th Annual FENI Educators Summit by alicejenny


									                                           FoodSErvIcE EducAtorS
                                           NEtwork INtErNAtIoNAL

                                          14th Annual
                                         FENI Educators
                                               FEbruAry 10-12, 2012
                                                   chIcAgo, IL

          Host Hotel
                                          helping you Achieve Excellence
  Hotel Allegro, Downtown Chicago
                                               in culinary Education
                                                 By meeting the challenges
   iN cooPeratioN witH                           of the future of foodservice:
      The French Pastry School
     Washburne Culinary Institute
                                                Special focus on international
Daniel von Rabenau, Executive Director
                                            education-delivery trends and cuisines
  Produced by Chef Educator Today
   magazine and Talcott Publishing                 Networking opportunities
                                                   Interactive Master Classes
                                                Effective classroom techniques

        233 N. Michigan Ave.                   Entering the digital age of teaching,
             Suite 1780                    including preconference technology seminar
         Chicago, IL 60601
           312.849.2220                             Gala awards reception

                                                          Earn CEUs

thE Premier FoodSErvIcE EducAtorS coNFErENcE
                                                                                          master classes
                                   at-a-GlaNce                                                     saturday, feb. 11

                                       feNi                                                         2:00 – 5:00 P.m.

                                  2012 scHedule                                         At Washburne Culinary Institute

                                                                                        Assessment: Using a Teaching
                                                                                        Tool to Focus Student Learning
            friday, feb. 10                     saturday, feb. 11 (coNt.)               In today’s regulatory environment, schools
            2:00 – 7:00 P.m.                      7:00 a.m. – 7:30 P.m.                 and programs are focused on assessing
                                                                                        their effectiveness. But assessment is also
2:00 – 7:00 p.m.                           11:40 a.m. - 12:15 p.m.                      a powerful teaching tool. This session
Registration open (Hotel Allegro)          Break                                        presented by Dr. Karen Gersten, president
                                                                                        of Kendall College, will cover the basics
3:00 – 5:00 p.m.                           12:30 - 1:30 p.m.                            of assessment as a way to maintain
Pre-conference Seminar: “Continuing        Lunch                                        program excellence and help students
the Discussion: Effective Use of Social                                                 focus their learning. Attendees will discuss
Networking in Education”                   1:15 – 2:00 p.m.                             various assessment tools and ways to
                                           BUSES to Master Classes                      use them to improve the curriculum and
5:30 – 7:00 p.m.                                                                        communication with students.
Welcome Reception                          2:00 – 5:00 p.m.
                                           Saturday Afternoon Master Classes            Mind-Mapping Issues in Modern
                                                                                        Culinary-Arts Education
         saturday, feb. 11                 6 – 7:30 pm                                  (lecture/interactive)
        7:00 a.m. – 7:30 P.m.              Award of Excellence Reception                What are some of the greatest factors
                                                                                        shaping your curriculum and operations,
7:00 a.m. - 2:00 p.m.                                                                   and how well do you and fellow faculty
Registration open (Hotel Allegro)                    suNday, feb. 12                    embrace and execute that change? Mind
                                                   7:30 a.m. – 5:00 P.m.                mapping is becoming more popular
7:30 - 7:40 a.m.                                                                        in successfully generating, visualizing,
Welcome                                    7:00 a.m. - 2:00 p.m.                        structuring and classifying ideas, and is
                                           Registration open (Hotel Allegro)            a useful aid in studying and organizing
7:30 a.m. – 1:15 p.m.                                                                   information, solving problems, making
Exhibitors Showcase                        7:30 – 8:45 a.m.                             decisions and writing. In this interactive
(in conjunction with general session)      Breakfast/Keynote Speaker                    workshop led by Le Cordon Bleu College
                                                                                        of Culinary Arts in Chicago, the elements
7:30 - 8:15 a.m.                           8:45 -9:30 a.m.                              of mind-mapping will be discussed,
Breakfast                                  Buses depart for MC                          and participants will mind-map several
                                                                                        prevailing issues impacting modern
8:15 – 9:00 a.m.                           9:30 a.m. - 12:30 p.m.                       culinary-arts education for group-inspired
Educational Module #1 - “I have an iPad,   Sunday Morning Master Classes                solution exploration and implementation.
now what do I do with it?” - Nai Wang
                                           12:30 – 1:30 p.m.                            Moroccan Cuisine
9:00 – 9:40 a.m.                           Lunch at schools                             (hands-on/interactive)
Educational Module #2                                                                   Moroccan cuisine is extremely diverse,
                                           1:30 - 4:30 p.m.                             thanks to Morocco’s interaction with other
9:40 – 10:20 a.m.                          Sunday Afternoon Master Classes              cultures and nations over the centuries.
Break                                                                                   This Master Class led by Certified Master
                                           4:30 - 5:00 p.m.                             Chef Fritz Sonnenschmidt will explore
10:20 – 11:00 a.m.                         Buses return to Hotel Allegro from schools   the most-famous dishes of the Moroccan
Educational Module #3                                                                   repertoire reflecting its Berber, Arab,
                                           5:00 p.m.                                    Moorish and European influences.
11:00 – 11:40 a.m.                         2012 FENI Summit concludes                   Morocco produces a large range of
Educational Module #4                                                                   Mediterranean fruits and vegetables,

