CEH Opportunities

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

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

Date	Location	Program Name	CEHs
May 10, 2016–October 31, 2019	Sterling, VA	CREA 3-day Sous-Vide Training Session	24
CREA Test Kitchen Length: 3 days - Cost: $2,500 1501 Moran Rd., Unit 100 Sterling, VA 20166 James Chen Phone: 703-270-2959 contactus@lecrea.com www.lecrea.com
January 9, 2017–December 28, 2018	Various locations	Advanced Gelato and Sorbetto Production	12
PreGel AMERICA Length: 2 days - Cost: $105 Various locations Alicia Stevens Phone: (704) 707-0343 a.stevens@pregelamerica.com Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs. Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007 www.pregelamerica.com
January 30, 2017–November 30, 2018	Darien, IL	Master Gum Paste	14
Wilton School of Cake Decorating and Confectionery Art 7511 Lemont Road, Suite 176 Darien, IL 60561 Sandra A. Folsom Phone: (630) 810-2888 sfolsom@wilton.com Expand your decorating skills using gum paste while learning to roll, thin and furl petals for a wide variety of wired and unwired flowers. You'll also be working with advanced techniques like imprinting, plus how to add life-like detail with pearl dust, edible accents and steam. In this class you will learn the following: • The basics of gum paste, including preparation, handling, rolling, tinting and storing • Use and care of decorating equipment • Basic techniques including: cutting, shaping and ruffling • Advanced techniques including imprinting, texturizing and detailing • How to make wired flowers and leaves including roses, gardenias, hibiscuses, hydrangeas, stephanotis and orchids • Using color or pearl dust to accent, color and highlight your gum paste • You'll receive a certificate of completion once you've finished the class and any assigned projects Instructor: Mary Gavenda / Lorena Hernandez – Spanish class Tuition: $325; Registration Fee: $125 Jan. 29 - Feb. 1; April 9 - 12; June 4 - 7; July 9 - 12; Aug. 20 - 23; Sep. 10 - 13; Nov. 5 - 8 (3:30 pm - 7 pm) Spanish version: June 18 - 21 (3:30 pm - 7 pm) www.school.wilton.com
January 30, 2017–November 30, 2018	Darien, IL	Master Piping	67
Wilton School of Cake Decorating and Confectionery Art 7511 Lemont Road, Suite 176 Darien, IL 60561 Sandra A. Folsom Phone: (630) 810-2888 sfolsom@wilton.com This hands-on master class will take you from basic design and cake decorating techniques to working with buttercream and royal icing for a finished three-tiered display cake. Students will get an overview of the many piping techniques that were originally taught by Wilton's founder, Dewey McKinley Wilton. In this class you will learn the following: • The three essentials of The Wilton Method of Cake Decorating • How to prepare, tint and store icing • Use and care of decorating equipment • Over 25 border techniques including stars, dots, shells, reverse shells, ropes, zig-zag, ruffles, specialty borders and more • Over 20 different piped flowers using flower and lily nails including carnation, daisy, poppy, wild rose, primrose and more as well as specialty flowers • Color, design, balance and proportion • Projects include a buttercream cake and three-tier display cake • You'll receive a certificate of completion once you've finished the class and any assigned projects Instructors: Sandy Folsom / Lorena Hernandez – Spanish class Tuition: $1,150; Registration Fee: $150 Jan.29 - Feb. 9; April 9 – 20; June 4 - 15; July 9 - 20; Aug. 20 - 31; Sep. 10 - 21; Nov. 5 - 16 (7 am - 3 pm) Spanish version: June 18 – 29 (7 am - 3 pm) www.school.wilton.com
February 6, 2017–November 15, 2018	Darien, IL	Master Fondant	14
Wilton School of Cake Decorating and Confectionery Art 7511 Lemont Road, Suite 176 Darien, IL 60561 Sandra A. Folsom Phone: (630) 810-2888 sfolsom@wilton.com With this class, you'll learn how to properly cover a cake with fondant as well as a broad range of decorating techniques including how to shape flowers and fabric, plus how to use color or pearl dust. You'll also discover how to take 3-D elements to another level by adding Gum-Tex Powder to fondant. In this class you will learn the following: • The basics of fondant including tinting, flavoring and storing • Use and care of decorating equipment • How to prepare and design a cake board • Basic techniques including rolling, cutting, ruffling, texturizing, shaping and molding • Fabric techniques including pleating, draping, swags, ruching and bows • How to make flowers, including: ribbon roses, leaves and more • Using color or pearl dust to accent, color and highlight your fondant • Watercolor painting • Project includes covering a real cake with fondant and a bow • You'll receive a certificate of completion once you've finished the class and any assigned projects Instructor: Mary Buscemi / Lorena Hernandez – Spanish class Tuition: $325; Registration Fee: $125 Feb. 5 - 8; April 16 - 19; June 11 - 14; July 16 - 19; Aug. 27 - 30; Sep. 17 - 20; Nov. 12 - 15 (3:30 pm - 7 pm) Spanish version: June 25 - 28 (3:30 pm - 7 pm) www.school.wilton.com
March 3, 2017–November 30, 2018	Darien, IL	Master Baking	18
Wilton School of Cake Decorating and Confectionery Art 7511 Lemont Road, Suite 176 Darien, IL 60561 Sandra A. Folsom Phone: (630) 810-2888 sfolsom@wilton.com It all starts with a well-baked cake. You'll learn proper whipping and folding techniques, plus how to make a wide variety of fillings and icings. Once you've mastered those, you'll be able to transform different types of cake such as carrot, chiffon, pound, chocolate and white into cakes suitable for any occasion, including weddings and anniversaries. In this class, you'll learn the following: • The essential baking techniques for cakes, such as proper mixing, creaming and folding • Preparing baking pans, bake times and cooling • How to layer, fill and ice cakes • Making cakes ideal for decorating, such as carrot, chiffon, pound, chocolate and white • How to create fillings including: Bavarian cream, lemon curd and chocolate mousse • Preparation of icings to use on decorated cakes including cream cheese, whipped toppings, French buttercream, chocolate, Swiss meringue and poured ganache • You'll receive a certificate of completion once you've finished the class and any assigned projects Instructor: John MontanileCano Tuition: $450; Registration Fee: $100 Jan. 26 – 28; April 21 - 23; June 1 - 3; July 21 – 23; Aug. 17 – 19; Sep. 7 - 9; Nov. 2 - 4 (9 am - 4 pm) www.school.wilton.com
March 11, 2017–November 15, 2018	Darien, IL	Master Sugar Art	18
Wilton School of Cake Decorating and Confectionery Art 7511 Lemont Road, Suite 176 Darien, IL 60561 Sandra A. Folsom Phone: (630) 810-2888 sfolsom@wilton.com Learn how decorating with Isomalt can add an extra something special to cakes and desserts. You'll make Isomalt ice molds to create coral-like designs for topping cakes or to use as centerpieces. Plus, you’ll learn blowing techniques for shimmering, bubble-like balls and other sugar art skills to help you stay on the cutting edge of pastry design. In this class you will learn the following: • The sugar basics such as proper cooking, handling and storing of Isomalt • Use and care of equipment • How to pull sugar to create ribbons, bows, flowers and leaves • Using ice and silicone molds with sugar • Bubble, blown and spun sugar techniques • Free-form sugar designs for cakes and plated dessert accents • You'll receive a certificate of completion once you've finished the class and any assigned projects Instructor: Laurie Bradach Tuition: $550; Registration Fee: $100 Feb. 3 - 4; June 9 - 10; Aug. 25 – 26; Sep. 15 - 16; Nov.10 - 11 (8 am – 6 pm) www.school.wilton.com
July 18, 2017–December 31, 2018	Darien, IL	Kids Decorating Camp (for children 10 and up)	9
Wilton School of Cake Decorating and Confectionery Art 7511 Lemont Road, Suite 176 Darien, IL 60561 Sandra A. Folsom Phone: (630) 810-2888 sfolsom@wilton.com In this two-day camp, kids will get to learn the basics of cake, cupcake and cookie decorating using buttercream and fondant. They'll also be taught how to model with fondant and simple piping techniques. Cakes, cupcakes, cookies and project supplies will be provided. Instructor: Mylene Dial Tuition: $100 Registration Fee: $50 Mar. 27 – 28; July 24 – 25; Dec. 27 - 28 (10 am – 3 pm) www.school.wilton.com
