to serious
surlatableculinaryinstitute.com |
|
| Ongoing | Online | Local Produce: Farm to Foodservice | 1 |
|
| Chicken of the Sea | Cost: 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 |
|
| Ongoing | Online | Online Pear Foodservice Training Program | 1 |
 |
|
| Ongoing | Online | ProStart Instructor Training: Beef Basics | 1 |
|
| National Cattlemen's Beef Association | |
| |
This webinar will provide support for ProStart teachers to increase their confidence in teaching beef in the classroom. The
webinar will focus on the beef life cycle, beef quality grades, beef marketing programs. beefs taste versus flavor, beef and
umami, beef cuts and beef cooking methods
beef.widencollective.com/portals/sc5qkzrj/ProStart |
|
| Call for Dates | Bangkok | Traditional Thai Art of Fruit and Vegetable Carving | 20 |
|
| Siam Carving Academy | Length: Three days - Cost: Basic $675 Inter/ADV $750 |
130/1 Soi Rung-Ruan #802
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// |
|
| Management |
|---|
| Ongoing | Online | AllerTrain Food Allergen and Gluten-Free Education and Training | 3 |
 |
| MenuTrinfo, LLC | Length: 3 hours - Cost: $69 |
| Phone: (888) 767-6368
allertrain@menutrinfo.com |
AllerTrain™ is an ANSI accredited, manager levvel, food allergy and gluten-free training course and is available in English and Spanish. The course teaches foodservice professionals about the top foods causing food allergies, proper protocol for preparing food so to avoid cross-contact and to how better serve diners with special dietary needs. Also covered are recommendations for policy implementation and information on current legislation.
This training will help restaurants take steps to better handle gluten-free requests, avoid food allergy related incidents, and prepare them to handle such incidents, should they occur. Spanish version: https://www.schoox.com/147301/allertrain. English version:
www.schoox.com/28650/allertrain |
|
| Ongoing | Online | AllerTrain Lite Food Allergen and Gluten-Free Education and Training | 1 |
 |
| MenuTrinfo, LLC | Length: 1 hour - Cost: $19 |
| Phone: (888) 767-6368
info@menutrinfo.com |
AllerTrain Lite™ is the nation's leading ANSI accredited food allergy and gluten-free training course designed for all food handlers. The Lite version is a condensed version of the AllerTrain manager level course and is available in English, Spanish and Simple Chinese. AllerTrain Lite teaches employees how to safely interact with and serve diners with special dietary needs. Dietary needs covered are food allergies, intolerances and Celiac disease. Upon completion of the training, learners will understand allergen control in the front of the house, back of the house and in emergencies. Spanish version: https://www.schoox.com/147204/allertrain-lite; Simple Chinese version: https: www.schoox.com/581915/allertrain-lite; English version:
www.schoox.com/41974/allertrain-lite |
|
| Ongoing | Online | AllerTrain U Food Allergen and Gluten-Free Education and Training | 3 |
 |
| MenuTrinfo, LLC | Length: 3 hours - Cost: $69 |
| Phone: (888) 767-6368
allertrain@menutrinfo.com |
AllerTrian U™ is an ANSI accredited, manager level, food allerg and gluten-free training course designed for people who serve food in a college or university setting. Students who suffer from food allergies or celiac disease can have a hard time transitioning to life on campus, especially when they have special dietary needs.
This course will prepare dining staff to cater to these students' needs, teach them how to recognize symptoms of an allergic reaction, and how to implement proper procedures in their dining hall that will help prevent these reactions from occuring. Recommendations for policy implementation as well as information on current food allergy legislation is also covered.
www.schoox.com/619510/allertrain-u |
|
| Ongoing | Online | Basics of Management and Leadership | 5 |
 |
| 123ce.com | Length: 5 hours - Cost: $51.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
A current approach on how to perform your job more efficiently and effectively, this course offers an update on management, supervision, and leadership. Topics include traditional management functions, leadership theories, supervisory management, effective communication, motivation, conflict resolution, and delegation.
www.123ce.com |
|
| Ongoing | Online | Beverage Management | 30 |
|
| Ingrain Inc. | Length: 30 hours - Cost: 165.00* |
PO Box 117
Bend, OR 97709 | Amber Johnson
Phone: 888-388-9877
contactus@ingrain.com |
This course has been developed and optimized for online delivery using the licensed title The Bar and Beverage Book, 5th edition, published by Wiley and Sons, Inc. and authored by
Costas Katsigris and Chris Thomas. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your
course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your
account, and will be available through the course dashboard for this course.
