RegistRation FoRm

Please Print Today’sDate

Name

Position SchoolPhone( )

SchoolName SchoolE–mailAddress

SchoolAddress

SchoolCity State Zip

HomeAddress

HomeCity State Zip

HomeE-mailAddress HomePhone( )

CellPhone()

Gender(for rooming purposes only) Male Female Prefertoroomwith Smoker Nonsmoker

PreferredRoommate

Wheredidyoureceiveyourdegree(s)?

Haveyoupreviouslyvisitedtheuniversityorattendedanothereducatorprogram? Yes No

Ifyes,when? CampusLocation

Iaminvolvedin BPA DECA FBLA FCCLA FFA JA TSA SkillsUSA

ProStart LodgingManagement NationalAcademy(NAF)

Chef’scoatsize(NorthMiamiandCharlotteCampusesonly):SpecifyXS-4XL________________________.

Please do not make flight reservations until you have received confirmation of your registration.

Payment inFoRmation (No purchase orders will be accepted.)

Enclosedispaymentintheamountof$________________________.

(Pleasemailtothecampusyouplantoattend.Seelastpageforcampusaddresses.)

Form of Payment: PersonalCheck SchoolCheck MoneyOrder(Checks should be made payable to Johnson & Wales University.)

CreditCard(VISA, MasterCard, American Express, Discover accepted)

CardmemberName

CreditCardType CreditCardNumber

ExpirationDate/ CardmemberSignature

EducatorPrograms2009Culinary arts

you must also ComPlete the ReveRse side oF this FoRm.

(All program information will be sent to the home address.)

AdmissionsEventsOffice

Please route to culinary educators.

information on Johnson & Wales university’s 2009 Culinary arts summer educator Programs inside!

new options fo

r

2009 in Pro

vidence!

see Page 4.

new programs

in Providence!

CulinaRy aRtssummeR eduCatoR PRogRams 2009

Culinary & Pastry Programs

• June 14–19, 2009|NorthMiamiCampusRegistRation deadline: may 8, 2009

• June 21–26, 2009|CharlotteCampusRegistRation deadline: may 15, 2009

• July 12–17, 2009|ProvidenceCampusRegistRation deadline: June 1, 2009

• July 12–17, 2009|DenverCampusRegistRation deadline: June 12, 2009

• July 19–24, 2008|DenverCampusRegistRation deadline: June 19, 2009

Certified Culinary Essentials educator Programs Presented by Johnson & Wales university in Cooperation with glencoe/mcgraw-hill

• June 14–19, 2009|NorthMiamiCampusRegistRation deadline: may 8, 2009

• June 21–26, 2009|CharlotteCampusRegistRation deadline: may 15, 2009

• July 12–17, 2009|ProvidenceCampusRegistRation deadline: June 1, 2009

• July 19–24, 2008|DenverCampusRegistRation deadline: June 19, 2009

new options fo

r

2009 in Pro

vidence!

see Page 4.

new programs

in Providence!

a s educators in career and technical education, you play an important role in the lives of your students; you help them choose and prepare for the career path that’s right

for them. With the current emphasis on high-stakes testing and the mandate from “No Child Left Behind,” your teaching skills must be better honed and more effective than ever.

CeRtiFied Culinary EssEntials eduCatoR PRogRamTheCertifiedCulinary EssentialsEducatorProgramisdesignedforfoodserviceeducatorswhowanttoimprovetheirknowledgeandteachingskillsusingtheCulinary EssentialsprogrampublishedbyGlencoe/McGraw-Hill.Teacherswillreceivehands-ontrainingusingcomponentsintheTeaching&LearningResources,theInclusionStrategiesCD-ROMwhichworkswithChapterStudyGuides,andExamView®ProTestGeneratorCD-ROMtocreatecustomizedtests.Thisclassisappropriateforvocationalculinaryartsinstructorsandfamily&consumersciencesteacherswhouseCulinary Essentialsastheirprimarytext.