             feNi • february 10-12, 2012 • cHicaGo •
and spices, including saffron, are used           aspects of creating and decorating cakes      restaurants as Lao Sze Chuan, Lao
extensively. This full-flavored cuisine           and tarts, from doughs to fillings, and       Shanghai and Lao Beijing, as well as
includes tagines, preserved lemons,               study the art of cake architecture. When      other successful operations. Joining
harissa, kefta, harira, pastilla, zaalouk,        you are finished, you will be able to         Hu will be FENI veteran Judith Dunbar
taktouka and couscous.                            produce beautiful classics like hazelnut      Hines, director of culinary arts and
                                                  and chocolate cake, Paris-Brest and           events for Chicago’s Department of
Seafood Cookery                                   mousse cakes.You will then be shown           Cultural Affairs, for a true balance
(hands-on/interactive)                            modern techniques used to maximize            of exposure to classic techniques,
Not only is seafood a healthy choice, it’s        time and materials for greater profit.        ingredients, flavors and culture.
delicious and the preparation options
are endless.This Master Class highlights          Petits Fours for Wedding Favors               Essentials of Korean Cuisine
a variety of preparations that add interest       (demo/hands-on)                               (hands-on/interactive)
and flair to your seafood dishes.The menu         With an emphasis on creative                  From kimchee to bibimbap, the signature
includes tilapia timbales with salmon             production methods and decoration,            dishes of Korea have become very popular
mousse, whole salmon cooked in a salt crust,      learn from pastry instructor Kristen          around the world.This class will prepare
crab-encrusted catfish,Thai mussels with          Ryan to create an assortment of petits        shrimp-and-green-onion pancakes, galbi
fettuccine, halibut tagine and cod with miso.     fours for wedding favors. Elements like       (BBQ short ribs), beef bulgogi, dol sot bi
                                                  financiers, macarons, tuiles and pâte à       bim bap (hot stone bowl), dakdoritang
Seductions of Rice Dishes                         choux will be taught, along with how to       (braised chicken), mandu dumplings,
(hands-on/interactive)                            display final products.                       cham pong (spicy seafood noodles) and,
Rice has been a staple of many cuisines                                                         of course, kimchee, the extraordinarily
for ages. Learn dishes from around the            Traditional & Contemporary                    pungent spicy-hot condiment served at
world that attest to the adaptability of          Tarts and Crusts                              almost every Korean meal.
this essential ingredient. Dishes include         (demo/hands-on)
Japanese red rice, Spanish paella,                Chef Jacquy Pfeiffer will unveil his          Meatball Workshop
Louisiana pecan rice, South Carolina              philosophy of tart-making using old-          (hands-on/interactive)
Hoppin’ John, Thai black sticky rice,             fashioned and contemporary recipes            Meatballs, a favorite comfort food all over
grilled sticky-rice balls, Indian basmati         and techniques. Recipes will include a        the world, are gaining an elevated place
dal, Persian spring pilaf with fresh greens,      rhubarb/strawberry tart, a classic mille-     on U.S. menus as a major “retro” trend. Most
