Archive for the ‘Workshop’ Category

Cooking for Crowds Workshop, March 25, 2014

Friday, March 7th, 2014

Cooking for Crowds: Food Safety Training for Volunteers

Extension expert demonstrates cooking for crowds; photo by Edwin RemsbergMarch 25, 2014
Location: UMaine Learning Center, Falmouth, ME
Time: 1:00 PM – 5:00 PM
Cost: $15.00

Many organizations and community groups rely on volunteers like you for a variety of food events for fundraising, fellowship, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Now there is a workshop on Safe Food Handling designed specifically for Volunteers.

For more information or to register, visit Cooking for Crowds.

Learn to make cheese, produce maple syrup at Rural Living Day

Thursday, February 20th, 2014

Maple sap buckets on trees.University of Maine Cooperative Extension and Waldo County Extension Association are offering more than 20 workshops and seminars at the 20th Rural Living Day on Saturday, March 29, from 8:30 a.m. to 3:00 p.m., at Mount View High School in Thorndike.

Attendees can learn to make cheese, brew beer, produce maple syrup, and attract native pollinators to farms and gardens. Activities for youth ages 6-12 have been added and include gardening, cooking, and outdoors exploration. Presenters include: UMaine Extension specialists; John Bunker, author and apple expert; and Jim Merkel, author and director of the Global Living Project in Belfast, Maine.

A suggested donation of $20 for adults and $5 for youth covers three workshops and lunch made from local food. Rural Living Day proceeds fund a scholarship that Waldo County Extension Association presents annually to a Waldo County student pursuing higher education.

For more information, contact sonia.antunes@maine.edu. To register, visit http://umaine.edu/waldo/rld. To request a disability accommodation, call 1.800.287.1426.

Become a Community Resource For Food Preservation, Safety

Tuesday, February 18th, 2014

Preparing for canningUniversity of Maine Cooperative Extension is offering a 10-session Master Food Preserver training program starting June 19 and ending Sept. 25.

Lectures, discussions and hands-on kitchen lab education will be conducted 10 Thursdays, 5:30-8:30 p.m., at Gorham Middle School, 106 Weeks Road, Gorham, and at the UMaine Extension Office, 75 Clearwater Drive, Falmouth.

A Master Food Preserver is a UMaine Extension volunteer who has successfully completed the practical, research-based program on food safety and preservation. Volunteers agree to give back 20 hours of time for community-based projects within a year. Projects could include hands-on food preservation workshops, staffing educational displays and demonstrations and providing information at farmers’ markets, county fairs, and other food-related events.

May 2 is the deadline to apply. Fees are on a sliding scale, from $125 to $330, based on household income. For more information or to request an application or disability accommodation, call 207.781.6099 or 1.800.287.1471 (in Maine). Or, for additional information, contact Kathleen Savoie, Extension Educator, 207.781.6099, ksavoie@maine.edu

Online applications will be available March 31 at http://umaine.edu/food-health/food-preservation/master-food-preservers/.

YOU CAN Make Maple Syrup

Tuesday, February 11th, 2014

Maple sap buckets on trees.Learn to safely tap maple trees and make maple syrup in a YOU CAN workshop 1-3 p.m. Wednesday, Feb. 26, at the University of Maine Cooperative Extension Piscataquis County Office, 165 East Main St., Dover-Foxcroft.

UMaine Extension and Piscataquis Valley Adult Education Cooperative (PVAEC) sponsor the YOU CAN program, which was developed to teach self-sufficiency skills to Maine families.

Kathy Hopkins, Extension Educator for Somerset County and statewide resource for the Maine maple syrup industry, will lead the workshop; cost is $5. To register, stop in or write to 48 Morton Ave., Suite M, Dover-Foxcroft, ME 04426, call 207.564.6525 or visit http://bit.ly/pyoucan. For more information, or to request a disability accommodation, call 207.564.3301 or 800.287.1491 (in Maine).