Course descriptionEducatorswillhavetheopportunitytoincreasetheirknowledgeoftheprinciplesandtechniquesofteachingculinaryartsinasecondaryandpost-secondaryenvironment.Theclassesarecomprisedofacombinationoflabtime,demonstrationsandobservation.Emphasisisondevelopinglessonplans,bestpracticesofinstructionalmethods,toolsandskillsofinstruction,andorganizinginstructionalandsupplementarymaterials.Johnson&Walesculinaryartslabtimewillfocusonculinarycookingtechniques,gardemanger,fishandshellfish,culinarynutrition,andintroductiontobakingandpastry.Atake-homefinalexamandoutsideclassroomprojectareoptionalcourserequirementsforthosedesiringCCEEcertification.

Course outlineCoursesarefacilitatedbyaJohnson&Waleschef-instructorinahands-onlaboratorysettingwithemphasisonthe“how-to”deliveryofinstruction,usingthecontentoftheCulinary Essentialstextbookandancillaries.Participantsareencouragedtodemonstratetheirbestpracticeswithintheirfoodserviceprograms.

day one: Culinary Cooking techniquesEducatorswillpracticebothmoistanddrycookingtechniques.

day two: garde mangerEducators will learn preparation of cold food such as saladsanddecorativecenterpieces.

day three: Fish & shellfishEducatorswillprepareavarietyoffishandshellfishrecipes.

day Four: Culinary nutritionEducatorswillexplorethepreparationofhealthymeals.

day Five: introduction to Baking & PastryEducatorswillparticipateinthepreparationofplateddesserts.

sample class schedule:TheCulinary EssentialstextbookandallrelatedmaterialswillbeprovidedbyGlencoe/McGraw-Hill.

8a.m.–noon Hands-onlaboratoryworkwithaJohnson&Waleschef-instructor

Noon–1p.m. Lunch(producedbyeducators)1–2:30p.m. Educators’bestpracticesworkshop2:30–2:45p.m. Break2:45–4p.m. Bestpracticesworkshopcontinues

CertificatesCCEEcertificationwillbeawardedtoallparticipantswhohavesuccessfullycompletedtheCulinary Essentialseducatorprogram,passedtheexamandsubmittedalistofbestpractices/teachingtipsonhowtoteachculinaryarts(e.g., assign a student to be chef of the day with the responsibility of leading the class in writing the daily menu).

nOtE: The exam and submission of the required materials are optional for those participants not desiring certification. Certifications will be mailed to qualifying participants six weeks after the program conclusion.

Continuing education units: AllparticipantsuponcompletionoftherequirementsfortheprogramwillearnthreeContinuingEducationUnits(CEUs).StudentswillreceiveanofficialtranscriptreflectingtheearnedCEUsbyAugust15.

1

2

uPdating youR sKills PRogRam oveRvieWCulinary arts/Baking & Pastry arts

TheCulinaryArtsandBaking&PastryArtsprogramsbuilduponyourknowledgeofthesefields.Chooseoneoftwolevelsofculinaryartsorbakingandpastryarts,oronelevelofculinarynutrition,basedonwhichtopicsbestmeetyoureducationalneeds.Culinaryartsclassesfortheweekrangefromkitchenterminology,equipmentidentificationanddiningroomprocedures,togardemanger,nutritionandspacuisine,dependingonwhichlevelyouchoose.Baking&pastryartsclassesrangefrombasicskillsandintroductiontobreadbakingandcakedecorating,tolightandhealthydessertsaswellasadvancedbreadbakingandcakedecorating,dependingonwhichlevelyouchoose.

option 1CulinaRy aRtslevel i(denver Campus)This program is designed for family and consumer sciences educators who want to improve knowledge and basic skills in commercial food service.

introduction to Cooking techniquesThisclassoffersinstructiononbasiccookingtechniques.Dryheatmethodsintroducedincludebaking,roasting,broiling,grilling,sauteing,shallowfryinganddeepfatfrying.Moistandcombinationcookingmethodscoveredincludeboiling,poaching,steaming,stewingandbraising.

introduction to Baking & Pastry artsThisclasspresentsmethodsforproducingbasicpastriessuchasmuffins,cookies,piecrustandbuttercakes.Instructionfocusesoningredientmeasurement,mixingmethodsandbakingprocedures.

