Events and General Sessions
Thursday 2/21
Welcome Reception and Bowling Event
8:00 p.m. – 11:00 p.m.
One of our national pastimes will be the headliner this evening as we roll those bowling balls for fun and prizes. Enjoy a good old time catching up with friends while we spend the evening bowling and eating bowling fare such as pizza, hot dogs, nachos and popcorn. Win cool education prizes including FREE hotel, registration and Master Classes at our 2009 11th Annual FENI Educators Summit Extravaganza!
(You’ll have to attend to learn more.) Sponsored by National Pork Board.
Friday 2/22
FENI Educator of the Year Reception with Poster Sessions
5:00 p.m. – 7:00 p.m.
Network with your colleagues,
enjoy a sampling of foods from around the world and help us
cheer on our FENI Educator of the Year. We are accepting nominations
through December 15, 2007. Visit www.feni.org
for an application.
New this year: we will feature all of the educators who had posters accepted for the session. This will provide an excellent opportunity for educators and administrators to network with each other and learn new teaching methods for themselves or their respective programs.
Saturday 2/23
General Session
8:00 a.m. – 9:00 a.m. Breakfast
buffet
9:00 a.m. – 9:10 a.m.
Introductions: Mick La Lopa
9:10 a.m.- 9:40 a.m. Welcome and Keynote Speaker: Chef
Jeff Henderson
Sponsored by Mercer Cutlery
9:45 a.m. – 10:15 a.m. Second Keynote Speaker:
Dr. Mary Thornley, President, Trident Technical Community
College, Charleston, South Carolina
10:30 a.m. – 2:30 p.m. Exhibitors Showcase
Explore the latest equipment, products and technology available
to culinary educators. There will be contests for valuable
prizes and plenty of refreshments.
Noon – 1: 30 p.m. FENI Educators Summit Luncheon
Taste of Elegance
Sponsor: National Pork Board
Taste the most creative, winning pork recipes that represent
the nation’s best chefs.
2:00 p.m. – 4:30 p.m. Education Roundtables
Share ideas and learn from each other as you move from table
to table during our education roundtables. Some of the topics
include:
Culinary organizations that make a
difference.
Managing the cost of culinary education
for the student.
The new culinary educator: what it
takes to be successful.
Future growth of culinary education:
Is there an end in sight????
Advanced Culinary Education: Is there
a need, and to what extent?
Best practices for managing challenging
students in the classroom.
Best practices for teaching strategies.
Overcoming the challenges of managing
a school storeroom.
Developing travel abroad programs.
How to make extra money to support
your education habit.
6:00 p.m. – 8:00 p.m. Gala Awards Closing Reception
w/ Poster Session of the Year & Lifetime Achievement Award
Lifetime Achievement Award
Sponsored by: Jennie-O
FENI Education Award
Poster Session of the Year Award
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