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  1. OSU presents Weeds University Program, Feb. 21, 9am-4pm

    https://wayne.osu.edu/news/osu-presents-weeds-university-program-feb-21-9am-4pm

    challenges such as the management of herbicide- resistant weed species. The registration fee per person is ...

  2. Structural and Vertebrate Pests Webinar- March 7, 2024

    https://pested.osu.edu/events/structural-and-vertebrate-pests-webinar-march-7-2024

    Registration Opens October 1 Links to the webinars rooms will be emailed to attendees two business days prior ... Live Online Recert?  Visit our frequently asked questions page.   Registration   Pre-registration only! ... Cancellation Policy $25 processing fee per registrant for any cancellation, including POs. Refund requests must ...

  3. Industrial Vegetation, Natural Areas and Aquatic Webinar- March 5

    https://pested.osu.edu/events/industrial-vegetation-natural-areas-and-aquatic-webinar-march-5

      Registration   Click here to print a registration form an register with a check During the online commercial ... participate on their own device. We recommend a desktop, laptop, or large tablet. Pre-registration only! Must ... Policy $25 processing fee per registrant for any cancellation, including POs. Refund requests must be ...

  4. AGRICULTURE FERTILIZER RECERTIFICATION WEBINAR- February 28, 2024

    https://pested.osu.edu/events/agriculture-fertilizer-recertification-webinar-february-28-2024

    Live Recertification Online Webinars One Hour Agriculture Fertilizer Recertification- Registration ... february 23   Registration   CLOSED Click here to print a registration form an register with a check Click ... refunds. The cancellation fee will be charged per registrant. No refunds will be given after March 31, ...

  5. Wood-Destroying Insect Inspection

    https://pested.osu.edu/home/quick-links/wdiinspection

    1 hour for Core, and 4 hours for category 10b (there is no specified for category 12). Registration ... preference is given to those attending for initial training. There is no on-site registration for ... Schedule 8:15 a.m.- Registration and Check in Begins 8:45 a.m.- Course Begins 4:00 p.m.- Class dismissed ...

  6. Level 2 ServSafe Food Safety Manager Training

    https://fulton.osu.edu/events/level-2-servsafe-food-safety-manager-training-1

    workers. Registration starts at 7:30 am and class starts promptly at 8 am.  Food Safety Training Fee- $200. ... per person,  Registration is not complete until payment is received.    This includes: book, exam, ...

  7. Livestock Can Handle Low Temperatures But Challenges Exist

    https://wayne.osu.edu/news/livestock-can-handle-low-temperatures-challenges-exist

    beef cattle is between 18 and 20 degrees for those with a heavy winter coat, or 32 degrees for a normal ... requirement by 20 to 25 percent, and decrease their feed intake by 30 percent. So, what can we do?  First, is ... registrations for the 2024 Professional Marketer Program.  The cost of the program is $150 and provides you with ...

  8. Level 2 ServSafe Food Safety Manager Training

    https://fulton.osu.edu/events/level-2-servsafe-food-safety-manager-training-3

    workers. Registration starts at 7:30 am and class starts promptly at 8 am.  Food Safety Training Fee- $200. ... per person,  Registration is not complete until payment is received.    This includes: book, exam, ...

  9. Level 2 ServSafe Food Safety Manager Training

    https://fulton.osu.edu/events/level-2-servsafe-food-safety-manager-training-2

    workers. Registration starts at 7:30 am and class starts promptly at 8 am.  Food Safety Training Fee- $200. ... per person,  Registration is not complete until payment is received.    This includes: book, exam, ...

  10. Level 2 ServSafe Food Safety Manager Training

    https://fulton.osu.edu/events/level-2-servsafe-food-safety-manager-training-0

    workers. Registration starts at 7:30 am and class starts promptly at 8 am.  Food Safety Training Fee- $200. ... per person,  Registration is not complete until payment is received.    This includes: book, exam, ...

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