introduction to dining RoomStandarddiningroominstruction,includingservingmethodsusedinmid-rangetofinediningestablishments,iscovered.Safetyandbasicproceduresofservingfoodandbeveragearetheprimaryfocusofthisclass.

nutrition and sensory analysisThisclassintroducesmethodsofpreparingnutritious,healthyfood.Thesensoryanalysisportionofthisclassshowshowfoodcanbeevaluatedforflavor,nutritionandtexturewithamenuincludingfreshpastas,soups,salads,vegetablesandentrées.

new World CuisineThisclassoffersdiscussionandapplicationofbasiccookingtechniqueswithanemphasisongrilling,roastinganddeepfrying.ProductionrevolvesaroundregionalAmericanmenus.

option 2CulinaRy aRtslevel ii(denver Campus)This program is designed for graduates of Level I and/or educators with food service industry experience. It requires advanced culinary knowledge and skills.

garde mangerThisclassspecializesincoldplatterproductionandpresentation.Forcemeatproductssuchaspâtés,terrines,sausagesandmoussesarediscussed,aswellascoldmixedsaladsandaspics.Basicvegetablecarving,canapéproductionandsaucemakingskillsroundoutthisclass.

international CuisineThisclassappliesbasictechniquesandcookingskillstomenuitemsfromthePhilippines,Japan,KoreaandPolynesia.Theclassisfocusedonthedifferencesintechniques,productsandculturesofthesecountries.Asamplemenuisproducedbythegrouptodemonstratetheseskills.

French Classical CuisineThisclassoffersafoundationoftechniquesusedinproducingallfinecuisine.Afullexplanationofclassicsauces,consommés,creamsoupsandgarnishesisofferedinconjunctionwithmenustypifyingthistimelesscuisine.

advanced dining RoomThisupper-levelclassexpandsuponbasicservingskills,addingfine-diningservicestylessuchasRussianservice,ClassicalFrenchservice,Americanplateserviceandfamily-styleservice.Advancedtablesidecookingand platingprocedures,tabledressingandwineserviceskillsarealsoincluded.

option 3CulinaRy nutRition(denver Campus)Formanyyearsthechefandthedietitianconcentratedontheirownareasofexpertise,butinrecentyearstheblendingofculinaryknowledgeandskillsandnutritionprincipleshasresultedinasingleapproachtermedCulinaryNutrition.

Thisprogramisdesignedforhighschoolfoodandnutritionteachersinterestedinapplyingnutritionprinciplestotheirculinaryskills.Inresponsetothedemandformorehealthyfoodchoices,theCollegeofCulinaryArtsdesignedthefirstandonlyculinarynutritionprograminthecountrytoreceivefullaccreditationfromtheAmericanDieteticAssociation.Theone-weekseminarwillbetaughtbyfacultyfromthisprestigiousprogramandwillprovidestudentswithopportunitiestoexploretraditionalandcontemporarytopicsrelatedtofoodpreparationandnutritionprinciples.

TheprogramwillincludedailyfoodproductionactivitiesinthemodernlaboratoriesoftheCollegeofCulinaryArts,aswellasclassroominstruction.Seminarparticipantswillhavetheopportunitytosamplewhattheymakeattheendofeachclass.

Thissummersessionwillalsoprovideampleopportunitiesforteacherstoengagein“bestpractices”discussions.Contemporarytopicssuchasnutritionandsensoryanalysis,vegetariancuisine,athleticperformancecuisine,spacuisine,andlightandhealthydessertswillbehighlighted.Inaddition,careerinformationthatwillbeofinteresttohighschoolstudentsinterestedinthefoodserviceindustrywillbeexplored.

3

option 4BaKing & PastRy aRtslevel i(north miami, denver and Charlotte campuses)This program is designed for educators at all skill levels. Each class will cover both the fundamentals as well as the latest information on techniques to keep educators up-to-date.

Basic skillsThisfoundationclasscoverstheprofessionalskills,policiesandproceduresthatareessentialtoJohnson&WalesUniversity’sCollegeofCulinaryArts.Theuniversity’sprofessionalequipment,foodsafetyandsanitationstandards,aswellasfundamentalbakeshopskillswillbetaughtinthisclass.

