# 100 Our Gastrointestinal Health
lecture

Join Dr. Peter Bongiorno for a guided tour of our fascinating gastrointestinal system, where 70-80% of our immune system resides, which makes its balance so crucial to our overall health. It’s often called our second brain! It’s a small wonder that cardiovascular disease, cancer, and autoimmune illnesses, to name only a few, can have their beginnings in gastrointestinal imbalance. You’ll discover how your “fight or flight” response can work for or against you, what inflammation is and how it influences a myriad of diseases. Whether your desire is for prevention or to take ill health by the horns, Dr. Bongiorno will provide you with simple, practical, and profoundly effective suggestions for moving towards your goal.

 

Tuesday, February 2, 6:30 – 9:30 p.m.
Instructor: Peter Bongiorno, N.D., L.Ac.
Fee: $60

 

 

# 101 Life in the Balance: Omega 3’s and 6’s
lecture

In this fascinating class, Susan Allport, award-winning author of The Queen of Fats, will bring to life crucial information about the two families of fats: Omega-3 and Omega-6. Essential, because our bodies cannot produce them and we must look for them in our food. In our modern American diet, Omega 6 is plentiful while Omega 3 is scarce. The resulting imbalance invites inflammation and lowers our defenses against cancer and many other diseases. Here is your chance to understand – in simple terms – what they are, where they originate, how they compete for position in cell membranes, the critical role they play in keeping us healthy, what foods contain them, why the ratio of Omega 3 to Omega 6 is so vitally important, and how you can keep them in balance. You’ll also receive solid, practical tips on shopping, cooking, eating out, and feeding children. You will leave with up-todate handouts as well as recipes starring Omega-3 fats.

Saturday, February 6, 1:00 – 3:00 p.m.
Instructor: Susan Allport
Fee: $50

 

# 102 How to Write a Great Business Plan for a Food Business
lecture

Writing an outstanding business plan can be overwhelming. If you would like to run your own food business, this informative lecture will help you to better understand what is involved; how to create a road map and raise capital. When you’re ready to start, you’ll be way ahead of the game. This class will help you write a corporate statement that includes your values as well as assess your client base, your offering, the competition, the market, the industry, the financial situation, and forecasts. The comprehensive handout for this class highlights each section within the plan with key advice on how to proceed. Useful resources, including ones that will help you write your plan at no charge, are included.

Wednesday, February 10, 6:00 – 10:00 p.m.
Instructor: Terry Frishman
Fee: $70

 

# 103 Food, Chaos, and Quantum Physics (NEW CLASS)
lecture

Food studies in our scientific model are based on the hard sciences, namely chemistry and physics, especially thermodynamics (which has given us the calorie concept). There are a number of new sciences that have emerged during the 20th Century, and it’s time that their insights were applied to help us understand different, more nuanced, aspects of food. Dr. Colbin did her doctoral dissertation using systems theory, complexity theory, chaos theory, and some ideas from quantum physics for a new understanding of how food affects our health. If you are looking for a holistic/wholistic theoretical framework, come join her for a clear, down-to-earth exploration of these fascinating concepts.

Tuesday, February 23, 6:30 – 9:00 p.m.
Instructor: Annemarie Colbin, Ph.D.
Fee: $55

 

# 104 Cancer: Natural Methods for Prevention and Treatment
lecture

Cancer is an emotionally-charged condition with enormous physical and psychological power. Because it claims more lives each year in the U.S. than any other disease, it is critical that we understand what it is, how it starts, and how it grows. Only then can we take the appropriate action to prevent or treat it. This class will clearly outline the basics that every person should know about cancer. Dr. Bongiorno will cover risk factors for the disease, ways to help prevent it, and what to do if diagnosed. He’ll discuss how to safely use natural therapies such as Chinese Medicine and acupuncture as adjuncts to conventional care. Experimental therapies will also be explored. You will leave with a list of specific foods and lifestyle recommendations proven to reduce cancer rates and recurrences.

Wednesday, March 3, 6:30 – 9:30 p.m.
Instructor: Peter Bongiorno, N.D., L.Ac.
Fee: $60

 

# 105 Conquering Inflammation: Your Pantry to the Rescue
lecture

Did you know that conditions such as Alzheimer’s, arthritis, asthma, colitis, diabetes, headaches, heart disease, and obesity all have something in common? That something is inflammation! In this enlightening class, you will learn what the research shows about certain foods – including good and bad fats – that encourage inflammation and which ones have anti-inflammatory properties. You might be surprised to discover that your kitchen is already equipped with an arsenal of common ingredients that counteract inflammation. You’ll leave this class armed with effective, practical and flavorful tips on how to modify your diet along with several wholesome and delicious recipes.