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative
www.chefcertification.com |
|
| Ongoing | Online | Business Communication | 50 |
|
| 123ce.com | Length: 50 hours - Cost: $199.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
Gain information on the tools available to business communicators today. This course introduces the strategies successful business professionals employ. It is a practical course that presents principles of communication including effective oral and written communication techniques to prepare compelling memos, letters, reports and presentations. Business Communication e-textbook: Business Communication: Process & Product explains the basics of communication in the workplace, working in teams and understanding business etiquette along with ideas for writing resumes, cover letters, participating in interviews and completing follow-up activities.
www.123ce.com |
|
| Ongoing | Online | Business Management | 50 |
|
| 123ce.com | Length: 50 hours - Cost: $199.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
Effective leadership requires an understanding of people and diversity, an ability to adapt to change, and knowledge of decision-making and planning processes. Whether you already have supervisory responsibilities or want to move into a supervisory position, Business Management will provide the fundamentals on how to supervise and work with others, lead and motivate a team, and manage workflow and operations. Business Management e-Textbook: MGMT4 contains powerful content and multimedia resources, such as review podcasts, online quizzing and videos that encourage interactive learning and success in management.
www.123ce.com |
|
| Ongoing | Online | Chef Beverage Management | 30 |
|
| 123ce.com | Length: 30 hours - Cost: $132.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#336 Chef Beverage Management for ACF members - Today’s food and beverage industry includes effective beverage management. With a greater interest in food and beverage pairing along with an increased selection of wine, spirits, craft brewing, teas, and coffees, beverages are becoming more sophisticated and diverse. Chef Beverage Management e-Textbook: The Beverage Manager’s Guide to Wine, Beers and Spirits focuses on building and sustaining a profitable beverage program along with concepts to assist in training employees, managing and marketing beverages.
www.123ce.com |
|
| Ongoing | Online | Chef Business Management | 30 |
|
| 123ce.com | Length: 30 hours - Cost: $132.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#335 Chef Business Management for ACF members - Management is essential to be efficient and effective in todays’ global marketplace. Chef Business Management provides the fundamentals needed to learn how to supervise and work with others, lead and motivate a team, and manage workflow and operations. Effective leadership requires an understanding of people and diversity, an ability to adapt to change, and knowledge of decision-making and planning processes. Chef Business Management e-Textbook: MGMT 10, contains valuable insight and resources including real-world examples of well-executed management principles to help overcome workforce challenges.
www.123ce.com |
|
| Ongoing | Online | Chef Cost Control Management | 30 |
|
| 123ce.com | Length: 30 hours - Cost: $132.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#331 Chef Cost Control Management for ACF members - Success or failure in the restaurant business is typically related to an operator’s ability to manage the big three cost centers: labor costs, food cost and beverage cost. Chef Cost Control Management largely examines cost control from a management perspective. Understanding the three cost centers is essential because effective cost management is only achieved when management is educated and engaged. Chef Cost Control e-Textbook: Food and Beverage Cost Control, contains a wealth of resources and the specific tools needed to keep costs low and profit margins high.
www.123ce.com |
|
| Ongoing | Online | Chef Supervisory Management | 30 |
|
| 123ce.com | Length: 30 hours - Cost: $132.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#332 Chef Supervision Management for ACF members - The modern chef is expected to be an effective manager and supervisor. This course emphasizes the positive approach of working cooperatively with people to develop and empower them to perform better in their working role. Chef Supervisory Management provides the information needed to manage people in today’s food service industry, the importance of problem-solving methods, and techniques for effective planning. Supervisory Management e-Textbook: Supervision in the Hospitality Industry, 8th edition focuses on the different roles of employees from beginning leaders, newly promoted supervisors, or anyone planning a career in the food industry field.
www.123ce.com |
|
| Ongoing | Online | Chef Supervisory Management Recertification | 8 |
|
| 123ce.com | Length: 8 hours - Cost: $55.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#383 Chef Supervisory Management Recertification for ACF members. Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This recertification Supervisory Management course provides a comprehensive review of the role of a supervisor and the skills needed to be an effective manager and leader. Learn how to create a positive work environment, manage conflict and more.
www.123ce.com |
|
| Ongoing | Online | Comfort Food and the Dining Experience - FREE | 1 |
|
| Chicken of the Sea International | Cost: FREE |
Online
| Lynzee Moore
lynzee.moore@thaiunion.com |
Do you ever wonder what "comfort food" really means to your guests? How do comfort foods work? Which foods impart comfort? Can comfort foods also be healthy? In this course, we'll explore the meaning and mechanisms of comfort food. Knowing more about comfort food can help you leverage its appeal to create a satisfying experience for your guests.