Fundamentals of Bread BakingThisclassintroducesthefundamentalsofyeastdoughproductionwithleanandmediumdoughsasthefocus.Techniquesforthehighschooleducatortoimplementyeastdoughproductionina45-minuteblockwillbediscussedandexplored.

introduction to Cake decoratingThisclassisdesignedtoexposestudentstothetechniquesforassemblinganddecoratingbasiccakesandcelebrationcakes.Propercakemixingproceduresarediscussedandvariousbuttercreamsandicingsareproduced.

Plated dessertsThistwo-dayclasscoversthebasictechniquesusedforpresentingplateddesserts.Dessertproductioncentersoncustards,creams,moussesandcakes.Theproductionofdessertsaucesandvariousgarnisheswillalsobeimplemented.

option 5BaKing & PastRy aRts level ii(north miami and denver campuses)This program is designed for graduates of Level I and/or educators with food service industry experience. It requires advanced baking and pastry knowledge and skill.

light and healthy dessertsThisclasspresentsmethodstoincreasethenutrientdensityofdessertsbyimplementingsoundnutrition principlestotraditionaldessertsorindevelopingnewdessertconcepts.

advanced Bread BakingThisclassisdesignedtoexposestudentstothetechniquesforproducingyeastdoughsusingpre-ferments.Thetechniquesforproducinglaminateddoughswillalsobeintroduced.Theemphasiswillbeonpuffpastry,croissantandDanishdoughswithvariouspastryitemsbeingproduced.

advanced Cake decoratingThisclasswillbeginwiththeproductionofspecialtycakes,fillings,buttercreamsandglazes.Theadvancedtechniqueofassemblingacakeinaringwillbeintroduced.Finishingworkusingadvanceddecoratingtechniquesandmarzipanwillalsobeintroduced.

Chocolate(north miami Campus only)Participantswilllearnthebasictechniquesinchocolatetemperinganddifferentvarietiesofpralinefillings.Theywillproduceavarietyofpralineswithtechniqueslearned.Productscoveredwillincludeanassortmentofchocolatetruffles,peanutbrittleandmoldedcandy.Therewillalsobepracticeinusingseveralmethodsofchocolatetemperingtechniquestocreateanediblechocolateboxandchocolatebow.

4

new Programs in Providence

option 6oRganiC/Wellness and sustainaBility(Providence Campus only)This week-long program is designed for educators at all skill levels. This program will cover the following topics related to trends in wellness, organic foods and the ever important topic of sustainability, using a combination of classroom/lab lectures, demonstrations, tasting, production and field trips to local vendors.

days 1 and 2: sustainability in the Culinary KitchenThiscoursedefines,exploresandexplainssustainablefoodsastheyrelatetotherolesandresponsibilitiesoffuturechefsandfoodservicemanagers.Participantsexplorethenationalandglobaleconomic,agricultural,politicalandethicalissuesregardingtheuseofsustainablefoodsinthefoodserviceindustry.Includestripstolocalfarms.

day 3: Conscious CuisineAdvancedtechniquesofseasonableandsustainablesoundfoodpreparationandmenudevelopmentarediscussedastheyapplytocurrentresearchreflectedincurrentsustainabilityprinciples.Participantswilldiscusswaystoadaptandcreatefull-flavored,healthfulrecipesandarticulatethepossibleconnectionthesedishesmayhavetooverallhealthandwellbeing.Emphasisisontheuseofnaturalflavorenhancersandtheroletheyplayinthegustatoryacceptanceofadish.Applicationsfocusonrecipeandmenudevelopmentasitappliestospacuisinemodels.

day 4: Plant-based CuisineParticipantslearnthereasonswhypeoplechoosevegetariandiets,includingculturalandglobalperspectives,economicsandhealth.Thissegmentfocusesonthetypes,preparationandnutritionalaspectsofvegetariandishesandmealsthatfitintoveganandlacto/lacto-ovovegetariandiets.

