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CEH Opportunities - Southeast 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.

DateLocationProgram NameCEHs
April 26–29, 2014Charleston, SC2014 Southeast Regional Conference
DateLocationProgram NameCEHs
April 28–30, 2014Concord, NCModern Methods and Techniques in Plated Desserts with Chef Michael Laiskonis24
PreGel AMERICA
PreGel AMERICALength: 3 days - Cost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this seminar, you will learn: Emphasis on flavor forward desserts; How to improve classic methods to achieve new results; Infusing distant lands and cuisines into contemporary desserts; Science in the kitchen focusing on the structure and composition of pastry ingredients; How to better understand the functionality of science and how to manipulate it; Plated desserts as a form of architecture, texture and flavors.
www.5-starpastryseries.com
Location Map
May 20, 2014Gloucester Point, VAChefs' Seafood Symposium -- New Date4
ACF Virginia Chefs AssociationLength: 1 day - Cost: Free
Virginia Institute of Marine Science
1375 Greate Road
Gloucester Point, VA 23062
Lisa Lawrence & Nancy Geddes, CEC, CDM, CFPP
Phone: (804) 684-7608
ayers@vims.edu
Provide basic information and updates on fisheries science relating to seafood sustainability, safety and supply. Demonstrate seafood cooking techniques, focusing on Virginia seafood. Provide information on culinary training to culinary students.
www.vims.edu/mas/
June 3–6, 2014Orlando, FL2014 AHF Annual Conference20
Association for Healthcare Foodservice
Rosen Shingle Creek
9939 Universal Blvd.
Orlando, FL 32819
Michelle Romero
Phone: 502-574-9942
mromero@hqtrs.com
Examine the latest issues impacting healthcare foodservice; Explore the trends and best practices of the healthcare foodservice industry; Provide self-directed learning opportunities through educational workshops and an exhibition by conference sponsors.
www.rosenshinglecreek.com
June 16–18, 2014Concord, NCModern Dessert Buffet24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this seminar, you will learn: How to produce a variety of desserts including petit gateaux, verrines, and petit fours; Chocolate techniques applicable to many facets of the pastry industry including its use in dessert items; Production techniques utilized to create multi-use components; Innovative and upscale decorations; Decadent chocolate buffet presentation.
www.5-starpastryseries.com
Location Map
July 28–30, 2014Concord, NCPatisserie of Ramon Morato24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this seminar, you will learn: How to create a full range of cakes and dessert dishes designed for restaurants with the style of Chef Ramon Morato; A variety of techniques used to produce high quality entremets and plated desserts; The importance of flavor and texture variations in desserts; and Garnishing and finishing techniques for elegant presentations.
www.5-starpastryseries.com
Location Map
September 8–10, 2014Concord, NCThe Art of Sugar Showpieces Emphasizing Structure & Color & Techniques for Pastillage Branlard24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this seminar, you will learn: How to create pastillage with Chef Branlard's own personal recipe; New and innovative airbrushing techniques; The optimal way to pour, blow, and pull sugar; How to incorporate sugar molds with company logos into showpieces; Ways to preserve and display sugar showpieces.
www.5-starpastryseries.com
Location Map
October 6–8, 2014Concord, NCThe Fine Art of Boutique Style Pastries and Petit Fours24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Attendees will learn techniques to create a variety of French pastries resulting in a colorful and flavorful buffet presentation; Methods to achieve top quality macaroons; Procedures for building tarts, petit gateaux and petit fours with tips on high volume production; and Techniques to decorate a variety of desserts.
www.5-starpastryseries.com
Location Map
November 3–5, 2014Concord, NCNew Wave of Paris Pastries24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: 704-707-0343
a.stevens@pregelamerica.com
www.5-startpastryseries.com
Location Map
DateLocationProgram NameCEHs
Call for DatesConcord, NCAdvanced Gelato and Sorbetto Production11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $70
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
The class presents the theory on Gelato and Sorbetto; formulating and refining recipes; hands on production and procedures; serving and sales assistance; cleaning and sanitizing.
www.pregelamerica.com
Call for DatesConcord, NCFrozen Cakes & Pies11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $70
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of a frozen pastry buffet consisting of frozen cake and pie items; new trends in pastry.
www.pregelamerica.com
Location Map
Call for DatesConcord, NCFrozen Pops & Novelties6
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $60
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This course presents the basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of frozen desserts including pops, gelato cupcakes, gelato paninis; new trends in pastry.
www.pregelamerica.com
Location Map
Call for DatesConcord, NCRedefining Soft Serve - The Basics of Tenero4.75
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $60
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
The class will cover the basic theory on frozen yogurt; soft serve concept development; formulating and refining recipes; hands on production and procedures; traditional and modern soft serve; new trends in soft serve.
www.pregelamerica.com
Location Map
Call for DatesConcord, NCSweet Macarons11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $70
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of a variety of macarons and fillings; new trends in pastry.
www.pregelamerica.com
Call for DatesConcord, NCSweet Verrines& Catering Desserts11
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $70
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Basic fundamentals of baking; pastry concept development; formulating and refining recipes; hands on production and procedures; creation of a pastry buffet; new trends in pastry.
www.pregelamerica.com
Call for DatesConcord, NCThe Fundamentals of Gelato and Sorbetto Production17
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $80
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This class presents the theory on Gelato and Sorbetto; formulating and refiining recipes; hands on production and procedures; serving and sales assistance, cleaning and sanitizing.
www.pregelamerica.com
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