www.chickenoftheseace.com |
|
| Ongoing | Online | Computers in the Workforce | 50 |
|
| 123ce.com | Length: 50 hours - Cost: $199.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
The use of computers, computer systems and information technology applications is essential to functioning effectively in today’s workplace. Computers help even the smallest of small businesses to operate effectively with a minimal amount of resources. This course covers data processing and storage, local and global communication, managing schedules and finances, and information gathering. Computers in the Workplace e-Textbook: Discovering Computers provides up-to-date information on the latest technology in today's digital world.
www.123ce.com |
|
| Ongoing | Online | Corporate Teamwork | 50 |
|
| 123ce.com | Length: 50 hours - Cost: $199.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
Career success hinges on the ability to work well as part of a team, clearly communicate with others, handle conflict, and understand people – each are important human relations skills that are covered in this course. Corporate Teamwork e-Textbook: Human Relations: Strategies for Success covers time-tested, research-based social science and management principles along with theories and philosophies of human relations drawn from management theory, group theory, personality theory, and relationship theory.
www.123ce.com |
|
| Ongoing | Online | Culinary Supervisory Management | 30 |
|
| 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 CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative
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 |
|
| Ongoing | Online | Culinary Supervisory Management Refresher | 11 |
|
| 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 CCFWeb2020 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 |
|
| Ongoing | Online | Diversity in the Workplace | 50 |
|
| 123ce.com | Length: 50 hours - Cost: $199.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
As our nation and our workforce are becoming more diverse, it is apparent that businesses that embrace diversity have a more solid footing in the marketplace. Learn how to build and encourage diversity and work more effectively with others. Employees benefit from diversity training by learning to be proactive, more approachable with coworkers, and looking at situations from other perspectives. Diversity in the Workplace e-Textbook: Diversity in Organizations presents how to become a diversity-friendly employer, includes workers often devalued, and illustrates how both dominant and non-dominant group members can work to effect change.
www.123ce.com |
|
| Ongoing | Online | Employee Supervision | 50 |
|
| 123ce.com | Length: 50 hours - Cost: $199.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
All employees, whether they are new to an organization or are ready to move into a supervisory position, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency. Employee Supervision covers how to take on a supervisory role and stimulate employee and group performance in an ever changing environment. Employee Supervision e-Textbook: Supervision Today includes information on contingent workforces, entrepreneurship, employee theft, work/life balance and workplace diversity.
www.123ce.com |
|
| Ongoing | Online | Food & Beverage Cost Control | 30 |
|
| Ingrain Inc.
| Length: 30 hours - Cost: $165* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 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 |
|
| Ongoing | Online | Food Handler | 3 |
| MenuTrinfo, LLC | Cost: $10 |
| Phone: (888) 767-6368
info@menutrinfo.com |
After completion of this course and assessment, you will feel confident in your ability to safely serve food using correct and current food safety protocol. Covers five main topics: basic food safety; personal hygiene; cross-contamination; time and temperature for safety; cleaning and sanitation. Available in Spanish: https://www.schoox.com/760791/nacional-manipulador-de-alimentos-en-espa. English version:
http://www.schoox.com/617357/national-food-handler-by-menutrinfo-llc |
|
| Ongoing | Online | FREE Human Resources Management: Update and Review | 5 |
|
| 123ce.com | Length: 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 |
|
| Ongoing | Online | Intro to Computers | 30 |
|
| 123ce.com | Length: 30 hours - Cost: $159.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
Computers in the kitchen are a reality. In an increasingly competitive marketplace, computers could almost be considered as vital to organizational survival as food and water is to human survival. Learn the latest trends in computer technology and keep your knowledge of computers and their uses relevant. Intro to Computers e-Textbook: Enhanced Discovering Computers covers the latest trends in computer concepts and technology in an easy to follow format.
www.123ce.com |
|
| Ongoing | Online | Secrets of the Successful Entrepreneur | 10 |
|
| 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 CCFWeb2020 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 |
|
| Ongoing | Online | Time Management: Combating Time Theft | 8 |
|
| 123ce.com | Length: 8 hours - Cost: $75.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
Looking for practical ways to combat the issues that derail your work day? Time management skills have a direct effect on your efficiency, quality of work and stress levels. This course presents how to minimize stress and maximize productivity in your personal and professional lives by analyzing your values, habits, and daily interruptions.
