►
Description
• Oplerno staff will be available to meet with teams
• Work on your proposal and/or start recruiting your team
• Milestone: Complete the Degree/Certificate Proposal Form
A
Hi,
this
is
rob
skiff.
This
is
the
workshop
where
we're
going
to
be
working
on
a
on
a
certificate
program
or
workshopping
that
on
our
wiki
about
and
introduce
yourself.
A
A
So
if
you
have
any
questions
or
comments
that
you'd
like
to
and
if
you
really
want
to
participate
actively
go
to
aplernow.wikispaces.com
give
us
a
second
to
set
up
the
page
and
you'll
see
it's
a
web
address
at
the
top.
When
I
share
my
screen
and
also
you
can
feel
free
to
tweet
questions
or
comments
to
hashtag
woodblock
or
you
can
send
us
direct
questions
to
questions
that
are
planner.com
and
dan
and
daniel
all.
Let
me
just
pull
up
the
podio
chat
in
case.
A
You
guys
need
to
get
a
hold
of
me.
So
what
I'm
gonna
do
right
now
is
do
what
I'm
never
allowed
to
do,
which
is
share
my
screen
and
I'm
going
to
right
now
we're
going
to
walk
through
the
process
of
going
on
to
the
wiki
to
show
people
how
to
create
a
new
wiki
page,
and
then
you
know
away.
We
go.
C
C
A
Share.
Okay
and
that's
daniel
in
broadcast
live
on
the
planet.
Okay,
so
here's
our
wiki
plano.wikispaces.com
and
what
we're
going
to
do
is
one
just
okay,
I'll
type.
B
A
The
plairno
website
you'll
see
what
is
going
on
here,
we're
a
little
glitchy.
We
just
had
a
major
thunderstorm
go
through.
It
was
pretty
cool,
but
it's
made
things
a
little
bit
slow
in
terms
of
our
internet.
A
When
you
hit
the
main
page
for
the
apprentice
wiki.
What
you'll
want
to
do
is
if
you
wanted
to
create
a
new
page
for
a
particular
certificate
or
degree
program,
you
will
go
to
pages
and
files,
click
on
that
and
you
go
to
the
top
and
you
hit
new
page
now.
Sometimes
people
don't.
If
you
look
at
the
top
and
this
row
here.
Okay,
it's
really
important
if
you
want
to
create
stuff
that
you
show
the
wiki
controls.
A
Okay,
so
you'll
click
on
this
button.
If
you
see
blue
you've,
got
all
the
different
pages
and
ability
to
create
a
new
wiki.
Sorry,
a
new
page
and
you
click
on
new
page
and
it
pulls
up
the
title
name.
C
A
Wiki
page
won't
be
saved
unless
you
put
something
on
it,
so
we're
just
going
to
put
test
here
for
right
now:
okay
and
then
what
what
you
know
our
little
guide
that
we
have
here,
which
is
certificate
and
degree
development
guideline
and
go
to
the
bottom
different
there.
All
proposals
need
to
have.
C
A
A
Turn
this
off,
and
now
we
can
just
type
or
add
in
anything
we
would
like.
Okay,
okay,
so
tell
me
a
little
bit
about.
Do
you
have
things
that
you've
already
created
that
justify
for
the
justification
for
the
certificate.
A
Okay,
well,
I'm
gonna
help
you
with
that,
because
I've
already
come
up
with
you
know
a
certain
we've
talked
been
talking
at
the
break
about
you
know
the
justification.
A
A
Let's
go
here
and
get
rid
of
that
bulleted
list
there
we
go
food
service
is
a
huge
remember.
This
is
just
a
draft
that
other
people
are
going
to
comment
on
right,
but
food
service
is
a
huge
global.
A
Okay,
it's
a
short
one
sentence.
I
mean
clearly
when
we're
talking
about
a
full-on
proposal.
You
know
you'd
want
to
talk
a
little
bit
about
the
the
size
of
the
market
right,
you
know
any
other.