January 1–October 30, 2018	Darien, IL	Croissants and Puff Pastry	12
Wilton School of Cake Decorating and Confectionery Art 7511 Lemont Road, Suite 176 Darien, IL 60561 Sandra A. Folsom Phone: (630) 810-2888 sfolsom@wilton.com Learn the basics of making light, delicate pastry dough by properly layering or 'laminating' butter between the layers. You'll make crescent-shaped croissants, turnovers, Napoleons and other puff pastries as well as create sweet and savory fillings for each. You’ll take home the recipes so you can re-create them on your own. Instructor: John Montanile Tuition: $200 Registration Fee: $75 Mar. 3 – 4; Oct. 6 - 7 (9 am - 4 pm) www.school.wilton.com
January 1–December 30, 2018	Darien, IL	Kids' Christmas Cookie Camp (For children 10 and up)	9
Wilton School of Cake Decorating and Confectionery Art 7511 Lemont Road, Suite 176 Darien, IL 60561 Sandra A. Folsom Phone: (630) 810-2888 sfolsom@wilton.com Get kids in the spirit of the holidays with this two-day class where they'll learn how to make sugar and spritz cookie doughs, plus how to bake and decorate them. As a bonus, they’ll also learn how to make chocolate bark. Cookie recipes and project supplies will be provided. Instructor: Amy Berger Tuition: $100 Registration Fee: $50 Dec. 1 – 2 (10 am – 3 pm) www.school.wilton.com
October 16–18, 2018	Chicago, IL	French Style Brunch	15
The French Pastry School Length: 3 days, 4-9pm - Cost: $525 The French Pastry School 226 W. Jackson Blvd Chicago, IL 60606 Phone: 312-726-2419 info@frenchpastryschool.com Brunch is more than just bacon and eggs—using global flavors, gourmet ingredients, and elegant presentations, brunch can transform a mundane Sunday into an affair to remember! This three-day, hands-on workshop is the perfect excuse to indulge your sweet tooth while learning deceptively simple recipes that will wow your family and friends. Chef Michel Ernots of The French Pastry School will teach you everything you need to know for creating our favorite brunch classics in a professional, yet approachable and friendly kitchen environment. From scratch-made pancakes and flaky croissants to savory Quiche Lorraine and leek tarts, you'll learn a variety of techniques and the necessary skills for recreating these crowd-pleasers in your kitchen at home. Course Detail: - Scratch-made Pancakes - Sweet and savory traditional crêpes - Traditional buckwheat blinis - Quiche Lorraine of Alsace - Savory braised leek tart - Flaky breakfast pastries including croissants and brioches - Sweet and savory muffins - Warm Vanilla Scented Bread pudding - Rustic Fruity Clafoutis - Classic French toast - Crispy Warm Waffles www.frenchpastryschool.com
October 21–23, 2018	Brooklyn, NY	13th Annual StarChefs International Chefs Congress	21
StarChefs Brooklyn Expo Center 72 Noble St Brooklyn, NY 11222 customerservice@starchefs.com Join us October 21 to 23 for the 13th Annual StarChefs International Chefs Congress, and fortify yourself and your team with three days of main stage cooking demonstrations, hands-on workshops, beverage tastings, and business seminars—explored through the lens of Cooking with Respect: Better People, Better Food. Come, ask questions, take away techniques, and return to your crew with a revitalized vision for making your business—and this industry—something we can all be proud of. ACF members can register with the code ACF199 for a discounted three day pass. www.starchefs.com/cook/icc
October 21–23, 2018		2018 Food & Nutrition Conference & Expo	20.5
Academy of Nutrition and Dietetics eatrightfnce.org
October 23–25, 2018	Chicago, IL	Sweet and Savory Fall Delights	15
The French Pastry School Length: 3 days, 4-9pm - Cost: $525 The French Pastry School 226 W. Jackson Blvd Chicago, IL 60606 Phone: 312-726-2419 info@frenchpastryschool.com Autumn has arrived! In this three-day, hands-on course, you'll learn recipes and techniques for capturing the season's bounty with Chef Joel Reno of The French Pastry School. From oven-roasted quiches and caramelized onion tarts to citrus pies and seasonal flatbreads, this course highlights the sweet, and the savory. Chef Joel will teach you how to perfect a variety of crusts, from making the doughs to rolling them successfully. Then, using the freshest, highest-quality ingredients available, you'll explore the seemingly endless selection of flavor combinations for filling and topping your creations! This course will expand your pastry skills, and you'll be able to take home what you make to share with your family and friends. Course Detail: - Oven-roasted vegetable quiche - Old-fashioned dark lager beer quiche - Traditional Alsatian Tarte Flambée (Flammeküeche) - Gâteau Basque tarts from Southern France - Caramelized onion tart - Spinach, feta and béchamel strip pies French Style Apple Pie pies - Grandma’s lemon meringue cream pie - Vanilla, apricot and plum Parisian flan - Seasonal flatbread www.frenchpastryschool.com
November 5–8, 2018		Delaware North 2018 F&B Summit	0
Delaware North
November 6–8, 2018	Chicago, IL	Artisan Breads made from Scratch	15
The French Pastry School Length: 3 days, 4-9pm - Cost: $525 The French Pastry School 226 W. Jackson Blvd Chicago, IL 60606 Phone: 312-726-2419 info@frenchpastryschool.com From multigrain and sourdough to ciabatta and rye, welcome to the fascinating world of artisan bread. Join Chef and Master Baker Julien Otto of The French Pastry School for this three-day course dedicated to the art of boulangerie. Chef Julien will teach you about fermented doughs using natural levains and the fundamentals of breadmaking. You'll mix, divide, proof and bake a variety of bread that are yours to take home and enjoy. With Chef Julien as your guide, you'll learn techniques for breadmaking success, while creating rustic and delicious loaves perfect for any occasion. You may never buy store-bought bread again! Join Chef Julien and The French Pastry School for this incredible week of bread production! Course detail: - French baguettes with levain - Traditional sourdough - Multigrain bread - Italian ciabatta - Whole-wheat bread - Specialty pain au saucisson sec (dry sausage) - La miche - Kalamata olive bread - Old-fashioned rye bread www.frenchpastryschool.com
November 9–11, 2018	Lansing, WV	Ice Sculpting Boot Camp	16
Elegant Ice Creations Inc Adventures on the Gorge 219 Chestnutburg Rd Lansing, WV 25862 office@elegantice.com www.bootcampart.com
November 12–15, 2018	Chicago, IL	Innovative Flowers & Showpiece Designs with Chef Stéphane Leroux, MOF	28
The French Pastry School Length: 4 days, 11am-6pm - Cost: $1,150 The French Pastry School 226 W. Jackson Blvd Chicago, IL 60606 Phone: 312-726-2419 info@frenchpastryschool.com Stéphane Leroux, MOF, one of the world’s greatest chocolate masters, returns to The French Pastry School to teach this four-day professional course dedicated to the art of chocolate showpieces and flower designs. He'll demonstrate new techniques for creating world-class chocolate sculptures while teaching you the principles for designing, planning, and assembling a stunning masterpiece. During this hands-on workshop, you’ll use template making, casting, and sculpting to construct and decorate a one-of-a-kind chocolate sculpture that is yours to take home. Chef Leroux will share invaluable tips and tricks including troubleshooting tactics for when things don't go according to plan. After this course, you'll be able to use Leroux's latest techniques to transform your ideas into spectacular chocolate showpieces! Course detail: - “Bleu Chocolat" techniques, showpieces and flowers - Philosophy of form, design and texture - One individually crafted chocolate showpiece - Exclusive chocolate techniques - New finishing and embellishing methods - Contemporary designs to enhance your sculpture www.frenchpastryschool.com
November 15, 2018	Seattle, WA	The 21st Century Dining Experience for Senior living	5
