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Educator
of the Year
Call For Posters
2008 FENI Summit
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FENI Summit
11th
Annual FENI 2009 Educators Summit
February 14 - 17, 2009
Le Cordon Bleu College
& Tuscany Suites and Casino
Host Location: Tuscany
Suites and Casino
Host School: Le
Cordon Bleu College of Culinary Arts
2009 Rates
COMPLETE PROGRAM:
-
$595.00 - Conference including general session, all food
& social events, your choice of four half-day master classes and
a certificate of attendance. ($680.00 value)
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*Early Bird discount $45 off
package, available until November 1st, 2008*
CUSTOM PROGRAM:
-
$395.00 - Registration including general session, all food
& social events and certificate of attendance.
-
$85.00 - Master Classes half-day,
you may take up to four master classes total. (2009 conference will
present 1/2 day master classes only)
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$20.00 - CEU credits are available
upon request (no fee for the certificate of attendance)
At-A-Glance 2009 Schedule:
SATURDAY, FEB. 14
5:30 p.m. - 7 p.m.
- Welcome Reception & 2nd-Annual Poster Sessions
SUNDAY, FEB. 15
8 a.m. – 5 p.m.
- Continental Breakfast & Welcome
- Keynote 1: Opportunities Facing Foodservice Education Today
- Keynote 2: A “Fireside Chat” with Chef David Burke
- Panel: Trends and Issues in Culinary Education
- Panel: Dining Trends from Top Vegas Chefs
- Luncheon
- Exhibitors Showcase
- Education Roundtables
MONDAY, FEB. 16
8:00 a.m. - 11:30 a.m.
Master Classes
- Curriculum Development & Assessment
- American Lamb: “Show Me Some Leg”
*Sponsored by the American Lamb Board
- Teaching Interpersonal Communications
- Culture & Cuisine
- Fundamental of Creole Cuisine
- Energizing and Engaging Students: Team Learning
- Emerging Foodservice Careers and Guiding Students
- Sorbet-Making and Balancing
- Structuring the Learning Environment: These Tools RULE
Taste of Elegance Competition and Luncheon
*Sponsored by the National Pork Board
1:00 p.m. - 4:30 p.m.
Master Classes
- Rice: Ancient Grain in Today’s
Global Cuisine
*Sponsored by USA Rice Federation
- Vegetable & Fruit Carving
- Teaching Math-Skills Development
- How to Create Powerful PowerPoint & PDF Presentations
- Charcuterie: the Basics with Fritz Sonnenschmidt (novice)
- Developing Character across the Curriculum
- Chocolate Candies
- Fine-Tuning Taste-Sensory Perception
- Culinary “Cross-Dressing” with Savory & Sweet
5:30 p.m. - 7 p.m.
- FENI Awards Reception at Le Cordon Bleu College of Culinary Arts-Las Vegas
TUESDAY, FEB. 17
8:00 a.m. - 11:30 a.m.
Master Classes
- Teaching Special-Needs Students
- Implementing an Ecologically Sustainable Curriculum
- Schema Development & Community in the Kitchen Lab
- Strategic Fund-Raising & Community Involvement
- Teaching Writing-Skills Development
- The ACF Accreditation Process: from Start to Finish for Secondary and Postsecondary Programs
- Strengths-Based Approach to Learning and Its Application to the Culinary
- Classroom
Informal Luncheon
1:00 p.m. - 4:30 p.m.
Master Classes
- Successful Student Competitions
- Creating Artistic Chocolate Displays
- Student-Retention Strategies & Techniques
- Developing Online Lesson Plans & Curricula
- Vegetarian Classical Garde Manger with Fritz Sonnenschmidt (advanced)
- Understanding & Communicating Basic Principles of Classic European & Asian Cuisines (novice)
- An Immersion in Front-of-House Operations
- Artisan Breadbaking (advanced)
- Fine-Tuning Taste-Sensory Perception (repeated from Monday)
Please note: The FENI Summit offers a wide variety of Master Classes encompassing all levels of experience
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