You
know
the
fact
again,
maybe
the
cost
the
cost
differences
between
different
programs
like
a
degree
from.
B
C
A
Johnson,
wales
or
some
other
institution
might
be
very,
might
be
really
really.
You
know
it
might
be
very
expensive,
but
yet
there's
a
huge
global
market
of
people
who
need
basic
restaurant
and
food
management
skills
and
that
this
certificate
can
meet
those
needs.
A
Okay.
So
the
next
piece
is
classes.
B
A
So
please
share
that.
You
can
register
for
the
class.
A
And
it
starts
september
15th
september
15th,
so
you
can
so
you
can
register
for
the
potentially
also
start
earning
register
a
little
bit
later
on
for
other
classes
that
once
we
submit
our
application
once
we
submit
our
letter
of
intent
right,
you
can
earn
your
certificate
in
this.
This
would
be.
A
So,
let's
wait
one
second,
let's,
interestingly
enough,
on
the
on
this
on
the
internet.
Right
now,
I
logged
into
my
account-
and
I
pulled
up
your
your
your
class
yep,
okay
and
we'll
get
to
that
in
a
second.
But
let's
hope
this
is
on
it.
A
It
might
be.
Sometimes
it
takes
a
little
bit
for
the
marketplace
too.
Oh
it's
already.
There
hey,
hey,
hey,
so
man.
We
just
have
to
update
the
picture
at
some
point
soon,
yeah
so
well.
The
the
great
thing
is
so
we've
got
the
the
syllabus
well
that
we
can
actually
cut
and
paste
the
syllabus,
which
would
be
a
great
thing.
I'll
show
you
how
to
do
that.
We've
got
the
price.
The
start
date.
A
The
instructor
and
we'll
show
a
little
bit
about
updating
the
profile.
What
a
great
thing
to
be
able
to
link
this
course
to
the
list
of
classes
in
the
program
awesome
so
so.
C
A
Okay-
and
you
know
again,
the
great
thing
about
the
wiki
is,
you
can
also
share
links
and
so
to
create
a
link.
You
get
insert
link
and
you
hit
web
address
and
you
cut
and
paste
the
the
web
address
into
the
wiki,
see
that's
the
full
web
address
and
add
the
link,
and
we
are
done.
A
I
want
to
hit
save
because
one
of
the
problems
with
you
know
with
any
time
you're
working
online
is,
if
you
don't
save,
you
lose
all
your
changes
right
right
and
that
really
stinks,
especially
when
you're
doing
this
live
in
front
of
an
audience.
A
So
yeah
we've
got
an
introduction
to
professional
kitchen
management.
What
were
the
other
classes?
You
were
thinking.
B
I
would
like
to
see
a
small
business
management
class.
Okay.
C
B
And
then
there's
also
the
possibility
of
a
serve
safe
class,
and
although
I
am
licensed
to
teach
that
the
tests
must
be
proctored
in
person,
so
while
they
could
get
all
of
the
training
for
me,
I
could
only
offer
local
certification
because
you
have
to
have
a
proper
there
to
give
you
the.
A
You
should
find
out
what
a
proctor
consists
of
no,
but
what?
Oh,
so
you
have
to
be
certified
by
servsafe
to
be
the
proctor.
Yes,
okay,
because
it
would
be
interesting
to
see
whether
a
person
could
go
into
an
office,
a
legal
office,
for
example,
and
an
affidavit
being
signed
that
the
person
didn't
you
know
cheat
et
cetera
on
the
you
know
on
the
exam,
and
then
you
could
do
those
types
of
yeah.
B
Well,
no,
but
the
only
the
only
problem
with
that
is
as
a
surf,
safe,
proctor
you,
they
give
you
a
code
that
allows
you
to
access
if
you're
going
to
do
online
testing,
so
you
could
test
out
online,
but
I
would
type
in
like
enter
it.
And
then
you
could
take
the
test.
Okay
and
it
would
be
under
my.
