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American Culinary Federation Education Foundation CEH Opportunities

* schedule subject to change

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

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

DateLocationProgram NameCEHs
July 15–19, 2016Phoenix, AZ2016 Cook. Craft. Create. Convention & Show
DateLocationProgram NameCEHs
August 1, 2015–July 31, 2016Culinary Principles/Foundations Training Program35
On-Site Culinary Solutions, LLC
Jud Flynn, CEC
Phone: 540-818-9015
jud@onsiteculinary.com
On location training company
www.onsiteculinary.com
September 1, 2015–September 1, 2016VariousSodexo Health Care Area PIE Meeting7
SodexoCost: Free
North America - various locations
Various
Michael Kester
Phone: 803-528-0877
michael.kester@sodexo.com
Area meeting of chefs, dieticians and managers to review food service best practices, culinary preparation, knife skills and healthy cooking.
September 1, 2015–September 1, 2016VariousSodexo Health Care Culinary Foundations Train the Trainer7
Sodexo
North America - various locations
Various 29045
Michael Kester
Phone: 803-528-0877
michael.kester@sodexo.com
This is a culinary presentation skills workshop that enables chefs to teach culinary preparation in Sodexo kitchens
October 1, 2015–September 30, 2016BangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: $650
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
larry@siamcarvingacademy.com
The Siam Carving Academy welcomes students from all over the world to learn the Art of Fruit and Vegetable carving. The courses are directed by International award-winning and distinguished Master Carver Wan Hertz. Courses are offered for Beginning, Intermediate and Advanced carvers over three days.
www.siamcarvingacademy.com/courses//
December 1, 2015–November 30, 2016Denver, COFundamentals of Meat Fabrication40
ACF Colorado Chefs AssociationCost: 1,950.00
Project Angel Heart
4950 Washington Street
Denver, CO 80919
Jason Nauert
Phone: 719-313-2063
jasonnauert@me.com
Learn the fundamentals of meat fabrication, HACCP, SSOP, labeling, knife skills, USDA regulations, grading, wholesale cuts and cutting, retail cuts and cutting.
rockymountaininstituteofmeat.com
January 1–December 31, 2016Culinary Applications Utilizing Intelligent Cooking Control Technology3
RATIONAL USA
RATIONAL USACost: Free
Various locations nationwide. Click the link below to find a location near you
888-320-7274
marketingus@rational-online.com
Jim Lund, CEC
Phone: 888-320-7274
j.lund@rational-online.com
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® 5 Senses 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® 5 Senses. Seeing is believing- Go to the link and register today for an event in your area.
www.rational-online.com/en_usa/events/cooking_live/index.php
January 11–December 23, 2016City of Industry, CAAdvanced Gelato and Sorbetto Production12
PreGel AMERICA - West Coast Branch
PreGel AMERICA - West Coast BranchCost: $105
13668 Valley Blvd., Unit F-2
City of Industry, CA 91746
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. Additional locations: PreGel California116 S. Brent CircleWalnut, CA 91789 PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCFrozen Cakes & Pies12
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $105
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Looking to explore other specialty frozen desserts beyond gelato and sorbetto? This class goes beyond the basics and touches on the art of creating gelato cakes, pies, and more! Learn how to expand your current frozen dessert offerings by incorporating new fresh ideas into your menu! Additional locations: PreGel California 116 S. Brent Circle Walnut, CA 91789 PreGel Florida 1475 W. Cypress Creek Rd. Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCLiquid Nitrogen Frozen Desserts6
PreGel AMERICA
PreGel AMERICACost: $95
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Taking the culinary world by storm, liquid nitrogen is an innovative ingredient used in the creation of a variety of frozen desserts. In this one dat class, learn how to produce a variety of sweet frozen concoctions from individual batches of icecream to fun cocktails and creative garnishes. Additional locations: PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCModern Beverage, Frozen Pops & Novelties12
PreGel AMERICA
PreGel AMERICACost: $105
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Trendy frozen dessert and beverage concepts are explored in this two day course. Learn how to create a variety of pops, gelato cupcakes, panini gelato and much more. Discover a great way to cross utilize products in your business and bring in extra revenue by incorporating popular beverage concepts from cocktails to granita. Additional locations: PreGel California116 S. Brent CircleWalnut, CA 91789 PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCPastry Essentials12
PreGel AMERICA
PreGel AMERICACost: $105
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This two day class teaches the preparation of delicious finished verrines and other pastries along with techniques for customization and decoration. Learn the fundamentals of simple to prepare pastry products and experience hands on practice in creating desserts such as tiramisu, creme caramel, eclairs, cupcakes and more! Additional locations:PreGel California116 S. Brent Circle Walnut, CA 91789 PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCRedefining Soft Serve 6
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Attend this class to learn about the many different applications of soft serve. This class teaches students how to prepare different soft serve options such as dairy free and low calorie. From traditional frozen yogurt to extreme and trendy flavors we will also look at unique formulations to fit your business needs. Additional locations: PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCSweet Confections12
PreGel AMERICA
PreGel AMERICACost: $105
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this two day class attendees wil learn the fundamental skills needed to produce a variety of confections including marshmellows, pate de fruit, fudge, trendy brigadieros and more! This class will cover proper handling of equipment and standard recipes easy to implement into your business. Additional locations:PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCSweet Macarons6
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come experience why macarons are the latest craze in this one day class appealing to consumers with their colorful appearance and bite-sized portions. Attendees will create a variety of unique and innovative flavors and various types of fillings. Additional locations:PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
January 11–December 23, 2016Concord, NCThe Fundamentals of Gelato and Sorbetto Production18
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $130
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three-day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto. Additional locations:PreGel California116 S. Brent CircleWalnut, CA 91789PreGel Florida1475 W. Cypress Creek Rd.Ft. Lauderdale, FL 33309
www.pregelamerica.com
Location Map
February 26, 2016–February 28, 2017Deans & Directors Retreat9.5
Center for the Advancement of Foodservce Education (CAFE)Cost: $350
Miami Cilinary Institute at Miami Dade College
Mary Petersen
Phone: 410-268-5542
marypetersen@prodigy.net
The retreat is issues driven and offered to leaders of culinary programs to discuss collaborative efforts in their management roles.
www.cafemeetingplace.com
March 13, 2016–March 16, 2106Las Vegas, NV2016 Catersource and Event Solutions Conference & Tradeshow / UMB Catersource13.25
The Mirage Hotel and Las Vegas Convention Center
The Mirage Hotel and Las Vegas Convention CenterLength: 4 Days - Cost: $999
3400 South Las Vegas Blvd
Covention Center - Tradeshow Floor
Las Vegas, NV 89109
Alyssa Brooks
Phone: 612-253-2037
abrooks@catersource.com
www.mirage.com
April 1, 2016–March 31, 2018OnlineCurriculamb - Culinary Education Program on American Lamb4.5
Cost: Free
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 alos provided.
www.americanlamb.com/chefs-corner/curriculamb/
June 20–24, 2016Chicago, ILBread Camp 25
The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 20 - Jun 24, 2016 (8:00 am - 1:00 pm) For students 15 and up and adults of all ages, this is a chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Camp, Chef Jonathan Dendauw, Master Baker, will guide you through the fundamentals of each of these areas of bread and pastry making: Recipes may include: • Classic French Baguette • Rustic Farmer's Bread • Whole Wheat Bread with Oatmeal Crust • Whole Grain Sourdough • Croissant • Chocolate Croissant • Pain au Raisin • Pound Cake You will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have gained an understanding of the techniques of classic French bread making, you will be able to recreate fresh bread at home. Roll up your sleeves and be prepared to get your hands covered in flour because this is a hands-on experience! Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
June 20–24, 2016Chicago, ILPastry Camp25
The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 20 - Jun 24, 2016 (8:00 am - 1:00 pm) Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer. From cakes and tarts, to breads and ice creams, Chef Sunny Lee will guide you through the fundamentals of classic pastries so you can recreate them at home. Recipes may include: • Chocolate Diamants (French cookies) • Macarons with Chocolate Ganache Filling • Hazelnut Financiers (French hazelnut cake) • French Bread • Beer Bread • Vanilla Crème Brulée • Vanilla Ice Cream • Molten Chocolate Cake • Salted Caramel-Filled Chocolate Bonbons • Passion Fruit-Apricot Pâtes de Fruits (jelly candies) • Scones • Banana Bread • Raspberry Jam • Blueberry Muffin • Fruit Tart • Chocolate Tart • Strawberry Sorbet Chef Lee will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. Be prepared to eat and have plenty of goodies to take home to your family and friends! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
June 22–24, 2016Boulder, COCulinary Wellness: The Menu as a Change Agent16
Field to Plate Culinary LabLength: 3 days - Cost: $725 by 3/15 $850 after
181 Chapman Road
Boulder, CO 80302
Amanda Archibald, RD
Phone: 301-865-4607
amanda@fieldtoplate.com
Walk through the principles of Food As Medicine; Explore the field of Nutrigenomics; Explore Culinary Genomics: cook using a variety of ingredients that influence gene expression
www.fieldtoplate.com/continuing-education-chefsfoodservice/
June 23–25, 2016Chicago, ILCAFE Leadership Conference12
Center for the Advancement of Foodservice Education
Kendall College
900 N. North Branch St.
Chicago, IL 60642
Mary Petersen
Phone: 410-268-5542
marypetersen@prodigy.net
To continue to offer foodservice instructors professional development for both of their needs: industry and education
www.cafemeetingplace.com
June 23–24, 2016Los Angeles, CAFood Forward Culinary Experience -UCLA11
UCLA Dining Services - Sproul Hall
UCLA Dining Services - Sproul Hall
360 De Neve Drive
Los Angeles, CA 90095
Kimberly Harlow
Phone: 240-638-6265
kharlow@hsus.org
Food Forward Culinary Experience is a hands-on culinary training where food service professionals learn how to prepare and present plant-based menu items that are profitable, healthy, and sustainable. Chef/Instructor Wanda White from the Humane Society of the United States, will prepare participants to meet the demand for meatless meals. Event includes 1-on-1 training, cooking demos, complimentary breakfast and lunch, a free cookbook and more.