www.123ce.com |
|
| Ongoing | Online | Traceablilty & Transparency in the Seafood Chain | 1 |
|
| Chicken of the Sea | Cost: FREE |
Online
| |
Today's consumers care deeply about where food comes from and the impact of sourcing the food on the climate, the well-being of the enviornment, and society at large. Traceability is the ability to track a product in granular detail from its place of origin all the way to the consumer. Consumers are looking for clear, credible proof. In this course, you'll learn about the consumer demand, as well as technologies and business models for achieving transparency and traceability in the seafood supplu chain.
www.tunaversity.com/#free-ce |
|
| Multiple Categories |
|---|
| February 17, 2020–January 27, 2021 | New York, NY | Food Therapy Certificate Program | 60 |
|
| Institute of Culinary Education | |
Institute of Culinary Education
225 Liberty Street, 3rd Floor
New York, NY 10281 | |
It is no secret that proper nourishment can be a powerful aid to the healing process. The Food Therapy certificate program curriculum covers whole-systems biology, core nutritional imbalances, and how to translate a dietary prescription into practical meal planning and preparation. Instruction includes how specific diets and cooking techniques relate to a range of illnesses. Led by Chef Celine Beitchman, MS., ICE's director of nutrition education, and chefs professionally trained in health-supportive cooking, the course consists of lectures, meal planning, case study discussions and kitchen lab sessions.
recreational.ice.edu/Courses/Detail/16531 |
|
| April 19, 2021 | Washington, DC | Food, Beverage, & labor Cost Management Summit | 5.5 |
| Restaurant Institute LLC | |
Georgetown University School for continuing studies (SCS)
640 Massachuetts Ave. NW
Washington, DC 20001 | |
The most profit buliding FB&L seminar for 2020!
In a day you will learn:
-Versify your F&B managers are proficient in cost controls
-Properly identify true costs of your products and menu items
-Reduce costly F&B expenses and inventory levels ,br>
- Determine with absolute accuracy the impact of menu engineering decisions
scs.georgetown.edu/Masters/Hospitality |
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| April 26, 2021 | Lewis Center, OH | Food, Beverage, & labor Cost Management Summit | 8 |
|
| Ongoing | Online | A Plant-Based Celebration | 4 |
|
| Sur La Table Online Culinary Institute | Cost: $99/$79* |
| |
Dress up your winter celebrations with vibrant and flavorful vegetarian offerings that will impress and amaze even meat-eating relatives. Explore hearty entrées and sauces, add traditional and creative side dishes, and incorporate no-fuss desserts. This is your chance to express your plant-based, global style for the holiday table.
surlatableculinaryinstitute.com |
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| Call for Dates | Concord, NC | Advanced Gelato and Sorbetto Production | 12 |
|
| PreGel America | Length: 2 Days - Cost: $189 |
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027 | Alicia Stevens
a.stevens@pregelamerica.com |
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation, including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.
Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/ |
|
| Ongoing | Online | Avo University Online Education For Foodservice | 6 |
 |
| Avocados from Mexico | |
| dspirito@avocadosfrommexico.com |
Avocado University, delivered by Avocados From Mexico (AFM), is designed to provide Chefs with a comprehensive and engaging interactive educational experience around the latest techniques, trends, and nutritional benefits of avocados. Specifically, chefs will learn receive an in-depth understanding of the selection, purchasing, preparation and storage techniques of avocados. Programming also includes a history of Avocados From Mexico, the journey from grove to market and what partnership opportunities exist
avoeasy.com |
|
| Ongoing | Online | Beekeeping for the Executive Chef | 1 |
|
|
| Ongoing | Online | California Prunes- A Restaurant Chefs Perfect Ingredient | 4 |
 |
|
| Ongoing | Online | Cooking Legumes, Grains and Pasta | 5 |
|
| Ingrain, Inc | Cost: $45 |
| |
For most of human history—and prehistory—grains have been the most important source of nutrients and calories to sustain life, and this remains true today in many parts of the world. For example, in parts of Asia, rice is eaten at nearly every meal. In Japan, the standard words for breakfast, lunch, and dinner can be translated as “morning rice,” “noon rice,” and “evening rice.”
In many regions, dried beans, eaten together with rice, are a more common source of protein than meat or fish. Dried legumes are actually matured, dried versions of some fresh vegetables are not immediately thought of as starches. However, they do have a high starch content and, because of their dried nature, are handled much like grains.
