Beginning Shepherding Course
Aug
17
9:30 AM09:30

Beginning Shepherding Course

This class is a full-day, hands-on educational opportunity, focused on the basics of raising heritage, conservation, and rare breed sheep in our region using regenerative agricultural practices. We cover a wide variety of topics, focused on the interests and desires of attendees, including but not limited to choosing the right sheep breed for your farm, housing, fencing, nutrition, health and healthcare basics, why pasture based and developing a pasture based management program, and connecting with a mentor. 
We ask that you bring a lunch and beverage, comfortable chair for sitting outdoors, and note taking supplies. Come dressed appropriately for a farm-centered workshop, no open toed shoes.

A packet of basic information will be provided the day of the course.

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Vintage Spokane
Jul
21
2:00 PM14:00

Vintage Spokane

Vintage Spokane: A Wine and Food Affair, will highlight the award-winning and up-and-coming wineries throughout the Northwest, each offering samples of their amazing wine. Join us on Sunday, July 21, 2019 at The Davenport Grand Hotel, from 2-6pm, and sip wines from more than 50 of the region’s most celebrated wineries. Vintage Spokane is Spokane’s largest summer wine and food event. Stop by to try some pairings with Washington cheeses as well.

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PROOF - Washington
Jul
13
5:30 PM17:30

PROOF - Washington

PROOF features more than 40 Washington distillers and food from local restaurants, where attendees can sip and sample a variety of spirits and meet the craftsmen and women who are putting Washington on the map. Also, you can purchase your favorite spirits straight from distillery tables. WASCA will be there too!

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Beginning Shepherding Course
Jun
22
9:30 AM09:30

Beginning Shepherding Course

This class is a full-day, hands-on educational opportunity, focused on the basics of raising heritage, conservation, and rare breed sheep in our region using regenerative agricultural practices. We cover a wide variety of topics, focused on the interests and desires of attendees, including but not limited to choosing the right sheep breed for your farm, housing, fencing, nutrition, health and healthcare basics, why pasture based and developing a pasture based management program, and connecting with a mentor. 
We ask that you bring a lunch and beverage, comfortable chair for sitting outdoors, and note taking supplies. Come dressed appropriately for a farm-centered workshop, no open toed shoes.

A packet of basic information will be provided the day of the course.

More information

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Preventive Controls for Human Food - Instructor: Marc Bates
May
7
to May 9

Preventive Controls for Human Food - Instructor: Marc Bates

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual(PCQI).”

Successful completion of the course requires attendees to participate in 20 hours of instruction, exercises and discussion. The course fee includes a participant manual, workbook, exercises and an officially(AFDO & IFPTI) issued certificate. The instructor will provide access to electronic forms used in the class as well.

Included are 2 Lunches and snacks will be provided.

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ARE YOU A WASCA MEMBER? SEE HERE FOR A DISCOUNT

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Pasteurization Workshop
Apr
16
to Apr 18

Pasteurization Workshop

This 3-day class on pasteurization covers vat, basic HTST systems, and on the 3rd day HHST. Additional discussions on magnetic flow timed systems and systems with auxiliary equipment are included. Hands-on activities are conducted in the WSU Creamery Facilities. Course is suggested for plant operators, maintenance personnel, quality personnel, management and suppliers to the industry.

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Dairy Plant Food Safety Workshop
Apr
3
to Apr 4

Dairy Plant Food Safety Workshop

The Dairy Plant Food Safety Workshop is designed to help dairy processing facilities improve pathogen control practices including PEM, sanitation, and sanitary design. The workshop was designed by dairy industry professionals for the benefit of the industry through the non-profit Innovation Center for US Dairy. The instructors are food safety leaders from companies across the dairy industry who share their knowledge and experiences to advance food safety across the industry.

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FSMA Preventive Controls Workshop
Apr
2
to Apr 4

FSMA Preventive Controls Workshop

This 3 day course has been designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. It is the ONLY course recognized by FDA at present in meeting their requirements.

By successfully completing this course, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.

Refreshments, course materials, certificates, and lunches are included with the fee.

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Washington State Farmers Market Conference
Mar
21
to Mar 23

Washington State Farmers Market Conference

Join the Pacific Northwest’s finest farmers market managers, board members, farmers, partner organizations, market vendors, and volunteers for targeted workshops and training opportunities, dynamic speakers, fun-filled social/networking events, local tours, and the Washington State Farmers Market Association’s annual member meeting in Walla Walla. In 2019, we’ll also be celebrating the 40th Anniversary of the Washington State Farmers Market Association.

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Advanced Cheese making Short Course
Feb
26
to Feb 28

Advanced Cheese making Short Course

Since 1986, the WSU Creamery has been presenting the Cheese Making Short Course. This course is designed for experienced cheese makers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production community. This is an advanced class and it is recommended that you have some experience in cheese making or have attended a basic cheese making class as a prerequisite.

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Taste Washington
Mar
24
to Mar 25

Taste Washington

As you look toward 2018 and planning for event and marketing opportunities, Dairy Farmers of Washington is excited to present you with an opportunity to be a part of Taste Washington’s Grand Tasting event

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