June 27–July 1, 2016Chicago, ILCake Camp25
The French Pastry School The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 27 - Jul 01, 2016 (8:00 am - 1:00 pm) These days, cakes are towering works of art with gravity-defying, whimsical designs; the opportunities are as exciting as they are endless. For students ages 15 and up, this is a chance to explore all that the world of cake decorating has to offer! In this five-day, hands-on course, Certificed Master Sugar Artist, Chef Sunny Lee will take you through classic cake recipes that are perfect for special occasions. Over the course of five days, you will make two complete cakes: one, a sculpted cake with real cake and tasty buttercream; and the second, a tiered confection covered in smooth fondant. You'll learn how to properly stack tiers and cover both real cakes and "dummy cakes" (styrofoam cylinders used by cake decorators). Techniques and recipes you learn may include: • Fondant • Gumpaste • Royal Icing • Buttercream • Sugar Decoration • Cake Sculpting Chef Sunny will teach you everything you need to know in a comfortable kitchen environment so you can apply your knowledge at home. Be prepared to impress your family and friends with your beautiful finished projects! Whether you want to learn more for your home kitchen or are considering taking one of our full-time programs, this class is the perfect way to begin your pastry and cake decorating education.
www.frenchpastryschool.com
June 27–July 1, 2016Chicago, ILChocolate Camp 25
The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 27 - Jul 01, 2016 (8:00 am - 1:00 pm) Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on, All Chocolate Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin. From cakes and tarts to breads and ice creams, Chef Patrice Caillot, World Pastry Champion, will guide you through the fundamentals of classic chocolate pastry products so you can recreate them at home. Recipes all made with the best milk, white, and dark chocolate, may include: • Chocolate Croissants • Chocolate Brioche • Chocolate Tarts • Chocolate Candies • Chocolate Caramels • Chocolate Macarons • Chocolate Ice Cream • Dark Chocolate Gâteau de Voyage, a delicious chocolate pound cake • Homemade “Nutella” • Raspberry Lollipops • White Chocolate and Coffee Covered Pecans • Chocolate Marshmallows If you are looking for the best instruction; a comfortable, well-equipped, learning environment; and delicious chocolate recipes that you can recreate in your own kitchen, you have found the place! Be prepared to eat and to take home plenty of goodies to enjoy with your friends and family! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
June 27–July 1, 2016Chicago, ILPastry Camp25
The French Pastry School Cost: $1000
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jun 27 - Jul 01, 2016 (8:00 am - 1:00 pm) Whether you are fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer. From cakes and tarts, to breads and ice creams, Chef Joel Reno will guide you through the fundamentals of classic pastries so you can recreate them at home. Recipes may include: • Chocolate Diamants (French cookies) • Macarons with Chocolate Ganache Filling • Hazelnut Financiers (French hazelnut cake) • French Bread • Beer Bread • Vanilla Crème Brulée • Vanilla Ice Cream • Molten Chocolate Cake • Salted Caramel-Filled Chocolate Bonbons • Passion Fruit-Apricot Pâtes de Fruits (jelly candies) • Scones • Banana Bread • Raspberry Jam • Blueberry Muffin • Fruit Tart • Chocolate Tart • Strawberry Sorbet Chef Reno will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. Be prepared to eat and have plenty of goodies to take home to your family and friends! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
July 12–14, 2016Chicago, ILHomemade Ice Creams and Frozen Desserts15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 12 - Jul 14, 2016 (9:00 am - 2:00 pm) Be prepared for the hot summer! In this three-day, hands-on course with Chef Patrice Caillot, World Pastry Champion discover the tricks of the trade of making homemade ice cream and frozen desserts. Chef Caillot will demonstrate refreshing summer treats while expanding your pastry skills. Our quick and easy recipes will be a great addition to your summer backyard parties and for the whole family to enjoy. Recipes may include: • Seasonal Summer Popsicles • Frozen Strawberry Soufflés • Make Your Own Ice Cream Sundaes • Traditional Bistro Style Profiteroles • Refreshing Meyer Lemon Semi Fredo with Fresh Berries • Frozen Parisian Macarons • Homemade Ice Cream Cones • Icy Fresh Fruit Granitas • Ice Cream Sandwiches Expand your pastry skills and then feast on your creations. Dry ice will be supplied so you'll be able to take home what you make to share with your family and friends. Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
July 12–14, 2016Chicago, ILPreserving, Pickling, and Jamming15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 12 - Jul 14, 2016 (4:00 pm - 9:00 pm) Preserving foods have never been so trendy! Discover the age old practices of preserving and canning foods under the guidance of Chef Patrice Caillot of The French Pastry School. Chef Patrice will demonstrate a variety of techniques and recipes that will feature fruits and vegetables from our local summer harvest. You will learn to extend the season’s bounty throughout the year in this three-day, hands-on workshop. Instruction & Recipes may include: • How to Verify the Pectin Content of a Fruit • Cooking Jams, Marmalades, and Jellies • Storing Jams, Marmalades, and Jellies • Canning Methods • Water Bath (High-Acid Foods) • Pressure Canning (Low-Acid Foods) • Red Currant Raspberry Jelly • Green Apple Jelly • Orange Marmalade • Cherry Jam • Apple Tatin Jam • Canned Pears in Light Sugar Syrup • Classic Dill Pickles • Pickled Shallots • Jardiniere – Pickled Summer Garden Vegetables • Red Beet and Cabbage Relish • Mostarda di Frutta - Italian Mustard Fruit Preserves All of your preserves made will be yours to take home and enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
July 17, 2016New York, NYICE Center for Advanced Pastry Studies (CAPS)7
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Cost: $250
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Steve Legato and Junita Bognanni - Food Styling and Food Photography: Steve Legato is a freelance photographer specializing in creating inspired food imagery. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He has photographed over 40 cookbooks, and was the photographer for ICE CAPS co-chair Chef Kathryn Gordon’s first book Les Petits Macarons (Running Press). Junita Bognanni is a food stylist, writer and pastry connoisseur and graduate of the Institute of Culinary Education. She was the food stylist for ICE CAPS co-chair Chef Jenny McCoy’s first book Desserts for Every Season (Rizzoli). This class is designed to help take your understanding of successful food styling and photography to the next level and is open to bloggers, food professionals, entrepreneurs bringing a product to market, students and chefs interested in writing cookbooks. In this class, you will be introduced to trends in food styling and key considerations in food photography as Junita and Steve present their portfolio of work. Junita will then style some food for Steve to photograph, that you can analyze from different lighting perspectives and effects. You will have a chance to style some food yourself, have Steve take a digital photo and look at it online with Junita and class participants for feedback and critique.
www.ice.edu
July 18–21, 2016Chicago, ILGumpaste Flowers & Advanced Cake Decorating Techniques28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 18 - Jul 21, 2016 (1:00 pm - 8:00 pm) Join Chef Sunny Lee, recently crowned Master Cake Artist, in this four-day gumpaste flower and advance cake decorating techniques class. Chef Sunny will teach you intricate techniques for making memorable wedding or celebration cakes. The class will begin by creating an array of unique and sophisticated gumpaste flowers such as peonies, orchids, anemones, poppies, leaves, buds and flower fillers to adorn an elegant, breathtaking cake masterpiece. In addition to the gumpaste flower embellishments, your decorating skills will be enhanced learning multiple piping styles using both classic and modern designs. You will learn to modernize vintage cake styles by discovering classic methods including African Lace, The Joseph Lambeth Method, and Australian string work. These are ornate decorating techniques that are all done by hand! Chef Sunny is a master at skillfully putting getting together a cake that is truly one-of-a-kind. Other hand-decorating techniques taught: • Oriental String Work • Royal Icing Collars • Brush Embroidery • Lace Points Learn these new techniques and methods with Chef Sunny and further your education in this high level class.
www.frenchpastryschool.com
July 25–28, 2016Chicago, ILA Lifetime of Pastries28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Jul 25 - Jul 28, 2016 (1:00 pm - 8:00 pm) Chef John Kraus, most recently a member of the bronze medal winning 2015 World Cup Team USA in Lyon, France and owner of Patisserie 46 in Minneapolis, MN will be visiting his old stomping ground ...The French Pastry School! Chef John will be sharing ideas and recipes of his highly acclaimed desserts in The French Pastry School's new continuing education class. He brings a prestigious background to this four-day course including Patisfrance Pastry Chef of the Year and winner of the National Dessert Champion in 2002, winner of the 2004 Food Network chocolate sculpture, and named one of the Top Ten Pastry Chefs in the U.S. by Pastry Art & Design magazine in 2005-06. In addition to Chef John's accolades, he was a chef instructor at The Frech Pastr School for 10 years. In this hands-on class, Chef John will impart his style & wisdom through a variety of both sweet and savory pastries. This course is a once in a lifetime learning experience and will certainly bring new concepts to your menu and team. Recipes include: • Pastry World Cup 2015 Plated Dessert:Organic Cream Cheese Mousse with Tatin Apples Green, Apple Rhubarb Sorbet; Almond Sable Base, Bed of Slow Cooked Apples. • Dark Chocolate Mousse Entremet:Silky Dark Chocolate Mousse, Chocolate Pecan Biscuit, Milk Chocolate Cremeux, Chocolate Chantilly Cream, Pecan Crumble and Tangerine Marmalade. • Crunchy Hazelnut Praline Tablette • Patisserie 46 Caneles • Meyer Lemon Mousse Tart with Lemon Cream, Lemon Financier and Speculoos Crunch • Maple Donut Petit Gateau with Pecan Streusel, Tahitian Vanilla Cremeux and Maple Bavarian • Hazelnut Mousseline Paris Brest with Orange Marmalade • Arabica Coffee Caramel Crunch Galette Cookie • Mango Caramel Chocolate Candy with Liquid Caramel and Fresh Lime Juice • Arabica Coffee Bourbon Chocolate Bonbon • Tartine of Wild Mushrooms, Ham and Fresh Minnesota Asparagus • Savory Tuna Nicoise Eclair You will take home all of your handmade products to enjoy with your family, friends, and colleagues.
