Schedule at a Glance

(subject to change)

MORNING ACTIVITIES

8:30 - 9:00 AM
ARRIVAL & BREAKFAST: Coffee and pastries served, registration and check-in

9:00 - 9:15 AM
WELCOME: Announcements, distribution of sponsored tote bags with products

9:15 - 10:30 AM
SESSION 1: Sustainable Food Systems Presenter: Dean Evans

10:30 - 10:45 AM
BREAK: Coffee and light refreshments

10:45 - 12:00 PM
SESSION 2: Athletic Performance Cuisine

AFTERNOON ACTIVITIES

12:00 - 1:00 PM
LUNCH: Served in museum space

1:00 - 1:45 PM
SESSION 3: Culinary Trends Panel Discussion
Moderator: TJ Delle Donne, Assistant Dean

1:45 - 2:00 PM
BREAK: Coffee available

2:00 - 2:05 PM
TRANSITION: Division into workshop groups

WORKSHOP ROTATIONS

GROUP 1

• 2:05 - 3:25 PM Kitchen: Pastry Workshop
• 3:35 - 5:00 PM Classroom: Cheese Sensory Evaluation

GROUP 2

• 2:05 - 3:25 PM Classroom: Cheese Sensory Evaluation
• 3:35 - 5:00 PM Kitchen: Pastry Workshop

Quick transition period from 3:25 - 3:35 PM

CONCLUSION