Saturday, March 6, 10:30 a.m. – 1:00 p.m.
Instructor: Archana Gogna
Fee: $55

 

# 106 Diabetes and Natural Medicine
lecture

Dr. Bongiorno will discuss how we can guard against developing diabetes, give solid advice on what to do if diagnosed, and other specific information on how to better manage an existing condition. He will describe different types of diabetes, enumerate risk factors for developing the disease, and discuss the relationship of diabetes to other conditions like cardiovascular disease, depression and celiac disease. You will learn the importance of diet and lifestyle changes in treatment and prevention, and how whole foods, exercise, spiritual work, botanicals and modalities such as Chinese Medicine and acupuncture may lower, avoid, or even recognize the need for conventional medications. Join him for this fascinating talk.

Monday, March 8, 6:30 – 9:30 p.m.
Instructor: Peter Bongiorno, N.D., L.Ac.
Fee: $60

 

# 107 Greening a Business
lecture

Whether your goal is “greening” an existing culinary business or starting off right with a brand-new one, this cutting-edge workshop will bring you up to speed on environmental challenges and possible solutions. We’ll explore sustainability and environmental stewardship and take a look at business models founded on the belief that what we do today should not negatively impact the future. Learn ways to reduce energy use, make earth-friendly purchasing choices, initiate a comprehensive recycling program, minimize food waste, and emphasize bio-based packaging, recycled content items, and local products. We’ll also discuss how to create a green working environment that is good for the planet, good for your employees, and good for you. Our guest speaker, Jen McDonnell, has a decade of experience in helping businesses go green. Jen’s business is Environmental Strategy Innovations and was Whole Foods Northeast’s Green Mission Specialist.

 

Tuesday, March 16, 6:00 – 10:00 p.m.
Instructor: Terry Frishman with Jen McDonnell
Fee: $65

 

# 108 Spring Detox (NEW CLASS)
lecture

No matter how healthy your lifestyle, environmental toxins are a fact of life for us all. This year, why not celebrate the vernal equinox by spring cleaning your body? This class will provide you with safe, effective ways to help this process go forward. You’ll learn the roles of your 5 organs of elimination – what they’re up to and what they need – how your body heals, the pros and cons of fasting, and discover the energy-building, health-promoting properties of foods that help cleanse the body of toxins and unwelcome fats. You’ll take home recipes for remedies that are natural and easy to prepare, and receive a wealth of information on how to keep your body in rhythm with the seasons all year long.

 

Thursday, March 18, 6:30 – 9:30 p.m.
Instructor: Marcia Berry
Fee: $60

 

# 109 Cholesterol: The Real Story!
lecture

So many of us are concerned about our cholesterol. As the guidelines from the medical/pharmaceutical sector become more and more stringent, we become more and more fearful. Some have advocated putting cholesterollowering drugs in the water supply! If we want to be conscientious about taking care of our heart health, we need to get the real line on this matter before we’re unnecessarily medicated. In this class you will find out what science tells us that cholesterol really is, why the body makes it, how it affects us, and what we can do so that it doesn’t harm us.

 

Tuesday, March 23, 6:30 – 9:00 p.m.
Instructor: Annemarie Colbin, Ph.D.
Fee: $55

 

# 110 Healing from the Inside Out (NEW CLASS)
lecture

The human body is a fully-functional self-healing system. The key to this miracle is digestion – the process by which stomach, pancreas, gall bladder, liver and intestines work together to transform food into blood. If any digestive organ fails to fulfill its role properly, major or minor sickness can result. Join Michael for a close look at how to keep digestion in top form, using both Western medicine’s viewpoint and Eastern medicine’s profound understanding of energy systems. You will learn to recognize trouble brewing along with subtle to important signs of improvement; discover foods that fortify or weaken specific organs; and find out how different cooking methods, proportions, activities, and even meal times affect digestion. You can start immediately to perk up digestion and enhance your self-healing capabilities using six helpful major acupressure points.