UMaine Extension Offering Sanitation, Meat & Poultry Workshops

Monday, January 27th, 2014

scrubbing stainless steel counterUniversity of Maine Cooperative Extension will hold a sanitation workshop from 8 a.m. to 5 p.m., Wednesday, March 5, in Room 203, Hitchner Hall at UMaine in Orono. Registration is $65 and includes a notebook and lunch.

On Wednesday, March 12, and Thursday, March 13, a meat and poultry HACCP (Hazard Analysis Critical Control Point) workshop will take place in 203 Hitchner Hall, from 8 a.m. to 5 p.m. each day. Registration is $150 and includes the sanitation workshop, notebook and lunches.

For more information, to register or to request special accommodations, contact Theresa Tilton at 207.942.7396, 800.287.1485 (toll free in Maine) or theresa.tilton@maine.edu. Registration also can be done online through the Extension website at: http://umaine.edu/food-health/food-safety/sanitation-and-haccp-workshops/.

UMaine Extension programs are open and accessible to all in accordance with program goals. To provide adequate time to respond to special requests, please provide as much notice as possible.

Recipe to Market 6-Part Workshop

Monday, September 16th, 2013

Maine made food products; photo by Edwin RemsbergDo your friends and family rave about your homemade chowder, blueberry jam, ice cream, fudge or other special food product? They say you should sell it and make a fortune. You wonder if they’re right, and if you have the drive and personality to run a business.

Participants of the Recipe to Market 6-part workshop will learn about licensing, how to prepare and package their food product safely, to access potential profits, and discover some of the resources available to support them in business development.

This program is for individuals currently operating a value-added business or those seriously considering one.

Cost: $50 Register online or contact Lois Elwell, 207.781.6099, lois.elwell@maine.edu to pay with check.

Dates/Times/Subject: Sessions to be held at the UMaine Regional Learning Center, 75 Clearwater Dr., Falmouth, Maine

  1. October 3 (5:30 – 9:00 p.m.), Are You an Entrepreneur? What Is Involved?
  2. October 10 (5:30 – 9:00 p.m.), Developing Your Product and Process.
  3. October 24 (5:30 – 9:00 p.m.), Business Realities.
  4. November 7 (5:30 – 9:00 p.m.), Resource Panel.
  5. November 14 (9:00 a.m. – 4:30 p.m.) Individual Business Counseling.
  6. November 21 (8:00 a.m. – 4:00 p.m.) Pilot Plant Tours, Hitchner Hall, Orono, Maine.

University of Maine Cooperative Extension Eat Well Nutrition Workshops

Tuesday, August 13th, 2013

Girl cutting fruitThis six-part series starts September 17, 2013, at 1:00 p.m. and will be held at the University of Maine Cooperative Extension Penobscot County Office located at 307 Maine Avenue in Bangor, Maine. Class dates are: September 17, 24, October 1, 22, 29, and November 5, 2013. Classes are 60 to 90 minutes in length and participation in all six classes is required.

Through hands-on activities participants will learn how to save money on groceries, enhance cooking skills, keep foods safe to eat, and try new, healthy recipes the whole family will enjoy!

Participants in the Eat Well Nutrition Workshops will also receive: recipes, a cookbook, tips to help keep families healthy and active, and other incentives at each lesson they attend to help practice at home, what is learned at each workshop.

Registration is free to eligible adults with children.

For more information about program eligibility, or to request a disability accommodation, contact Theresa or Wendy at 207.942.7396 or 800.287.1485 (in Maine), TDD: 1.800.287.8957 or e-mail cepen@umext.maine.edu. You can also visit the UMaine Extension events calendar.

Cooking for Crowds Workshop

Monday, August 12th, 2013

August 15th, 2013, 1:00-5:00 p.m.

