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Better Process Control School (BPCS)
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
2 day Schedule
4 day Schedule |
There is no course scheduled right now, so please return later for new information. This site is updated regularly.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
Fee:
$395 2 day Acidified Course
$550 4 day Full Course
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Basic Microbiology Short Course
Course Outline
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There is no course scheduled right now, so please return later for new information. This site is updated regularly.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm the first day.
Registration starts at 7:45 am the first day.
Course runs from 8 am to 3 pm the second day.
Fee: $375 |
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Hazard Analysis Critical Control Point (HACCP)
May 21-23, 2012
Instructors for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
Karen Killinger, Ph.D.
Assistant Professor
Washington State University
karen_killinger@wsu.edu |
Class is full. Please contact Cathy Blood to be put on a waiting list at blood@wsu.edu.
Course Location:
Quality Inn & Conference Center
Columbia Cascade Room
1700 Canyon Road
Ellensburg, WA 98926
(509) 925-9800
There is a room block set up for attendees, please tell the reservation desk that you are attending the HACCP course.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
Fee: $495 |
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Safe Quality Foods (SQF) v7 HACCP is a prerequisite
for SQF!
June 21 - 22, 2012
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
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Class size is limited to 25 people.
We have 9 open registrations
Course Location:
Quality Inn & Conference Center
Great Northern Room
1700 Canyon Road
Ellensburg, WA 98926
(509) 925-9800
There is a room block set up for attendees, please tell the reservation desk that you are attending the SQF course.
To register, please click on register to begin.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
Fee: $500
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Internal Auditing
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
Course information |
There is no course scheduled right now, so please return later for new information. This site is updated regularly.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm.
Cancellations will be accepted until 3 days to the course, and the registration fee, less $10 will be refunded. After that time, no refunds will be made for cancellations.
Fee: $75 |
Cancellations Policy: Cancellations will be accepted until 3 days to the course, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.
Substitution Policy: Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.
Payment Policy: Your registration is not final until full payment is received. Please send check payments prior to beginning of the course.
Course materials will only be available for paid attendees.
If you have problems with registration, please contact Cathy Blood via email: blood@wsu.edu Please write down you name, phone number, and problem you are having on your email.
Contact information:
Cathy Blood, Conference Coordinator
Washington State University - School of Food Science
123 FSHN Bldg (PO Box 646376)
Pullman, WA 99164-6376
(P) 509-335-2845 (F) 509-335-4815
blood@wsu.edu |
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