Pastas and noodles are important starchy foods made from grains, usually wheat, but also rice and other grains. In this course we look primarily at the noodle products inherited from Italian cuisine, but we also learn about noodles from other cuisines.
chefcertification.com |
|
| Ongoing | Online | Cooking Methods for Meat, Fish and Poultry | 6 |
|
|
| Ongoing | Online | Culinary Nutrition: The Genomic Kitchen For Chefs | 8 |
 |
| Genomic Kitchen | |
| Amanda Archibald
amanda@genomickitchen.com |
The Genomic Kitchen Course for Chefs, connects the culinary arts with the cutting-edge science of nutrigenomics enabling chefs to explore the new area of Culinary Genomics. In this course, chefs will learn the fundamentals of how food and genes interactive with each other to influence human health. We then systematically "unpack" an Ingredient Toolbox, exploring why the ingredients are used, how they influence health (through genes), and importantly, how to prepare these ingredients in specific ways to optimize their food information, or bioavailability. By understanding the food-gene-culinary opportunity in the era of DNA-driven medicine, chefs position themselves at the leading edge of healing and culinary innovation.
genomickitchen.com/chefs |
|
| Call for Dates | Concord, NC | Easy Elegant Verrines | 6 |
|
| PreGel America | Length: 1 day |
PreGel American Headquarters and Satellite Locations (address listed below)
445 Fortune Ave. NW
Concord, NC 28027 | |
This one day course is designed to introduce quick and easy-to-use products and recipes that can be utilized for pastry businesses small and large. With hands on practice, attendees will created a variety of verrines to fit all menu styles.
Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
wwww.pregelamerica.com |
|
| Ongoing | Online | Food Service Wellness Training and Certification | 9 |
 |
| The Food Service Wellness Institute | |
| info@foodservicewellnessinstitute.com |
Wellness is a high priority in food service and expertise is essential in today's competitive marketplace.
Specifically tailored to food service and perfect for chefs, managers and anyone supporting wellness in food service, this training and certification program provides the expertise you need to design and implement a food service wellness initiative including a healthy dining offer. Discover consumer wellness trends, purchase drivers, and how the food industry is responding to the strong demand for health and wellness. Gain expertise in wellness legislation, the key components of nutrition, healthy preparation techniques and communication tactics needed for long-term success. Whether you want to maximize sales, drive profits, build customer retention, or gain a competitive edge, learn the key elements necessary to ensure your program is delivering maximum benefits to you and your customers.
foodservicewellnessinstitute.thinkific.com/enroll/348940?price_id=361398 |
|
| Ongoing | Online | Foundations of Stocks, Sauces and Soups | 8 |
|
| Chefcertification | Cost: $60 |
| |
The importance of stocks in the kitchen is indicated by the French word for stock: fond, meaning “foundation” or “base.” In classical cuisine, the ability to prepare good stocks is the most basic of all skills because so much of the work of the entire kitchen depends on them. A good stock is the foundation of soups, sauces, and most braised foods and stews.
chefcertification.com |
|
| Call for Dates | Concord, NC | Ice Cream 101 | 12 |
|
| PreGel America | Length: 2 Days |
PreGel America Headquarters and Satellite Locations (addresses listed on website)
4450 Fortune Ave, NW
Concord, NC 28027 | Alicia Stevens
a.stevens@pregelamerica.com
|
Experience the process to make artisanal ice cream recipes in this two day immersive course. Attendees will be educated on a variety of equipment, ingredients, and unique flavor combinations.
Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
https://pregelamerica.com/ |
|
| Ongoing | Online | Menus, Recipes and Cost Management | 6 |
|
| ChefCertification.com | Cost: $50* |
| Amber Johnson
amber@ingrain.com |
This course discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by
offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes?
How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes?
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative
chefcertification.com |
|
| Call for Dates | | Pacotizing to a no waste kitchen | 3 |
 |
|
| Call for Dates | Concord, NC | Quick and Simple Macarons and Eclairs | 6 |
|
| PreGel America | Length: 1 day |
PreGel America Headquarters (and satellite locations)
4450 Fortune Ave. NW
Concord, NC 28027 | |
Explore timeless techniques to create macarons and eclairs in this tasty one day course. Attendees will learn the basics of macaron and eclair production, along with hands on creation of a variety of fillings and decorating techniques.