 

Wednesday, March 24, 6:30 – 9:00 p.m.
Instructor: Michael Rossoff, L.Ac.
Fee: $55

 

# 90 Hormone Myths, Hormone Truths: What Every Woman Must Know
lecture

Hormone balance is vital to ensuring not only physical healing but also emotional, mental and spiritual well-being. Dr. Sherrill Sellman, author of Hormone Heresy, has been researching the most powerful information and practical solutions for restoring hormonal balance in women of all ages – naturally, safely and effectively. Dr. Sellman believes that much of what women have been taught about their bodies and hormonal changes is inaccurate, outdated, or simply wrong. She will explain how our hormones really work, the root cause issues that contribute to a variety of hormonal imbalances, and the best hormone-balancing foods, nutrients and lifestyle choices. Discover natural approaches for hot flashes, depression, anxiety, osteoporosis, PMS, infertility, fibroids, endometriosis, weight loss, avoiding hysterectomies, and the truth about bioidentical hormones.

 

Saturday, May 8, 2:00 – 5:00 p.m.
Instructor: Sherrill Sellman, N.D.
Fee: $60

 

# 91 Enhancing the Power of Food with Proper Cooking Methods
lecture

Discover how the proper cooking of a whole foods plant- based diet can improve your digestion and boost nutrition for efficient absorption and utilization. Denny will discuss how each cooking technique – such as boiling, steaming, baking, sautéing, pressure cooking, fermenting, pickling – affects your nutritional, physical, and mental well-being. You will also learn the grain- and vegetable-based origin of various nutrients such as protein, carbohydrates, fats, vitamins, minerals, beta carotene, and Omega-3 fatty acids. This class will teach you to make healthier dietary choices and how to prepare food for optimal nutritional benefit.

 

Monday, May 17, 6:30 – 8:30 p.m.
Instructor: Denny Waxman
Fee: $50

 

# 92 Homeopathy at Home
lecture

When you or a family member gets sick, would you like to know what natural healing alternatives or approaches are available to you? Here you will learn about the use of natural and safe FDA-approved medicines that help the body heal quickly and gently. Unlike conventional medicines that “do something” to your body, Homeopathic remedies “work with” the body to heal and recover. You’ll leave class with the confidence to use Homeopathic medicines to treat such diverse ailments as flu, colds, earaches, sore throats (non strep), colic, menstrual cramps, sprains andother injuries.

 

Tuesday, May 18, 6:30 – 8:30 p.m.
Instructor: Ronald Dushkin, M.D.
Fee: $50

 

# 93 Lyme Disease: A Proactive Approach (NEW CLASS)
lecture

Whether you live in the suburbs, vacation in the country, hike in the woods, or have your kids in camp, this serious tick-borne illness is a force to be reckoned with. If you are seeking relief from Lyme disease, not satisfied with your diagnosis, or educating yourself how to avoid contracting it, Jill has important resources and strategies to share to help you achieve your goals. Gleaned from meticulous research and her years of experience working closely with Lyme, you’ll learn facts rarely mentioned by healthcare professionals (like three frequent co-infections that can complicate diagnosis and treatment); when and how to use commonly prescribed antibiotics while understanding their risks; alternative and complementary approaches to treatment that support and strengthen the body’s ability to detox and repair the damage created by Lyme; and how to enjoy the beauty of Mother Nature without being afraid.

 

Thursday, May 20, 6:30 – 9:00 p.m.
Instructor: Jill Gusman
Fee: $55

 

# 94 The Smart Way to Successful Food Writing
lecture

It’s great that you want to be a food writer, but don’t send that flawless article to your favorite food magazine just yet. Let New York food and lifestyles writer Claudia Caruana give you the inside scoop about how to tell which publications are looking for writers, how to custom-tailor your ideas to a magazine’s style, and how to compose a compelling query letter that will impress any editor with your professionalism. Claudia will discuss copyrights, contracts and fees; acquaint you with professional food organizations you can join; suggest ways of researching recipes and cuisines; and introduce you to a website where freelance material is assigned and paid for. Remember, for your writing to dazzle an editor, it has to reach her or him first. Don’t miss this opportunity to learn the secrets of becoming a successful food writer and up your chances of seeingyour name in print.

 

Sunday, May 23, 2:00 – 5:00 p.m.
Instructor: Claudia Caruana
Fee: $60

 

# 95 Whole Foods for Strong Bones
lecture

Anyone concerned with osteoporosis will gain important new insights into bone health in this class with Dr. Annemarie Colbin, author of The Whole-Food Guide to Strong Bones. Osteoporosis is not really the problem – fractures are. A bone density test lacks sufficient information to accurately predict them because it doesn’t measure strength or flexibility. The fact is, dense bones can break and thin bones can be flexible and resist breakage. So, what’s your best defense? Contrary to popular belief, drinking milk is not always the best way to keep our bones strong. Research has shown that regular milk consumption doubles the risk of hip fractures! Learn how you can strengthen your bones through time-tested natural methods.

