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BPCS (Better Process Control School)
September 4-5, 2008
(2 day only)
Instructor for course:
Richard H. Dougherty, Ph.D
Food Processing Specialist
Washington State University
2 day Schedule
4 day Schedule |
Course location:
WSU Puyallup Research & Extension Center
Allmendinger Center
7612 Pioneer Way East
Puyallup, WA 78371
Please click on registration for online registration
Fee: $395 2 day
$550 4 day
If lodging is required, please call:
Holiday Inn Express
812 South Hill Park Drive
Puyallup, WA 98373
(877) 863-4780
Please mention you are taking the government course to get a per diem rate.
Please review cancellation/substitution policy at the bottom of the page.
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Basic Food Microbiology Short Course
November 12 -13, 2008
Instructor:
Dong-Hyun Kang, Ph.D
Assistant Professor, Food Science
Washington State University
Pullman, WA 99164-6376
dhkang@wsu.edu
Information |
Course location:
Criminal Justice Training Commission
19010 1st Avenue South
Burien, WA 98148
Phone: 206/835-7300
If lodging is requried the hotel closest to CJTC:
La Quinta Inn
Seattle/SeaTac International
2824 S. 188TH Street
Seattle, WA 98188
(206) 241-5211
CJTC Rate $65 + Tax
Give code: WAJUST
2 miles from Training Center
Shuttle Service Available
Please click on registration for online registration. Courses begins at 8 am to 5 pm first day.
On the second day 8 am to 3 pm.
Registration starts at 7:45 am the first day.
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.
Fee: $375 |
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HACCP (a prerequiste for SQF)
Instructor for course:
Richard H. Dougherty, Ph.D
Food Processing Specialist
Washington State University
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This site is updated regularly. Please return later for new course information .
Fee: $495
*If lodging is required, there is a room block available at the Red Lion. Please call to check for availability*
Please review cancellation/substitution policy 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. |
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SQF
Instructor for course:
Richard H. Dougherty, Ph.D
Food Processing Specialist
Washington State University
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This site is updated regularly. Please return later for new course information .
Fee: $500
*If lodging is required, there is a room block available at the Red Lion. Please call to check for availability*
Please review cancellation/substitution policy 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.
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.
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Cancellations Policy for courses: 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 for courses: Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.
Conatct information:
Cathy Blood, Conference Coordinator
Washington State University
Food Science
106 FSHN Bldg (PO Box 646376)
Pullman, WA 99164-6376
(P) 509-335-2845 (F) 509-335-4815
blood@wsu.edu |
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