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Better Process Control School (BPCS)
January 23 - 24, 2012
January 23 - 26, 2012
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
2 day Schedule
4 day Schedule |
Course Location:.
Washington State Criminal Justice Training Commission
Room: C 151
19010 1st Avenue South
Burien, WA 98148
Main: 206.835.7300
For online BPCS registration, please click on registration.
Once payment is received, I will mail you your text book to study prior to the course.
Room block has expired!
Hotel room block available for $79/ night. There is no requirement that you stay at this hotel. This room black was made for your convenience.
This price will expire on January 9, 2011, next Monday. You need to make your own reservations.
Fairfield Inn Seattle Sea-Tac Airport
19631 International Blvd
Seattle, WA 98188
206-824-9909
If you require a shuttle to the Criminal Justice Training Commission and back to the Fairfield Inn, please contact me and sign up. You are not required to use this van.
- The cost is $5/person each way for a total of $10 a day. This needs to be paid in cash by you to the driver.
- If you do not sign up by January 16, 2012, we cannot
guarantee
there will be transportation for you.
- We will only pick attendees up from the Fairfield Inn. If you stay at another hotel, please make your on travel arrangements.
- My email address is blood@wsu.edu.
- The shuttle will leave from the Fairfield Inn at 7:30 am and leave at 5 pm from the CJTC. There are no extra trips.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
Fee:
$395 2 day Acidified Course
$550 4 day Full Course
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Basic Microbiology Short Course
Course Outline
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There is no course scheduled right now, so please return later for new information. This site is updated regularly.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm the first day.
Registration starts at 7:45 am the first day.
Course runs from 8 am to 3 pm the second day.
Fee: $375 |
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Hazard Analysis Critical Control Point (HACCP)
Instructors for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
Karen Killinger, Ph.D.
Assistant Professor
Washington State University
karen_killinger@wsu.edu
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There is no course scheduled right now, so please return later for new information. This site is updated regularly.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
Fee: $495
Advanced HACCP is available as well as specialized HACCP courses if needed. |
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Safe Quality Foods (SQF)
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
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There is no course scheduled right now, so please return later for new information. This site is updated regularly.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
Fee: $500
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Internal Auditing
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
Course information |
There is no course scheduled right now, so please return later for new information. This site is updated regularly.
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm.
Cancellations will be accepted until 3 days to the course, and the registration fee, less $10 will be refunded. After that time, no refunds will be made for cancellations.
Fee: $75 |
Cancellations Policy: Cancellations will be accepted until 3 days to the course, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.
Substitution Policy: Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.
Payment Policy: Your registration is not final until full payment is received. Please send check payments prior to beginning of the course.
Course materials will only be available for paid attendees.
If you have problems with registration, please contact Cathy Blood via email: blood@wsu.edu Please write down you name, phone number, and problem you are having on your email.
Contact information:
Cathy Blood, Conference Coordinator
Washington State University - School of Food Science
106 FSHN Bldg (PO Box 646376)
Pullman, WA 99164-6376
(P) 509-335-2845 (F) 509-335-4815
blood@wsu.edu |
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