Chinese congee and risotto alla birra.            feuille and a creamy Paris-Brest.You will     of the recipes you’ll execute in this class,
                                                  learn effective production methods while      however, won’t resemble the meatballs
Super Foods                                       maintaining the best possible quality.        of your childhood. Learn a smorgasbord
(hands-on/interactive)                                                                          of classic meatball dishes including
Super foods are a category of natural                                                           tapas-style albondigas en salsa, Danish
foods that are low in calories, but nutrient                 suNday, feb. 12                    frikadellar, Spanish boles de picolat, Greek
dense. These multitasking ingredients                     9:30 a.m. – 12:30 P.m.                keftedes, Pakistani koftas and Indian
are super sources of antioxidants that                                                          coconut/curry meatballs, as well as a few
fight free radicals in the body, and most         NOTE: Attendees must select both a.m.         vegetarian and fish alternatives.
are easily available. Super foods include         and p.m. Master Classes at the same
quinoa and other ancient grains, sweet            school on Sunday, either the Culinary/        Mexican Favorites
potatoes, broccoli, beans, lentils, kiwi, nuts,   Academic Track or the Pastry & Baking         (hands-on/interactive)
berries (including tropical “super fruits”        Track. No transportation between schools      Traditional Mexican cuisine has had a
like acai) and greens. This workshop will         will be provided, and there will be no        huge impact on what Americans eat,
explore ways to incorporate these foods           transportation returning to the hotel until   and remains one of the top three ethnic
in healthy menu-engineering to make the           the end of the day. Lunch will be served at   cuisines in U.S. foodservice. Learn first-
most of these important ingredients.              the school.                                   hand from a celebrated Chicago chef how
                                                                                                to make fresh tortillas, poblanos rellenos,
                                                                                                moles, jicama salads, tamales, posole,
At The French Pastry School                       CULINARY/ACADEMIC TRACK                       sopes and, of course, churros.
                                                  at Washburne Culinary Institute
The Art of Building the                                                                         A Tour of Popular Social-
Perfect Cake                                      Chinese Regional Cuisine                      Networking Tools and Devices
(demo/hands-on)                                   (hands-on/interactive)                        (lecture/interactive)
Perfectly decorated cakes are not only            Learn the basics of authentic regional        This hands-on class presented by Nai
made, they are built. From Master Baker           Chinese cuisine from celebrity chef           Wang of KP Education Systems will talk
Pierre Zimmermann—the 1996 and                    Tony Hu, owner of Tony Gourmet Group,         and walk you through the process of
2008 World Baking Champion—learn all              which operates such popular Chicago           using popular social-networking tools for

