Past Events

  1. Cooking Under Pressure Class Offered

    Sep. 13, 2019 9:00am to 11:00am

    Click here for flyer.

  2. BASIC MONEY MANAGEMENT

    Sep. 10, 2019 4:00pm to 5:30pm

    The October 8th class has been cancelled. Basic Money Management Flyer

  3. Holiday-Labor Day

    Sep. 02, 2019 12:00am

    The Ohio State University and all OSU Extension offices are closed.

  4. Pressure Canning - Carrots

    Aug. 20, 2019 6:00pm to 8:00pm

    FCS 2019 Summer Events - Registration is required by emailing seiler.58@osu.edu or calling 419-337-9210.  Cost for this program is $20 and minimum of 2 and maximum of 8 participants for each class.

  5. Pressure Canning - Carrots

    Aug. 20, 2019 1:00pm to 3:00pm

    FCS 2019 Summer Events - Registration is required by emailing seiler.58@osu.edu or calling 419-337-9210.  Cost for this program is $20 and minimum of 2 and maximum of 8 participants for each class.

  6. Pressure Canner Testing

    Aug. 19, 2019 1:00pm to 3:00pm

    FCS 2019 Summer Events - Registration is required by emailing seiler.58@osu.edu or calling 419-337-9210.  Cost for this program is $5 per test.

  7. Water Bath Canning - Peaches

    Aug. 14, 2019 10:00am to 12:00pm

    FCS 2019 Summer Events - Registration is required by emailing seiler.58@osu.edu or calling 419-337-9210.  Cost for this program is $20 and minimum of 2 and maximum of 8 participants for each class.

  8. BASIC MONEY MANAGEMENT

    Aug. 13, 2019 4:00pm to 5:30pm

    The October 8th class has been cancelled. Basic Money Management Flyer

  9. Pressure Canner Testing

    Aug. 08, 2019 1:00pm to 3:00pm

    FCS 2019 Summer Events - Registration is required by emailing seiler.58@osu.edu or calling 419-337-9210.  Cost for this program is $5 per test

  10. LEVEL 1 FOOD SAFETY - FOOD HANDLERS TRAINING

    Aug. 08, 2019 8:30am to 12:30pm

    Level 1 Food Handlers Training is a four hour basic food safety training which meets ODH Level 1 person in charge training requirements for food service employees. This training enhances employee understanding of major food safety principles: time and temperature abuse, cross-contamination, and personal hygiene. The program includes a National Restaurant Association Education Foundation handbook, several hands-on activities and a Certificate of Completion.

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