Professional Development Opportunity

The new k-12 financial education standards are here! Are you ready to prepare your students to meet these standards? Do you want to help shape curriculum units used across the state?

Join us on Feb. 8, 2017 to prepare and share Employment and Income curriculum units with other financial education educators. We’ll review materials with peers, and construct units for you to use immediately in your classrooms! We will provide everything you’ll need, but you are, of course, welcome to bring materials that you love to use in your workgroups.

When: Feb. 8, 2017

            8:30 to 2:30 (sign-in starts at 8:00)

Where: Northwest Career & Technical Academy

             Lecture Hall

             2205 W Campus Pl, Mt Vernon, WA 98273

Cost: $250, BUT full scholarships will be awarded to all attendees

 You will receive:

·         A copy of Virtual Economics 4.5 (a $160 value) containing 1200+ lessons

·         Testing instrument for use in your classroom

·         Six free clock hours

·         Up to $200 in sub pay

·         Lunch and continental breakfast

Space is limited, so register today at

          https://www.surveymonkey.com/r/WBP2YBN

Pam Whalley

Director, Center for Economic and Financial Education at Western Washington University

Education Chair, Financial Education Public Private Partnership

 

The costs for this program have been underwritten by U.S. Bank.

The goal of this training is to have participants develop a middle or high school careers unit, one or two weeks in length, for their classroom. We would like to publish your unit for the use of other educators. In order to publish any unit with confidence, we would like you to commit to pretesting (we’ll supply the testing instrument), presenting the unit (or a portion thereof), post-testing, and reporting your results online (results are for internal use only and will only contain summary statistics).This gives you an opportunity to field test your unit. I understand that this will not be possible for some of you

I’m with Best Colleges, a website dedicated to conducting data driven research about higher education in the United States. I wanted to ask you about our recent research to get your feedback to see if it could be valuable for those who are interested in pursuing a career in hospitality management.

In the course of our research, we found a recent surge in not-for-profit public and private colleges and universities incorporating online hospitality management degree programs to meet the demand of students and professionals pursuing new careers. For this reason, Best Colleges published an investigative review of the best online programs available in the US. Along with our findings, we have included valuable resources and guides for students such as financial aid and scholarship information that students can leverage to help finance their education.

You can find our research here:

Because of our unbiased approach and focusing on only not-for-profit public and private higher education institutions, we have become a valuable resource for government entities like the State of Connecticut and New Jersey. I would love to know what you think of the resource and any insights you have related to this!

Visitors to your site might find these education references useful as well, can you share our research by including it as a link on one of your web pages?

I look forward to hearing from you soon!

Kind regards,

Kimberly

Cuisinart Recall – DANGER – Blades may break causing metal fragments in food.

Riveted Blade in the following series of Cuisinart® Food Processors:

• CFP-9   • CFP-11   • DFP-7   • DFP-11   • DFP-14   • DLC-5   • DLC-7

• DLC-8   • DLC-10   • DLC-XP   • DLC-2007   • DLC-2009   • DLC-2011

• DLC-2014   • DLC-3011   • DLC-3014   • EV-7   • EV-10   • EV-11

• EV-14   • KFP-7   • MP-14

 

The riveted blade may crack and a piece of the blade could detach, which may result in a laceration hazard.

TO DETERMINE IF YOUR FOOD PROCESSOR BLADE IS PART OF THE RECALL:

Recalled

  1. Check the blade to see if there are rivets…
  2. If your blade has rivets, check the Model or Series number of your Food Processor, as shown on the bottom of the Food Processor (see below). If the number starts with any of the above (which may be followed by a suffix), STOPusing the riveted blade immediately. Call the Customer Service number or register Online to receive a replacement blade (see below).

https://recall.cuisinart.com/

TO DETERMINE IF YOUR FOOD PROCESSOR BLADE IS PART OF THE RECALL:

blade

  1. Check the blade to see if there are rivets…
  2. If your blade has rivets, check the Model or Series number of your Food Processor, as shown on the bottom of the Food Processor (see below). If the number starts with any of the above (which may be followed by a suffix), STOPusing the riveted blade immediately. Call the Customer Service number or register Online to receive a replacement blade.

Northwest Culinary Show

20659-583f359238491

SHOW REGISTRATION IS NOW OPEN 

You can attend the show for free if you register by the Saturday, April 22nd

REGISTER HERE

For over 50 years, the Northwest Foodservice Show has been bringing restaurant, foodservice and hospitality industry buyers and sellers together in what is now the largest and best known business-to-business foodservice event in the Pacific Northwest. Take advantage of the opportunity to reach a concentrated group of decision makers by registering for the 2017 Show now! You can attend this show for free. Just be sure to register here by Saturday, April 22nd, 2017. Registration is still available at the show, but it will be $25 per person. Come talk to more than 400 exhibitors at the Northwest Foodservice Show and learn how they can help lower your costs, improve your margins and make your life easier. View the Floor Plan & Directory to see which companies are exhibiting. We hope to see you in 2017!

Sincerely,

Northwest Foodservice Show

253-756-2121 f  253-756-6898

info@nwfoodserviceshow.com

www.nwfoodserviceshow.com

Oregon Coast Culinary Camp 2016

screen-shot-2016-12-08-at-2-23-27-pm         Instructor’s Seminar/Camp

An intensive culinary camp which gives high school instructors the opportunity to work alongside our chefs and learn culinary teaching skills to take back to their classrooms.

This year the camp will allow for 40 incoming instructors and is scheduled for the middle of the summer so as to attract high school instructors that either have late graduations or early start dates. The cost is free and includes meals, dormitory housing and an OCCI chef coat.

Complete the application below.

2017-instructor-camp-application

 

Good afternoon,

I am the new Admissions & Recruiting Coordinator for the Oregon Coast Culinary Institute. I will be also be your contact for our High School Instructor camp on July 20-23, 2017. Attached to this email is the application for this year’s camp. We will have a limited amount of spots available, and the spots will be on a first come, first serve basis, using the returned application as the indicator. The number of attendees will be at the discretion of Chef Shawn Hanlin and Chef Randy Torres. We will also have a waiting list in case of cancellations.

If you have additional questions or need more information, please contact me as soon as possible.

Hope to see you there!

Del Clark

Admissions & Recruitment

Oregon Coast Culinary Institute

1988 Newmark Avenue

Coos Bay, OR  97420

(541) 888-7195 | 800-962-2838 ext. 7195

(541) 888-7454 (F)

http://www.occi.net

“Like” us on Facebook at: www.facebook.com/culinaryarts

2017-instructor-camp-application

Southwestern Oregon Community College is an equal opportunity employer and educator.

Baking Builds FACS STEAM

Baking is a tremendously compelling way for students to gain science, tech, engineering, art and math (STEAM) literacy and skills.  Whether labeled CTE, Culinary, STEM or “Maker Movement,” offering baking labs and activities serves Family & Consumer Sciences teachers.  Some quick go-to places to see “how” include these links to Home Baking Association baking STEAM resources.
Baking Builds STEAM workshop powerpoint from the 2016 FACE conference outlines the multiple sciences baking requires. Tech, engineering, art and math examples and activities are also included.

Ingredients are a great “test kitchen” STEAM focus– each ingredient has functions, if you want to create or adapt recipes for specific customers or needs, it requires students to hypothesize, test recipe outcomes using controls and variables and consumer -test the results.

Bake “the latest” in Baking STEAM!
Don’t miss what’s next: Sign up for the monthly Home Baking Association educator baking e-newsletter http://www.homebaking.org/newsletter_index.php