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UMaine Extension Workshops, Classes, and Events


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Cooking for Crowds – Augusta – April 24, 2019

Wednesday, April 24, 2019 from 5:30 pm to 8:30 pm

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Community Education Assistant, Debbie Barnett, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.

This class meets the Good Shepherd Food Bank food safety training requirements.

REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.

If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099  or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

Cooking for Crowds – Falmouth – April 23, 2019

Tuesday, April 23, 2019 from 9:00 am to 12:00 pm

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Food Safety Educator Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.

This class meets the Good Shepherd Food Bank food safety training requirements.

REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.

If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099  or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

Cooking for Crowds – Falmouth – April 4, 2019

Thursday, April 4, 2019 from 5:00 pm to 8:00 pm

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Food Safety Educator Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.

This class meets the Good Shepherd Food Bank food safety training requirements.

REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.

If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099  or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

Cooking for Crowds – Falmouth – April 8, 2019

Monday, April 8, 2019 from 1:00 pm to 4:00 pm

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Food Safety Educator Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.

This class meets the Good Shepherd Food Bank food safety training requirements.

REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.

If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099  or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

Cooking for Crowds – Farmington – April 25, 2019

Thursday, April 25, 2019 from 9:00 am to 12:00 pm

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Food Safety Educator Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.

This class meets the Good Shepherd Food Bank food safety training requirements.

REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.

If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099  or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

Cooking for Crowds – Pittsfield – March 26, 2019

Tuesday, March 26, 2019 from 9:30 am to 12:30 pm

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Community Education Assistant, Debbie Barnett , in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.

This class meets the Good Shepherd Food Bank food safety training requirements.

REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.

If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099  or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

Cooking for Crowds – South Paris – April 11, 2019

Thursday, April 11, 2019 from 1:00 pm to 4:00 pm

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Food Safety Educator Kathy Savoie, in this workshop on Safe Food Handling designed specifically for Volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an Instant Read Thermometer.

This class meets the Good Shepherd Food Bank food safety training requirements.

REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.

If you are a person with a disability and need an accommodation to participate in this program, please call Marvin Tala at 207.781.6099  or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

Wildlife Habitat Education Program (WHEP) Training Event 2019

Participants will increase their knowledge of Maine’s wildlife resources with hands-on outdoor activities, looking at Wildlife Management skills, Wildlife ID and team building activities. Registration is limited to 24 students and is a first come first serve basis! Youth ages 9 (as of January 1st) – 19 are welcome to register!

Required Forms: Fill out and mail the three forms listed below to Sally Farrell, York County Cooperative Extension, 15 Oak St., Suite 302, Springvale, ME 04083

  • 4-H Program Participation Permission, Agreements, and Photo Release Form (Word | PDF)
  • Maine 4-H Health Form (Word | PDF)
  • Release and Assumption of Risk Form (Word | PDF)

If you are a person with a disability and need an accommodation to participate in this program, please contact Sally Farrell at 800.287.1535 (toll free in Maine), 207.324.2814 or 800.287.8957 (TDD), or e-mail sarah.s.farrell@maine.edu to discuss your needs. Receiving requests for accommodations at least 5 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.

With support from the Maine 4-H Foundation.

Image Description: Maine 4-H Foundation logo


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Contact Information

UMaine Extension Workshops, Classes, and Events
5741 Libby Hall
Orono, Maine 04469-5741
Phone: 207.581.3188 or 800.287.0274 (in Maine)E-mail: extension@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System