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Overview The Online Artisan and Quick Bread Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master artisan and quick breads at their own pace. In this online course students will have the opportunity to learn the procedures used in the preparation of artisan breads, how to mix, ferment, shape, bake and store breads and how to explain the contrasts between breads and various preparation methods. Students will work with an assigned professional chef mentor to perfect their artisan and quick bread skills and knowledge. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education, consulting, and entrepreneurial initiatives. Prerequis

4090002

Cost: $395.00

Start Date: upon registration



View Details »
Overview Flour, eggs, sugar, baking soda, the list goes on! Learn what everything in your stocked pastry pantry really do and the vast differences between them. Know what ingredients can sub out for others and what ones definitely cant, one of pastrys trickiest mistresses. On top of ingredients, this course also shows you what you need to control fermentation and lets you demonstrate how to make your own knockout butter cream icing and ganache. Get down to the good stuff in this technical class on the real differences between your prime pastry players. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education, consulting, and entrepreneurial initiatives. Prerequisites/Audience

4090005

Cost: $395.00

Start Date: upon registration



View Details »
Overview The Online Baking and Decorating Cakes Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master cake baking and decorating at their own pace. In this online course students will have the opportunity to learn to differentiate between blended, creamed and whip cake methods, understand the differences between a high and low ratio cake, how to plate desserts, the theory behind building edible art as well as design, quality and structure techniques for producing high quality specialty decorated cakes. Students will work with an assigned professional chef mentor to perfect their cake baking and decorating skills and knowledge. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education,

4090003

Cost: $395.00

Start Date: upon registration



View Details »
Overview As any food expert would know, a lot more goes into the steak you picked up for dinner than you could imagine. In this detailed course, students learn everything there is to know about cutting, cooking, storing, aging and garnishing the bovine. Students will learn everything there is to know about preparing beef, from the anatomy of where the cuts come from and the grading process to proper refrigeration methods and what marinades work best. Be able to identify what your meats marbling tells you about its quality. Learn the full anatomy of the cow and exactly where what cut comes from. Then, with all your knowledge, prepare a number of classic beef dishes. Become an expert on all things beef in this jam-packed culinary course. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and

4090004

Cost: $395.00

Start Date: upon registration



View Details »
Overview Start your cooking base in this great, comprehensive course on the cooking classics and give yourself the knowledge that will help tie everything together ultimately improve and refine classic techniques. In the class, students will explore a variety of important culinary standards, from understanding how cooking impacts food to trussing poultry. Learn about the science behind various cooking methods like convection and conduction and methods of heat transfer and how it affects your food. Educate yourself on how your food looks tells you almost everything you need to know about its texture, flavor and doneness. With this course and the help of a chef mentor, hone your basic cooking skills all while gaining more that can help you in all of your future endeavors. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a t

4090006

Cost: $395.00

Start Date: upon registration



View Details »
Overview The Online Classic Pastry Elements Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master classic pastry elements at their own pace. In this online course students will have the opportunity to learn how to classify pastry doughs and meringues, how to make puff pastry, Eclair paste and crepes and how to troubleshoot common problems that arise when preparing pastries. Students will work with an assigned professional chef mentor to perfect their classic pastry elements skills and knowledge. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education, consulting, and entrepreneurial initiatives. Prerequisites/Audience

4090007

Cost: $395.00

Start Date: upon registration



View Details »
Overview I scream. You scream. Lets all scream for ice cream (and other scrumptious cold and frozen desserts by the dozens.) And thats just the tip of the ice-cream-berg. Sorbets, sherberts and popsicles, the delicious list just keeps going and going. In this online course, learn the science behind the process of making cold and frozen desserts. Get a grip on your churning techniques, compare the differences between gelato, sorbet and granita and learn how to make an absolutely perfect raspberry mousse in this enlightening pastry course. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education, consulting, and entrepreneurial initiatives. Prerequisites/Audience

4090008

Cost: $395.00

Start Date: upon registration



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Overview The Online Cookies, Pies and Tarts Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master the art of cookies, pies and tarts at their own pace. In this online course students will have the opportunity to learn how to prepare pie crusts, fillings and cheesecake, how to fill, assemble and bake a variety of pies and how to perfect the preparation of cookies, pies and tarts. Students will work with an assigned professional chef mentor to perfect their cookies, pies and tarts skills and knowledge. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education, consulting, and entrepreneurial initiatives. Prerequisites/Audience

