Herbal and Culinary Institute for Dietitians!
sawickim at SLU.EDU
Thu Jun 15 16:05:25 PDT 2000
Saint Louis University Links Dietitians with Herbalists and Chefs for
Diverse Experiences in July, 2000
Interested in a summer education experience? Saint Louis University's
Department of Nutrition and Dietetics is offering an opportunity for
Continuing Education Credits for Registered Dietitians interested in a
Medicinal Herbs Workshop and/or a Culinary Institute. Last year's Summer
Culinary Institute was such a success that we have expanded the
curriculum. This year, two Institutes and a Weekend Herbal Workshop can
be combined or registered for separately. Click on the web link below
for a brief description of the learning opportunities, more details and
a registration form.
Weekend Herbal Workshop
July 22 & 23, 2000 registration deadline July 3rd
The Medicinal Herb Workshop is offered in a weekend format. The
World Health Organization estimates that nearly 80 percent of the world
population presently use herbal medicine for some aspect of primary
health care. The first day of this workshop will focus on the use of
herbs as medicine, the safety and efficacy of medicinal herbs, and ADA's
position on the use of herbal medicine. The second day will start with a
tour and presentation of the hybridization of herbs at Westerfield
House, horticultural aspects of herb identification and the weekend
culminates with hands-on herbal preparation of an herbal salve and
herbal soap. Visit: www.westerfieldhouse.com
July 17 thru July 21, 2000 registration deadline July 3rd
July 24 thru July 28, 2000 registration deadline July 7th
The Culinary Institute is a program that pairs chefs with dietitians
to learn from each other about good taste and nutrition. While the
one-on-one experiences are limited, the Monday sessions offer open
enrollment giving you great flexibility for education credits and the
opportunity to enjoy a taste of the Culinary Institute. A limited number
of dietitians will again study with some of St. Louis' premier chefs.
Experiences will be in world class restaurants and clubs in St. Louis.
This is an unparalleled opportunity for chefs and dietitians to learn
together. The Institute will focus on basic culinary skills, targeting
breads and pastries the first week and mushroom cookery the second week.
Experiences will be hands-on and practical.
Continuing education units have been applied for from the American
Dietetic Association for Registered Dietitians and Dietetic Technicians
Registered. Last year the one week program was approved for 38 CEUs.
Join us, you'll be glad you came!
Marjorie A. Sawicki, MS, RD
Saint Louis University
Department of Nutrition and Dietetics - SAHP
3437 Caroline, Room 3076
St. Louis, MO 63104
sawickim at slu.edu
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