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American Culinary Federation approves Barry Callebaut Chocolate Academy courses for continuing education credit

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December 01, 2008

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  • Fifteen classes at Chocolate Academy count toward a culinary professional’s required 80 hours for American Culinary Federation (ACF) recertification
  • Chocolate Academy adds new classes to schedule to meet increasing demand
Chicago, Dec. 1, 2008 – Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, today announced that 15 courses at its Chocolate Academy in Chicago have been approved for continuing education hours through the American Culinary Federation – the largest professional chefs organization in North America.
 
“Barry Callebaut is pleased that the American Culinary Federation has recognized the Chocolate Academy as a serious destination for chocolate learning among professionals in the food industry. Our goal is to provide an array of educational programs that are truly hands-on. From chocolate sculpting skills to emerging trends in premium chocolate desserts, food professionals who attend our courses will find the Academy to be an invaluable resource,” said Massimo Garavaglia, President of the Americas for Barry Callebaut.
 
“With the recent approval to offer continuing education credit through the American Culinary Federation, the Chocolate Academy has become the destination for obtaining up-to-the-minute training in the fine art of chocolate.”
 
From introductory courses on the origins of chocolate to specialized classes on molding, enrobing and sculpting techniques, the Chocolate Academy’s one-of-a-kind training is specifically designed to encourage participants to apply and broaden their technical skills under the guidance of trained master chocolatiers. In addition, the small classes are taught in a personal setting that encourages participants to share their unique experience and knowledge about the latest chocolate-making trends with other participants.
 
 With many classes already starting to fill up, the Chocolate Academy has added three new “Discovering Chocolate” classes to its schedule to meet the increased demand.   In addition to the Aug. 3-4 class, the Chocolate Academy will offer the “Discovering Chocolate” course on Feb. 24-25, March 10-11, and May 12-13, 2009. Plans to add additional classes are currently underway.
 
 
 Upcoming 2009 Courses Eligible for ACF Continuing Education Hours (CEH)
 
  • “Enrobing Machine Techniques” (16 CEH) – Jan. 12-14
  • “Craving for Macaroons & Petit Fours” (24 CEH) – Jan. 26-28 and June 22-24
  • “Single-Origin and Plantation Chocolate Creations” (24 CEH) – Feb. 2-4 and June 1-3
  • “Discovering Chocolate” (16 CEH) – Feb. 24-25, March 10-11, May 12-13, and Aug. 3-4
  • “Creating Chocolate Showpieces” (24 CEH) – Feb. 16-18
  • “Trends in Verrines & Petits Gâteaux” (24 CEH) – March 23-25
  • “Pairing Chocolate with Wine & Scotch” (16 CEH) – April 13-14 and April 16-17
  • “Chocolate Sculpture with renowned MOF Jean-François Castagne” (24 CEH) – April 20-22
  • “Combination of Plated Desserts with Belgian Chef Alexandre Bourdeaux” (24 CEH) – April 27-29
  • “The Best of Spanish Pastry Chef Paco Torreblanca’s Summer Desserts” (24 CEH) – May 18-20
  • “The Chocolate Secrets of Jean-Pierre Wybauw” (24 CEH) – June 15-17
  • “Chocolate Beyond the Basics” (16 CEH) – July 27-28 and Aug. 24-25
  • “Chocolate Expertise” (16 CEH) – July 29-30 and Aug. 26-27

 A complete Chocolate Academy course catalog with class descriptions is available upon request.

 About the Chocolate Academy:
 
The Barry Callebaut Chocolate Academy in Chicago, which is located at 600 W. Chicago Ave., is a state-of-the-art, 8,500-square-foot training center offering a diverse range of seminars, demonstrations, theoretical courses and practical workshops designed to inspire artisans and culinary professionals, including pastry chefs, confectioners, bakers and caterers from around the globe. Courses at Barry Callebaut’s Chicago Chocolate Academy are eligible for continuing education credit through the American Culinary Federation and the Research Chefs Association. To register for classes, call 1-866-443-0347 or e-mail chocolate_academy_usa@barry-callebaut.com.
 
About ACF’s Recertification Process:
 
As the largest organization of professional chefs nationwide, American Culinary Federation (ACF) seeks to build awareness of the culinary industry and strengthen the image of professional chefs. ACF offers 14 certification designations for cooking professionals, personal cooking professionals, baking and pastry professionals, culinary administrators and culinary educators. Professionals certified by ACF must apply for certification renewal every five years, and must complete at least 80 hours of continuing education during that five-year period to be eligible for renewal.
 
 
Barry Callebaut (www.barry-callebaut.com):
With annual sales of more than CHF 4.8 billion (approximately USD 4.4 billion)  for fiscal year 2007/08, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 26 countries, operates about 40 production facilities and employs more than 7,000 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate to global retailers. The company’s Callebaut, Cacao Barry and Carma products are specifically designed to meet the special needs of artisan customers, including bakers, pastry chefs, hotels, restaurants and caterers. Barry Callebaut also provides a comprehensive range of services in the fields of product development, processing, training and marketing.
 
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Contacts for the media:
 
Kyle Rose                                                                  
BlueCurrent Public Relations
Phone: (214) 303-6011
kyle.rose@bluecurrentpr.com