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The Cutting Edge Culinary Lab and PLC work


This course is designed to guide Family and Consumer Science Instructors in developing a culinary program of study identifying FCS National Standards necessary for student mastery before high school graduation. Course combines lab work on commercial equipment, baking principles, menu planning and preparation, safety and sanitation procedures with stimulating colleague discussion during standards-based work sessions.
Instructors: Kyle Verschorre and Diane Stanley

Session Number: 7556
Dates & Times:
3/7/18 @ 12:30-3:30
4/18/18 & 5/2/18 @ 8:30-3:30
Location: Scott Comm. College and Mississippi Bend Area Education Agency, Bettendorf
Registration closes 3/15/18.

Costs:
$35 for 1 Relicensure credit
no cost for audit
$40 materials fee payable to Scott Comm. College for course #19857.




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For more information, contact Betsy Justis at 1-563-344-6481, 1-800-947-2329 extension 6481, or email bjustis@mbaea.org .



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