 

Tuesday, May 25, 6:30 – 9:00 p.m.
Instructor: Annemarie Colbin, Ph.D.
Fee: $55

 

# 96 The Healing Kitchen – Your Natural Pharmacy
lecture

When it came to the healing arts, maybe great grandmother was wiser than we thought. She was self-reliant, knew how to make use of what was around her, and so can you! Join Master Herbalist, Andrea Candee, for a slide-talk as she discusses transforming the contents of your kitchen’s pantry into a natural pharmacy. Using common fruits, vegetables, herbs and spices, learn how to create remedies that are safe, natural and effective. Gain new respect for the onion, overripe banana, garlic, cayenne pepper, ginger, cabbage, and various herbs like parsley, sage, goldenseal, to name just a few. A simple visit to your local greengrocer, health food store or supermarket will provide you with everything you need to heal sprains, bruises, joint pain, insect bites, bleeding cuts, headaches, constipation, and enhance or detoxify your immune system.

 

Saturday, June 5, 10:30 am – 12:30 p.m.
Instructor: Andrea Candee
Fee: $50

 

# 97 Our Gastrointestinal Health
lecture

Join Dr. Peter Bongiorno for a guided tour of our fascinating gastrointestinal system, where 70 – 80% of our immune system resides, which makes its balance so crucial to our overall health. He will explain how the digestive tract functions as a second brain! It’s a small wonder that cardiovascular disease, cancer, and autoimmune illness, to name only a few, can have their beginnings in gastrointestinal imbalance. You’ll discover how your “fight or flight” response can work for or against you, what inflammation isand how it influences a myriad of diseases. Whether your desire is for prevention or to take ill health by the horns, Dr. Bongiorno will provide you with simple, practical, and profoundly effective suggestions for moving towards your goal.

 

Thursday, June 10, 6:30 – 9:30 p.m.
Instructor: Peter Bongiorno, N.D., L.Ac.
Fee: $60

 

# 98 Fire & Water: Finding Balance in the Extremes (NEW CLASS)
lecture

For all its joys and benefits, summer – the season of Fire – is not without health hazards. Heart attack incidence skyrockets; heat stroke is a constant danger; even excess perspirationcan compromise the kidneys and create dangerous electrolyte imbalances. Michael will share solutions for keeping body and mind in balance based on the Five Transformations theory from Oriental medicine, simple yin-yang principles, and macrobiotic approaches to diet. He’ll clarify the best ways to eat and drink for heat-related issues, demonstrate key acupressure points for Heart (fire) and Kidney (water) balance, and explore the positive power of Fire energy for action, passion, and clarity vs. chaos, negativity, and confusion. Armed with this powerful tool kit, you’ll discover how to maintain good health during the height of summer and throughout the seasons that follow.

 

Wednesday, June 30, 6:30 – 9:00 p.m.
Instructor: Michael Rossoff, L.Ac.
Fee: $55

 

# 99 Food and Your Genetics
lecture

It’s fun to think of eating as an exciting taste adventure, and of course what we eat also supplies the nutrients essential to our well-being and the calories that keep us going. But at a deeper level, foods contain vast amounts of information in a language our genes understand – and obey. Incredible as it seems, what we put on our plates actually contributes to, or modifies, the functioning of our DNA. You’ll be amazed to discover how foods can influence dramatic changes – helping to cause, heal, or prevent a disease by turning specific genes on or off. Dr. Bongiorno will explain clearly and simply how genes and food work together. Join him to learn how we can help our genes make great decisions on our behalf, and how to make truly informed choices about eating for health.

 

Monday, July 12, 6:30 – 9:30 p.m.
Instructor: Peter Bongiorno, N.D., L.Ac.
Fee: $60

 

# 100 How to Launch & Market a Food Product
lecture

Do you dream about taking a favorite recipe to market? How would you go about it? Learn about trends in the specialty and natural foods industries and how to effectively produce, package, and sell your winning recipes. Topics include analyzing your market; what it takes to be successful; the importance of packaging, label requirements and production; how to work with food technologists, distributors and brokers; product liability insurance; direct sales; merchandising and marketing. You won’t want to miss this class.