A
Touch
so
that
might
be
helpful
for
government
people
for
them,
so
a
search,
safe
class.
There's
a
class
and
we'll
put
a
question
mark
on
it.
B
A
Yep
now,
let's
talk
a
little
bit
about
the
introduction
to
the
management
class.
Do
you
have
sort
of
a
list
of
skills.
C
B
In
the
syllabus
on
the
enroll
part,
the
sh,
then
I
the
proposal,
I
I
did
the
list
that
you
would
learn.
Oh
no,
they
made
me
have
that.
A
I
don't
want
to
go
over
your
phone
number
and
that
stuff.
B
Yeah,
I
think
I'll
meet
him.
C
A
And
this
is
a
perfect
thing
to
do
about
it's
a
list
of
classes
into
the
program,
and
then
I'm
going
to
do
is
we're
going
to
go
down
here.
C
C
A
A
So
these
are
the
list
of
skills
for
the
for
the
first
class.
You
know
again
see
between
and
I'm
gonna
hit
save
so
people
can
comment
and
and
edit
if
they
have
the
the
nice
thing
about
this
is
that
you've
got
the
ability
to
add
and
comment
right
on
things
right
off
the
bat
and
it's
interesting.
We
already
have
one
discussion
post,
let's
check
it
out
and
see
what
there
might
be.
Oh
eu
laws:
okay,
oh
yeah!
A
Here
we
go
in
all
member
states,
many
third
countries,
the
overarching
principles
concerning
food
safety
and
consumer
protection,
national
legislation
over
the
eu
level.
Food
legislation
has
evolved
without
some
of
these
basic
principles.
Okay,
so
he's
saying:
hey,
let's,
you
know
check
out
eu
laws
right.
B
A
And
so
there
might
be
a
whole
subset
of
different
classes
that
might
be
are
created
or
integrated
from
other
countries,
that,
for
your
for
the
food
service
management
certificate
that
we'd
have
to
be
open
to
in
terms
of
allowing
people
well,.
C
A
B
C
A
A
certification
yeah.
Well,
I
think
the
certification
actually
really
adds
quite
a
bit
to
the,
especially
if
they're
you
know
again,
you
know
someone
who's
entering
the
field
and
they're
a
great
cook.
Okay
they've
had
some
training,
whether
it's
formal
informal,
but
they
can
show
the
certificate
and
they
can
show
that
they've
got
on
servsafe
right
or
whatever
certification
in
the
eu
or
wherever
that
has
it
and
that'll
get
them.
You
know
that's
a
big
huge
leg
up,
I
would
say
I
mean
I
don't
know
I
don't
hire
well,
you
hire
people.
B
And
in
the
states
it's
becoming
rapidly
mandatory
to
have
a
safe,
certified
person
on
your
staff
when
your
place
is
open.
Okay,.
A
So,
which
is
even
yeah
yeah
so-
and
you
know
again,
we
can
establish
later
on
a
database.
Okay,
people
who've
demonstrated
these
skills
and
who
also
have
the
certification,
so
we
might
become
a
source
of
potential
employment
for
people
right
as
they're
searching
around
for
jobs
in
the
food
service
industry.
That's
pretty
cool
yeah.
A
So
this
the
10
skills
basic
hr
functions,
including
hiring
training
retention,
separation,
safety
and
osha
and
state
laws.
So
that's
a
key
skill
if
you
have
an
idea
about
how
you're
going
to
integrate
that
into
the
portfolio
to
place
you
on
the
spot
and.
B
Sure
sure
my
plan,
as
far
as
the
portfolio
goes
will
be.
First
of
all,
my
course
is:
has
an
extensive
amount
of
writing
every
week.
There
is
a
writing
assignment
designed
to
show
understanding
and
and
and
mastery
of
that
week's
subject
matter
so
I'll
have
that
for
their
profile.
In
addition,
we
will
of
course,
have
things
that
measure.
You
know
you
will.
You
will
have
tests
and
quizzes
in
each
week.