3rdThird Marketing Coleman Building 811 1st Avenue, Suite 400 Seattle, WA 98104 odessa@3rd3rd.com 3rdThird's Culinary Coach Chef Shawn Boling in a fun, interactive and engaging instructor. We'll pump you full of confidence and you will leave with the tools you need to build your skill set in the senior services industry. Shawn's passion for food and people that have helped him win multiple awards and accolades over his career ranging from "Best Local Appetizer" to "Best Catering Chef" in Seattle and Bellevue. As a senior living culinary consultant, Shawn's focus is helping non-profit senior living companies to improve dining experiences, build culture and increase the bottom line. You'll never have more fun earning your CE hours than at this session! https://www.3rdthirdmarketing.com/services/culinary-coach/
November 27–29, 2018	Chicago, IL	American Dessert Classics	15
The French Pastry School Length: 3 days, 4-9pm - Cost: $525 The French Pastry School 226 W. Jackson Blvd Chicago, IL 60606 Phone: 312-726-2419 info@frenchpastryschool.com Nothing beats the nostalgic feeling of tradition and homegrown ingredients! In this new course, you'll bake side-by-side with Chef Alissa Wallers of The French Pastry School and give new life to the classics. Over the course of three days, you'll embark on an educational adventure as Chef Alissa unveils The French Pastry School's all-time favorite American recipes—with a spin! You'll learn how to modernize these timeless sweets that are high on flavor, comfort and vintage charm. We guarantee that your recipe book will welcome these new additions, and we wouldn't be surprised if a few of them made their way to the top of your list! Course Detail: - Silky cheesecake with a tangy, tropical fruit jelly - Decadent dark bittersweet brownies with a dark chocolate glaze - Crunchy, organic, oatmeal and walnut cookies - Delightful fall apple and Tahitian vanilla coffee cake - Rich and buttery apple bran muffins - Chef Alissa's traditional sticky buns - Creamy tropical coconut cupcakes - Carrot cake a la French Pastry School - Silky dark Chocolate cake www.frenchpastryschool.com
December 11–13, 2018	Chicago, IL	Holiday Centerpieces	15
The French Pastry School Length: 3 days, 4-9pm - Cost: $525 The French Pastry School 226 W. Jackson Blvd Chicago, IL 60606 Phone: 312-726-2419 info@frenchpastryschool.com We, too, hear those sleigh bells ring-a-ling! The winter holiday season is upon us and now is the perfect time to bake your favorite recipes, and learn a few new ones, for gift-giving and entertaining! And what better way to learn a few new tricks than to attend a holiday-inspired workshop? During this new, three-day, hands-on course and together with Chef Michel Ernots of The French Pastry School, you'll create gingerbread, hand-decorated cookies, truffles, marshmallows, even a festive tree sculpture adorned with sugar and chocolate confectioneries, which is sure to impress your family and friends! Give the gift of pastry this holiday season and spread the season's cheer with beautiful scratch-made creations! Course Detail: -Irrésistible bûche de Noël - Scratch-made chocolate truffles - Salted caramel candies - Passion fruit and apricot pâte de fruit - Orange blossom and roasted nut nougat - Bourbon vanilla bean marshmallows - Spice-infused gingerbread - Festive hand-decorated holiday cookies - Holiday party favors - Chocolate tree sculpture www.frenchpastryschool.com
December 15, 2018		Hybrid Nutrition in the classroom	6
February 23, 2019		Chocolates: More than Valentine's Candies	6
May 4, 2019		Molecular Gastronomy: Food Science and Beyond	6
The Internatonal Culinary School at The Art Institute of Atlanta
Ongoing	Online	2015 Cook. Craft. Create. On-Demand	1
ACFEF Cost: $15 Comira Technical Support Phone: 888-832-4228 (PST) technical.support@comiratesting.com ACFEF eCulinary offers quizzes that were generated from the on-demand videos available on ACF’s Video Library. Participants who pass the online quizzes earn one continuing education hour and are able to print a certificate of completion directly from the eCulinary platform. Once purchased, quizzes are available for 30 days. www.acfchefs.org/CEHQuiz
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/a-primer-for-fresh-california-avocados/
Ongoing	Online	ACF Ingredient of the Month Quizzes	1
ACFEF eCulinary / Comira Cost: $15.00 Phone: 888-832-4228 (PST) technical.support@comiratesting.com ACFEF eCulinary offers monthly quizzes from the Ingredient of the Month article, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes with seventy-five percent or higher will earn one hour of credit per test. Each quiz is $15. Once purchased, quizzes are available for 30 days. www.acfchefs.org/CEH
Ongoing	Online	ACF National Culinary Review - Monthly Quizzes	4
ACFEF eCulinary / Comira Cost: $25.00 Comira Technical Support Phone: 888-832-4228 (PST) technical.support@comiratesting.com ACFEF eCulinary offers monthly quizzes from The National Culinary Review, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes not only earn four hours of credit per test, but are able to print a certificate of completion directly from the ACFEF eCulinary platform. These certificates can serve as documentation for ACF initial certification and recertification. Each quiz is $25. Once purchased, quizzes are available for 30 days. www.acfchefs.org/CEH
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
Call for Dates	Various locations	Advanced Garde Manger	16
Rosendale Collective Various locations rich@richrosendale.com In today's modern kitchen there are many disciplines that every chef needs to know. However, few offer the scope and range of creativity, product utilization, and sheer craft as Garde Manger. This course explores the cold kitchen while merging both forward thinking and classical techniques. From charcuterie, modern terrines, sauces and complete innovative dishes, we cover it all in this course. Whether you are looking to prepare for Olympic level competition, prepare for the CMC exam, or seeking new menu ideas, this course is the ultimate crash course for the modern cold kitchen. richrosendaleshop.com/collections/classes-professional
Call for Dates	Various	Advanced Gelato and Sorbetto Production	12
PreGel Various Alicia Stevens a.stevens@pregelamerican.com Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation, including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Call for Dates	Various locations	Advancing Your Kitchen with Convotherm	3
Welbilt Cost: FREE Various locations Garamy Whitmore Phone: (260) 413-0375 garamy.whitmore@welbilt.com Advance your Kitchen with Convotherm®. Go behind the scenes with the Welbilt Culinary Team to learn more about how Convotherm Combi Ovens can advance your culinary and operational goals. Our chefs will be serving up delicious food while demonstrating the unique features of this all in one oven including, how to grill, roast, bake, steam and poach while ensuring a consistent cooking with Press & Go feature. Learn how to lower your operating costs by saving water, energy and labor, how to streamline your kitchen by eliminating extraneous equipment, with this do it all oven that practically cleans itself at the touch of a button. Let us show you why Convotherm is the right Combi oven to advance your kitchen. Follow the link to register for a free class in your area: www.welbilt.us/Advance-your-Kitchen-with-Convotherm
Ongoing	Online	Allergen Awareness Training	1
Always Food Safe Cost: $18 Online Phone: (844) 312-2011 help@alwaysfoodsafe.com Always Food Safe is an ANSI accredited food safety training provider, and we are offering you our online, video-based Allergen Awareness training course. The purpose of this training is to teach foodservice professionals about the practices and procedures needed to keep your customers safe when dealing with a customer with an allergy. There will be real life examples that you can relate to in everyday life in a kitchen. Once completed a certificate will be issued that is valid for 3 years. alwaysfoodsafe.com/acf-allergen
Ongoing	Online	Allergy Awareness - FREE	2
National Pasteurized Eggs / Michael Foods Cost: Free https://michaelfoods.com/foodservice/all/continuing-education
Ongoing	Online	AllerTrain Food Allergen and Gluten-Free Education and Training	3