day 5:light and healthy dessertsThiscoursepresentsmethodsofdevelopingdessertsbyeithercreatingnewdessertsthatarelightandhealthyorbysubstitutingingredientsintraditionaldessertstomakethemlowerinfat,whileretainingthedessert’squality,quantity,varietyandvisualappeal.Participantsareencouragedtousetheirknowledgeofsoundnutritionalprinciplestodeveloporiginalcreations.Thissegmentcoversallaspectsofthepastryshopfrombasicbakeditemstomoreelaboratedessertpresentations.

option 7CulinaRy aRts: Foods oF the WoRld(Providence Campus only)Designed for educators at all skill levels, each class will cover topics of pairing cultures and food as it pertains to international cuisines. Basic cooking techniques are applied to sample menu items from Europe, Asia and America.

european a la Carte CuisineParticipantsareguidedthroughplanningandproducingmenuitemsinanalacartesetting.EmphasisisplacedontraditionalandcontemporaryEuropeandishes.Speedandaccuracyofproduction,platepresentation,communicationandefficientservicearekeyelementsofstudy.

Contemporary american CuisineThiscourseprovidesacomprehensivestudyanddiscussionofAmericanregionalcuisinesoftoday.Dailyproductionwillfocusontheingredientsandtrendsthatarepopularintoday’ssuccessfulrestaurantswithadvancedsensoryanalysisbeingamajorcomponent.

Foods of asia and the orientThiscourseprovidesparticipantswithasolidunderstandingofAsianfoodculture,cookingtechniques,ingredientsanddiningstyles,focusingonthecuisinesofChinaandTaiwan,JapanandKorea,Indonesia,Philippines,Malaysia,Thailand,Vietnam,India,PakistanandSriLanka.EmphasisisontheuseofindigenousingredientsandcookingtechniquesandthefusionofAsiancuisineintomodernAmericancookery.

option 8BaKing and PastRy: BaKing With Whole gRains(Providence Campus only)Asobesityanddiabetesratesrise,thedemandformorehealthfulbreadchoicesiseverincreasing.TheCollegeofCulinaryArtsdesignedthisprogramforhighschoolfood,bakingandnutritionteachersinterestedinapplyingnutritional,whole-grainbakingprinciplestotheirbakingskills.Thisone-weekseminarwillbetaughtbyfacultyfromtheInternationalBakingandPastryInstituteandwillprovidestudentswithopportunitiestoexplorewholegrainsastheyrelatetosoundnutritionprinciplesandbreadbaking.

Theprogramwillincludewhole-grainbreadbakingdemonstrationsandhands-onproductioninthemodernbakeshopsoftheCollegeofCulinaryArts,aswellasclassroominstruction.Participantswillhavetheopportunitytocreatetheirownfinalwhole-grainbreadproductandtosamplewhattheymakeattheendofeachclass.

Thesummersessionwillalsoprovideampleopportunitiesforteacherstoengagein“bestpractices”discussions.Topicsofproperbreadbakingprocedures,wholegrainsandspecialtyflours,wholegrainsandhealthissueswillbehighlighted.Inaddition,careerinformationaboutthebakingindustrywillbeexplored.

Continuing eduCation units (Ceus)AllparticipantsuponcompletionoftherequirementsfortheprogramwillearnthreeContinuingEducationUnits(CEUs).StudentswillreceiveanofficialtranscriptreflectingtheearnedCEUbyAugust15.

inFoRmation FoR all PRogRamsTheseprogramsareforregisteredparticipantsonly.Pleasedonotbringaspouseorguests.Spaceislimited,soearlyregistrationisrecommended.

tRansPoRtationAttendeesareresponsibleforarrangingandfundingtheirowntraveltoandfromthecampusfortheprogram.Johnson&WalesUniversitywillprovidelocaltransportationtoandfromthetrainingsiteandallplannedprogramactivities.Uponconfirmationofprogramacceptance,flightarrangementsmustbeprovidedtoJWUtoarrangeforairporttransportation.