Satellite locations: PreGel California:116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Rd, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Rd, Grapevine, TX 76051
www.pregelamerica.com |
|
| Ongoing | Online | The Raw Truth about Beef | 13 |
 |
| Texas Beef Council | |
| Vistoria Heller
|
The Texas Beef Council is pleased to present the Raw Truth About Beef interactive learning platform. Users of the platform get a behind-the-scenes look at the beef industry and explore the beef production process from pasture to plate. Using engaging videos, the program follows an executive chef and registered dietitian nutritionist on a hands-on tours through the beef life cycle. To learn how cattle are raised, they visit a purebred ranch, a cow/calf ranch, and tour a feedyard. Stops at a processing facility, a distributor, a retail store, and a restaurant explore how beef becomes a safe, nutrient-dense protein source.
rawtruthaboutbeef.com |
|
| Ongoing | Online | Vegan Cuisine for the Commercial Kitchen:
Three Modules | 72 |
 |
| Vegan Culinary Academy | |
| Sharon Christensen
veganculinary@mchsi.com |
Vegan Cuisine for the Commercial Kitchen is a sef-directed online course. It is organized into three modules of six lessons each.
The modules include:
1) Foundational Culinary Skills From a Vegan Perspective
2) Flavors, Seasonings, and Small Bites
3) Whole Grains: Breakfast, Lunch, Dinner, and Dessert.
veganculinaryacademy.com |
|
| Nutrition |
|---|
| Ongoing | Online | A Primer for Fresh California Avocados (FREE) | 1 |
 |
| California Avocado Commission | Cost: 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/foodservice/a-prime/ |
|
| Ongoing | Online | Advanced Culinary Nutrition Applications | 5 |
|
| 123ce.com | Length: 5 hours - Cost: $51.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
An advanced level food safety course, which provides detailed information on bacterial food-borne pathogens, non-bacterial food-borne pathogens, non-bacterial foodborne illness, trends and food safety.
www.123ce.com |
|
| Ongoing | Online | Basic Concepts in Nutrition | 6 |
|
| Ingrain Inc. | Length: 5 hours - Cost: $50* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.
What do you think of when you hear the word nutrition? Does it conjure up memories of the Four Food
Groups? The Food Guide Pyramid? How about weighing and measuring your food? Or better yet, does it
conjure up images of celery sticks and leafy greens? Well, any time you embark on an experience, such
as taking a class like this one, you might want to ask yourself similar types of questions.
After taking this course, you will have an improved understanding of the basics of nutrition. Ultimately, this knowledge will help you provide healthy options for your customers, and more importantly, yourselves.
www.chefcertification.com |
|
| Ongoing | Online | Chef Nutrition | 30 |
|
| 123ce.com | Length: 30 hours - Cost: $132.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#333 Chef Nutrition for ACF members - Many cooks, chefs and aspiring chefs demonstrate an interest in preparing meals that are both delicious and healthy. Nutrition education is essential to better understand the properties of foods and how they are prepared and served. This Nutrition course contains valuable and applicable information in nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more. Chef Nutrition e-Textbook: Nutrition Concepts & Controversies 14th edition includes the new Dietary Guidelines along with a balance of scientific research, core concepts, and relevant applications.
www.123ce.com |
|
| Ongoing | Online | Chef Nutrition Recertification | 8 |
|
| 123ce.com | Length: 8 hours - Cost: $55.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#384 Chef Nutrition Recertification for ACF members - Because Chefs play an integral role in preparing and serving healthful food, education in nutrition is essential. This recertification course meets the ACF renewal requirement in nutrition by providing a review in basic nutrition, menu planning, healthy cooking, label reading and basic diet modification.
www.123ce.com |
|
| Ongoing | Online | Culinary Nutrition & Wellness | 30 |
|
| Ingrain Inc. | Length: 30 hours - Cost: $165* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 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 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 |
|
| Ongoing | Online | Culinary Nutrition Refresher | 11 |
|
| 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 CCFWeb2020 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 |
|
| Ongoing | Online | Food Allergen Training | 8 |
| Food Manager Testing, LLC | Cost: $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 |
|
| Ongoing | Online | Fresh Mango Curriculum (FREE) | 8.5 |
 |
| National Mango Board | Cost: 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/ |
|
| Ongoing | Online | From Meals to Medicine | 1 |
 |
| Michael Foods | Cost: free |
| |
A wealth of scientific evidence points to a growing role of nutrition mitigating th risk of illness and achieving wellness. In this course you'll learn about the Western diet and its impact on disease risk. Discover what components of foods beyond nutrients appear to impact health. You can also earn more about the rolwe of the gut microbiome, as well as the specific finsings related to chronic diseases. This course also explores nutrigenomics and future directions for continuing research on diet and wellness.
