| Ongoing | Online | Nutrition Refresher | 11 |
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| Call for Dates | Waco, TX | ACF Certification/The Path to Success | 2 |
| Texas Chef's Association
| Length: 2 hour presentation
4 hour practical practice |
102 Spring Branch
Waco, TX 76705
USA | Mark R. Schneider, CEC, CCE, ACE
Phone: (254) 799-7489
mark.schneider@tstc.edu |
| To place certification candidates on a path to success toward certification. Fee to be determined |
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| Call for Dates | Darien, IL | Advanced Sugar Artistry | 24 |
| Wilton School of Cake Decorating | Length: 3 days - Cost: $575.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in perfecting basic sugar techniques and emphasizing advanced skills of blowing sugar. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Advanced Workshop with Colette Peters | 18 |
| Wilton School of Cake Decorating | Length: 3 days - Cost: $550.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in advanced fondant techniques. See websie for a schedule of classes.
www.wilton.com |
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| Ongoing | Online | Assessment & Testing | 8 |
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| Ongoing | Online | Certified Wine Expert® | 100 |
| Bartenders Association Internationale® | Length: 150 hours - Cost: $2,295.00 |
409 N Pacific Coast Hwy #777
Redondo Beach, CA 90277 | Heidi Butzine
Phone: (310) 802-6904
heidi@bartendersassociation.com |
Certified Wine Expert® is a self-paced online wine training and certification program to prepare students for job opportunities in the food service, hospitality, bartending and wine industries. Graduates will earn a credential as a Certified Wine Expert. Students will learn about important world wine regions, Classic wines and grape varieties, Vineyard and Winemaking practices, Wine Aroma Training, Wine tasting and food pairing, Best practices for servers, sommeliers and hosts and Starting a wine career. Course work includes studying training materials, completing written independent study/field assignments, online study tools, practice quizzes and passing final testing for certification.
www.certifiedwineexpert.com |
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| Call for Dates | Darien, IL | Chocolate Inspirations with Pam Vieau - Artisan Chocolates | 18 |
| Wilton School of Cake Decorating | Length: 3 days - Cost: $525.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in making exquisite ganache confections. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Chocolate Inspirations with Pam Vieau - Candy Bars | 18 |
| Wilton School of Cake Decorating | Length: 3 days - Cost: $525.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@silton.com |
This course specializes in making a variety of candy bars. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Chocolate Inspirations with Pam Vieau - Chocolate Molding | 18 |
| Wilton School of Cake Decorating | Length: 3 days - Cost: $525.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in tempering, proper lhandling and molding of chocolate. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Chocolate Inspirations with Pam Vieau - Fudge & Aerated Confections | 18 |
| The Wilton School of Cake Decorating | Length: 3 days - Cost: $525 |
7511 Lemont Road Suite 172
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
Develop skills in a trio of classic confecftions - marshmallow, nougat and fudge. See website for schedule of classes
www.wilton.com |
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| Call for Dates | Concord, NC | Classic Cakes & Pies | 18 |
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| PreGel AMERICA | Length: 18 hours - Cost: $65 |
4450 Fortune Ave. NW
Concord, NC 28027 | Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com |
This class presents the fundamentals of baking; incorporating baked goods into your existing business; hands on procedures to create an assortment of cakes and pies.
www.pregelamerica.com
Location Map |
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| Ongoing | Online | Crave - The Art of Getting Your Customers to Want More | 3 |
| Sara Lee Foodservice | Length: 3 hours - Cost: Free |
2 Old Town Highway
Unit 27
East Haven, CT 06512 | Brian Averna
Phone: (203) 694-9969
brian.averna@saralee.com |
Program is held at various sites nationwide. It details the phenomenom known as craving.
www.saraleefoodservice.com |
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| Ongoing | Online | CRT2016 Culinary Nutrition | 33 |
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| Ongoing | Online | CRT3025 Culinary Sanitation & Safety | 33 |
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| Ongoing | Online | CRT9030 HACCP for Managers and Chefs | 11 |
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| Ongoing | Online | CRT9032 Introduction to Supervisory Management | 33 |
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| Ongoing | Online | CRT9035 Vegetarian Concepts | 11 |
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| Ongoing | Online | Curriculum Development | 8 |
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| Ongoing | Online | eCulinary | 0 |
| eCulinary Professional Development Institute | |
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The eCulinary Professional Development Institute offers online professional-development training and resources beneficial to career advancement in an easy-to-navigate online format. Training opportunities include monthly quizzes (4 CEHs), Certification Prep Courses (20 CEHs), and Apprenticeship Courses (30 CEHs).
