Professional Development Series
Be sure to sign up for these sessions when you register
online.
Laws & Legal
Issues | Creating a Successful Culinary Arts
Curriculum | News & Nutrition for Chefs
| Food Safety First | Management with Others | ACFF Accreditation Workshop
Learn
more about the Professional Development Series.
Laws and Legal Issues in the
Foodservice Industry
Come explore legal issues pertaining to the food service industry,
including human resource management and employee relations.
Presented by: Wiley W. Newbold, CEC,
AAC; Consultant; International Culinary Association
Creating A Successful
Culinary Arts Curriculum
Discover the potential of a well developed curriculum, along with an
explanation of degrees, types of course offerings, planning and
implementation of a program, and how to use student body demographics
and data to support program decisions.
Presented by: James A. Gallivan, MAT,
CCA, CCP, CFBE; Executive Chef & Director of Education; McIntosh
Atlantic Culinary Academy; McIntosh College
News and Nutrition for
Chefs - 2008
You don't have to sacrifice good taste for healthy meals. Learn how
to create nutritional recipes and menus for a growing number of health
conscious consumers.
Presented by: Margaret D. Condrasky,
CCE, ED.D, RD; Assistant Professor - Food Service; Clemson
University
Food Safety First
Don't let a case of food borne illness ruin your reputation. Attend
this session for a review of sanitation laws and practices and updates
to the FDA Food Code. Attendees also have the opportunity to sit for the
ServSafe Food Protection Manager Certification Examination. Food Safety
First meets the requirements for accreditation with the ServSafe Food
Protection Manager Certification. The exam will be offered at the end of
the class period at no additional charge.
Presented by: Aminta
Martinez-Hermosilla, BS., MS.; Sanitation and Nutrition Instructor; Le
Cordon Bleu College of Culinary Arts Las Vegas
Management with Others:
How to Form a Good Team
Knowing how to effectively motivate your staff and clearly
communicate expectations can increase production and results. This
session will explain the four different personality types and how to use
what you learn in this session to relate to your staff.
Presented by: Paul F. Magnant, CEC,
CCE, CCA; Dean of Culinary Arts and Hospitality Management; Stratford
University
2008 ACFF
Accreditation Workshop
ACFFAC Accredited Program Coordinators and Compliance Directors are
invited to attend this valuable workshop covering recent developments in
ACFFAC Standards, an overview of policies and procedures, roundtable
discussions of program changes, networking of ideas and more. The
full-day session will be Friday, July 18, 9 a.m.-4 p.m. at the
University of Nevada Las Vegas. Cost is $125 and includes lunch,
handouts and data disc of reporting files.
Registration Deadline: Monday, June
23 | 
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