michaelfoods.com/foodservice/all/continuing-education |
|
| Ongoing | Online | GREAT (Gluten-Free Resource Education Awareness Training) Kitchens program | 6 |
| Beyond Celiac | Cost: $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 |
|
| Ongoing | Online | GREAT Schools, Colleges, & Camps | 6 |
| Beyond Celiac | Cost: $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 |
|
| Ongoing | Online | Nutrient Analysis for School Breakfast & Lunch Programs | 10 |
|
| 123ce.com | Length: 10 hours - Cost: $84.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
Want to spend more time on what really matters? This course provides an easy way for school nutrition managers to quickly assess the nutrient content of their meals, granting more time to plan and prepare nutritious and appealing meals for school students. Other topics presented include school lunch and breakfast program regulations and how to estimate nutrient content with both traditional and enhanced food-based menu planning.
www.123ce.com |
|
| Ongoing | Online | Nutrition--Making It Work For You | 5 |
|
| 123ce.com | Length: 5 hours - Cost: $51.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
Nutrition awareness is essential for chefs as they play an integral role in preparing and serving healthy food. This course provides an introduction to the fundamentals of nutrition by exploring basic nutrients, diet modifications, and recipe substitutions. Basic diet modification for obesity, hypertension, and diabetes are incorporated.
www.123ce.com |
|
| Ongoing | Online | Practical Application of Food Allergy Guidelines
| 8 |
|
| 123ce.com | Length: 8 hours - Cost: $75.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
Brush up on your knowledge of food allergies, food intolerance, food preservation and more. Do you know the difference between a food allergy and a food intolerance? Can you name the eight foods that account for 90 percent of all food-allergy reactions? Being knowledgeable about food allergies is important for chefs, food producers and consumers.
www.123ce.com |
|
| Ongoing | Online | Seafood Savvy: Nutrition | 1 |
|
| Chicken of the Sea | Cost: 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 |
|
| Ongoing | Online | Sustainable Seafood for Healthcare Foodservice | 1 |
|
| Chicken of the Sea | Cost: 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 |
|
| Ongoing | Online | The Gluten Free Alternative | 11 |
|
| 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 CCFWeb2020 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 |
|
| Ongoing | Online | Vegetarian Concepts | 11 |
|
| 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 CCFWeb2020 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 |
|
| Professional Development |
|---|
| Ongoing | Online | Assessment and Testing | 15 |
|
| Ingrain Inc. | Length: 15 hours - Cost: $90* |
PO Box 177
Bend, OR 97709
USA | AmberJohnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 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 |
|
| Ongoing | Online | Awareness and Prevention of Harassment and Discrimination in the Hospitality Workplace | 2 |
| Food Manager Testing, LLC | Cost: $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 |
|
| Ongoing | Online | Career Prep 101 | 8 |
|
| Ingrain Inc. | Length: 8 hours - Cost: $60* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 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 |
|
| Call for Dates | | Culinary Principles and Foundations Training Program | 35 |
|
| Ongoing | Online | Curriculum Development | 15 |
|
| 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 CCFWeb2020 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 |
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| Ongoing | Online | Differentiated Instruction | 15 |
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| 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 |
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| Ongoing | Online | Educational Psychology | 15 |
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| 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 CCFWeb2020 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 |
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| Ongoing | Online | Inside Consumer Demand | 1 |
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| Chicken of the Sea | |
| |
| Creating a meal experience is what foodservice is all about. Learn how consumer values, lifestyles, and trust in brands affect your menu success. When you understand the consumer mindset, you can capture more market share. |
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| Ongoing | Online | Onions - Layers of Flavor Culinary Curriculum - FREE | 3 |
 |
| National Onion Association | Cost: Free |
| Rene Hardwick
Phone: 970-353-5895
rhardwick@onions-usa.org |
The Onions Layers of Flavor Culinary Curriculum is a comprehensive educational resource on onions. A staple for foodservice operations, the humble onion is an important part of culinary education. Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors, Curriculum includes: onion history and production, storing and handling tips, onion types, sizes and colors,
www.onions-usa.org/foodservice/culinary-education |
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| Ongoing | Online | Ranch to Table - FREE | 15 |
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| Online | Cost: 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 |
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| Ongoing | Online | Seven Simple Secrets for Teachers | 15 |
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| 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 CCFWeb2020 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 |
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| Ongoing | Online | Teaching Methods | 15 |
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| 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 CCFWeb2020 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 |
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| Ongoing | Online | Watermelon Culinary Curriculum | 5 |
 |
| National Watermelon Promotion Board | Cost: Free |
| Megan McKenna
Phone: (407) 657-0261
mmckenna@watermelon.org |
The "Watermelon Culinary Curriculum" teaches the basics about how to source, handle and cook with watermelon. The course demonstrates watermelon's unique sensory characteristics, multiple preparation techniques, versatility on menus and the role watermelon plays in everyday health. The course includes six (6) lessons with a practice quiz after each and an appendix.