www.frenchpastryschool.com
July 25–27, 2016Concord, NCA Sweet Twist from Spain24
PreGel AMERICA
PreGel AMERICACost: $875
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this three day seminar, work side by side with Chef Ramon Morato to discover and learn Spanish inspired desserts and pastry items. See a variety of techniques while making components for entremets, plated desserts and more! *Hotel included in the cost of class.
www.pregelamerica.com
Location Map
August 2–4, 2016Chicago, ILPetites Fours and Mini Pastries15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 2 - Aug 04, 2016 (4:00 pm - 9:00 pm) Calling all foodies! Master Sugar Artist, Chef Sunny Lee, of The French Pastry School will bring her expert baking and decorating skills to you in this three-day, hands-on workshop. You will learn tips and tricks to create French-style petits fours and mini pastries for your next family fete or gathering. In this course, Chef Sunny will guide you on how to plan festive occasions, expand your pastry skills, and execute impressive desserts for entertaining. Chef Sunny is a master of bringing an ordinary dessert to life, simply. You will discover many decorating techniques to enhance the presentation of your serving table. Recipes may include: • Mini Mixed-Fruit Tart • Mini Lemon Tarts • Robusta Coffee Mini Éclairs • Traditional Coconut Tuiles • Orange Almond and Cacao Nib Tuiles • Classic Chocolate Diamants • Chocolate Truffles • Royal Icing Cookies • Piped Cookies • Gingerbread Cookies • Ginger Snaps • Old Fashioned Pain d' Épices (Gingerbread/Spice Bread) Expand your pastry skills, and then feast on your creations. You’ll be able to take home your desserts and party favors so don’t forget to plan a festive occasion and share them with your family and friends. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L’Art du Gâteau have – by taking a food enthusiast course!
www.frenchpastryschool.com
August 14–15, 2016New York, NYICE Center for Advanced Pastry Studies (CAPS)14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Biagio Settepani - Gelato Theory and Italian Frozen Desserts: Chef Biagio Settepani began his career at the age of 13 in a small pastry shop in Brooklyn, NY after immigrating from Sicily. At the age of 21, he took over the reins of Bruno Bakery, a well known bakery and café in NYC. In 2001, Chef Settepani became a C.M.B. (Certified Master Baker). He has served as Preseident of the New York State Bakers organization and is currently the Chairman of Societe Culinaire Philanthropique. Chef Settepani now manages Bruno Patisserie on Staten Island, where he and his family manage 2 restaurants and bakeries. Chef Settepani is the author of 2 books, including the recently released I, Biagio Settepani My Life & Recipes; his motto is “Success is a journey, not a destination.” He has coached the Italian team for the World Pastry Competition, and also acted as a judge for many years. He has taught artisan gelato classes at the World Pastry Forum, and will share his theoretical and practical knowledge with participants in this class.
www.ice.edu
August 23–25, 2016Chicago, ILRolled Fondant and Gum Paste Techniques15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 23 - Aug 25, 2016 (9:00 am - 2:00 pm) Learn the skills to apply fondant and gum paste decorations from the newly crowned Certified Master Sugar Artist, Chef Nicole Bujewski. Discover comprehensive techniques to enhance your cake decorating skills in this three-day, hands-on workshop. You will learn to overlay fondant on a cake creating a smooth finish, the importance of structural supports, and skills to design gum paste embellishments using silicone molds. Some of the unique designs taught by Chef Bujewski will include fabric effects, a simple gum paste flower topper, and royal icing designs. A specialty of Master Cake Artist Chef Bujewski is her imaginative hand piped designs. She has an exquisite ability to transfer her inventive style into simple instruction expanding your creativity and skills. Skills and techniques include: • Applications for Fondant and Gum Paste • Applications for Structural Supports • Gum Paste Flower Topper: Fantasy Flowers, Roses and Fillers • Gum Paste Fabric Effects such as Draping • Hand-Made Royal Icing Piping Designs: Borders, Scroll Designs, Flowers, Swiss Dots, Shells and More • Use of Silicone Molds for Specific Shapes Expand your cake decorating skills and take home what you make to share with your family and friends! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
August 23–25, 2016Chicago, ILSculpted Cakes and Gum Paste Modeling15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 23 - Aug 25, 2016 (4:00 pm - 9:00 pm) In this three-day, hands-on sculpted cake class with Certified Master Sugar Artist, Chef Sunny Lee, you will learn the skills to create two stunning 3-dimensional cakes. One of the sculpted cakes is a female in motion design embellished with modeled gum paste attributes. The second carved cake is an animal figure adorned with modeled gum paste ornaments. The focus of this workshop is to learn to carve a cake into a realistic shape, understand the importance of structural support and stability, and how to realistically add the finishing touches to define and frill sculpted designed cakes. Master Sugar Artist Chef Sunny Lee will share tricks and tips on how to build, support, and finish sculpted designs in fondant and modeled gum paste. Instruction includes: • Instruction on Carving and Shaping Cakes • Methods of Structural Supports for each Cake • Applying Fondant To Curved Shapes • Creative Embellishments and Ornaments using Gum Paste Techniques for a Realistic Design • Details and Accents on Facial Expressions Expand your cake decorating skills and take home what you make to share with your family and friends! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
August 29–September 1, 2016Chicago, ILJams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables 28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Aug 29 - Sep 01, 2016 (1:00 pm - 8:00 pm) In this four-day, hands-on course for professionals, French Pastry School Instructor, Chef Patrice Caillot, World Pastry Champion, will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Caillot’s guidance, you will understand the difference between jams, jellies, conserves, and marmalades; poached canned fruits and fruits in alcohol; fruit syrups and liquors; and relishes and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year. Recipes may include: • Ingredients Added to Jams, Marmalades, and Jellies • Making Jams, Marmalades, and Jellies • How to Verify the Pectin Content of a Fruit • Cooking Jams, Marmalades, and Jellies • Storing Jams, Marmalades, and Jellies • Canning Methods • Water Bath (High-Acid Foods) • Pressure Canning (Low-Acid Foods) • Red Currant Raspberry Jelly • Plum Wine Jelly • Green Apple Jelly • Orange Marmalade • Summer Berry Jam • Apricot, Bourbon Vanilla, and Passion Fruit Jam • Cherry Jam • Apple Tatin Jam • Raspberry Syrup • Cassis Syrup • Canned Pears in Light Sugar Syrup • Bread and Butter Pickles • Pickled Shallots • Jardiniere (Pickled Summer Garden Vegetables) • Summer Cucumber Relish • Red Beet and Cabbage Relish • Fig, Roasted Almond, and Basil Chutney • Mostarda di Frutta (Italian Mustard Fruit Preserves) • Whole Grain Spicy Honey Mustard All of the products you make will be yours to take home to enjoy with yo
www.frenchpastryschool.com
August 29–31, 2016Concord, NCNew Wave of Paris Pastries24
PreGel AMERICA
PreGel AMERICACost: $875
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this three day seminar, work side by side with Chef Jean Michel Perruchon, MOF, to discover and learn about Parisian inspired desserts and pastry items. See a variety of techniques while making components for entremets, petit gateaux and more! * Hotel included in the cost of class.
www.pregelamerica.com
Location Map
September 12–13, 2016New York, NYICE Center for Advanced Pastry Studies (CAPS)14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Alex Talbot and Aki Kamozawa - Ideas in Food: Gluten Free Baking Science and Technique: Chefs and owners Alex Talbot and Aki Kamozawa of Ideas in Food met at the kitchen of Clio restaurant in Boston in 1997, and manage a culinary consulting business in New Hampshire. They specialize in sharing techniques for creativity with chefs, restaurants, food service companies based on the premise that “a solid understanding of science and technique coupled with high quality ingredients, modern equipment and innovative approaches to cooking makes anything possible.” Chefs Talbot and Kamozawa have authored 3 books, and their blog Ideas in Food won the 2013 Saveur Best Food Blog Award. They have spoken or taught at the World Pastry Forum, Star Chefs International Chefs Congress, International Association of Culinary Professionals, Women Chefs and Restaurateurs, Experimental Cuisine Collective, and the Flemish Primitives. Together they will help participants understand more about key dessert ingredients and gluten free bakery and restaurant techniques in this hands-on class.
www.ice.edu
September 12–14, 2016Concord, NCThe Art of Sugar Showpieces & Techniques for Pastillage24
PreGel AMERICA
PreGel AMERICACost: $875
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Chef Laurent Branlard, two time winner of the World Pastry Team Championships, is back at PreGel America to share his winning techniques with you for intricate sugar showpiece work. Come learn all the skills needed to create showpieces with pastillage and pulled, blown and cast sugar. * Hotel included in the cost of class.