MenuTrinfo, LLC Length: 3 hours - Cost: $69 Betsy Craig Phone: (888) 767-6368 allertrain@menutrinfo.com AllerTrain™ is an ANSI accredited, manager levvel, food allergy and gluten-free training course and is available in English and Spanish. The course teaches foodservice professionals about the top foods causing food allergies, proper protocol for preparing food so to avoid cross-contact and to how better serve diners with special dietary needs. Also covered are recommendations for policy implementation and information on current legislation. This training will help restaurants take steps to better handle gluten-free requests, avoid food allergy related incidents, and prepare them to handle such incidents, should they occur. Spanish version: https://www.schoox.com/147301/allertrain. English version: www.schoox.com/28650/allertrain
Ongoing	Online	AllerTrain Lite Food Allergen and Gluten-Free Education and Training	1
MenuTrinfo, LLC Length: 1 hour - Cost: $19 Betsy Craig Phone: (888) 767-6368 info@menutrinfo.com AllerTrain Lite™ is the nation's leading ANSI accredited food allergy and gluten-free training course designed for all food handlers. The Lite version is a condensed version of the AllerTrain manager level course and is available in English, Spanish and Simple Chinese. AllerTrain Lite teaches employees how to safely interact with and serve diners with special dietary needs. Dietary needs covered are food allergies, intolerances and Celiac disease. Upon completion of the training, learners will understand allergen control in the front of the house, back of the house and in emergencies. Spanish version: https://www.schoox.com/147204/allertrain-lite; Simple Chinese version: https: www.schoox.com/581915/allertrain-lite; English version: www.schoox.com/41974/allertrain-lite
Ongoing	Online	AllerTrain U Food Allergen and Gluten-Free Education and Training	3
MenuTrinfo, LLC Length: 3 hours - Cost: $69 Betsy Craig Phone: (888) 767-6368 allertrain@menutrinfo.com AllerTrian U™ is an ANSI accredited, manager level, food allerg and gluten-free training course designed for people who serve food in a college or university setting. Students who suffer from food allergies or celiac disease can have a hard time transitioning to life on campus, especially when they have special dietary needs. This course will prepare dining staff to cater to these students' needs, teach them how to recognize symptoms of an allergic reaction, and how to implement proper procedures in their dining hall that will help prevent these reactions from occuring. Recommendations for policy implementation as well as information on current food allergy legislation is also covered. www.schoox.com/619510/allertrain-u
Call for Dates	Various	Artisan Doughnuts	12
PreGel Various Alicia Stevens a.stevens@pregelamerican.com A classic shop favorite and a hot new item being showcased world wide, artisan doughnuts are on the rise. Attend this two day class to learn classic and new recipes, along with exploring fun flavor combinations inspired by cultures around the world. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. There are several ideas and theories about various assessment techniques and methods; it would take years to fully understand them all. The purpose of this course is to help you sift the different approaches and choose the ones that actually worked and prove worthy based on overall research. Because this course is only 16 hours, it is a short and intense class. We hope that you will discover some assessment techniques to use in your classroom as well as find ways to improve existing methods. www.chefcertification.com
Call for Dates	Irving, TX	Avocado University	10
Avocados From Mexico Avocados from Mexico, Culinary Center 222 West Las Colinas Blvd, Suite 850 E Irving, TX 75039 Mark Garcia mgarcia@avocadosfrommexico.com Avocado University, delivered by Avocados from Mexico (AFM), is designed to provide chefs with a comprehensive, engaging and interactive educational experience around the latest culinary techniques, trends, and nutritional benefits of avocados. Specifically, chefs will learn about 1) the history of AFM, 2) receive an in-depth understanding of the selection, purchasing, preparation and storage techniques of avocados, 3) observe hands-on demonstrations featuring unique avocado recipes, 4) and receive an overview of nutritional benefits and culinary swaps avocados offer. Additionally, an option to customize your program to include the latest patron attitudes, culinary and menu trends is available and your AFM representative will work with you to customize a program that meets your unique needs and interests. www.avocadosfrommexico.com
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	Basic Concepts in Nutrition	5
Ingrain Inc. Length: 5 hours - Cost: $35* PO Box 177 Bend, OR 97709 USA Amber Johnson Phone: (888) 388-9877 contactus@ingrain.com *Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative. What do you think of when you hear the word nutrition? Does it conjure up memories of the Four Food Groups? The Food Guide Pyramid? How about weighing and measuring your food? Or better yet, does it conjure up images of celery sticks and leafy greens? Well, any time you embark on an experience, such as taking a class like this one, you might want to ask yourself similar types of questions. After taking this course, you will have an improved understanding of the basics of nutrition. Ultimately, this knowledge will help you provide healthy options for your customers, and more importantly, yourselves. www.chefcertification.com
Ongoing	Online	Basic Principles of Cooking and Food Science	6
Ingrain Inc. Length: 6 hours - Cost: $40* PO Box 177 Bend, OR 97709 USA Amber Johnson Phone: (888) 388-9877 contactus@ingrain.com *Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative. No written recipe can be 100 percent accurate. No matter how carefully a recipe is written, the judgment of the cook is still the most important factor in a preparation turning out well. A cook’s judgment is based on experience, on an understanding of the raw materials available, and on knowledge of basic cooking principles and food science. Ever since Carême began to define the principles and methods that lie behind the recipes we use, professional cooking has been based on procedures and methods rather than only on recipes. In the twenty-first century, chefs have improved their knowledge not just of cooking theory but also of the science behind it. This course deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavoring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. www.chefcertification.com
Ongoing	Online	Basic Sanitation and Food Safety	5
Ingrain Inc. Length: 5 hours - Cost: $35* PO Box 177 Bend, OR 97709 USA Amber Johnson Phone: (888) 388-9877 contactus@ingrain.com *Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative. In this course, you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food. Rules of personal hygiene and sanitary food handling were not invented just to make your life difficult. There are good reasons for all of them. Instead of starting this module with lists of rules, we first talk about the causes of food-borne diseases. Then, when we get to the rules, you will understand why they are important. This will make them easier to remember and to practice. The rules presented in this course are basic guidelines only. Local health departments have more detailed regulations. All food-service operators are responsible for knowing the health department regulations in their own city and state. The information presented here is practical as well as theoretical. It should not merely be learned but also put to use systematically. One effective system food-service establishments can use to ensure food safety is the Hazard Analysis Critical Control Point (HACCP) system. This practical program identifies possible danger points and sets up procedures for corrective action. www.chefcertification.com
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
Call for Dates	Various locations	BBQ Science & Technique	16