B
Also
to
look
at
you
know:
have
they
grasped
the
the
information?
Then,
of
course
things
like
recipe,
conversion
bookkeeping
again
tests,
quizzes
writing
papers,
you're,
going
to
develop
a
power
list,
you're
going
to
develop
accounting
sheets
for
your
particular
place
either.
That's
your
or
that
or
that
you
want
to
be
employed.
A
At
interesting,
okay
and
again,
all
those
can
be
uploaded
and
shared
on
google
right
now
shared
via
either
the
google
documents
or
the
documents
that
we'll
store
on
our
on
our
electronic
portfolio.
Right
excellent,
now,
inventory
management
I
mean
I
want
to
push
a
little
bit.
Is
there
a
way
in
which
to
you
know
you
have
here
menu
development?
Designing
I
mean
that's,
that's
simple,
well,
relatively
simple
to
do
in
terms
of
showing
actually
the
menu
showing
the
analysis
behind
it,
sure,
okay,
that
you
can
actually
do
the
work.
B
A
B
Possibly
yes,
I
mean
you
could
certainly
do
do
a
portfolio
piece
where
you
walk
through
a
restaurant,
so
you
could
say,
take
a
dozen
eggs
at
the
back
door
and
then,
as
you
walk
it
through
the
restaurant
point
out
each
critical
control
point
in
its
in
its
flow
so
say
it's
the
prep
table,
you're
gonna,
say:
okay,
here's
a
critical
control
point
because
you're
breaking
the
eggs
and
they're
being
handy.
A
A
Whether
it's
from
and
they
can
even
record
it
on
their
smartphone
yeah
yeah,
so
there's
not
the
need
to
buy
any
extra
complicated
pieces
of
equipment.
They
can
use
the
technology
that's
available
to
them.
B
B
A
Okay,
in
other
words,
you
know
everybody
can
write
something
theoretically
about
how
to
do
x,
right,
okay,
but
showing
that
you
can
do.
It
is
really
the
value
added.
We
think
with
the
portfolio
piece
you
know
in
in
in
food:
that's
awesome,
so
equipment,
basics,
including
selection,
maintenance
and
problem
solving
right.
You
know:
what's
an
idea
in
terms
of
the
the
guidelines
for
the
documentation
of
that.
B
Well,
that
would
be
more
of
a
I'm,
not
sure
that
you
could.
You
could
videotape
that,
although
I
mean
it's
possible,
you
could,
you
know,
take
your
say
you're
going
to
do.
What
are
we
looking
at
catering?
B
If
you
wanted
to
demonstrate
for
your
portfolio,
you
could
go
through
either
restaurant
you're
working
in
or
a
restaurant
that
we've
partnered
with
and
you
could
go
through
and
either
point
out
the
basic
equipment
I
mean
every
restaurant
is
going
to
have
some
equipment
common,
a
stove,
an
oven
fry
later
whatever
and
you
could
go
through,
you
know
proper
safety
training
for
it.
What
you
know,
how
do
you
use
it
or.
B
Right
or
or
you
could
do
something
like
you
know,
you
could,
if
you
had
to
write
it
down,
you
might
go,
show
three
different
food.
Restaurants
or
you
know
types
of
restaurants
or
and
then
go
through
for
this
fine,
dining
restaurant.
You
would
need
blah
blah
blah,
but
if
you're
interested
in
a
hot
dog.
A
In
case
again,
you
want
to
upgrade,
but
you
can
meet
people
where
they're
at
right,
okay,
yeah
and,
of
course,
he
you
know
controlling
costs,
including
interesting
policies,
waste
management,
maintenance,
that's
pretty
obvious
how
to
document
those
operations
management,
including
planning
and
scheduling,
that's
easy
to
do.
A
Catering
basics,
including
site
inspection
manual,
development,
labor
equipment
needs
and
costing
so
I'd
assume
that's
kind
of
like
a
project.
In
other
words
like
here,
you
know:
I'd
like
you
this
week
to
cost
out.