www.pregelamerica.com
Location Map
October 3–6, 2016Chicago, ILProfessional Pastry Shop Favorites28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 3 - Oct 06, 2016 (1:00 pm - 8:00 pm) During this four-day, hands-on course with World Pastry Champion Chef Patrice Caillot, you will learn how to make the specialty desserts of famous Parisian pastry shops. Chef Caillot will share with you the secrets of these classic flavor combinations and textures and the proper way to present them in your hotels, restaurants, and pastry shops. He will teach you the technology of the ingredients and the methodology used for producing these desserts. Chef Caillot brings a great wealth of knowledge to this French Pastry School continuing education course. He will show you the latest in modern techniques used to maximize time and materials for cost-effective production and greater profit. Some of his signature recipes will include: • Éclairs Fauchon Style • Hazelnut Paris-Brest • Savarin au Rhum • Classic Lenôtre Religieuse Style • Macaron Isapahan Pierre Hermé Style • Classic Vanilla Mille-Feuille • Parisian Flan Tart • Bittersweet Chocolate Curd Tart • Mini St. Honoré • English Tea Cakes • Dark Rum Cannelé • Classic Flaky Butter Croissant • Chocolate and Coffee Opéra Cake Dalloyau Style All of the product you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
October 11–13, 2016Chicago, ILClassic French Cakes15
The French Pastry School The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 11 - Oct 13, 2016 (4:00 pm - 9:00 pm) Welcome to the World of Haute Patisserie! Join Chef Patrice Caillot of The French Pastry School in this three-day, hands-on course where you will learn to make the great French cake classics. During this workshop, you will be absorbed in the true essence of French pastry culture by making iconic cakes traditionally found in the best patisseries in France. Learn the precise techniques, know-hows, and become a true French patissier. The recipes will include: • World Famous Chocolate and Coffee Opera Cake: Dalloyau Style • Hazelnut Paris Brest (crunchy style) • Fraisier Cake: A Creamy and Fresh Strawberry Cake • Legendary Tarte Tatin: French Pastry School Style • Buttery and Flaky Mille Feuille • Decadent Dark Chocolate Tart • Infamous Pithiviers Kings Cake • A Parisian Flan Tart • And more… All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
October 18–20, 2016Chicago, ILPuff Pastry: Sweet and Savory15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 18 - Oct 20, 2016 (4:00 pm - 9:00 pm) There is nothing quite like a perfect flaky puff pastry. The buttery, flaky dough that rises before your eyes and melts in your mouth is one of life’s simple pleasures. Join Chef Jonathan Dendauw in this three-day, hands-on class and learn the secrets of making this magical multi-layered dough. Your delicious creations are sure to be a favorite of your next family gathering or special occasion. Recipes include: • Fall Apples Turnovers • French Palmiers (Elephant Ears) • Mille Feuilles or Napoleons • White Wine Marinated Meat Pies • Spinach, Feta, and Béchamel Strip Pies • Assorted Savory Batonnets • Mini St. Honoré • Almond Filled Pithivier Galette • Upside-Down Apple Tarte • And more… All of your freshly baked puff pastry creations will be yours to take home to enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
October 20, 2016Chicago, ILTrash Talk - Panel Discussion3.5
Kendall College AuditoriumCost: $50
900 North Branch Street
Chicago, IL 60642
Rosemary Tate
Phone: 630-254-1049
CCPChicagoland@gmail.com
A panel discussion of experts reviewing methods of food service waste disposal and the green movement. Focusing on understanding kitchen equipment choices and applications. The panel will bring real world case studies to review and discuss.
October 23–25, 2016New York, NYICE Center for Advanced Pastry Studies (CAPS)18
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Cost: $625
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Peter Yuen - Asian Viennoisserie and Lamination Theory: Chef Peter Yuen is a master of laminated doughs, Asian baked goods, and classical French pastries. His bakery LaPatisserie P Bakery in Chicago, opened in 2004, is famous for both their croissants and BBQ pork buns! In this class you will learn Chef Yuen’s special laminated method, his classically French trained pastry techniques, and a variety of recipes for Asian baked goods. Recipes include traditional and artisan Southeast Asian, Filipino, Chinese and Vietnamese breads. After emigrating from Hong Kong at age 11, Chef Peter’s family opened a bakery where he worked part time. As a young adult he returned to Hong Kong and apprenticed under many master bakers for a decade. After graduating from the French Pastry School in Chicago, he worked at the French Mill Bakery, the Four Seasons Chicago, and the Sofitel Chicago Water Tower. Chef Yuen placed first in the viennoisserie category at the Coupe du Monde de Boulangerie with the Bread Bakers Guild Team USA in 2008, and he was a member of the USA Viennoisserie Masters de la Boulangerie 2010 team that won second place.
www.ice.edu
October 25–27, 2016Chicago, ILClassic Savory Breads15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 25 - Oct 27, 2016 (4:00 pm - 9:00 pm) Who can resist the smell of a freshly baked loaf of bread? In Master Baker Jonathan Dendauw’s class, you will be led on a fantastic journey discovering wonderful savory bread specialties. This three-day, hands-on workshop will focus on the savory side of bread baking and explore many recipes for all occasions. Chef Jonathan will teach you savory breads that will become some of your favorite family traditions. Some of the recipes include: • Bell Peppers, Onion and Garlic Focaccia Bread • Olive and Lemon Thyme Bread Sticks • Sourdough Croque Monsieur Sandwiches • Traditional Quiche Lorraine • Selection of Artisan Savory Crackers • Tarte Flambée • Pain au Saucisson • Kalamata Olive Bread • Heirloom Tomato Bread • Spinach, Garlic and Cheese Pithivier • A Selection of Artisan Savory Crackers All of your freshly baked breads will be yours to take home to enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
October 25–27, 2016Chicago, ILTraditional Artisan Breads15
The French Pastry School Cost: $525
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Oct 25 - Oct 27, 2016 (9:00 am - 2:00 pm) Master Baker, Jonathan Dendauw began his apprenticeship as an Artisan Boulanger at a very young age taking him all across France and the United States. He is a member of the prestigious, centuries-old organization called Compagnons du Devoir, an ancient guild of French Master Bakers. Chef Jonathan is a true expert in his craft and enthusiastic to have designed this three-day, hands-on workshop. Creating this class has allowed Chef Jonathan to bring his heritage to you by selecting some of his favorite recipes gathered from his mentors and throughout his professional career. All of his recipes shared are made by hand or with a natural starter. Recipe may include: • Artisan Baguettes • Jewish Rye • Fougasses aux Olives • Pain de Beaucaire • Canadas de Azucar • Tumeric Hazelnut Bread • Tuscan Bread • Gruyere Cheese Bread And more… All of your creations are yours to take home, enjoy, and share! Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
www.frenchpastryschool.com
October 31–November 2, 2016Concord, NCAround the World with Emmanuel Ryon24
PreGel AMERICA
PreGel AMERICACost: $875
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come explore desserts inspired by different cultures and regions of the world with Chef Emmanuel Ryon, MOF. See techniques to create a variety of entremets, tarts and petit gateaux, along with elegant garnishing and decor techniques. *Hotel included in the cost of class.
www.pregelamerica.com
Location Map
November 13–14, 2016New York, NYICE Center for Advanced Pastry Studies (CAPS)14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Chocolate Showpiece with Ebow Dadzie : Join award-winning Chef Ebow Dadzie to create your own chocolate showpiece in this hands-on workshop. Chef Dadzie is a chef instructor at Monroe College, and Pastry Chef at the New York Marriott Marquis Hotel in Manhattan. Named as one of the Top Ten Pastry Chefs in America by Dessert Professional Magazine in 2015, Chef Dadzie has been recognized as one of the 40 Rising Stars under 40 by MSR Magazine, the Most Influential Pastry Chef in 2012 by the Black Culinary Alliance, and has been awarded the medal of the French Government in 2010. An enthusiastic competitor in national pastry showpiece competitions, he was named pastry chef of the year by Paris Gourmet in 2007, and co holds the 2006 Guinesss World Record for building the world’s tallest sugar skyscraper (Food Network). In this class, you will learn current techniques to make your showpieces more interesting, artistic, transportable and enduring.`
www.ice.edu
December 4–5, 2016New York, NYICE Center for Advanced Pastry Studies (CAPS)14
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)
The Institute of Culinary Education Center for Advanced Pastry Studies (CAPS)Cost: $495
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Kate Sullivan - Cake Carving: The Polar Bear: Chef Kate Sullivan is a Brooklyn born baker whose creations are vibrant and layered with texture. Combining a love for art and infatuation with chocolate, she brings over 20 years of inspiration to cake decorating and teaching. In 2005, Chef Sullivan established her own cake studio, LovinSullivanCakes which eventually grew into Cake Power. She is the author of a book, Kate’s Cake Decorating: Techniques and Tips for Fun and Fancy Cakes Baked with Love. She has appeared on Martha Stewart, Food Network Challenges, the Rachael Ray Show, Food Network Recipe for Success, Food Network Sugar Rush, TLC’s Ultimate Cake Off, TLC Fabulous Cakes, Good Morning America, The Jane Pauley Show and The Today Show. This will be Chef Sullivan’s second CAPS class at ICE. In this class, participants will practice key cake carving techniques to create their own sculpted Polar Bear cake.
www.ice.edu
December 12–15, 2016Chicago, ILArtisan Sugar Candies and Candy Bars28
The French Pastry School Cost: $1150.00
226 W Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com
Sep 12 - Sep 15, 2016 (1:00 pm - 8:00 pm) In this four-day, hands-on course for professionals, explore the world of sugar with the Faena Miami Beach’s Master Chocolatier and Executive Pastry Chef, Chef Sylvain Bortolini. In this new and exciting course, you will explore a range of Chef Bortolini’s signature recipes. He will coach you on the practical knowledge needed to make fine sugar candies a reality in your business and how to structure them for medium- and large-scale production. You will learn the technology behind making Guimauves, jelly candies, pulled sugar candies, and the best methods to use them in your pastry shop. You will also learn the art of sugar crusting candies, glazing candies, and even jam making! Benefit from his expertise as he guides you through techniques that will put you a step ahead of the competition. Some of the recipes may include: Guimauve: · 2 Layer Raspberry/Vanilla guimauve with Fresh Fruit Puree · Molded Passion Fruit Popsicle guimauve with Fresh Fruit Puree Jelly Candy: · Vanilla/Kalamansi Jelly candy with Liquid Strawberry Center · Vanilla/Passion Jelly Egg Candy Sugar Crust: · Enrobed Rum Liqueur · Apple Pate de Fruit with Calvados Liqueur Pulled Sugar Candies: · Choco/Mint Berlingot de Carpentras · Feuillete fruit candy with Oil Base Filling · Feuillete fruit candy with Marmelade Filling · Feuillete Praline candy with Hazelnut Duja Filling · Sucette candy with Innovative Texture Confitures: · Bitter Orange Amere jam · Raspberry Anise jam · Apricot Almond jam Glazed: · Glazed Pate de Fruit · Marrons Glaces (Candied Chestnut)
www.frenchpastryschool.com
Call for DatesIslip, NY"At Table" Sysco Long Island Customer Business Review 2
Sysco Long IslandCost: Free
Islip, NYDenise Scidmore
scidmore.denise@liny.sysco.com
We would like to take this opportunity to cordially invite you to join us "At Table." Please come visit Sysco's newest and most advanced distribution center.