Register online

UMaine Cooperative Extension Piscataquis County Office
165 East Main St. Dover-Foxcroft, ME
E-mail Amanda Miles at amanda.miles@maine.edu or call 207.564.3301 or 1.800.287.1491 (in Maine) to register

Food Safety Training for Volunteers

Extension expert demonstrates cooking for crowds; photo by Edwin RemsbergMany organizations and community groups rely on volunteers like you for a variety of food events for fundraising, fellowship, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Now there is a workshop on Safe Food Handling designed specifically for Volunteers.

This class meets the Good Shepherd Food Bank food safety training requirements.

Why attend?

There’s a lot to learn about safe food preparation and handling. If you don’t do it for a living, you may not be aware of all the special techniques involved in cooking for a large group of people.

It is scary to think about people getting sick from your meal, but it can happen. More than three quarters of the outbreaks are blamed on food eaten outside the home.

While food-borne illness can be as mild as stomach ache, it can be much more serious and sometimes fatal.

Unsafe food can “spoil” your group’s reputation — and its finances. Don’t take a chance. Sign up for the for the “Cooking for Crowds” workshop. Learn to protect yourself and the people you feed.

What you will learn

Learn up-to-date methods for safely preparing, handling and serving food for large group functions such as soup kitchens, church functions, food pantries and community fundraisers.

Workshops cover the following food safety guidelines:

  • Planning and Purchasing
  • Storing Food Supplies
  • Preparing Food
  • Transporting, Storing and Serving Cooked Foods
  • Handling Leftovers

Materials fee: $15.00/per person. Scholarships are available.

Participants receive

  • Cooking for Crowds – A manual specifically designed for volunteer cooks;
  • Certificate of Attendance;
  • Posters; and
  • Instant Read Thermometer.

If you are a person with a disability and need an accommodation to participate in this program, please call Amanda Miles at 207.564.3301 or 1.800.287.1491 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.

Low-Sugar Strawberry Jam Preserving Workshop

Thursday, June 13th, 2013

The University of Maine Cooperative Extension in Cumberland County announces Low-Sugar Strawberry Jam Preserving workshops with Kate McCarty, Community Educator.

Date/Time: Tuesday, June 18, 2013, 5:30 p.m. – 8:30 p.m.

Place: University of Maine Regional Learning Center, 75 Clearwater Dr., Ste 104, Falmouth, ME

Cost: $15.00 per person (scholarships are available)
To register online and to see details of future workshops: http://umaine.edu/food-health/food-preservation/hands-on-workshops/

For more information or to request a disability accommodation, call 781.6099 or in Maine 1.800.287.1471.

Spring 2013 “Cooking for Crowds” Workshops

Wednesday, January 30th, 2013

University of Maine Cooperative Extension announces March and April 2013 Cooking for Crowds workshops.

Extension expert cooks for a crowd; photo by Edwin Remsberg

Date: June 6th, 2013
Time: 1-5pm
Location: UMaine Extension, 307 Maine Ave. Bangor
Price: $15 per person
Contact: Theresa Tilton at theresa.tilton@mine.edu or 207-942-7396 or  1-800-287-1485 (in Maine)
Date: July 31, 2013
Time: 1-5pm
Location: UMaine Cooperative Extension, 7 County Dr. Skowhegan
Price: $15 per person
Contact: Tammy Bodge Terry at tammy.bodge@maine.edu or 207-4749622 or 1-800-287-1495 (in Maine)
Date: August 15th, 2013
Time: 1-5pm
Location: UMaine Extension, 165 East Main St. Dover-Foxcroft
Price: $15 per person
Contact Amanda Miles to sign up at amanda.miles@maine.edu or 207-564-3301 or 1-800-287-1491 (in Maine)

Don’t see a workshop offered in your area? Please request a workshop.

UMaine Extension programs are open and accessible to all in accordance with program goals.

For more information or to register online, visit http://umaine.edu/food-health/food-safety/cooking-for-crowds/.