CE
Programs
Upcoming Events
Location for the remainder of 2019
Doubletree at Reid Park
445 S. Alvernon Way
Time:
Registration & Buffet: 6:00p
Program:
6:45 – 8:45 pm
Everyone must check in at registration even if someone else is paying.
Friendly Reminders
Menus and programs are subject to change.
Registration fees are due for no-shows and cancellations made after registration deadline. If unpaid, they will be billed to the member/clinic who made the reservations.
If you are unable to attend you may send a substitute to attend in your place. SAVMA may be able to assign a substitute - contact the office.
Technician and guest no-shows are billed to the member.
We can accommodate dietary restrictions upon request in advance. If you have requested a special order, we will give you a meal ticket at the event. Give this ticket to any of the banquet staff.
Pre-payment does not constitute a registration. Always register to avoid late/walk-in rates.
Remember to sign in so that we have a record of your attendance.
2 CE Units
Fees:
$50 Members & Members' Technicians and Member's first time guests
$75 Nonmember Veterinarians & their Technicians
Registrations Due
by Midnight on the Thursday, prior to the Meeting
After Deadline:
Add $20 to your payment
If we have not met our minimum commitment to the venue by the registration deadline, we will offer the regular CE rates until we do.
Payment:
Submit
Cash or Checks at the door
Checks by mail
Pay Pal (on this page, through the CE registration service, or through your own Paypal account)
To Register:
Use the
Registration Link or
2 CE Units per program
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CE meeting:
Date: Thursday, September 19, 2019
Speaker: Whit Church, DVM, DACVIM
of Desert Veterinary Medical Specialists
Program: Interpretation of Electrocardiograms
Sponsored by
Location: Doubletree at Reid Park on Alvernon
445 S. Alvernon Way
Tucson, AZ 85711
(520) 881-4200
Registration Deadline: Midnight, Thursday, Sept. 12
Time: Registration: 6:00p to 6:45p
Meeting: 6:45p to 8:45p
Italian Bistro Buffet
Spring mix romaine blend with toppings on the side: grape
tomato, black olives, pepperoncini, red onion, crouton, italian vinaigrette.
Heirloom tomato, fresh mozzarella, chiffonade basil, balsamic glaze, extra virgin drizzle.
Chicken cacciatore, boneless thighs and breast, tomato, basil, garlic.
Vegetarian lasagna with zucchini noodles, baked and layered with vegetables and ricotta cheese
Penne aglio e olio, lemon caper sauce,
Fresh green beans sauteed in parmesan, butter, bread crumbs & fresh herbs
Tiramisu Rain forest coffee, decaf and iced tea, lemonade