Our Long Island "At Table" Culinary Center features two open state-of-the-art kitchens. Our Executive Chef Mat Accardi, our Sous Chef, Thomas Mulzhoff, along with other food professionals, will help you to re-energize your creativity, create new recipes, new plate designs, and new garnishing techniques that will help increase your profits, reduce labor and streamline ordering. Learn about the latest menu trends and ideas while sitting "At Table." To schedule your business review, contact your Marketing Associate today.

"At Table" we revew your business and make it our business to create, design and refine.

"At Table" we take technology to an entirely different level when you walk away with a new age library of information via thumb-drive as we record your experience in our state of the art kitchen.

"At Table" our objective is to grow our businesses together and we care enough to bring I-Care partners to the table to assist you with value added resources.
OngoingOnline2015 Cook. Craft. Create. On-Demand1
ACFEFCost: $15
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers quizzes that were generated from the on-demand videos available on ACF’s Video Library. Participants who pass the online quizzes earn one continuing education hour and are able to print a certificate of completion directly from the eCulinary platform. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineA Primer for Fresh California Avocados (FREE)1
California Avocado Commission
California Avocado CommissionCost: Free
12 Mauchly, Suite L
Irvine, CA 92618
Kim Kurata
Phone: 510-594-9220
freshcaliforniaavocados@gmail.com
Learning Objectives: Develop an appreciation for Fresh California Avocados as a versatile culinary ingredient; Create awareness for Fresh California Avocados as a component in a healthful diet; Prepare culinary students for proper handling and storage of Fresh California Avocados; Demonstrate how to select/identify ripe Fresh California Avocados; Introduce labor-saving preparation and holding techniques for Fresh California Avocados; Introduce using Fresh California Avocados in hot preparations; Demonstrate Fresh California Avocado versatility in contemporary and global applications; Introduce Fresh California Avocados as a fat substitute in baking.
www.californiaavocado.com/a-primer-for-fresh-california-avocados/
OngoingOnlineACF Ingredient of the Month Quizzes1
ACFEF eCulinary / ComiraCost: $15.00
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from the Ingredient of the Month article, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes with seventy-five percent or higher will earn one hour of credit per test. Each quiz is $15. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineACF National Culinary Review - Monthly Quizzes4
ACFEF eCulinary / ComiraCost: $25.00
Comira Technical Support
Phone: 888-832-4228 (PST)
technical.support@comiratesting.com
ACFEF eCulinary offers monthly quizzes from The National Culinary Review, allowing members an alternative means for earning continuing education hours. Participants who pass online quizzes not only earn four hours of credit per test, but are able to print a certificate of completion directly from the ACFEF eCulinary platform. These certificates can serve as documentation for ACF initial certification and recertification. Each quiz is $25. Once purchased, quizzes are available for 30 days.
www.acfchefs.org/CEH
OngoingOnlineAdvanced Culinary Nutrition Applications5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Advanced Culinary Nutrition Applications (ACN0500) course is an advanced nutrition course for individuals with culinary responsibilities. This course includes information on fat replacers, sugar substitutes and phytochemicals. ACN0500 attempts to fill a void between the food scientist working in a research and development laboratory and the line chef whose task is menu development.
www.123ce.com
OngoingOnlineAlaska Salmon - Wild Style (Free)5
Alaska Seafood Marketing Institute
Alaska Seafood Marketing InstituteLength: 5 hours - Cost: Free
150 Nickerson St., Suite 310
Seattle, WA 98109
Karl Uri
Phone: 206-352-8924
kuri@alaskaseafood.org
The Wild Style training program will provide you with all the information you need to know about wild Alaska Salmon. Completion of this training will earn you 5 continuing education hours from the American Culinary Federation. This online training program includes several modules covering salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. A short multiple choice practice quiz follows each module, with a final quiz at the end.
quiz.alaskaseafood.org/wildstyle/index.html
OngoingOnlineAllergy Awareness2
National Pasteurized Eggs
National Pasteurized EggsCost: Free
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com and sue@grossbauer.com
Diagnosis of food allergies has doubled in the United States in the last 10 years, and in the food industry, we must be especially aware of the foods and components of food that cause allergic reactions. This course will cover the most common food allergies in the U.S. and beyond, as well as methods of diagnosing a food allergy, current research and treatment, and best practices for organizations in the prevention of food-allergic reactions.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineAssessment and Testing16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
AmberJohnson
Phone: (888) 388-9877
chef@ingrain.com
Assessment and Testing - 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 8 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
OngoingOnlineAwareness and Prevention of Harassment and Discrimination in the Hospitality Workplace2
Food Manager Testing, LLCCost: $29.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 457-802-6604
roy@fmtsite.com
Prevention is the best tool to eliminate sexual harassment in the workplace. Employers are encouraged to take steps necessary to prevent sexual harassment from occurring. They should clearly communicate to employees that sexual harassment will not be tolerated. They can do so by providing sexual harassment training to their employees and by establishing an effective complaint or grievance process. Why is this course important? When investigating allegations of sexual harassment, investigators look at the whole record, the circumstances, such as the nature of the sexual advances, and the context in which the alleged incidents occurred.
www.foodmanagertesting.com
OngoingOnlineBasics of Management and Leadership5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Basics of Management and Leadership (MGT0500) course has been written to review and update students' knowledge on management, supervision and leadership. The chapters deal with common management topics such as traditional management functions, leadership theories, supervisory management, effective communication, motivation, teams, conflict resolution, and delegation. This course provides a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineBusiness Communication50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Communication skills, including written and oral presentations and the ability to work with others, are a major contributor to job success. Employers rank communication skills among the most important factors they look for when making hiring decisions. In this course, Business Communication (BUSC0021), students learn effective oral and written communication techniques to get results. Students will acquire the skills they need to prepare effective memos, letters, reports and presentations.
www.123ce.com
OngoingOnlineBusiness Management50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Whether students already have a supervisory responsibilities or want to move up to a management position in their organization, Business Management (BUSM0023) will provide the fundamentals they need to learn how to supervise and work with others, lead and motivate a team, and manage workflow operations. Effective leadership requires an understanding of people and diversity. an ability to adapt to change, and knowledge of decision-making and planning processes. This course will give students the background needed to lead their organization to a successful future.
www.123ce.com
OngoingOnlineCeliac Disease and Gluten-Free Restrictions1
National Pasteurized Eggs
National Pasteurized EggsCost: Free
Online
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com
Participants will be able to identify characteristics of celiac disease and gluten intolerance, recognize research-based information and treatments for celiac and gluten intolerance, and state examples of best practices in handling a client with celiac or gluten-free needs.
www.safeeggs.com/foodservice/ce/free-ce/celiac-disease-and-gluten-free-restrictions
OngoingOnlineCheesecyclopedia Online Course - FREE2
Wisconsin Milk Marketing BoardCost: Free
8418 Excelsior Dr.
Madison, WI 53717
Sara Hill
Phone: 608-444-1986
shill@wmmb.org
The Cheesecyclopedia Self-Study Course provides practical cheese information valuable to the novice as well as the professional.
training.wmmb.com
OngoingOnlineChef Nutrition30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Nutrition education is essential for many reasons including a better understanding of the properties of food, how they are prepared and served. Many chefs and aspiring chefs demonstrate an interest in nutrition and want to make a difference. This mandatory Nutrition course contains valuable and interesting information that is vital to a foodservice professional’s success. It covers nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more.
www.123ce.com
OngoingOnlineChef Nutrition Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Because Chefs play an integral role in preparing and serving healthful food, education in nutrition is essential. This mandatory recertification course meets the ACF renewal requirement in nutrition by providing a review in basic nutrition, menu planning, healthy cooking, label reading and basic diet modification.
www.123ce.com
OngoingOnlineChef Sanitation and Safety 30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Food safety is critically important to the restaurant industry and its customers. This mandatory Sanitation and Safety course includes the ServSafe® Coursebook which presents the preventative measures to keep food safe while focusing on food safety practices in the workplace. An in-depth coverage of food safety and sanitation including; food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment and crisis management.
www.123ce.com
OngoingOnlineChef Sanitation and Safety Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The food industry is responsible for following safe food handling procedures and delivering food safely to its customers. This mandatory recertification course provides a comprehensive review of foodservice sanitation and safety regulations to implement and regulate in order to prevent foodborne illness outbreaks.
www.123ce.com
OngoingOnlineChef Supervisory Management30
123ce.com
123ce.comLength: 30 hours - Cost: $179.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Supervision is the direction of people at work, while management is the planning and control of the work process. The modern chef is expected to understand and implement both of these skill sets. This mandatory Supervisory Management course provides the information needed to manage people in today’s food service industry, the importance of problem-solving methods, and techniques for effective planning.
www.123ce.com
OngoingOnlineChef Supervisory Management Recertification8
123ce.com
123ce.comLength: 8 hours - Cost: $79.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This mandatory 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 DatesDarien, ILClassic Dessert Cakes 12
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtCost: $350
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Jan. 23 - 24; April 16 - 17; June 25 - 26; July 30 - 31; Nov. 12 - 13 (9 am - 4 pm) Explore the makeup of some of the most popular cakes. Combine the ingredients for a classic apple tart, German Chocolate cake, Angel Food cake and more. Instructor: John Montanile Tuition: $300 Registration Fee: $50
www.school.wilton.com
Call for DatesMenomonee, WICollege & University Foodservice Seminar8
Alto-Shaam, Inc
Alto-Shaam, IncLength: one day
W164N9221 Water Street
Menomonee, WI 53053
Julie Deming
Phone: 262-251-3800 ext 8543
julied@alto-shaam.com
All day seminar to introduce attendees to our product line and what options we offer.