www.kdsi.org/ecom/default.aspx?MClientID=248 |
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| Ongoing | Online | Educational Psychology | 8 |
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| Ongoing | Online | Food Preservation Techniques | 1 |
| National Pasteurized Eggs, Inc. | Length: 1 hour - Cost: Free |
2963 Bernice Road
Lansing, IL 60438 | Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com |
Learn about safe food preservation techniques
www.safeeggs.con/ce1 |
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| Ongoing | Online | Foodborne Illness: The Fork Stops Here | 2 |
| National Pasteurized Eggs, Inc. | Length: 2 hours - Cost: Free |
2963 Bernice Road
Lansing, IL 60438 | Debbie Rayhab
Phone: (615) 584-0732
drayhab@safeeggs.com |
Learn about major foodborne pathogens.
www.safeeggs.con/ce2 |
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| Call for Dates | Concord, NC | Gelato Cakes, Frozen Pops, and More Specialty Frozen Dessert Basics | 12 |
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| PreGEl AMERICA | Length: 12 hours - Cost: $55 |
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 a frozen pastry buffet; new trends in pastry.
www.pregelamerica.com
Location Map |
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| Call for Dates | Darien, IL | Gum Paste & Fondant with Colette Peters | 35 |
| Wilton School of Cake Decorating | Length: 5 days - Cost: $750.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in gum paste and fondant techniques for creating a 3-tier cake. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Hands-On Baking Workshop | 18 |
| Wilton School of Cake Decorating | Length: 3 days - Cost: $525.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60517 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in making delicious cakes, fillings and icings. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Intro to Artistic Gelatin | 9 |
| The Wilton School of Cake Decorating | Length: 1 day - Cost: $275.00 |
7511 Lemont Road Suite 172
Darien, IL 60531 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
Discover the extraordinary effects you can achieve with gelatin. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Fondant Modeling | 12 |
| Wilton School of Cake Decorating | Length: 3 days - Cost: $275.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in creating dimensional fondant figures. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Gum Paste | 12 |
| The Wilton School of Cake Decorating | Length: 4 days - Cost: $275.00 |
7511 Lemont Road Suite 172
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
Learn the fine art of making gum paste flowers and arrangements. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Isomalt Design | 9 |
| Wilton School of Cake Decorating | Length: 1 day - Cost: $450.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in sugar techniques working with Isomalt. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Darien, IL | Introduction to Rolled Fondant | 9 |
| Wilton School Of Cake Decorating | Length: 3 days - Cost: $275.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
Introduces rolled fondant, an icing that can be rolled out. See website for a schedule of classes
www.wilton.com |
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| Call for Dates | Darien, IL | Lambeth & Australian Methods | 40 |
| Wilton School of Cake Decorating | Length: 5 days - Cost: $525.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in intricate, dimensional Overpiping and stringwork. See website for a schedule of classes.
www.wilton.com |
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| Call for Dates | Concord, NC | Pastry for Catering & Buffet Events | 18 |
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| PreGel AMERICA | Length: 18 hours - Cost: $65 |
4450 Fortune Ave. NW
Concord, NC 28027 | Alicial Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com |
Learn the 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
Location Map |
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| Ongoing | Online | Personnel Development | 5 |
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| Call for Dates | Concord, NC | Redefining Soft Serve - The Basics of Tenero | 6 |
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| PreGel AMERICA | Length: 6 hours - Cost: $45 |
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 |
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| Ongoing | Online | Safe-at-the-Plate Sanitation Refresher | 11 |
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| Call for Dates | East Haven, CT | Sr Lee Dessert Menu Vision | 4 |
| Sara Lee Foodservice | Length: 4-5 hours - Cost: $150.00 |
2 Old Town Highway
nit 27
East Haven, CT 06512 | Brian Averna
Phone: (203) 691-9969
brian.averna@saralee.com |
Program is held at various brokers kitchens to help operators increase their sales of desserts.
www.saraleefoodservice.com |
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| Call for Dates | Darien, IL | Sugar Showpieces with Laurie Bradach | 18 |
| Wilton School of Cake Decorating | Length: 3 days - Cost: $525.00 |
7511 Lemont Rd, Suite 172
Darien, IL 60561 | Sandra Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
This course specializes in advanced techniques blowing, molding and casting sugar. See website for a schedule of classes.