4090009

Cost: $395.00

Start Date: upon registration



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Dining with Diabetes Do you or someone you love have diabetes?  West Virginia University Continuing Professional Education and Extension Service bring you this course that will give you or someone you love the tools to take charge of their health.  Diabetes is a serious, expensive, and common condition that can be confusing and challenging, especially at first.  Uncontrolled diabetes can lead to complications, but there are ways to manage blood sugar levels and blood pressure that can help you stay strong and healthy for many years to come.  In this course, you will have the opportunity to gain research-based information, interact with an on-line community, watch video demonstrations of healthy, diabetes-friendly meals and snacks, and communicate with the instructor to get answers to your questions.   Course Objectives: Participants in this course will: Learn about diabetes and the relationship to nutrition and physical activity Practice diabetes self-management skills Introduce diabetes-friendly recipes for you to try Learn healthy cooking techniques Gain confidence in self diabetes control Interact with others in the course

4090030

Location : Online

Cost: $99.00

Instructor : Cindy Fitch 

Start date: 03/06/17



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Overview The Online Enriched Yeast Doughs Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master enriched yeast doughs at their own pace. In this online course students will have the opportunity to learn how to create a utilize enriched yeast products, mix, form, bake and store enriched yeast breads and the importance of adding fats, sugars, milk and eggs when baking. Students will work with an assigned professional chef mentor to perfect their enriched yeast dough skills and knowledge. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education, consulting, and entrepreneurial initiatives. Prerequisites/Audience

4090011

Cost: $395.00

Start Date: upon registration



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Food Safety 

ID:33203
Overview Each year millions of Americans get sick, hundreds of thousands are hospitalized, and several thousand die from tainted food served in restaurants or prepared at home. This is unfortunate because most foodborne illnesses are caused when food is not handled properly. Regardless if workers are in a full-service eating establishment, working a street corner deli cart, cooking for everyone at the annual company picnic, or simply bringing in a dish for the monthly office pot-luck, it is crucial that they know and follow the generally practiced food safety techniques set by local, State, and Federal agencies. The same skills used in the workplace can also be applied at home, letting workers keep their families and selves safe. This course will cover basic food safety techniques expected in professional eating establishments. Languages English Course Access Time Students have 4 weeks to complete this course from date of their enrollment. Instructor This class supported by an Educational Mentor. Our educational mentors have worked or are working in the subject they mentor. Educational Mentors reviews student work, student progress, and interacts with students as needed. They respond to any questions or concerns you might have, as well as encouraging and motivating you to succeed. Prerequisites/Audience There are no specific prerequisites for this class. It is designed for anyone desiring to enhance their skills or learn the topics covered in the class.

4090029

Cost: $40.00

Start Date: upon registration



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Overview Every different type of veggie and fruit has a different flavor profile, nutritional value and varying contributing factors. Explore these subjects and learn the health science behind it with this course focusing on all things fresh. As easy as they may seem, fruits and vegetables have a tendency to rely heavily on being cooked to perfection. With the help of the course materials and a chef mentor, you can learn to perfect all boiling, steaming, blanching and baking techniques. Students will also learn how to successfully freeze, can and dry a number of fruits and veggies. Good for any cooking lover, this course offers a detailed look into everything you need to know about the cooking techniques for basic fruits and vegetables. Languages English Course Access Time Students are given 3 months to complete the program. Extensions are available if needed, fees may apply. Instructor Featured Chefs: Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef. Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelors Degree in Culinary Management and an Associates degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randalls experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development. Chef Susie Wolak Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language. Chef Thomas Kaltenecker Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dads friend's restaurant, by the time he was in High School he was a line cook at 1776 Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at Pub on the Square, another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened Genoveses Café, an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at Docks Bar & Grill located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, Middletons On Main in Wauconda, IL, which in its first year was recognized as Best New Restaurant in the Chicago land for 2012 and Best Restaurant in Lake County by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Online Culinary Program. Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts Program Chef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the Presidents Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECCs Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and

4090012

Cost: $395.00

Start Date: upon registration



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