B
The
menu
cost
it
out
or
here's
a
dish.
Actually
what
I
did
was
you
know
go
to
on
the
web
as
an
option.
Go
to
the
food
network,
pick
out
a
show.
Oh
now,.
C
A
B
A
That's
and
the
real,
the
real
practical
you
know,
interestingly
enough,
you
can
the
real
practical
piece
of
you
know.
Let's
say
you're
doing
this
in
terms
of
part
of
the
on
the
job
training,
yep.
Okay,
that
you
can
get.
There
can
be
actually
an
example
that
signed
off
by
not
only
the
professor
okay,
but
also
part
of
that
documentation.
Skill
could
be
to
sign
off
of
the
employer.
Hey
right,
can
you
can
you
say
that?
Can
you
sign
off
and
say
hey,
this
was
done
pretty
well,
I
could
see
people
wearing
gopros
actually.
A
As
the
they're
doing
this
kind
of
documentation
and
then
uploading,
what's
on
the
gopro
you
know
to
to
the
web,
or
you
know
sure
or
google
glass
god
help
us,
okay
marketing,
including
internal
and
external.
B
Again,
they'll
develop
a
marketing
plan
that
would
be
a
written
kind
of
thing
that
they
would.
They
would
upload.
C
B
B
A
B
Kind
of
funny,
because
in
in
developing
pieces
for
this,
I
reached
out
to
some
chefs
that
I
know
in
different
parts
of
the
industry
and
michael
roman
sent
me
a
tweet
saying,
remember
to
tell
them
that
by
the
time
you're
screaming
at
your
cook.
It's
already
too
late,
which
is
very.
A
So
after
you
know
just
to
wrap
up,
so
you'd
want
to
do
the
skills
list
for
each
one
of
these
particular
classes
and.
B
A
It
in
the
assignments
and
in
the
projects
work
that
the
student
students
are
doing
and
then
again
all
this
data.
All
of
these
work
that
they're
doing
can
then
be
uploaded,
whether
it's
onto
their
portfolio
and
assessed,
and
that's
a
real,
critical
piece
here,
with
the
learning
we'll
skip
the
professional
associations
for
time.
But
clearly
there
are
a
bunch
of
different
professional
associations
that
you
have
to.
You
know
contact
to
make
sure
that
this
certification
works
or
sort
of
like
certifying
the
certification.
B
A
So
we're
going
to
want
it
a
little
bit
later
on,
take
the
conversation
line
and
figure
out
how
a
planner
can
facilitate
that
that
piece
of
the
certification
for
the
for
this
program
right.
A
Yup
timeline:
how
long
do
you
think
it's
gonna
take
you
know
you
to
sort
of
develop
to
get
this
certification.
B
Of
course
there's
always
I
I'm
certainly
not
I'm
more
on
food
service
management,
so
looking
at
a
certificate
program
like
this,
it
would
depend
on
how
much
how
many
other
courses
were
available.
I
mean
marketing,
I'm
assuming
there's
someone
who
wants
to
do
a
marketing
piece.
If
I
have
to
develop
all
maybe
six
months.
A
B
A
As
part
of
our
portfolio
system
but
transferred
in
that
allow
a
student
to
gain
the
certification
right
if
it
meets
if
the
marketing
class
meets
your
needs
or
the
finance
class.
A
And
again,
the
serv
serv
safe
class
could
be
the
certification
that
either
you
provide
or
that
someone
else
is
provided
that
meets
that.
So
you
know
you
could
see
that
by
creating
one
or
two
classes
and
pairing
with
other
faculty
members
that
very
quickly
you
can
have
something:
that's
not
only
just
a
class
but
also
a
value
added
for
the
student
in
terms
of
the
certification,
which
will
help
you
attract
students,
which
is
really
really
important.
A
Thank
you
very
much,
thank
you,
and
that
is
that's
it.
For
our
workshop
for
workshop.
A
Very
soon
so
take.