- Continuing Education
- CEH Opportunities
CEH Opportunities - Northeast Region
* 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.
|January 25–27, 2017||Washington , DC||Consumer Food Safety Education Conference||16.75|
|Partnership for Food Safety Education||Cost: $400-$455|
|Washington Marriott Wardman Park|
2660 Woodley Road, NW
Washington , DC 20008
|Mary Saucier Choate|
|The 2017 Consumer Food Safety Education Conference will focus on behavior change - the heart of improving food safety practices at home and at work. Host PFSE delivers science-based behavioral health messaging and a network of resources that support consumers.|
|June 24–July 1, 2018||Besancon, FRANCE||French Culinary Immersion||32|
|Sojourner Tours||Cost: $3375.00|
|Hotel le Sauvage|
6 Rue de la Chapitre
Besancon, FRANCE 25000
|Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture.
On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France.
You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
|Call for Dates||Islip, NY||"At Table" Sysco Long Island Customer Business Review ||2|
|Sysco Long Island||Cost: Free|
|Islip, NY||Denise Scidmore|
|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.