March 25, 2014
This workshop is taught by Kathy Savoie, UMaine Extension Educator. The workshop offers up-to-date information on how to handle, transport, store and prepare foods safely for large group functions such as soup kitchens, church functions, food pantries and community fundraisers. This class meets the Good Shepherd Food-Bank food safety training requirements.
Date: Tuesday, March 25, 2014 Time: 1pm-5pm
For more information call lois.elwell at 207-781-6099 or 1-800-287-1471 (in Maine)
Future Cooking for Crowds classes are being scheduled for:
Wednesday, April 2, 1-5pm or
Thursday, April 17, 1-5pm
Call 207-781-6099 or email to: Lois.Elwell@maine.edu to be placed on an interest list.
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Get into world of ice wands and more.
Come learn about their use at the next workshops taught by Kathy Savoie, UMaine Extension Educator. “Cooking for Crowds” – food safety trainings for occasional volunteer cooks.
Tuesday, November 5th, 1-5pm
Wednesday, November 20th, 1-5pm
University of Maine Regional Learning Center
75 Clearwater Dr, Suite 104
Falmouth, ME 04105
To register call Lois Elwell at 207-781-6099 or 1-800-287-1471 (in Maine)
Don’t see a workshop offered in your area? Please request a workshop.
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From Recipe to Market – A 6-part workshop series for developing and taking your specialty food product to market. Cashing in on Value Added Opportunities. Participants must have a specific product or recipe in mind and are expected to attend all sessions. This program is for individuals currently operating a value-added business or those seriously considering one.
When: Thursday evenings 5:30pm-9pm (See schedule below)
Oct 3 Are you an Entrepreneur?
Oct 10 Developing Your Product & Process, Food Regulations and Licensing
Oct 24 Business Reality
Nov 7 Panel discussion
Nov 14 Individual 1hour Business Consults (by appointment between 9am-4:30pm)
Nov 21 Pilot Plant tour in Orono 8am-4:30pm
Where: UMaine Regional Learning Center, 75 Clearwater Dr., Falmouth, ME 04105
Who: Anybody interested marketing their own specialty food.
Fee: $50 per person (Scholarship may be available)
For registration go to: From Recipe to Market
For additional information or to request a disability accommodation please call 1-800-287-1471
Dr. Beth Calder, Extension Food Science specialist, Assistant Professor, Department of Food Sciences and Human Nutrition, University of Maine and Dr. James McConnon, Extension Business and Economics Specialist, Professor, University of Maine along with Kathy Savoie,MS, RD, Extension Professor, UMaine Extension, Cumberland County will guide you through this unique opportunity to learn about licensing, prepare and package product safely, to access potential profits, and discover some resources available to support them in business development.
University of Maine Cooperative Extension receives federal support through USDA,
state support through the University of Maine, and local support through Maine Cumberland county government.
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University of Maine Cooperative Extension Announces March & April 2013 Cooking for Crowds workshops.
March 26 (register by March 19)
April 10 (register by April 3)
April 25 (register by April 18)
Volunteers learn up-to-date methods for safely preparing, handling and serving food for large groups such as churches, club affiliation fundraisers, PTA, food pantries, Granges, and others. This workshop meets the Good Shepherd Food-Bank Food Safety training requirements. The cost is $15.00 (scholarship available). All workshops offered at 1pm-5pm.
You may request a specific Cooking for Crowds workshop for your group.
Register online: http://umaine.edu/food-health/food-safety/cooking-for-crowds/ or call 781-6099 for more information.
Canning workshops will be taught by University of Maine Cooperative Extension’s Kate McCarty, Program Aide and Master Food Preservers Volunteers.
Location: UMaine Regional Learning Center, 75 Clearwater Dr. Suite 104, Falmouth, ME 04105
Time: 5:30 – 8:30 PM
Cost: $10 (scholarships are available)
To register: call 207-781-6099 or 800-287-1471
June 26, 2012 - Hot Water Bath Canning and Freezing: Strawberry Jam
July 10, 2012 - Hot Water Bath Canning and Freezing: Strawberry Jam
July 31, 2012 - Hot Water Bath Canning and Freezing: Dilly Beans
For more information email email@example.com
Image Description: Photo by Edwin Remsberg, USDA