 

Tuesday, July 13, 6:00 – 10:00 p.m.
Instructor: Terry Frishman
Fee: $70

 

# 101 How to Write a Great Business Plan for a Food Business
lecture

Writing an outstanding business plan can be overwhelming. If you would like to run your own food business, this informative lecture will help you to better understand what is involved; how to create a road map and raise capital. When you’re ready to start, you’ll be way ahead of the game. This class will help you write a corporate statement that includes your values as well as assess your client base, your offering, the competition, the market, the industry, the financial situation, and forecasts. The comprehensive handout for this class highlights each section within the plan with key advice on how to proceed. Useful resources, including ones that will help you write your plan at no charge, are included.

 

Wednesday, July 28, 6:00 – 10:00 p.m.
Instructor: Terry Frishman
Fee: $70

 

# 102 Keeping Your Heart Strong
lecture

From the day we’re born until the day we die, our heart beats steadily, on and on. This is a major miracle, and there are health conditions that can interfere with this activity. In this class, we’ll take a look at various aspects of heart disease, including atrial fibrillation, high blood pressure, and emotions. You will learn that some issues need not concern you too much, such as cholesterol. We will discuss many natural ways to keep your heart healthy,including food, movement, laughter, and stress reduction.

 

Tuesday, September 21, 6:30 – 9:00 p.m.
Instructor: Annemarie Colbin, Ph.D.
Fee: $55

 

# 103 Cancer: Natural Methods for Prevention and Treatment
lecture

Cancer is an emotionally-charged condition with enormous physical and psychological power. Because it claims more lives each year in the U.S. than any other disease, it is critical that we understand what it is; how it starts, and how it grows. Only then can we take the appropriate action to prevent or treat it. This class will clearly outline the basics that every person should know about cancer. Dr. Bongiorno will cover risk factors for the disease, ways to help prevent it, and what to do if diagnosed. He’ll discuss how to safely use natural therapies such as Chinese Medicine and acupuncture as adjuncts to conventional care. Experimental therapies will be explored. You will leave with a list of specific foods and lifestyle recommendations proven to reduce cancer rates and recurrences.

Wednesday, September 22, 6:30 – 9:30 p.m.
Instructor: Peter Bongiorno, N.D., L.Ac.
Fee: $60

 

# 104 An Introduction to Macrobiotics
lecture

Macrobiotics has much in common with vegetarianism and whole foods regimens, yet its scope is wider than nutrition alone as it explores the workings of all life and the universe. Some people choose macrobiotics as their path to greater beauty and energy; many find that macrobiotic principles help them make sense of food fads and contradictory dietary theories; and seekers of enlightenment are drawn by its promise of sharpened intuition and expanded consciousness. But is macrobiotics right for you? Tonight you’ll acquire what you need to answer that question: some theory, the latest thinking and updates to the traditional macrobiotic diet, lots of practical tips, doable lifestyle suggestions, delicious recipes, and some simple but powerful home remedies.

 

Thursday, September 23, 6:30 – 9:30 p.m.
Instructor: Marcia Berry
Fee: $55

 

# 105 Diabetes and Natural Medicine
lecture

Dr. Bongiorno will discuss how we can guard against developing diabetes, give solid advice on what to do if diagnosed, and other specific information on how to better manage an existing condition. He will describe different types of diabetes, enumerate risk factors for developing the disease, and discuss the relationship of diabetes to other conditions like cardiovascular disease, depression and celiac disease. You will learn the importance of diet and lifestyle changes in treatment and prevention, and how whole foods, exercise, spiritual work, botanicals and modalities such as Chinese Medicine and acupuncture may lower, avoid, or even recognize the need for conventional medications. Join him for this fascinating talk.

 

Monday, September 27, 6:30 – 9:30 p.m.
Instructor: Peter Bongiorno, N.D., L.Ac.
Fee: $60

 

A Course for Entrepreneurial Chefs

# 106 The Private/Personal Chef: How to Start, Develop and Succeed in Your Own Business
4-weekend intensive

This 40-hour seminar provides comprehensive and detailed training in all aspects of building a private or personal chef business. Subjects to be covered include: defining different types of private and personal chefs; issues relating to professional identity (are you qualified to treat, diagnose, advise); how to develop, market, and grow your business; how to interview with clients and establish a working relationship; how to begin work, including menu planning for different types of diets, outfitting a kitchen, how and where to shop, and proper food handling/storage; other business considerations including tax issues, invoicing, accounting, insurance, and licensing.  Instructional methods include lectures, discussions, Q &A session with guest chef Peter Berley, and in-class exercises. Students will also learn to create an effective website and blog and maximize other internet resources to create a successful business.