www.watermelon.org/audiences/foodservice/culinary-education/ |
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| Ongoing | Online | What Great Teachers Do Differently | 15 |
|
| 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 CCFWeb2020 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 |
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| Sanitation |
|---|
| Ongoing | Online | Basic Sanitation and Food Safety | 5 |
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| Ingrain Inc. | Length: 5 hours - Cost: $45* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative.
In this course, you will study the causes of food-borne diseases and kitchen injuries, and you will learn
ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.
Rules of personal hygiene and sanitary food handling were not invented just to make your life difficult.
There are good reasons for all of them. Instead of starting this module with lists of rules, we first talk
about the causes of food-borne diseases. Then, when we get to the rules, you will understand why they
are important. This will make them easier to remember and to practice.
The rules presented in this course are basic guidelines only. Local health departments have more detailed
regulations. All food-service operators are responsible for knowing the health department regulations in
their own city and state.
The information presented here is practical as well as theoretical. It should not merely be learned but also put to use systematically. One effective system food-service establishments can use to ensure food safety is the Hazard Analysis Critical Control Point (HACCP) system. This practical program identifies possible danger points and sets up procedures for corrective action.
www.chefcertification.com |
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| Ongoing | Online | Chef Sanitation and Safety | 30 |
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| 123ce.com | Length: 30 hours - Cost: $132.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#334 Chef Sanitation and Safety for ACF members - Food safety is critically important to the food service industry and its customers. This Sanitation and Safety course includes the ServSafe® Coursebook (e-Textbook) which focuses on adherence to food safety practices in the workplace. It presents in-depth coverage of food safety and sanitation in food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment, and crisis management. Along with the ServSafe® Coursebook 7th edition, this course includes MyServSafeLab, which is an online homework, tutorial and assessment program that engages students and includes an exam voucher for the ServSafe Food Protection Manager Certification Exam.
www.123ce.com |
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| Ongoing | Online | Chef Sanitation and Safety Recertification | 8 |
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| 123ce.com | Length: 8 hours - Cost: $55.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
#385 Chef Sanitation and Safety Recertification for ACF members. The food industry is responsible for following safe food handling procedures and delivering food safely to its customers. This recertification course provides a comprehensive review of foodservice sanitation and safety regulations to implement and regulate in order to prevent foodborne illness outbreaks. Promoting adherence to food safety practice includes forms of contamination, personal hygiene, and hazards in the flow of food, food preparation and more.
www.123ce.com |
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| Ongoing | Online | Culinary Sanitation and Safety | 30 |
|
| Ingrain Inc. | Length: 30 hours - Cost: $165* |
PO Box 177
Bend, OR 97709
USA | Amber Johnson
Phone: (888) 388-9877
contactus@ingrain.com |
*Use code CCFWeb2020 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative
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 |
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| Ongoing | Online | Culinary Sanitation Refresher | 11 |
|
| 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 CCFWeb2020 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 |
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| Ongoing | Online | Implementing HACCP | 8 |
|
| 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 CCFWeb2020 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 |
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| Ongoing | Online | Intro to Food Safety and HACCP | 5 |
|
| 123ce.com | Length: 5 hours - Cost: $51.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
One in six Americans will get sick from food poisoning this year. Most of them will recover without any lasting effects however for some, the effects can be devastating and even deadly. Update your knowledge on food service sanitation and safety in order to prevent foodborne illness outbreaks. In addition to lessons on buying, storing, and serving safe food, this course includes an introduction to Hazard Analysis Critical Control Point (HACCP).
www.123ce.com |
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| Ongoing | Online | Microbial Food Safety: Beyond the Basics | 8 |
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| 123ce.com | Length: 8 hours - Cost: $75.00 |
P.O. Box 3717
Allentown, PA 18106 | Valerie Behrle
Phone: 800-830-5142
info@123ce.com |
The Microbial Food Safety: Beyond the Basics (MFS0800) course is an advanced level food safety course, which provides detailed information on bacterial foodborne pathogens, nonbacterial foodborne illness, trends and food safety.
www.123ce.com |
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| Ongoing | Online | The HACCP Course | 2 |
| Food Manager Testing LLC | Cost: $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 |
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