NASP-IMDS: September 14-25, 2020

Welcome to the second unit of the National Advanced Silviculture Program, our 14th offering of this two-week training/education course. We have again assembled an excellent team to lead this instruction, this time adapting to an online format including synchronous and asynchronous teaching. The College of Forestry at Oregon State University has developed and delivered forestry continuing education modules for most of the last Century, including a Silviculture Institute, and workshops on inventory, monitoring and decision support.

New Online Format

Due to COVID-19, we are moving our National Advanced Silviculture Program online. Registration will open soon. Please take a look at the course instructional plan by clicking the button below.

We believe Oregon State University is uniquely positioned to offer this instruction based on the quality of the instructional team and training facility/ expertise available.

We continue to have regular and successful offerings in a wide range of professional topics and excellent support from the OSU’s Conference Services Team. Dr. John Bailey has specifically organized silvicultural training and tours dating back to the 1980s. Oregon State University Conference Services will ensure that all fiscal matters are within federal and state guidelines including contracting with hotels, food services, instructors, facilities, and transportation.

In summary, our goals for conducting this module include:

  1. Provide an engaging and positive learning environment for all participants in terms of materials, instruction, engagement and assessment.
  2. Supply outstanding content regarding inventory, monitoring and decision support for silviculturists, from recognized experts, that meets or exceeds all certification requirements and includes hands-on problem sets and proper assessment tools.
  3. Provide instruction and activities both synchronously and asynchronously in support of these objectives in a cost-effective and efficient manner.

For more information about this course, please visit the menu links on the left.