Rosendale Collective Various locations rich@richrosendale.com World traveled Master Chef and television personality Rich Rosendale walk you through the world of BBQ like no one else can. With a forward thinking approach, merging traditional principals with modern technology and science this class will take your BBQ game to a new level. In addition to the two day work shop, participants can meet and talk with Rich each night at a 2 hour reception where you will get to sample local craft brews along with BBQ from the class. richrosendaleshop.com/collections/classes-professional
Ongoing	Online	Business Communication	50
123ce.com Length: 50 hours - Cost: $255.00 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: $255.00 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	Career Prep 101	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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. Young culinarians face so many choices as they launch themselves into a career that it can be overwhelming. However, the best way to approach the important task of crafting a solid career trajectory within the culinary arts is to take the longest view possible. This is what I believe makes the power of having significant goals in life so important for all culinarians. Where do you want to find yourself when you are at the height of your career? This vision of yourself in the future acts like a blueprint to move you throughout all the stages of your career. Creating a culinary career takes time and effort. That does not mean that there are no guideposts or helping hands along the way. This course offers you the framework you need to dream big dreams, inspires passion, and encourages you to be your best and to be strong in a profession that is ever so rewarding. www.chefcertification.com
Ongoing	Online	Celiac Disease and Gluten Restrictions - FREE	1
National Pasteurized Eggs / Michael Foods Cost: Free https://michaelfoods.com/foodservice/all/continuing-education
Ongoing	Online	Cheesecyclopedia Online Course - FREE	2
Wisconsin Milk Marketing Board Cost: Free 8418 Excelsior Dr. Madison, WI 53717 Sara Hill Phone: 608-444-1986 shill@wmmb.org The Cheesecyclopedia Self-Study Course provides practical cheese information valuable to the novice as well as the professional. training.wmmb.com
Ongoing	Online	Chef Beverage Management	30
123ce.com Length: 30 hours - Cost: $187.50 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: $159.00 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: $159.00 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 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	Chef Sanitation and Safety	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 #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
Ongoing	Online	Chef Sanitation and Safety 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 #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
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
Call for Dates	Various	CMC Prep Course	24
Rosendale Collective Various rich@richrosendale.com Do you have the goal of attaining the ranks of Certified Master Chef? It is a level in the industry that few have reached but, make no mistake, it can have a meaningful impact on your career, both in the quality of opportunities one experiences, as well as driving higher monetary compensation for your expertise. But it is not a designation easily acquired. Historically, this exam has built upon the reputation of being nearly impossible to pass. We aim to change that by offering principles and methodology that anyone can learn. Like any craft, your training is the single biggest influencer as to what the outcome will be. The quality of your learning and direction goes hand in hand with your performance. Rich will share with you his relentless passion for food and the craft of cooking. And you will also learn invaluable strategies on how you can organize your kitchens, as well as how to plan for a training regimen that suits you and delivers results. richrosendaleshop.com/collections/classes-professional
Ongoing	Online	Computers in the Workforce	50
123ce.com Length: 50 hours - Cost: $255.00 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: $255.00 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	CREA Creative Chicken Cutting Innovations Course	8
CREA Test Kitchen Cost: $50 1501 Moran Rd., Unit 100 Sterling, VA 20166 James Chen Phone: 703-270-2959 contactus@lecrea.com courses.lecrea.com
Call for Dates	Sterling, VA	CREA Extraction & Cryoconcentration	24
Culinary Research and Education Academy (CREA) 22445 Sous Vide Lane, Unit 100 Sterling, VA
Ongoing	Online	CREA Meat and Poultry Course	8
Culinary Research and Education Academy (CREA) 22445 Sous Vide Lane, Unit 100 Sterling, VA
Ongoing	Online	CREA Nose to Tail Pork Cutting Innovations Course	8
CREA Test Kitchen Cost: $50 1501 Moran Rd., Unit 100 Sterling, VA 20166 James Chen Phone: 703-270-2959 contactus@lecrea.com courses.lecrea.com
Ongoing	Online	CREA Sous-Vide Fundamentals Course	8
CREA Test Kitchen Cost: $50 1501 Moran Rd., Unit 100 Sterling, VA 20166 James Chen Phone: 703-270-2959 contactus@lecrea.com courses.lecrea.com
Call for Dates		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 Experience the performance of the SelfCookingCenter® live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below. The RATIONAL CookingLive culinary events give you the opportunity to see our technology in action. You will be able to taste the quality of the food being cooked, test the ease of use, and experience the versatility. RATIONAL’s SelfCookingCenter® allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter®. Seeing is believing. Click on the link below and register for an event in your area today. www.rational-online.com/en_us/Experience_RATIONAL/RATIONAL_CookingLive_/
Call for Dates	Various	Culinary Boot Camp	30
The Guiding Knife Length: 4 days - Cost: Call for Price Various Elena Clement, CEPC Phone: (720) 261-5633 elena@theguidingknife.com The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen. www.theguidingknife.com/
Ongoing	Online	Culinary Nutrition	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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative Non-credit training certificate issued through Southwestern Oregon Community College. The main goal for the Culinary Nutrition Course is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course! www.chefcertification.com
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative The main goal for the Culinary Nutrition Refresher is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course! www.chefcertification.com
Call for Dates		Culinary Principles and Foundations Training Program	35
On-Site Culinary Solutions, LLC Jud Flynn, CEC Phone: 540-818-9015 jud@onsiteculinary.com On location training company www.onsiteculinary.com
Ongoing	Online	Culinary Sanitation and Safety	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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative Non-credit Culinary Training certificate through Southwestern Oregon Community College. Welcome to food safety! From the outside looking in, most culinary professionals view this material as tedious and somewhat boring. Nothing could be further from the truth, as this is information that relates to the viability of a food establishment's operation! Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program. www.chefcertification.com
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program. www.chefcertification.com
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative Non-credit culinary Training certificate issued through Southwestern Oregon Community College. Among all other things (fancy cook, creative artist, flavor conductor, menu planner, etc.), the modern Chef is also expected to be a human resource specialist. And in taking on this role, the Chef is now responsible for having well-honed supervisory skills. The modern kitchen has become a very complex place, and requires a new level of awareness and personnel management that stretches beyond traditional culinary skills. The main objective of this course is to provide you with the critical information you need in order to learn the traits needed to manage today's kitchen(s), making yourself even more valuable to your organization and employees as well. www.chefcertification.com