              feNi • february 10-12, 2012 • cHicaGo •
educational purposes.You’ll set up Twitter,        of dessert. Among some of the creations,        effective competitions that excite and
wikis, Google tools and blogs, and even            you will learn how to make a variety of         challenge students, focusing on those
learn how to capitalize on Facebook in the         sundaes, frozen desserts, granités, parfaits    elements that effectively teach discipline
digital classroom. If you’ve never used any        and verrines.                                   and teamwork along with knowledge and
social-networking tools, then these mock                                                           skills beyond the kitchen lab.
class situations will illuminate them for          Gum-Paste Bridal and
easy understanding and implementation.             Wedding Flowers                                 Essential Nutrition for Educators
Bring your own laptop or use the computer          (demo/hands-on)                                 (lecture)
provided by Washburne.                             During this interactive demonstration,          An encore presentation of 2011’s popular
                                                   Chef Nicholas Lodge will guide you              session taught by Cathy Powers, R.D., and
                                                   through the steps of creating gum-paste         Mary Abbott Hess, R.D., authors of Essentials
PASTRY & BAKING TRACK                              flowers beginning with how to make              of Nutrition for Chefs, which won a 2011
at The French Pastry School                        gum paste from scratch with a bridal and        International Association of Culinary
                                                   wedding theme. The class will focus on          Professionals (IACP) Cookbook Award.
The Art & Science of                               the process of producing smaller flowers        Review nutrition topics, from sodium
Artisan Bread                                      including a classic rose, stephanotis and       restrictions to menu labeling, that will help
(demo/hands-on)                                    mini orchids.                                   educators teach students how to meet the
After a technical introduction of the                                                              needs of nutrition-conscious consumers.
baking process, participants will have an                                                          Then explore hands-on classroom activities
opportunity to produce a broad range                           suNday, feb. 12                     that make nutrition practical, interesting
of breads, from pain à la bière to sweet                       1:30 – 4:30 P.m.                    and applicable.
breads.Attendees will discuss the chemical
reactions when proofing, baking or making          NOTE:You must select a p.m. Master Class        Hors d’oeuvres Varieties
a levain.You will also learn the perils of over-   at the same school that presented your          (hands-on/interactive)
mixing and under-mixing in this course led         a.m. Master Class, either the Culinary/         Are you always searching for interesting hors
by Master Baker Jonathan Dendauw.                  Academic Track (Washburne) or the Pastry        d’oeuvres to serve at meetings and events
                                                   & Baking Track (French Pastry School). No       at your school? This class pulls together a
Chocolate Tempering and                            transportation between schools will be          variety of creative hors d’oeuvres that are
Chocolate Candies                                  provided; transportation to the hotel will be   easy to prepare and sure to satisfy your
(demo/hands-on)                                    provided at the end of the day.                 guests. Items include bacon breadsticks,
What determines flavor and texture in                                                              catfish spirals, sopes with guacamole,
successful chocolate candies? Learn the                                                            steakhouse frit, empanadas, akara (black-
practices of tempering, decorating, dipping        CULINARY/ACADEMIC TRACK                         eyed-pea fritters), Moroccan chicken and
and molding chocolate from Chef Joshua             at Washburne Culinary Institute                 grape skewers, fried mac & cheese, coconut
Johnson. The course will also explore                                                              shrimp, eggplant roll-ups, goat-cheese truffles,
efficient production techniques and shelf-         Canning Workshop                                stuffed snow peas and more.
life principles.                                   (hands-on/interactive)
                                                   Canning and preserving foods is enjoying        Global Grill
Embellishing Cakes with                            a rebirth in popularity. Canned products        (hands-on/interactive)
Common Tools                                       also make great gifts or can be sold in         Stoke the coals and fan the flames for
(demo/hands-on)                                    fundraisers. Learn to make mango chutney,       this encore presentation of last year’s very
Get some creative ideas for putting                pickled peaches, chow chow, chili sauce,        popular barbecue class that sampled
finishing touches on cakes using                   pickled beets, bread and butter pickles,        delicious grilled foods from around the
embossing pins, crimpers and                       tomato sauce and strawberry jam.                world. Delve into the flavors of Africa, Asia,
cutters. Ideas to be presented include                                                             Latin America, the Mediterranean, the
monogrammed side plaques, flounces,                Effective Student Competitions                  Middle East and the United States.
embossed bands and bows, oval bands,               (lecture/hands-on/interactive)
inlaid designs and embossed presentation           Coaching is something we do every               Soup’s On
boards, presented by master cake artist            day as chef educators. Take it a step           (hands-on/interactive)
Mark Seaman.                                       further and encourage students to               Discount the degree of expertise required in
                                                   compete in curriculum-based as well             menuing a simple bowl of soup and do so
Frozen Desserts                                    as extracurricular competitions to whet         at your own peril, says Certified Master Chef
(demo/hands-on)                                    their appetites for what lies ahead in the      Fritz Sonnenschmidt, who leads this encore
Chef Della Gossett will lead you through           foodservice industry. For both theoretical      class from 2011.This class will not only teach
creating desserts to illustrate how fresh          and technical cooking competitions,             mastery of a broad range of fundamental
ice creams, sorbets and other frozen               preparation for the day is 90% of the           skills from braising and roasting to sautéing
desserts can increase the perceived value          battle. This workshop will help you devise      and steaming, but also instruct on teaching

