Family and Consumer Sciences Professional Development

Family and Consumer Sciences Professional Development Ohio Culinary Educators Workshop Tentative Agenda November 16 & 17, 2008 Hosted by

Sunday, November 16, 2008 2:00-5:00 Workshops (Choice of One)  Carol Silkes, Ph.d, MBA, CEC, Grant Writing, Finding Funding for $pecial Project$.  Susan Notter, The Fall in Sugar, a presentation of contemporary sugar casting techniques with blown and pulled sugar decorative elements. Learn important basic techniques and how to build showpieces with the use of modern molds and three dimensional shapes.

6:00 Welcome to Hocking College! Dinner Reception, provided by the Hocking Culinary Program  Dee Sturgill, Ohio Department of Education, Program of Study and CT2.  Ohio Culinary Task Force, Update on FCCLA Skill Events Monday, November 17, 2008 8:00 Continental Breakfast/Registration 8:30 Welcome 9:00-10:30 Keynote Speakers, Wilfred Beriau, CEC, CCE, AAC and Mickey Beriau, CEC, AAC, Older Classics with Modern Presentations, including country club expectations with east coast seafood. 10:45-11:45 Culinary Demonstration  Hocking College Chefs, Creating Entrees with a Mystery Basket of Flavors Noon Lunch- Provided by the Hocking Culinary Students 1:00-2:00 Culinary Demonstrations  Johannes Klapdohr, Salads from a Chef’s Garden, a fresh look at produce 2:15-3:30 Pastry Demonstration  Patricia Nash, Composed Desserts, building gold medal winning desserts for competition 3:30 CEU’s and receipts provided to attendees. Have a safe trip home!

Workshop Objectives: 1. To gain a better understanding of the program of study and CT2. 2. To increase skills in grant writing. 3. To gain an understanding of pulled, blown and molded sugars. 4. To gain applications of the state culinary standards to the academic connections of reading, writing, science and social studies. 5. To gain a better understanding of post secondary expectations for high school culinary graduates. 6. To network with colleagues, and industry professionals. 7. To increase technical and presentation skills in food preparation and baking. 8. To increase skills in preparing students for culinary competitions.