Practical Introduction to Cheesemaking Short Course
REGISTRATION INFORMATION For more information: 800.823.2357
Wiegand & Withycombe Halls OSU Campus • Corvallis, OR 97331 Driving directions to Wiegand Hall Practical Introduction to Cheesemaking Flyer
Suggested Lodging: Rooms are available at the Hilton Garden Inn. Rate: $94/night + tax (through 12/31/11); $99/night + tax (beginning 01/01/12). Make your lodging reservation online at: http://tinyurl.com/reservationsHGICorvallis
Please note: lodging is not included in the registration fee
REGISTRATION FEES:
Days 1 & 2 only: $400 per person (registration fee includes handouts, refreshments, and lunch each day) Days 1-3: $555 per person (registration fee includes handouts, refreshments, lunch each day, cheese tasting, and visit to an Artisan Cheesemaker) Please note: Registration is not final until payment is received.
You may pay by check or credit card
IF PAYING BY CHECK, make payable to: OSU, Dept. of Food Science & Technology If paying by check you may fill out flyer (see above link) and register by mail or fax:
MAIL: Dept. of Food Science & Technology Attn: Debby Yacas Oregon State University 100 Wiegand Hall Corvallis, OR 97331-6602 FAX: 541.737.1877 (mail check to above listed address)
Or you may register online and mail a check to the above listed address:
Practical Introduction to Cheesemaking Days 1 & 2 only Practical Introduction to Cheesemaking Days 1-3 Please note: If paying by check, registration is not final until payment is received.
IF PAYING WITH CREDIT CARD, you must register and pay online:
Practical Introduction to Cheesemaking Days 1 & 2 only Practical Introduction to Cheesemaking Days 1-3
Cancellation/Refund Policy All cancellation requests need to be made in writing (via email or regular mail) 10 days before event. Cancellation requests 10 days before the event are eligible for a full refund of the registration fees (minus a $10 administrative fee). Requests for refunds that are received fewer than 10 days before an event will not be granted, however substitutions may be allowed. Contact customer service - 541-737-0697 - Christen Oien