www.alto-shaam.com
OngoingOnlineComputers in the Workforce50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The use of computers, computer systems and information technology applications is used in every aspect of business today. Computers in the Workplace (300) introduces students to information systems, helps them develop basic computer skills and teaches students office productivity software use.
www.123ce.com
OngoingOnlineCorporate Teamwork50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Career success hinges on the abilities to work well as part of a team, communicate with others, handle emotions and conflict, and understand people - all important human relations skills that are covered in this course, Corporate Teamwork (CORT0022). Whether students are just starting out in their careers or are experienced employees with supervisory skills, all students will benefit from this course by acquiring insight into their own personality and that of others.
www.123ce.com
OngoingOnlineCREA Betony Simplicity Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on the concept of simplicity in the kitchen and the bar through advanced cooking techniques and integrative restaurant practice of Betony, a Modern American restaurant in NYC overseen by Chef Bryce Shuman and GM Eamon Rockey
courses.lecrea.com
OngoingOnlineCREA Creative Chicken Cutting Innovations Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on the 25 unique and innovative poultry cuts developed by legendary Culinary Inventor Gene Gagliardi
courses.lecrea.com
OngoingOnlineCREA Fusion of the Kitchen and the Bar Modern Mixology Techniques Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on how to blend diverse Latin flavors into elegrant well-balanced cocktails via master mixologist and culinary expert Junior Merino
courses.lecrea.com
OngoingOnlineCREA Nose to Tail Pork Cutting Innovations Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on the 25 unique and innovative pork cuts developed by legendary Culinary Inventor Gene Gagliardi
courses.lecrea.com
OngoingOnlineCREA Sous-Vide Fundamentals Course8
CREA Test Kitchen
CREA Test KitchenCost: $50
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Train food service industry on the fundamentals of the sous-vide techniqueby utilizing hands on practice and lecture with Chief Scientist Dr. Bruno Goussault
courses.lecrea.com
OngoingOnlineCross Contamination Action Ideas (Free)1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
Try this free CEH course being offered online by National Pasteurized Eggs. The course, Cross Contamination Action Ideas, addresses the issues that lead to foodborne illnesses. This course will teach you how to identify cross contamination as a contributing factor to foodborne illness; provide diverse examples of cross contamination; name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineCross Contamination Action Ideas - 2nd Edition1
Online
OnlineCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to identify cross contamination as a contributing factor to foodborne illness, provide diverse samples of cross contamination and name at least five tactics to apply in foodservice establishments and/or home kitchens to protect food from contamination.
www.safeeggs.com/foodservice/ce/free-ce/foodborne-illness
Call for DatesVariousCulinary Boot Camp30
The Guiding KnifeLength: 4 days - Cost: Call for Price
VariousElena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
OngoingOnlineCulinary Nutrition33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
CRT 2016 Culinary Nutrition - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. The main goal for the Culinary Nutrition Course is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineCulinary Nutrition Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Culinary Nutrition Refresher - 10% discount for ACF members - use code ACFWEB. The main goal for the Culinary Nutrition Refresher is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!
www.chefcertification.com
OngoingOnlineCulinary Sanitation33
Ingrain Inc.
Ingrain Inc.Length: 33 hours - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
CRT3025 Culinary Sanitation & Safety - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineCulinary Sanitation Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Safe-at-the-Plate Sanitation Refresher - 10% discount for ACF members - use code ACFWEB. Welcome to food safety! From the outside looking in, most culinary professionals view this material as tedious and somewhat boring. Nothing could be further from the truth, as this is information that relates to the viability of a food establishment's operation! Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.
www.chefcertification.com
OngoingOnlineCulinary Supervision33
Ingrain Inc.
Ingrain Inc.Length: 33 hrs - Cost: $185.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
CRT 9032 Introduction to Food Service Management - 10% discount for ACF members - use code ACFWEB. 3 Credits issued through Southwestern Oregon Community College. Among all other things (fancy cook, creative artist, flavor conductor, menu planner, etc.), the modern Chef is also expected to be a human resource specialist. And in taking on this role, the Chef is now responsible for having well-honed supervisory skills. The modern kitchen has become a very complex place, and requires a new level of awareness and personnel management that stretches beyond traditional culinary skills. The main objective of this course is to provide you with the critical information you need in order to learn the traits needed to manage today's kitchen(s), making yourself even more valuable to your organization and employees as well.
www.chefcertification.com
OngoingOnlineCulinary Supervision Refresher11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Supervisory Management Refresher - 10% discount for ACF members - use code ACFWEB. Today's business climate is extremely turbulent. 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
OngoingOnlineDifferentiated Instruction16
Ingrain Inc.
Ingrain Inc. Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Differentiated Instruction: This course is designed to define Differentiated Instruction and demonstrate how educators can get excited about meeting the needs of the varied individuals in their classrooms. I will instruct the classroom teacher on 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. There is no single formula to follow; just basic guidelines which can be implemented as comfort levels increase. I will also tackle the tough issues of managing and assessing students in a differentiated classroom. Lastly, it is my hope that as participants in this course read on and say, “Hey, I already do that”, they will realize and be encouraged by the fact that they most likely do some differentiating already by using sound instructional strategies.
www.chefcertification.com
Call for DatesDarien, ILDimensional Sculpting and Design 22
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 4 days - Cost: $700
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Sep. 7 - 10 (9 am - 4:30 pm) In this advanced skills class taught by renowned cake artist and author Colette Peters, create an elegant female head and shoulders using various mediums including crispy treats, modeling chocolate and fondant. Learn how to make intricate details such as facial elements, hair and accessories. Students must have intermediate experience with fondant and modeling. Instructor: Colette Peters Tuition: $550 Registration Fee: $150
www.school.wilton.com
OngoingOnlineDiversity in the Workplace50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
Organizations that understand and value diversity can position themselves at the forefront, becoming more attractive to potential employees from different backgrounds. All employees can benefit from diversity training by learning to be more approachable, engaging with coworkers on an intellectual level, and looking at issues from other perspectives. By taking Diversity in the Workplace (DIVW0025), students will learn how to improve the experiences of diverse groups in the workforce and overcome stereotyping. As a nation of increasing diversity, the knowledge and skills provided by this course will help any employee or manager to work more effectively with others.
www.123ce.com
OngoingOnlineEducational Psychology16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johsnon
Phone: (888) 388-9877
chef@ingrain.com
Educational Psychology - The breadth and depth of this subject can be overwhelming. There are so many ideas and psychological theories; it would take years to fully understand them all. We don't want to overwhelm you with all of these different ideas and concepts. Instead, what we have done is sift through them and choose the ones that actually relate to the culinary profession, and prove worthy based on overall research. Because this course is only 8 hours, it is a short and intense class. We hope that you will discover some new information and helpful tools to use in your classroom as well as find ways to improve what you may already be doing.
www.chefcertification.com
OngoingOnlineEmployee Supervision50
123ce.com
123ce.comLength: 50 hours - Cost: $299.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
All employees, whether they are new to an organization or are ready to move into supervisory positions, need a solid understanding of supervision concepts and skills. The transition from employee to supervisor takes the right combination of attitude and competency - which students will explore in this course, Employee Supervision (EMPS0024). Students will learn how to take on a supervisory role and stimulate employee and group performance in a changing environment.
www.123ce.com
OngoingOnlineFood Allergen Management2
Online
OnlineCost: Free
Debbie Rayhab cc: Sue@grossbauer.com
Phone: 615-584-0732
drayhab@safeeggs.com
For any operation, food allergen mangement is a complex undertaking. This course provides a proactive approach toallergen risk management and best practices for allergen control.
OngoingOnlineFood Allergen Training8
Food Manager Testing, LLCCost: $39.95
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This online course is designed to provide food handlers with basic information about food allergies. The object is to promote awareness of food allergies, identify common allergens, and provide the food handler with options and alternatives with regard to potential allergens in the food items sold at their establishment.
www.foodmanagertesting.com
OngoingOnlineFood Handler/Employee Food Safety Training1
TAP Series
TAP SeriesCost: $12.50
Phone: 888-826-5222
info@tapseries.com
After the Food Safety Certificate is on the wall, whose going to teach sanitation to your staff? Probably no one. As important as it is to get this vital information to the people who need it most, the moment they first start handling your valuable customers' food, the fact is often no one has the time to teach. The TAP Series Food Handler Training program changes all that. Those parts of the certification training that apply to your employees are taught with a simple click of a button. The only thing needed is to make sure that they have the course launched and know how to use a mouse, then walk away. About an hour later, the food handler is trained and documented. This course is not to prepare workers to take a certification exam.
www.tapseries.com/4u/acf/
OngoingOnlineFood Preservation Techniques - 2nd Edition2
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com
Are you mystified by food preservation terms and technologies? Want to know what nanoparticles are or why acidulants are added to processed foods? Is charcuterie safe from foodborne illness? Understand why milk pasteurization is so important and which foods can be effectively freeze-dried. Learn about cutting edge preservation methods such as Pulsed Light Technology and nanotechnology.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineFoodborne Illness: The Fork Stops Here (Free)2
National Pasteurized Eggs, Inc.