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. This is particularly so in the foodservice industry where issues of labor supply and demand have many chefs and managers scratching their heads, wondering where they are going to get enough qualified staff to support their operations. Seasoned hospitality veterans will be the first to tell you that locating and hiring quality employees is perhaps the most challenging aspect of managing a modern restaurant business today. If we are fortunate enough to recruit the right person for the right job, our next challenge is to hang on to that new employee and to create a positive work environment where all employees can self-motivate and provide quality food and service to our valued customers. This Supervisory Management Short Course will provide a practical, hands-on approach to understanding the management and supervision process in a modern, foodservice establishment. The course will provide tips and insights into properly matching the right applicant with the right job, providing quality orientation and training for all new employees, providing feedback and coaching employee performance, positively utilizing proper leadership styles which will allow employees to self-motivate and deliver high-quality food and service to your valued restaurant guests. www.chefcertification.com
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/chefs-corner/curriculamb/
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. You have chosen a course that sheds light on the complicated process of designing and developing curriculum. Often times, the theoretical nature of this area of study can make the subject matter feel a bit heavy. I hope that we will present you with material that "breathes" by way of its applicability to the curriculum you are developing or teaching at your school or college. To shake off the feeling of being talked at (or even worse, lectured to), we have included many projects for hands-on application. After all, this is where the learning and usefulness of the presented material will benefit you most. www.chefcertification.com
Ongoing	Online	Differentiated Instruction	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 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
Ongoing	Online	Diversity in the Workplace	50
123ce.com Length: 50 hours - Cost: $255.00 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	Educational Psychology	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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing. www.chefcertification.com
Ongoing	Online	Employee Supervision	50
123ce.com Length: 50 hours - Cost: $255.00 P.O. Box 3717 Allentown, PA 18106 Valerie Behrle Phone: 800-830-5142 info@123ce.com All employees, whether they are new to an organization or are ready to move into a supervisory position, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency. Employee Supervision covers how to take on a supervisory role and stimulate employee and group performance in an ever changing environment. Employee Supervision e-Textbook: Supervision Today includes information on contingent workforces, entrepreneurship, employee theft, work/life balance and workplace diversity. www.123ce.com
Call for Dates	Various	Fall & Winter Holiday Gelato Class	12
PreGel Various Alicia Stevens a.stevens@pregelamerican.com Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Fall and Winter seasons. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Ongoing	Online	Food & Beverage Cost Control	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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. It has been said that there are three kinds of managers: those who know what has happened in the past,those who know what is happening now, and those who know what will happen in the future. Clearly, the manager who possesses all three traits is best prepared to manage effectively and efficiently.This course will give the you the tools required to maintain sales and cost histories (the past), develop systems for monitoring current activities (the present), and learn the techniques required to anticipate what is to come (the future). www.chefcertification.com
Ongoing	Online	Food Allergen Management - FREE	2
National Pasteurized Eggs, Inc. / Michael Foods Cost: Free https://michaelfoods.com/foodservice/all/continuing-education
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
Call for Dates		Food Forward Leadership Summit	3
Humane Society of the US Cost: FREE Various locations Food Forward is a special event for food service professionals where you will learn how you can help your institution achieve a more profitable, healthy, and sustainable dining operation. You will hear from experts on how they are meeting and capitalizing on the ever-growing demand for meatless meals and how you can too! Enjoy a culinary demonstration, as well as a delicious lunch, and network with individuals seasoned in the art of bringing healtheir menus to their guests. forwardfood.org/events
Ongoing	Online	Food Handler	3
MenuTrinfo, LLC Cost: $10 Betsy Craig Phone: (888) 767-6368 info@menutrinfo.com After completion of this course and assessment, you will feel confident in your ability to safely serve food using correct and current food safety protocol. Covers five main topics: basic food safety; personal hygiene; cross-contamination; time and temperature for safety; cleaning and sanitation. Available in Spanish: https://www.schoox.com/760791/nacional-manipulador-de-alimentos-en-espa. English version: http://www.schoox.com/617357/national-food-handler-by-menutrinfo-llc
Ongoing	Online	Food Handler Training	2
Always Food Safe Cost: $10 Online Phone: (844) 312-2011 help@alwaysfoodsafe.com Always Food Safe is an ANSI accredited online, food safety training provider. Our video-based Food Handler course teaches all the safety essentials of working in a kitchen, from food delivery to front of house. This is essential learning for all Food Handlers, with the objective of this course to give you the knowledge and understanding to be safe in a kitchen. alwaysfoodsafe.com/acf-foodhandler/
Ongoing	Online	Food Preservation Techniques - FREE	2
National Pasteurized Eggs, Inc. / Michael Foods Cost: Free https://michaelfoods.com/foodservice/all/continuing-education
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	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/
Call for Dates	Various	Frozen Dessert Novelties	18
PreGel Various Alicia Stevens a.stevens@pregelamerican.com In this exciting hands-on three day class, attendees will have the opportunity to create a variety of frozen dessert specialties such as gelato bonbons, frozen cakes & pies, ice-cream sandwiches, soft serve and more. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Call for Dates	Various	Frozen Pops & Paletas	12
PreGel Various Alicia Stevens a.stevens@pregelamerican.com As nostalgic frozen pops and artisan paletas gain in popularity, explore this trendy and fun menu addition in our two day class. Attendees will have hands-on experience creating a variety of frozen pops and paletas from small batches to large-scale production. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Call for Dates	Various	Gelato Innovation and Exploration	12
PreGel Various Alicia Stevens a.stevens@pregelamerican.com In this inventive class, attendees will learn how to formulate gelato and sorbetto with unique flavor combinations and ingredients inspired by cultures from around the world. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Call for Dates	Various	Gluten Free Baking	18
PreGel Various Alicia Stevens a.stevens@pregelamerican.com In this three day class, attendees will gain valuable insight to the world of gluten-free desserts, creating a variety of tarts, cakes, pies, cookies, eclairs, funnel cake, macarons and more. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Ongoing	Online	GREAT (Gluten-Free Resource Education Awareness Trining) 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
Call for Dates	Various	Ice Cream 101	18