PRogRam Cost— lodging inCludedTheprogramandaccommodationscostis$595perperson.Thisfeeincludesinstructionalmaterialsfortheprogram;fiveorsixnights’lodging(basedondoubleoccupancy);groundtransportationtoandfromscheduledactivities;allbreakfasts,lunchesandtwodinners.Spaceislimitedtoprogramparticipants.this program does not accommodate spouses or guests.

PRogRam Cost— CommuteR no lodgingTheprogramcostforcommutersis$395perperson.Thisfeeincludesinstructionalmaterialsfortheprogram;groundtransportationtoandfromscheduledactivities;allbreakfasts(exceptDenver),lunchesandtwodinners.Spaceislimitedtoprogramparticipants.this program does not accommodate spouses or guests.

aCtivitiesAllparticipantsarerequiredtoattendtheopeningreception.Participantsmayhaveanopportunitytoenjoylocalsightseeingandshopping.Uponyourarrivaltocampus,wewillprovideaninformationpacketoutliningpointsofinterest,inadditiontoaformalactivity.Bringcasualclothingandcomfortableshoes,anddon’tforgetyourcamera.Moredetailedinformationwillbeoutlinedintheconfirmationmaterialsthatwillbesenttoallqualifyingparticipantsnolaterthantwoweekspriortotheprogram.

uniFoRmsProperchefuniformsarerequiredforallclasses.Onceyourregistrationformandpaymenthavebeenreceived,theprogramhasbeenconfirmedandaminimumnumberofparticipantshaveenrolled,youwillbesentaconfirmationpacketthatincludesuniformguidelinesandanorderformforJWUstandard-issueuniforms.Youmaybringyourownstandard-issueuniforminlieuoforderingonefromtheJohnson&WalesUniversitybookstore.Shoesmustbeleather(blackpreferred)withatiedupperandindustrial,non-skidsoles.Nosneakers,open-toedoropen-backedshoesareallowedintheculinarylabs.

RegistRation inFoRmation and deadlinesPleasereturntheattachedregistrationformandpaymenttotheappropriatecampusasfollows:

Youmayfaxyourregistrationtotheappropriatecampusfaxnumberifyouarepayingbycreditcardandfornon-creditprogramsonly.Nophoneregistrationswillbeaccepted.

Schoolpurchaseorderswillnotbeacceptedasregistrationpayment,sopleaseplanaccordingly.School-generatedchecksareaccepted.Registrationformandpaymentmustbereceivedinordertoreserveyourspotinaprogram.Spaceislimitedandearlyregistrationisstronglyrecommended.Please do not make flight reservations or travel arrangements until you have received confirmation of your acceptance into the program.

RegistRation FoRm and Payment due dates:

a. uPdating youR CulinaRy aRts oR BaKing & PastRy aRts sKills (all levels)

north miami: May 8, 2009Charlotte: May 15, 2009

Providence: June 1, 2009denver: June 12, 2009 (for Level I)

June 19, 2009 (for Level II)

B. CeRtiFied Culinary EssEntials eduCatoR PRogRamnorth miami: May 8, 2009

Charlotte: May 15, 2009Providence: June 1, 2009

denver: June 19, 2009

denveRAdmissions Events OfficeJohnson&WalesUniversity7150MontviewBoulevardDenver,CO80220

1-877-JWU-DENVER(598-3368)or303-256-9313Fax303-256-9333

ChaRlotteAdmissions Events OfficeJohnson&WalesUniversity801WestTradeStreetCharlotte,NC28202

1-866-JWU-CHARLOTTE(598-2427)or980-598-1106Fax980-598-1111

PRovidenCeAdmissions Events OfficeJohnson&WalesUniversity8AbbottParkPlaceProvidence,RI02903

1-800-DIAL-JWU(342-5598)or401-598-1000Fax401-598-4712

noRth miamiAdmissions Events OfficeJohnson&WalesUniversity1701NE127thStreetNorthMiami,Florida33181

