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Lifetime Professional Development Program
Schedules and Locations
Schedules
• With the exception of the Joe Perdue Certification
Review Course, most BMI classes run Monday through
Friday. Attendees should plan to arrive on campus on
Sunday evening.
• BMI Club Management and the Joe Perdue Certification
Review Course attendees should not make arrangements
to leave before 6:30 p.m. on the last day of class.
• BMI Leadership Principles attendees should not make
arrangements to leave before 5:00 p.m. on the last day of
class.
• BMI General Manager/Chief Operating Officer attendees
should not make arrangements to leave before 3:30 p.m.
on the last day of class.
• BMI Tactical Leadership attendees should not make
arrangements to leave before 2:00 p.m. on the last day of
class.
• BMI Strategic Leadership attendees should not make
arrangements to leave before 4:00 p.m. on the last day of
class.
• For BMI Golf Management and the BMI Wine & Food
Experience, lodging should be booked Sunday through
Thursday night. Classes end early in the afternoon on
Friday.
* Note: Those taking the CCM exam after the review course
should be booked through Thursday evening.
Locations
Georgia State University –
Located
in the heart of downtown Atlanta,
Georgia State University is a thriving
university with more than 20,000
students enrolled. For BMI Club
Management students, a unique
opportunity exists to visit some of the
finest clubs in the nation, all within
the city limits.
BMI Wine & Food Experience
Location:
Portland, OR
Dates:
October 5-9, 2015
Prerequisite:
None
Credits:
30 CMI Education Credits
Price:
Member – $2,700
Non-Member – $3,200
In the fall of 2015, the BMI Wine & Food Experience will be
traveling to the Pacific Northwest and the Portland, OR,
region. Throughout the five-day class, instruction will be held
at local clubs and wineries, with attendees participating in
many group projects.
Wineries will include Stoller, Argyle, Archery Summit and
others as well as a local sake brewery, Sake One. Washington
and Oregon state wines will be highlighted with in-depth
discussion of Pinot Noir, Chardonnay and Pinot Gris. A visit to
the famous Portland Food Trucks for lunch and a few other
surprises are in store for attendees at this truly unique, highly
interactive program.
Content:
I.
An Introduction to Sous Vide Cooking
II.
Pairing Northwest Mushrooms With Wine
III.
Bee Keeping
IV.
Examining the Difference in Seafood Throughout the
United States
V.
Exploring Northwest Stone Fruits (apples, pears,
cherries gooseberries, strawberries, etc.)
VI.
Sustainable Farming Techniques and Using Organic
and Local Produce