www.wilton.com |
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| Ongoing | Online | Supervisiory Management Refresher | 11 |
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| Ongoing | Online | T.E.A.C.H. Food Allergen Safety Part 1 & 2 | 3 |
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| Allergy Chefs, Inc. | Length: 3 hours - Cost: $60 |
| Joel J. Schaefer, CCC
Phone: (407) 770-7847
allergychefs@me.com |
T.E.A.C.H. Food Allergen Safety is a unique online training session that combines Chef Joel's experience developing food allergy policies and procedures for Walt Disney World® Resorts and countless hours cooking for food allergic guests into practical applications that can be adapted to any foodservice operation.
www.allergychefs.com |
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| Ongoing | Online | Teaching Methods | 8 |
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| Call for Dates | Concord, NC | The Advanced Gelato and Sorbetto Production | 18 |
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| PreGel AMERICA | Length: 18 hours - Cost: $65 |
4450 Fortune Ave. NW
Concord, NC 28207 | 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
Location Map |
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| Call for Dates | Concord, NC | The Art of Sugar Showpieces Emphasizing Structure & Color and Techniques for Pastillage | 24 |
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| PreGel America | Length: 24 hours - Cost: $795 |
4450 Fortune Ave. NW
Concord, NC 28027 | Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com |
Attendees will learn how to create pastillage
airbrushing techniques, poured, pulled and blown sugar pieces
creating a variety of unique sugar molds and how to preserve and display sugar showpieces
www.pregelamerica.com
Location Map |
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| Call for Dates | Concord, NC | The Fundamentals of Gelato and Sorbetto Production | 24 |
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| PreGel AMERICA | Length: 3 days - Cost: $75 |
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
Location Map |
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| Ongoing | Online | The Gluten Free Alternative | 11 |
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| Ongoing | Online | The Master BBQ School | 48 |
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| BBQ Cooking School | Cost: $299.00 |
Home-Study Course
USA | John F. Head
Phone: (303) 321-3375
bbqcookingschool@hotmail.com |
The Master BBQ School is designed to help BBQ cooks acquire new or improve their current cooking skills. The course teaches the major BBQ cooking techniques including direct/indirect grilling, rotisserie cooking, and slow-wood-smoke cooking. Students score their own cooking and appoint Personal BBQ Judges who also score the meats. Upon completion within one calendar year after we receive the first lesson all students are awarded a Master BBQ Cook certificate.
www.bbqcookingschool.com |
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| Call for Dates | Darien, IL | The Master Course | 67 |
| The Wilton School of Cake Decorating | Length: 10 days - Cost: $950.00 |
7511 Lemont Road Suite 172
Darien, IL 60517 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
Professional course for teachers, bakers, caterers, chefs, enthusiasts or beginners. Designed to prepare students for a career in cake decorating. See website for a schedule of classes.
www.wilton.com |
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| Ongoing | Online | Training Achievement Program Series (TAP Series) | 0 |
| Online Food Safety Courses | Length: Various course lengths |
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Online Food Safety Certification and online Hazard Analysis and Critical Control Point (HACCP) Certificate training at discounted prices for ACF members and certification applicants. Chefs completing the Food Safety Certification training and exam earn 30 continuing education hours (CEHs) toward ACF certification. Courses provided by TAP Series.
www.tapseries.com/4u/acf/ |
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| Call for Dates | Costa Rica | Tropical Cooking School & Tour in Costa Rica | 12 |
| Costa Rica Tours, LTD | Length: 6 days - Cost: $1895 air not included |
| Costa Rica | Sandra Feldman
Phone: (704) 541-8680
info@costaricatoursltd.com |
Enjoy Costa Rica, the #1 destination for nature and adventure travel, while learning traditional Latin American recipes and cooking techniques to add to your repertoire. You will attend classes with hands-on participation. You will also visit markets, farms and restaurants to see the cultivation and processing of local crops. And, you will enjoy authentic cross-cultural, nature and recreational activities, many or which are only possible through our Tropical Cooking School. Ask us about fundraising possibilities for your ACF chapter..
www.costaricatoursltd.com |
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| Ongoing | Online | Wild Style: The Alaska Salmon Story | 5 |
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| Alaska Seafood Marketing Institute | Length: 5 hours - Cost: Free |
514 NW 11th Avenue
Suite 207
Portland, OR 97209
USA | Amy Austin
Phone: (503) 417-7840
amya@schied.com |
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.
www.alaskaseafood.org/foodservice/launch/ |
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