National Pasteurized Eggs, Inc.Length: 2 hours - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com
Recognize major foodborne pathogens and their impact on health. List factors that contribute to emerging foodborne illness patterns. Describe the impact of antibiotics and antimicrobials on evolution of foodborne pathogens. Identify consumer habits that influence food safety.
www.safeeggs.com/foodservice/resources/free-ce
OngoingOnlineFoodborne Illness: The Fork Stops Here! - 2nd Edition2
Online
OnlineCost: Free
Debbie Rayhab
Phone: 615-584-0732
drayhab@safeeggs.com sue@grossbauer.com
Participants will be able to recognize foodborne pathogens and their impact on health; list factors that contribute to emerging foodborne illness patterns; describe the impact of antibiotics on the evolution of foodborne pathogens; identify ways globalization of the food supply affects foodborne illness patterns; identify consumer habits that influence food safety.
www.safeeggs.com/foodservice/ce/free-ce/foodborne-illness
OngoingOnlineFresh Mango Curriculum (FREE)8.5
National Mango Board
National Mango BoardCost: Free
3010 Maguire Blvd., Suite 111
Orlando, FL 32803
Susan Hughes
Phone: 415-819-6531
susan@susan-hughes.com
The "Fresh Mango Curriculum" teaches the basics of how to order, handle and cook with one the world's most popular fruits. The course demonstrates mango's versatality in hot and cold applications, its relevance in global cuisine, its unique sensory characteristics, and its superfruit nutrition status. The course includes six (6) lessons with a practice quiz after each.
www.mango.org/en/professionals/foodservice/culinary-education
Call for DatesAmbler, PAGREAT Kitchens program6
Beyond Celiac
Beyond CeliacCost: varies
P.O. Box 544
Ambler, PA 19002
Beckee Moreland
Phone: 267-419-2105
beckee@celiaccentral.org
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 the special diets. The mangement course comes with a 90+ page manual that reviews the course content and also includes posters, training tools, and additional resources.
www.greatgfkitchens.org/webinar
OngoingOnlineHuman Resources Management: Update and Review5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Human Resources Management: Update and Review (HRM0500) course has been written to review and update students' knowledge on human resource management. Human resource topics include writing job descriptions, recruiting and selecting staff, orienting and training employees, and evaluating and disciplining employees. This course presents a how-to and current approach to help students perform their jobs more efficiently and effectively.
www.123ce.com
OngoingOnlineIntro to Computers30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
All businesses utilize computers for data processing and storage, local and global communication, managing schedules and finances, and information gathering. Intro to Computers (COM3000) teaches students about the latest trends in computer technology and keeps their knowledge of computers and their uses relevant. In an information and technology-driven workforce, employees must keep up with changes in order to remain computer literate. This course will provide students with current information on key topics and make technology accessible.
www.123ce.com
OngoingOnlineIntro to Food Safety and HACCP5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Intro to Food Safety and HACCP (SAN0500) course covers food safety and preventing foodborne illness during the workflow in a kitchen. An introduction to HACCP is included in this course. The purpose of this course is to update students' knowledge of foodservice sanitation and safety so that they can do their part in preventing foodborne illness outbreaks.
www.123ce.com
Call for DatesDarien, ILKids Baking Camp 9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 2 days - Cost: $150
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
July 19 - 20; Dec. 28 - 29 (10 am - 3 pm) Campers will get creative with decorating both cookies and cakes. They’ll learn basic buttercream piping skills and fondant techniques such as modeling to decorate their treats. Instructor: Mary Buscemi Tuition: $100 Registration Fee: $50
www.school.wilton.com
Call for DatesDarien, ILKids Decorating Camp 9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 2 days - Cost: $150
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
July 19 - 20; Dec. 28 - 29 (10 am - 3 pm) Campers will get creative with decorating both cookies and cakes. They’ll learn basic buttercream piping skills and fondant techniques such as modeling to decorate their treats. Instructor: Mary Buscemi Tuition: $100 Registration Fee: $50
www.school.wilton.com
OngoingOnlineKitchen Science: Egg Culinary Techniques - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing the course, you'll be able to: Explain what causes curdling of eggs and how to prevent it. Outline factors that lead to a high-quality custard product. Describe steps for making soft scrambled eggs. Explain the steps for whipping egg whites. Identify egg yolks as emulsifiers and explain how they work.
www.safeeggs.com/foodservice/resources/free-ce/egg-culinary-techniques
OngoingOnlineManagement of Food and Labor Costs30
123ce.com
123ce.comLength: 30 hours - Cost: $187.50
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Management of Food and Labor Costs (FL3000) course covers cost control from a management perspective. Labor costs, food-cost control, beverage control, internal control, financial statements, budgets, and cost-volume-profit analysis are discussed so students can see just where the money goes!
www.123ce.com
Call for DatesDarien, ILMaster Baking 18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 3 days - Cost: $500
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Feb. 6 - 8; April 1 - 3; June 1 - 3; Aug. 12 - 14; Oct. 28 - 30 (9 am - 4 pm) Transform carrot, chiffon, pound and white cakes into cakes suitable for weddings, anniversaries, and other special occasions. Start with learning the proper whipping and folding techniques to make the canvas; then finish with a wide variety of icings. In this class, you will learn the following: • Key essential baking techniques for cakes, including proper mixing, creaming and folding • Preparation of baking pans, baking times, and cooling • Layering, torting, filling, and icing cakes • Baking cakes ideal for decorating, including carrot, chiffon, pound, and white cakes • Creating fillings for decorated cakes, including Bavarian cream, lemon curd, and chocolate mousse • Preparation of key icings to use on decorated cakes, such as cream cheese, whipped toppings, French buttercream, chocolate and Swiss meringue, and poured ganache. Instructor: John Montanile Tuition: $425 Registration Fee: $75
www.school.wilton.com
Call for DatesDarien, ILMaster Fondant 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 4 days - Cost: $425
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn to cover a cake properly and utilize a broad range of decorating techniques. Discover how to take 3D elements to the next level by adding Gum Tex Tylose Powder to fondant. Then perfect techniques for working with molds, ejector, imprinting and cutters for inlay and overlay work. In this class, you will learn the following: • Basics of fondant, including: handling, storing, tinting, and flavoring • Use and care of essential decorating equipment • Covering a cake with fondant, including cake board preparation and design • Key basic fondant techniques including rolling, cutting, ruffling, texturizing, shaping, and molding • Fabric techniques including pleating, draping, swags, billowing, rouching, and bows • Fondant flowers, including ribbon roses, leaves, and other fantasy flowers • Using color and pearl dust for accent coloring and highlights Instructor: Mary Buscemi / Lorena Hernandez – Spanish class Tuition: $300 Registration Fee: $125 Feb 1 - 4; March 14 - 17; April 11 - 14; May 23 - 26; July 18 - 21; Aug. 1 - 4; Aug. 22 - 25; Sep. 19 - 22; Oct. 17 - 20; Nov. 7 - 20 (3:30 pm - 7 pm), Spanish version: June 13 - 16 (3:30 pm - 7 pm)
www.school.wilton.com
Call for DatesDarien, ILMaster Gum Paste 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 4 days - Cost: $400
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Roll, thin and furl petals for a broad spectrum of wired and unwired flowers. And finish flowers by adding life-like detail with Pearl dust edible accents and steam. In this class, you will learn the following: • Basics of gum paste, including preparation, handling, rolling, tinting, and storing • Use and care of essential decorating equipment • Key basic gum paste techniques including cutting, shaping, and ruffling • Imprinting, texturizing, and detailing gum paste • Wired flowers and leaves including the rose, gardenia, hibiscus, hydrangea, stephanotis and orchid • Using Color Dust and Pearl Dust to accent, color, and highlightInstructor: Mary Gavenda / Lorena Hernandez – Spanish classTuition: $300 Registration Fee: $100Jan. 25 - 28; March 7 - 10; April 4 - 7; May 16 - 19; July 11 - 14; July 25 - 28; Aug. 15 - 18; Sep. 12 - 15; Oct. 10 - 13; Oct. 31 - Nov. 3 (3:30 pm - 7 pm), 14 hours Spanish version: June 6 - 9 (3:30 pm - 7 pm), 14 hours
www.school.wilton.com
Call for DatesDarien, ILMaster Piping68
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtCost: $1,250
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Jan. 25 - Feb. 5; March 7 - 18; April 4 - 15; May 16 - 27; July 11 - 22; July 25 - Aug. 5; Aug. 15 - 26; Sep. 12 - 23; Oct. 10 - 21; Oct. 31 - Nov. 11 (7 am - 3 pm), 70 hours Spanish version: June 6 - 17 (7 am - 3 pm), 70 hours Weekend version: Oct. 1 - 2, 8 - 9, 15 - 16, 22 - 23 (7:30 am - 5 pm) Experience a comprehensive, focused overview on piping techniques as originally taught by our founder, Dewey McKinley Wilton. Go from using basic design and decorating techniques to working with royal and buttercream icing for a finished three-tiered display cake. In this class, you will learn the following: • Three Essentials of The Wilton Method of Cake Decorating • Basics of icings, including preparation, uses, tinting, and storing • Use and care of essential decorating equipment • Key basic piping techniques including stars, dots, rosettes, drop flowers and petals • Key piped borders including shell, curved shell, rope, zigzag, ruffles, swags, leaves, and specialty tip borders • Specialty piping including basketweave, cornelli lace, stringwork, figure piping & writing • Key piped flowers, including those piped with flower nails: sweet pea, carnation, lily, petunia, hibiscus, daisy, poppy, wild rose, primrose, and of course, the Wilton Rose • Applying color and design techniques for cake designs Instructors: Mary Buscemi, Paula Mulhern, Sandy Folsom / Lorena Hernandez – Spanish class Tuition: $1,100 Registration Fee: $150
www.school.wilton.com
Call for DatesDarien, ILMaster Sugar Art18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtCost: $600
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Jan. 30 - 31; April 9 - 10; Aug. 20 - 21; Nov. 5 - 6 (8 am - 6 pm) Find out firsthand how Isomalt can add that special something to cake and dessert decorations. Make Isomalt ice molds to create a coral-like design that can be used as a cake-topper or centerpiece. And learn blowing techniques for shimmering, bubble-like balls and other modern skills to stay on the leading edge of pastry design. In this class, you will learn the following: • Basics of sugar, including how to properly cook, handle, manage, and store Isomalt • Use and care of essential equipment • Pulling sugar to create ribbons, bows, flowers & leaves • Creating and using ice molds and silicone molds • Bubble, blown, and spun sugar techniques • Free form sugar designs for cakes and plated dessert accents Instructor: Laurie Bradach Tuition: $525 Registration Fee: $75
www.school.wilton.com
Call for DatesDarien, ILModeling Workshop 9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery ArtLength: 4 days - Cost: $175
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
March 18 (3:30 pm - 6:30 pm) & March 19 (9 am - 4 pm); May 20 (3:30 pm - 6:30 pm) & May 21 (9 am - 4 pm); Sep. 16 (3:30 pm - 6:30 pm) & Sep. 17 (9 am - 4 pm) Whether it is used on a wedding cake or a first birthday cake, modeled character toppers are a great way to personalize your cake designs. This two day, 9 hour, extensive modeling class features key techniques and instruction on proper proportions, sizing, construction, and detailing for custom human and animal figures. Instructor: Emily Easterly Tuition: $150 Registration Fee: $25
www.school.wilton.com
OngoingOnlineNutrient Analysis for School Breakfast & Lunch Programs10
123ce.com
123ce.comLength: 10 hours - Cost: $99.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Nutrient Analysis for School Breakfast & Lunch Programs (SFS1000) course covers school lunch and breakfast program regulations, and how to estimate nutrient content with both traditional and enhanced, food-based menu planning. The course is designed to provide school nutrition managers with a quick and easy way to estimate the nutrient content of their meals, allowing them to spend more of their time and energy on what is really important - planning and preparing attractive, nutritious, and appealing meals for the students in their schools.