Day 1
Introduction: Learn what the differences are between a private chef and a personal chef; what the different types are within those two categories; what are the advantages and disadvantagesof each. For health-supportive chefs, we will discuss your qualifications to counsel, consult, educate, diagnose, and treat.

How to Develop a Client Base and Grow Your Business – Part 1:  Learn how to maximize and use on-line resources, professional organizations, and your health community. Get the inside scoop on the major professional personal chef organizations. Veteran chef Peter Berley will share his personal odyssey including invaluable insights into the world of the personal/private chef. 
Instructor: Elliott Prag w/ guest lecturer Peter Berley

Day 2
How to Develop a Client Base and Grow Your Business – Part 2:  Learn how to market yourself and your business, including brand identity, your mission statement, networking, identifying target audiences, and create a website and blog.  Homework: design your own website.
Instructor: Julie Smith

Market Yourself: Learn how to write a powerful, targeted résumé and how to use related tools such as business cards, portfolios, sample menus, and client questionnaires. You will have a résumé update homework assignment. 
Instructor: Cheryl Perry

Day 3 
Website Design Homework: In-class critique of your website design with individual guidance and suggestions for a more impactful and professional site.
Instructor: Julie Smith

Preparing for the Interview:  What should you expect at interviews; what will a prospective employer ask you; what questions should you ask the employer; how to: dress for the interview, establish rates and methods of payment, write a contract/agreement, set professional boundaries, and audition for the job.
Instructor: Cheryl Perry

Day 4
Menu Planning – Part 1:  Learn how to plan and present “health-supportive, whole food” menus for clients with various dietary needs, focusing on specific menu criteria for various specialized diets including gluten-free, blood sugar regulation (for insulin-resistant conditions), weight loss, cardiovascular support, and cancer prevention/management. You will also receive useful resources (print and online) for menu planning. 
Instructor: Jenny Matthau

Menu Planning – Part 2:  Group exercises to develop and evaluate menu plans for different clients’ dietary needs. For homework you will individually design a more in-depth menu plan tailored to a specific client’s needs.
Instructor: Elliott Prag

Day 5
Menu Planning – Part 3:  In this session, students will evaluate each other’s client menu plans that were designed as homework assigned in the previous session.
Instructor: Elliott Prag

Day-to-Day Work Issues and Logistics:  How to dress for work; what tools/equipment to bring; and how to properly outfit a kitchen.  Learn how and where to shop; how much food to make; how to serve; which foods store and freeze well and which do not; how to reheat food; and methods for obtaining client feedback; and essential tips on time management and efficiency.
Instructor: Cheryl Perry

Day 6
Running Your Business – Part 1:  A certified public accountant will discuss everything you need to know about self-employment, tax issues, how to record-keep, which accounting software to use, and how to invoice clients.
Instructor: Padma Vaidyanathan, CPA

Running Your Business – Part 2:  A business expert will discuss everything you need to know about insurance needs, licensing a kitchen, and establishing yourself as a business entity.
Instructor: Kathrine Gregory

Day 7
Tours – Part 1: Tour Manhattan’s finest food shopping resources for the best quality ingredients. Time will be allotted for purchasing high-quality and artisanal products.
Instructor: Richard LaMarita

Tours – Part 2: Tour an innovative professional rental kitchen specifically designed for the entrepreneurial chef. You will learn the essential features of kitchen design and equipment.
Instructor: Richard LaMarita

Day 8 Presentation of Your Business Concept, Mission Statement, Philosophy, Website Design, and Menus – Parts 1 & 2:  You will individually present your business ideas for discussion and evaluation. There will be a closing ceremony and dessert celebration
Instructors: Jenny Matthau and Elliott Prag

• Laptop required for all sessions except Day 7 - Tours. 
• A certificate of completion will be issued to students completing all sessions, in-class exercises, and homework assignments.
• Register by July 15, 2010, receive $250 discount
• CTP students and graduates receive an additional 10% discount

Dates: September 25-26; October 2-3; October 9-10; and October 16-17
Times: 10:00 a.m. – 12:30 p.m.; 2:00 - 4:30 p.m. (lunch on your own)
Fee: $2,000