PreGel Various Alicia Stevens a.stevens@pregelamerican.com Experience the process to make artisanal ice cream recipes in this three day immersive course. Attendees will be educated on a variety of equipment, ingredients, and unique flavor combinations. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. Although the HACCP system can appear daunting at first, some form of HACCP can be implemented easily into any food operation. The concepts make perfect sense and follow a very logical order. This course will explain the components of HACCP in an understandable manner and then arrange those components in steps that may be implemented by a manager, along with some tips to get staff onboard and trained. www.chefcertification.com
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	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
Ongoing	Online	Introduction to Food Preparation	6
Ingrain Inc. Length: 6 hours - Cost: $40* PO Box 177 Bend, OR 97709 USA Amber Johnson Phone: (888) 388-9877 contactus@ingrain.com *Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative. To be successful in the food-service industry, cooks need more than the ability to prepare delicious, attractive, and nutritious foods. They also must have a talent for organization and efficiency. In every kitchen, a great many tasks must be completed over a given time and by a limited number of workers. No matter when these tasks are done, they must all come together at one crucial point: service time. Only if advance preparation is done thoroughly and systematically can service go smoothly. Good chefs take pride in the thoroughness and quality of their advance preparation, or mise en place (meez-on-plahss). This French term, meaning “everything put in place,” is an important and often-heard expression in North American kitchens because food-service professionals understand its importance to the success of the establishment. This course deals with the basic concepts of mise en place as well as specific operations that are normally part of the mise en place. www.chefcertification.com
Ongoing	Online	Introduction to the Foodservice Industry	4
Ingrain Inc. Length: 4 hours - Cost: $25* PO Box 177 Bend, OR 97709 USA Amber Johnson Phone: (888) 388-9877 contactus@ingrain.com *Use code CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF’s Chef & Child initiative. This is an exciting time to begin a career in foodservice. Interest in dining and curiosity about new foods are greater than ever. More new restaurants open every year. Many restaurants are busy every night, and restaurant chains number among the nation’s largest corporations. The chef, once considered a domestic servant, is now respected as an artist and skilled craftsperson. The growth of the foodservice industry creates a demand for thousands of skilled people every year. Many people are attracted by a career that is challenging and exciting and, above all, provides the chance to find real satisfaction in doing a job well. Unfortunately, many people see only the glamorous side of foodservice and fail to understand that this is a tiny part of the picture. The public does not often see the years of training, the long hours, and the tremendous pressures that lie behind every success. This course is the first in a series of fundamentals based courses offered here a chefcertification.com. This course gives you an overview of the history of the foodservice industry, kitchen organization and the tools and equipment used in professional kitchens. www.chefcertification.com
Ongoing	Online	Kitchen Science: Egg Culinary Techniques - FREE	1
National Pasteurized Eggs / Michael Foods Length: 1 hour - Cost: Free https://michaelfoods.com/foodservice/all/continuing-education
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	Microbial Food Safety: Beyond the Basics	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 The Microbial Food Safety: Beyond the Basics (MFS0800) course is an advanced level food safety course, which provides detailed information on bacterial foodborne pathogens, nonbacterial foodborne illness, trends and food safety. www.123ce.com
Call for Dates	Various	Modern Pastry Shop	18
PreGel Various Alicia Stevens a.stevens@pregelamerican.com Attend this three day class to learn a variety of upscale scratch-made recipes for display case, buffet, and restaurant applications. From entremets and verrines to eclairs and macarons, your customers are sure to be pleased with these modern and innovative desserts. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Call for Dates	Various locations	Modern Plating	16
Rosendale Collective Various locations rich@richrosendale.com Judge a plate by its presentation? You bet. Just like the packaging on a product, we first judge something based on how it looks to us. Many aspects of our industry have evolved at warp speed over the last 10 years, changing the way we look at food. It is easy for your plate presentations to have lost their "pizazz." This class will walk you though a myriad of techniques to help you reassess how you plate your food and break out of the "center of the plate" mindset. You will be introduced to techniques that will add elements of texture, flavor and subtle nuances that will make an impact on your food both visually and in overall taste. richrosendaleshop.com/collections/classes-professional
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	Online Pear Foodservice Training Program	1
Pear Bureau Northwest Cost: Free foodservice.usapears.org/training
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	Protein Nutrition & Egg Chemistry - FREE	1
National Pasteurized Eggs, Inc Length: 1 hour - Cost: Free https://michaelfoods.com/foodservice/all/continuing-education
Ongoing	Online	Protein on the Menu	1
Chicken of the Sea Cost: FREE Online Protein has become the golden macronutrient among American consumers. In this course, you will gain insights into the protein trend and discover which protein sources consumers favor. In addition, you'll learn about specific values that drive choices for protein-based foods. You will also explore culinary trends for featuring protein on the menu at various dayparts. www.tunaversity.com/#free-ce
Call for Dates	Various	Quick & Easy Pastries	12
PreGel Various Alicia Stevens a.stevens@pregelamerican.com PreGel understands that one of the biggest challenges in the industry today is how to efficiently create beautiful, upscale desserts without sacrificing quality or labor costs. Attend this two day course on efficient pastry production that is sure to impress while savin gyou time and labor. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Ongoing	Online	Ranch to Table - FREE	15
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
Ongoing	Online	Range Meat Clerk Certificate	20
Range Meat Academy Online Ruth Urquizu ruth@rangemeatacademy.com Range Meat Clerk Certificate on-line program is made up of 16 courses designed to give you the tools and confidence to provide your customer with a great experience. Beef, pork, lamb & chicken will be covered. Our comprehensive program is divided into 3 manageable sections: Meat Essentials Certificate (RMC101), Cuts & Features Certificate (RMC201), Cooking Methods and Preparation Tips Certificate (RMC301) Our certificate will provide the knowledge and skills to gain employment as a grocery store or groceraunt meat clerk, sales associate, meat buyer/seller, or can be used as continuing education for meat industry personnel. www.rangemeatacademy.com
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	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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. This course is for those people who are on the cusp of entrepreneurship. For the people intrigued by the thought of running their own business, but not quite sure how to go about it. Or who are unsure of their ability to be successful at it. If you are looking to enroll in this course or have started doing research, you are capable of doing it, and all you need is a little help and guidance. I want to help you, and I want this course to be a resource for you. One thing that I have learned about entrepreneurship and running businesses is that it is always, and I stress the word always, easier if you can learn from the mistakes of others. Learning from the successes of others is great, but learning from mistakes is even better. www.chefcertification.com