              feNi • february 10-12, 2012 • cHicaGo •
branding via flavor delivery and distinctive   The Discipline of Laminated                                             since 1998

service.With a variety of soups classic        Doughs and Breakfast Pastries
and modern paired with complementary           (demo/hands-on)                                                     2012
entrées, Sonnenschmidt will lead               You will learn the different families of
                                                                                                                  w w w. F E N I . o r g

                                                                                                   2012 feNi
participants in executing expert, on-trend     doughs in this course, including laminated,
soups that conform to the “3 Cs”—comfort,      yeast, yeast laminated, shell doughs and

culture and community—currently shaping        more traditional recipes such as croissants,
American foodways.                             Danishes with many different shapes,

                                                                                                  of tHe year
                                               flavors and textures, puff-pastry items
                                               and Kugelhopf. Master Baker Jonathan
PASTRY & BAKING TRACK                          Dendauw will share the fundamentals
at The French Pastry School                    of the art of French breakfast pastries                  Call for Entries
                                               (viennoiseries) and the roles of ingredients
The Art of Mixed Mediums                       in mixing, shaping, proofing and baking.                     Deadline:
in Cake Decorating                                                                                       January 9, 2012
(demo/hands-on)                                Elegant Plated Desserts
Join master cake artist Mark Seaman as         (demo/hands-on)
he demonstrates how to integrate sugar         New presentations and elegant designs are       Two foodservice educators, one
and Isomalt with gum-paste creations           the hallmarks of this course, which teaches     representing secondary education and
into different cake designs, such as           simplified and cost-effective production        one representing postsecondary, will be
a mixed-media cake. Primary topics             methods while stressing the importance of       named the 2012 FENI Educators of the Year.
explored in this course will include color     the highest-quality and freshest ingredients.
selection and balance, texturing in both       Chef Della Gossett will demonstrate hot and     NEW in 2012: Nominees need NOT be
fondant and sugar, gum-paste orchids and       cold plated desserts including crème brûlée,    present at the 2012 FENI Educators
Isomalt foliage.                               fruit soups, à la minute desserts and more.     Summit in Chicago to be eligible. Award
                                                                                               recipients will be announced at the Award
Chocolate Tempering and                        Sophisticated to Whimsical                      of Excellence Reception on Saturday,
On-Trend Chocolate Decorations                 Wedding Cakes, Lollipops                        February 11, at the Hotel Allegro. Award
(demo/hands-on)                                and Cake Pops                                   recipients who are not present will receive
In this class, participants will practice      (demo/hands-on)                                 their plaques by mail. Both recipients will
tempering different types of chocolates        During this demonstration, Chef Nicholas        receive full media-relations support from
with pastry instructor Scott Green. The        Lodge will focus on the latest trends in        Talcott Publishing.
use of molds, spray gun and cocoa-butter       wedding cakes, cookies and cupcakes and
colors will be taught, as well as cut-out      the popular lollipops and cake pops. Learn      2012 CATEGORIES/ELIGIBILITY
decorations and silk screens. The finished     how to use a variety of new products such       1. High-School Educator: Any high-school
pieces may be used to decorate cakes,          as patchwork and FMM cutters and stencils       instructor of a culinary-arts or nutrition
showpieces and plated desserts.                to create professional-level designs.           program that leads to a diploma or
                                                                                               certificate (minimum 1,000 hours of
                                                                                               teaching experience).
                                                                                               2. Postsecondary Educator: Any instructor
                                                                                               who teaches culinary arts or nutrition in a

                  Thanks to FENI’s                                                             non-high-school program that leads to a
                                                                                               degree or certificate (minimum 1,000 hours

                    host schools                                                               of teaching experience).

                                                                                               Note: You may nominate yourself for this
                                                                                               award. Previous nominators, applicants
                                                                                               and winners are eligible to apply. The
                                                                                               deadline for all nominations is January 9,
                                                                                               2012 (postmarked). All who apply will be
                                                                                               contacted via e-mail or phone regarding
                                                                                               their status prior to the 2012 FENI Summit
                                                                                               in Chicago.
                                                 Washburne Culinary Institute
      The French Pastry School                   740 W. 63rd Street, Chicago                   For complete information on FENI’s
   226 W. Jackson Blvd., Chicago                             Educator of the Year Award program for                      washburne/home.asp                         2012 and to download a nomination form,
                                                                                                        reGistratioN form
                                           since 1998

                                                                                                        saturday afterNooN
                                                                                                           The Art of Building the Perfect Cake
                                      w w w. F E N I . o r g
                                                                                                           Assessment: Using a Teaching Tool to Focus Student Learning
                                                                                                           Petits Fours for Wedding Favors
          february 10-12, 2012 cHicaGo, il                                                                 Mind-Mapping Issues in Modern Culinary-Arts Education
   Yes, I am registering to attend the 2012 FENI Summit for $595: $_____                                   Moroccan Cuisine
   Full three-day registration includes: all general-session programming,                                  Seafood Cookery
   preconference seminar, Welcome Reception and Award of Excellence Reception,                             Seductions of Rice Dishes
   Exhibitors Showcase, Master Classes of your choice, FENI and Master Class                               Super Foods
   certificates of attendance.                                                                             Traditional & Contemporary Tarts and Crusts

