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Workshop 2017 has ended
NOTE: Programming subject to change.

REMINDER: Attendance at training sessions, unless pre-registration is required, is first-come basis. Creating an agenda via SCHED or the mobile app does not guarantee a place in the session.

avatar for David DeScenza

David DeScenza

Whitsons Culinary Group
Regional Vice President
Sea Bright, NJ
Websitewhitsons.com
Contracted School Food Service Programs, Fixed Price Contract Management and RFP Development, USDA Regulation, State and Federal Contract Requirements, Local, Organic & Sustainable Food, School Nutrition, Associate Training, Leadership Skills, Presentation Skills and Growth Management
Monday, October 23
 

4:00pm EDT

Benchmarks for a Sustainable School Room 414Jaimie P Cloud • John Henry
 
Tuesday, October 24
 

9:30am EDT

From Menu to Mindfulness - Taking Health and Wellness to Another Level Room 418Danielle Conforti • Melissa Jones • Elizabeth Lowes • Dr Kim Raymond

11:00am EDT

Green STEM or Hot STEAM Room 405-406Dr Bernard F Bragen Jr EdD • Charlie Hildner • Scott E Downie AIA LEEDap • Christopher J Mullins • Steven G Siegel
 
Wednesday, October 25
 

11:00am EDT

Farm-to-School Programs: Building Stakeholder Commitment Room 418Chris Cirkus • Beth Feehan • Sonya Harris

1:00pm EDT

Building a Culture to Help Students Succeed in School and Life Room 418Renee Haider • Elizabeth Hansen Warner

1:30pm EDT

Healthy Students: Making the Grade on New School Wellness Policy Requirements Room 320Sal Valenza