Ongoing	Online	Seven Simple Secrets for Teachers	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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. The fact remains that regardless of what comes down the pike throughout your years of teaching, some things will never change—and in our haste and desperation, these are the very things—the simple things—that are often overlooked. Does good teaching really revolve around seven simple secrets? It does. What you are ready to start studying are the seven simple secrets of the very best teachers. These secrets are simple and profound in their simplicity. They encompass no new programs and no late-breaking innovations, techniques, or strategies. Rather, they are seven simple secrets that the most effective teachers share—period. Implementing these secrets will change your life both in and out of the classroom. But most profoundly, implementing these secrets will better equip you to enhance the lives of every student you teach. www.chefcertification.com
Call for Dates	Various locations	Sous-Vide Workshop	16
Rosendale Collective Various locations rich@richrosendale.com So you want to learn sous-vide? Well, you came to the right place! Rich is considered an authority on this style of cooking. This class is taught by Rich, one of only 67 Certified Master chef’s in the United States. He has over 55 international cooking awards under his belt. He has applied this technique in large-scale operations like the Greenbrier resort with 15 kitchens on property, as well as full-service independent restaurants. He also has applied the sous-vide technique in prestigious cooking events like the Culinary Olympics and the Bocuse d’Or. In 2014 Rich was contracted by the Royal Family of Dubai where he performed the technique for the chefs at the Royal kitchens of the Zabeel Palace. richrosendaleshop.com/collections/classes-professional
Call for Dates	Various	Spring & Summer Holiday Gelato Class	12
PreGel Various Alicia Stevens a.stevens@pregelamerican.com Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Spring and Summer seasons. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
Ongoing	Online	Teaching Methods	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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. This course will take you on a journey of reflection and hopefully, inspiration. Since you are an educator, the truly difficult work is already being done. We are teachers ourselves and know how many long hours go into preparing just one class. This course has been designed to help you reflect upon your own teaching methods and possibly offer some new ideas for you to add to your teaching palate. We hope to make this course informative as well as engaging. Your time is valuable and we want to offer practical tools for you to use in the classroom. I remember so many classes in graduate school that looked great on paper but offered no tools for me to use back in the classroom. This course is different. You will walk away with practical tools to help focus your lessons and improve student learning. All you need is an open mind, a writing journal, and a classroom in which to test out some new ideas. www.chefcertification.com
Call for Dates	Various	The Fundamentals of Gelato and Sorbetto Production	18
PreGel Various Alicia Stevens a.stevens@pregelamerican.com This three day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto. Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051 www.pregelamerica.com
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. Enrolling in this course will enable your food establishment to make your current diners happy and attract new customers as well. More and more people are eating gluten-free and are asking for special food accommodations. By the end of this course, you will have the knowledge and confidence to meet the needs of the gluten-free diner; whether it’s being able to evaluate your current menu for gluten-free fare, to avoid cross-contamination, or to create new gluten-free menu items. You may also discover the cause of your own or your family’s or friends’ health problems in relation to the foods they consume! www.chefcertification.com
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
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
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//
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. This course is designed for any food service professional who works with vegetarian customers. Vegetarianism has entered the mainstream in the United States, Canada, Great Britain, and elsewhere. According to survey estimates, the number of vegetarians in the United States has more than doubled in the last 15 years. The course is not intended to advocate vegetarianism or to criticize vegetarians or their philosophy. In general, vegetarian diets are seen as positive and healthful alternatives to most modern diets. Nevertheless, it will at times offer pointed criticisms of some habits and belief systems common to vegetarians. The course will review the many reasons why some people choose to be vegetarian and describe the types of vegetarian diets. The course will objectively discuss the health benefits and risks of various vegetarian regimens and present nutritional guidelines and practical menu suggestions for serving vegetarian clients. www.chefcertification.com
Ongoing	Online	Wellness Training and Certification for Foodservice	6
The Foodservice Wellness Institute Empower and engage foodservice personnel with the comprehensive knowledge needed to meet customers’ demand for healthy items with command and confidence Become wellness certified with nutrition and wellness knowledge that is specifically focused to the food service industry Obtain continuing education credits approved by the American Culinary Federation, The Association for Nutrition and Foodservice Professionals and the Certifying Board for Dietary Managers Gain nutrition and wellness clarity and expertise in a very efficient way Approach wellness with more credibility and consistency by providing multiple members from the same organization with uniform knowledge www.foodservicewellnessinstitute.com
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 CCFweb17 to receive a 10% ACF member discount, and Chefcertification.com will make a $5 donation to ACFEF's Chef & Child initiative. Any teacher can fill a bookshelf with books about education. Any teacher can study lists of guidelines, standards, principles, and theories. The best teachers and the worst teachers can ace exams in their undergraduate and graduate classes. The difference between more effective teachers and their less effective colleagues is not what they know. It is what they do. This course is about what great teachers do that sets them apart. Clarifying what the best educators do, and then practicing it ourselves, can move us into their ranks. This course is not meant to prescribe a narrow set of instructions. Instead, it frames the landscape of school from the perspective of great teachers. What do they see when they view their classrooms and the students in them? Where do they focus their attention? How do they spend their time and energy? What guides their decisions? How can we gain the same advantages? www.chefcertification.com
Call for Dates		Zink University	2
Zink Foodservice Cost: FREE various locations David Ash Phone: (614) 679-4046 davida@zinkfsg.com Zink University is a program established by Zink Foodservice allowing for personal and professional development, training, and continuing education in the Foodservice equipment/smallwares industry. Foodservice professionals and experts lead the University classes leaving guests cultivated with current trends in the market. At Zink University, students will learn by using hands on, presentations, live demos, and will have access to all learning materials. Zink University has classes and opportunities for beginners to advanced learners. Continuing Education credits are also available to those seeking. From past classes, 99% said they would take another Zink U class. Hope to see you in class soon! zinkfsg.com/culinary