1-866-JWU-FLORIDA(598-3567)or305-892-7600Fax305-892-5337

5

08-01-1899/08

ConFiRmation— uPdating youR sKills PRogRamsConfirmationofclassregistrationwillbemailedtoparticipantsuponreceiptofregistrationmaterials,paymentfortheprogram,andaftertheprogramhasbeenconfirmedandaminimumnumberofparticipantshaveenrolled.Inadditiontotheconfirmation,participantswillalsobemailedapacketofmaterialsincludinguniforminformationandaccommodations.Somecampuseswillalsosendarecommendedreadinglist.Theuniversityreservestherighttocancelanysessionduetoinsufficientenrollment.Insuchcases,paymentwillberefunded.Youmaycancelyourregistrationandreceiveafullrefund,providedthecancellationisreceivedmorethantwoweeksbeforethestartofclass.Classsizeislimited.Earlyregistrationisadvised.Priorityisgiventofirst-timeattendees.

ConFiRmation— CeRtiFied Culinary EssEntials eduCatoR PRogRamConfirmationofclassregistrationwillbemailedtoparticipants’homeaddressesuponreceiptofapplicationandpaymentandaftertheprogramhasbeenconfirmedandaminimumnumberofparticipantshavebeen accepted.Theuniversityreservestherighttocancelanysessionduetoinsufficientenrollment.Insuchcases,paymentwillberefunded.Youmaycancelyourregistrationandreceiveafullrefund,providedthecancellationisreceivedmorethantwoweeksbeforethestartofclass.

Class size is limited to 17 participants per session at each campus. early application is advised.

6

“updating your skills” (Culinary arts and Baking & Pastry arts)

Cost: With Lodging: $595 Commuter: $395 Single Room: $250 Additional (Charlotte and Denver campuses)

option:CulinaryArts LevelI LevelII CulinaryNutritionBaking&PastryArts LevelI LevelII

option: Organic/WellnessandSustainability CulinaryArts:FoodsoftheWorld Baking&Pastry:BakingwithWholeGrains

Iama VocationalEducator Family&ConsumerScienceEducator ProStartEducator DepartmentChairperson

DistrictAdministrator Other_______________________________

Numberofyearsteachingexperience Certificationsandaffiliations

Certified Culinary Essentials educator Program

Cost: With Lodging: $595 Commuter: $395 Single Room: $250 Additional (Charlotte and Denver campuses)

NorthMiami,Fla. Program dates: June 14–19, 2009 Registration deadline: may 8, 2009

Charlotte,N.C. Program dates: June 21–26, 2009 Registration deadline: may 15, 2009

Providence,R.I. Program dates: July 12–17, 2009 Registration deadline: June 1, 2009

Denver,Colo. Program dates: July 19–24, 2009 Registration deadline: June 19, 2009

Food-relatedcoursesyoucurrentlyteach

Numberofyearsteachingfood-relatedcourses

NumberofyearsusingtheCulinary Essentialstextbook

ProfessionalAffiliations

HighestDegreeEarned: Associate Bachelor’s Master’s Doctorate NoDegree

Areyouacertifiedteacherinyourstate? Yes No

Iamcertifiedin Family&ConsumerSciences VocationalEducation Other(please specify)

DoyouuseCulinary Essentialsasa primarytext reference

Iama VocationalEducator Family&ConsumerScienceEducator ProStartEducator

DepartmentChairperson DistrictAdministrator Other

Numberofyearsteachingexperience

Certificationsandaffiliations

location & dates:

$

noRth miami, Fla. Program Dates: June 14–19, 2009 Registration deadline: May 8, 2009

Levels I & II of Baking & Pastry Arts

ChaRlotte, n.C. Program Dates: June 21–26, 2009 Registration deadline: May 15, 2009

Level I of Baking & Pastry Arts

PRovidenCe, R.i. Program Dates: July 12–17, 2009 Registration deadline: June 1, 2009

Organic/Wellness and Sustainability Culinary Arts: Foods of the World Baking & Pastry: Baking with Whole Grains

denveR, Colo. Program Dates: July 12–17, 2009 Registration deadline: June 12, 2009

Level I of Culinary Arts and Baking & Pastry Arts

Level II of Culinary Arts and Baking & Pastry Arts and Culinary Nutrition

denveR, Colo. Program Dates: July 19–24, 2009 Registration deadline: June 19, 2009