www.123ce.com
OngoingOnlineNutrition--Making It Work For You5
123ce.com
123ce.comLength: 5 hours - Cost: $60.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Nutrition: Making It Work For You (NUT0500) course provides an introduction to the fundamentals of nutrition. Students can use the information from this course in both their personal and professional lives. The course explores basic nutrients, the USDA MyPyramid, and recipe substitutions. Basic diet modifications for obesity, hypertension, and diabetes are incorporated.
www.123ce.com
OngoingOnlinePractical Application of Food Allergy Guidelines 8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Practical Application Food Allergy Guidelines (FAL0800) course provides an introduction to food allergies, which covers recognition, evaluation, and testing. Students will learn how food allergies can cause other health condidions, in addition to learning about common allergens, dietary restrictions, and recommended substitutes. Practical application for food substitutes and dealing with chemicals is included.
www.123ce.com
OngoingOnlineProtein Nutrition & Egg Chemistry - FREE1
National Pasteurized Eggs, Inc
National Pasteurized Eggs, IncLength: 1 hour - Cost: Free
2963 Bernice Road
Lansing, IL 60438
Debbie Rayhab
Phone: (615) 584-0734
drayhab@safeeggs.com
After completing this course, you'll be able to: Explain why protein is essential to human nutrition. Describe amino acids as the building blocks of protein. Define an essential amino acid. Explain the process of protein denaturation in cooking.
www.safeeggs.com/foodservice/resources/free-ce/protein-nutrition-egg-chemistry
OngoingOnlineRanch to Table15
Online
OnlineCost: Free
Alethea Prewitt
Phone: 208-338-2613
alethea.prewett@agribeef.com
To familiarize chefs, cooks, culinary instructors and students with the beef life cycle from birth to ranch life, transition to feed yard finishing, and completion at the processing/fabrication plant. This model is based on a sustainable, gold standard for beef handling in the U.S..
www.agribeef.com
OngoingOnlineSanitation Refresher: Food Safety Manager Re-certification Training (English & Spanish)8
Tap Series
Tap SeriesCost: $45
Phone: 888-826-5222
info@tapseries.com
TAP online Food Safety Manager Re-certification courses are the only specifically developed online re-certification courses offered that are approved for use in the two states where non-examination food safety manager re-certification is allowed: Minnesota and Rhode Island. These courses require only about half the time to study as the full online course. Using these at home self-study courses eliminates any travel or time away from the job. Upon successful completion of the course, the TAP Certificate of Achievement is offered for printout (Note: The TAP Certificate is not for first time certification in any state. Further, only those with valid food safety manager certificates are eligible for non-examination recertification). When the course has been successfully completed, the state recertification filing forms are offered from the home page, under Regulatory Requirements. Send to the state the TAP Certificate, state form and a check for the re-certification fee. The state will mail you a renewed certificate. These courses offer full motion videos, audio narration and text in both English and Spanish, interactive learning exercises and private results reporting.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: HACCP Managers Certificate Course15
TAP Series
TAP SeriesCost: $149
Phone: 888-826-5222
info@tapseries.com
Developed in conjunction with NSF International, TAP Series is proud to provide this exclusive on-line HACCP Manager certificate training program. This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program. The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation (15 hours continuing education credits). This program is a must for food industry education, food manufacturers, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products.
www.tapseries.com/4u/acf/
OngoingOnlineSanitation Refresher: Microbial Food Safety: Beyond the Basics8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
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
OngoingOnlineSanitation: Food Safety Manager Certification e-Learning Course (English & Spanish)30
TAP Series
TAP SeriesCost: $70
Phone: 888-826-5222
info@tapseries.com
High quality presentation and simple to use. Hours of video, audio and interactive learning games, with all text and narration in both English and Spanish. No time limits. Take as much time as needed. 97.3% first time pass rate for those following warranty requirements. Qualified students that fail the examination are retrained and given the exam again with no further cost. 1,100 local test centers nationwide. Test center contact information offered at the end of the course or at the Test Centers link on the home page. Examination cost is not covered by purchase of training course. Contact test center for current examination price. All the knowledge needed to pass any of the CFP certified food manager approved exams is provided. Hundreds of major educational institutions, corporations, and government organizations use this program as a credit course of study and/or to prepare staff for the certified food manager examination.
www.tapseries.com/4u/acf/
OngoingOnlineTeaching Methods16
Ingrain Inc.
Ingrain Inc.Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
Teaching Methods - 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
OngoingOnlineThe Gluten Free Alternative11
Ingrain Inc.
Ingrain Inc.Length: 11 hours - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
The Gluten-Free Alternative - 10% discount for ACF members - use code ACFWEB. Enrolling in this course will enable your food establishment to make your current diners happy and attract new customers as well. More and more people are eating gluten-free and are asking for special food accommodations. By the end of this course, you will have the knowledge and confidence to meet the needs of the gluten-free diner; whether it’s being able to evaluate your current menu for gluten-free fare, to avoid cross-contamination, or to create new gluten-free menu items. You may also discover the cause of your own or your family’s or friends’ health problems in relation to the foods they consume!
www.chefcertification.com
OngoingOnlineThe Guide to HACCP2
Food Manager Testing LLCCost: $49.95
299 Bentley Dr.
Longwood, FL 32779
Roy Briggs
Phone: 407-802-6604
roy@fmtsite.com
This course is designed to explain the food safety and hygiene incorporating Hazard Analysis and Critical Control Point (HACCP). The course is aimed at all industry professionals required to have an understanding/knowledge and/or experience of the HACCP program. The purpose of this course is to provide help in the initial setup, and ongoing development and implementation of HACCP at all levels in the food service and manufacturing sector.
www.foodmanagertesting.com
OngoingOnlineTime Management: Combating Time Theft8
123ce.com
123ce.comLength: 8 hours - Cost: $88.00
P.O. Box 3717
Allentown, PA 18106
Valerie Behrle
Phone: 800-830-5142
vbehrle@blackstone.edu
The Time Management: Combating Time Theft (TMT0800) course discusses how students can minimize stress and maximize productivity in their personal and professional lives by analyzing their values, habits, and daily interruptions. Multiple worksheets and exercises are included, as well as valuable tips for prioritizing and setting goals.
www.123ce.com
OngoingOnlineVegetarian Concepts11
Ingrain Inc.
Ingrain Inc.Length: 11 hrs - Cost: $85.00
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
CRT 9035 Vegetarian Concepts - 10% discount for ACF members - use code ACFWEB. 1 Credit issued through Southwestern Oregon Community College. This course is designed for any food service professional who works with vegetarian customers. Vegetarianism has entered the mainstream in the United States, Canada, Great Britain, and elsewhere. According to survey estimates, the number of vegetarians in the United States has more than doubled in the last 15 years. The course is not intended to advocate vegetarianism or to criticize vegetarians or their philosophy. In general, vegetarian diets are seen as positive and healthful alternatives to most modern diets. Nevertheless, it will at times offer pointed criticisms of some habits and belief systems common to vegetarians. The course will review the many reasons why some people choose to be vegetarian and describe the types of vegetarian diets. The course will objectively discuss the health benefits and risks of various vegetarian regimens and present nutritional guidelines and practical menu suggestions for serving vegetarian clients.
www.chefcertification.com
OngoingOnlineWhat Great Teachers Do Differently16
Ingrain Inc.
Ingrain Inc. Cost: $95
PO Box 177
Bend, OR 97709
USA
Amber Johnson
Phone: (888) 388-9877
chef@ingrain.com
What Great Teachers Do Differently: Any teacher can fill a bookshelf with books about education. Any teacher can study lists of guidelines, standards, principles, and theories. The best teachers and the worst teachers can ace exams in their undergraduate and graduate classes. The difference between more effective teachers and their less effective colleagues is not what they know. It is what they do. This course is about what great teachers do that sets them apart. Clarifying what the best educators do, and then practicing it ourselves, can move us into their ranks. This course is not meant to prescribe a narrow set of instructions. Instead, it frames the landscape of school from the perspective of great teachers. What do they see when they view their classrooms and the students in them? Where do they focus their attention? How do they spend their time and energy? What guides their decisions? How can we gain the same advantages?
www.chefcertification.com
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