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During the morning session, Lorraine will explain and demonstrate her methods of taking body measurements, which are essential to determining and making accurate pattern alterations. We will learn to identify body markers for measurements, the correct order for taking measurements, and to recognize common errors in the process. The order of measurement taking is key to correct pattern alterations and pattern fit. There will be no more guesswork in taking body measurements after Lorraine’s presentation.

After lunch Lorraine will introduce us the seam method of pattern alteration, developed by Judith Rasband, Elizabeth Leichty and Della Pottberg-Steineckert, authors of Fitting and Pattern Alteration. The seam method of pattern alteration alters patterns along the seam lines only and preserves the original grainline. There is no cutting into the body of the pattern to make an alteration.

The seam method of pattern alteration is taught in fashion/sewing programs throughout the country. We will have hands on practice learning this method, making a few common alterations with half scale patterns. There is a short supply list for the afternoon lecture.

For lunch we will be enjoying the Tuscany Buffet which includes the following:

Mixed California Field Green Salad with Tomatoes, Cucumbers and Red Onions*
Caesar Salad
Cheese Tortellini with Pesto Cream Sauce
Penne Primavera with zucchini, squash, cherry tomatoes, onions and mushrooms with a rich garlic white wine cream sauce
Chicken Parmesan with Classic Marinara Sauce
Fresh Baked Garlic Bread Sticks
Dessert:  Lemon Cream Shortcake 
Coffee and Ice Tea and water

There will also be morning snacks available with coffee and tea service.