    I’d like to attend Master Classes ONLY for $150.00 each:                                  $_____    suNday
  Yes, I will attend the Friday Welcome Reception (complimentary)                                       (Mark ONLY ONE desired track and select classes within
  Yes, I will attend the Saturday Awards Reception (complimentary)                                      that track for morning and afternoon)
                                                                                                          culiNary/academic tracK                      Select
  Yes, I will have a guest for the reception(s)
                                                                                                         Morning                                    your Master
___Friday Welcome Reception (complimentary)                                                                                                     Classes* (included
___Saturday Award of Excellence Reception                                                                  Chinese Regional Cuisine
                                                                                                                                                in registration fee)
   ($25 each for additional guests)                                $_____                                  Essentials of Korean Cuisine
                                                                                                                                                  *Limited space!
  Yes, I would like to receive CEU credits ($35 flat fee)          $_____                                  Meatball Workshop
                                                                                                           Mexican Favorites
   Yes, I will participate in the Preconference Technology Seminar (complimentary)                         A Tour of Popular Social-Networking Tools and Devices
Please add all selected for grand total:                                                      $_____	       Canning Workshop
	         	           	          	                             	            	                               Effective Student Competitions
                                                                                                            Essential Nutrition for Educators
                                                                                                            Hors d’oeuvres Varieties
PaymeNt oPtioNs:                                                                                            Global Grill
                                                                                                            Soup’s On
   Visa          MasterCard                  American Express
                                                                                                          Pastry & baKiNG tracK
Account #                                                                       Exp. Date                Morning
                                                                                                           The Art & Science of Artisan Bread
Name as it appears on card
                                                                                                           Chocolate Tempering and Chocolate Candies
Signature                                                                                                  Embellishing Cakes with Common Tools
                                                                                                           Frozen Desserts
Payment/refund policy: Payment of registration fees must be received in full no                            Gum-Paste Bridal and Wedding Flowers
later than 30 days prior to the event. Full refund unless cancellation is received less
than 45 days prior to the event. Cancellations must be in writing to: FENI, Attn:                        Afternoon
Naurice Olivera, 233 N. Michigan Avenue, Suite #1780, Chicago, IL 60601 or                                  The Art of Mixed Mediums in Cake Decorating
via e-mail to (note: FENI Cancellation in subject line)                                Chocolate Tempering and On-Trend Chocolate Decorations
                                                                                                            The Discipline of Laminated Doughs and Breakfast Pastries
Host Hotel:                                                                                                 Elegant Plated Desserts
Hotel Allegro Chicago 800.643.1500 Mention                                          Sophisticated to Whimsical Wedding Cakes, Lollipops
FENI Educators Summit for group rate starting at $99/$109 single/double                                     and Cake Pops
occupancy. Online reservation code: FENI

Name:                                                              Title:                                         *Our list of attendees is distributed to all attendees at the
                                                                                                                  conference so we recommend that you use your business
School/ Program/ Company:                                                                                         information instead of personal information.

City:                                                               State:                  Zip:                  For more information please visit us at www.
Phone:                                                                Fax:                               or contact Naurice Olivera,
E-mail:                                                                                                 , 800.229.1967 ext.233

                Four ways to Register:
              ONLINE:                                                  FAX:                              MAIL:                                     PHONE:
                                           (312) 849-2174,                   233 N. Michigan Ave.                      Naurice Olivera
                                                                       ATTN: Naurice Olivera             Ste. 1780                                 (312) 849-2220 ext. 233
                                                                                                         Chicago, IL 60601                         (Group Discount)
                                                                                Fr feren
                                                                                  EE ce
                         “continuing the discussion:

                           Effective use of Social

                          Networking in Education”
                                  This seminar is designed to offer culinary
                                 educators a practical look into the current
                                         and future technology trends
                                     impacting foodservice education.

      thE SEmINAr
      Back by popular demand, this pre-conference workshop will demonstrate
      how educators can be connected to one another and, in turn, connected
      to their students using meaningful, real-world social-networking tools. Join
      Nai Wang of KP Education Systems as he focuses on the “why” of social
      networking, bringing relevance to the forefront, and then shows you how you
      can turn distracting elements into productive tools. PLUS, discover newly
      developed instruments of the trade. Make the 2012 FENI Summit the most
      connected Summit you’ve ever attended.

      dyNAmIc wAyS to rEAch StudENtS
      This is an opportunity to learn about ways to connect socially and interact
      online, as well as how these modules translate to the classroom and your
      students. Collaborate with fellow educators through social media to get more
      out of the FENI Summit and beyond.“By the end of the conference,”Wang says,
      “I expect everyone to know each other on a whole new level.”

                    FrIdAy, FEbruAry 10, 2012
                           3 to 5 P.m.
                                 at the hotel Allegro

To register: Contact Naurice Olivera, FENI Coordinator, 800.229.1967 ext. 233
 FENI Educators Summit, 233 N. Michigan Ave., Ste. 1780, Chicago, IL 60601

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