For those interested in fresh, refrigerated (chilled) and frozen pasta, NCI is offering a one-day training session April 26, 2024 as a companion program to our annual Pasta Production & Technology course being offered April 23-25, 2024.
Course Details:
Dates: April 26, 2024
Location: Northern Crops Institute, Fargo, ND
Registration Fee: $400.00
Registration Deadline: April 8, 2024
Course Overview:
This course introduces participants to the fundamental and applied aspects of fresh, refrigerated (chilled) and frozen pasta production and quality through lectures and laboratory demonstrations. The course focuses primarily on the use of Durum wheat flour and semolina; however, much of the material covered in this course may be utilized in the production of pasta from other classes of wheat, as well as non-wheat ingredients. This course will be conducted in-person at the Northern Crops Institute.
It is recommended that attendees of this course complete our three-day program that is scheduled for April 23-25, 2024, or any of our previous pasta courses, in order to have a basic understanding of how pasta is made. Our three-day pasta course provides a basic understanding of Durum wheat quality, milling, equipment and the process of producing and drying pasta. Whereas this one-day program focuses on fresh/refrigerated/frozen pasta, our three-day program is focused on the production of dry pasta.
Objective:
- Learn from industry professionals about the fundamentals of fresh, refrigerated (chilled) and frozen pasta production, quality assurance, die manufacturing and maintenance.
Who Should Attend?
Anyone interested in the production of fresh, refrigerated (chilled) and frozen pasta products, including those involved in food science, research and development, quality assurance, production, maintenance, and ingredient sales.
How Do I Register?
This course will be offered in-person only, and registrations are limited to 30 participants. Space will fill up quick, so we encourage you to enroll early!
Registration Fee: $400.00
Registration Deadline: March 15, 2024
Click on the “Register Now” button to pay by credit card. For group registrations and alternate methods of payment, please contact brian.sorenson@ndsu.edu.
Included in the registration fee are course materials, lunch and refreshments during the course. Airfare, hotel rooms and other meals are not included in the registration fee.
Hotel Information:
Clubhouse Hotel and Suites
4400 15th Avenue South
Fargo, ND 58103
Phone: (701) 282-5777
Rate: $159.00 (+ taxes) per night
Name of Room Block: NCI – Pasta Course
Deadline for Room Block: March 18, 2024
Website: https://fargo.clubhouseinn.com
Home 2 Suites By Hilton
1652 44th St South
Fargo, ND 58103
Phone: (701) 492-4502
Rate: $159.00 (+ taxes) per night
Name of Room Block: NCI – Pasta Course
Deadline for Room Block: March 22, 2024
Website (To Book Online): https://www.hilton.com/en/attend-my-event/farhtht-90g-892334e8-2356-46a8-b51f-f44b083a563b/
Transportation:
Transportation between the airport to the hotel is the responsibility of each participant. The hotels have a complementary airport shuttle, and you can schedule a ride by calling them directly the morning of your arrival into Fargo, and provide them with the flight number and arrival time. Their shuttle van has their name on the side. Taxis are available at the baggage claim area, and Uber & Lift are also available.
NCI will provide daily transportation only between the Northern Crops Institute and the 2 hotels listed above. At the conclusion of the course at 3:30 PM on April 26, 2023, NCI will also provide transportation to the hotel or to the airport for those flying out that day.
Cancellation Policies:
Requests to cancel a registration must be received on or before April 13, 2024 to receive a full refund. Requests to cancel a registration on or after April 14, 2024 will receive credit for a future NCI course that is good for 1 year. If NCI is forced to cancel this course, all registered participants will be immediately contacted, and each will receive a full refund within 10 business days. Substitutions may be made up to 3 days before the course begins. To read our full Event Refund & Cancellation Policy, click here.
