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September 22 - 23, 2014
|1:00 p.m. to 4:00 p.m.||Pre-Conference Trainings|
|3:00 p.m. to 5:00 p.m.||Early registration|
|4:00 p.m. to 6:00 p.m.||Prevention Network Reception|
|7:45 a.m. - 8:45 a.m.||Registration and Breakfast|
|8:45 a.m. - 5:00 p.m.||Plenary and Breakout Sessions, Networking Reception|
|7:45 a.m. - 8:45 a.m.||Breakfast|
|8:45 a.m. - 3:40 p.m.||Plenary and Breakout Sessions|
Up to 12 MCBAP specific continuing education hours will be available to participants for this conference.
For social workers, approval is pending for a maximum of 10 continuing education hours. Social workers must enter their license number in the appropriate space at the time of registration.
A detailed schedule with a list of sessions and presenters is available here.
There are several options for accommodations for the conference. Please refer to the Registration Information.
Prevention Network will be hosting a reception immediately following the Pre-Conference trainings. for more information, go to http://www.preventionnetwork.org/partner-with-pn-2014.aspx.
You may pay by credit card or check.
Group Registrations: If you are registering a group of attendees using the same credit card, you may register each attendee by clicking "Register and Mail a Check," then call The Knopf Company to process the credit card.
Once you register, you are personally responsible for the conference fee. If you cancel by August 31st, you will be charged a $25 administration fee. If you have already paid for the training, the $25 will be deducted from your refund. If you cancel September 1st or later, you will be charged the entire conference fee. You may, however, email us and substitute another person in your place. No-shows will be responsible for the full conference fee. Any individual who has a balance due from a previous training cannot attend the Annual SUD/COD Conference until the balance is paid.Walk-Ins
Walk-ins are discouraged. Anyone who is not registered must pay the full training fee at the door ($300) and is not guaranteed training materials or meals.
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