Need to Know

Atlanta Marriott Marquis
265 Peachtree Center Ave
Atlanta, GA 30303
Telephone: 1.404.521.0000

Checking In & Out

Conference Check-In (note: this is NOT room check-in)
Sunday, July 7th; 4:00pm - 7:00pm
Atlanta Marriott Marquis; Imperial Foyer, Marquis Level

Late Conference Check-In (note: this is NOT room check-in)
Monday, July 8th; 7:00am - 8:00am
Atlanta Marriott Marquis; Imperial Foyer, Marquis Level

During check-in you'll receive:

  • PSU Curriculum and other materials
  • Your schedule
  • A loaner laptop (if requested in advance) - if you plan to use your own computer, please bring it with you to check-in
  • A loaner iPad (if requested in advance) - if you plan to use your own iPad or tablet, please bring it with you to check- in

If you're unable to check in during these times, please visit the Help Desk to gather your materials.

Conference Check-Out
PSU Atlanta will end at 4:00pm on Thursday, July 11th. Please make your travel arrangements after that time. Certificate pick-up will be available from 11:00am - 6:00pm on Thursday, July 11th, in the foyer at the hotel. Some districts require proof of PSU completion, so please be sure to pick up your certificate.

Attire

PowerSchool University is casual, so please wear what is comfortable to you. Keep in mind that temperatures in the hotel conference rooms can be unpredictable, so we recommend bringing a sweater and dressing in layers.

Technical Requirements

If you have any concerns about these requirements, please email psu@powerschool.com.

Macintosh Requirements

  • Intel Core 2 Duo+
  • 2 GB RAM
  • Mac OS 10.12+ Sierra
  • Office 2016
  • 1 GB available disk space
  • 54 Mbps or faster Wireless Network Capability
  • Java 1.8.0_131 (Java 8)
  • Chrome 74
  • Administrative access
  • 5 GHz network band capability (Preferred)

Windows Requirements

  • Intel P4 or AMD equivalent
  • 2 GB RAM
  • Windows 7+
  • Office 2016
  • 1 GB available disk space
  • 54 Mbps or faster Wireless Network Capability
  • Java 1.8.0_131 (Java 8)
  • Chrome 74
  • Administrative access
  • 5 GHz network band capability (Preferred)

Please note: Java 1.8.0_131 (or higher) is required for SQL Developer 18.2 software utilized in Customizations Courses 201, 202, 301, 350, 360, and 506. The Chrome extension BigConsole is also recommended for Customizations courses.

Menu

Breakfast and lunch will be provided Monday-Thursday of the event in Salons A & B.

Monday, July 8

Breakfast
  • Farm Fresh Scrambled Eggs
  • Crispy Bacon Strips
  • Seasoned Red Skinned Breakfast Potatoes
  • Seasonally Inspired Sliced and Whole Fruits including Berries
  • Assorted Individual Greek Yogurts
  • Freshly Baked Bakeries and Assorted Spreads and Jams
  • Freshly Squeezed Orange Juice
  • Assorted Bottled Juices
  • Freshly Brewed Regular and Decaffeinated Coffee
  • Hot Teas and Hot Chocolate

Lunch
  • Sauteed Chicken with Roasted Fennel and Rosemary in a Light Chicken jus
  • Rigatoni Pasta with Roasted Caponata Vegetables, Roasted Garlic, House Made Pomodoro Sauce
  • Sauteed Green Beans with Roasted Almonds
  • Seasonal Mixed Greens, Tomatoes, Cucumbers, Shaved Red Onions, Sliced Black Olives, Sliced Pepperoncini Peppers, House Made Croutons, Parmigiano Reggiano Cheese, Creamy Ranch, Italian, & White Balsamic Vinaigrette
  • Fresh Baked Ciabatta Bread and Rolls with Butter
  • Tiramisu Cream Verrine & Sicilian Dipped Cannoli

Tuesday, July 9

Breakfast
  • Creamy Grits with Shredded Cheddar Cheese
  • Farm Fresh Scrambled Eggs
  • Seasonally Inspired Sliced Fruits including Berries
  • Assorted Individual Yogurts
  • Cold Cereal with Assorted Milks
  • Freshly Baked Bakeries including Gluten Free Options and Assorted Jams and Spreads
  • Freshly Squeezed Orange Juice
  • Assorted Bottled Juices
  • Freshly Brewed Regular and Decaffeinated Coffee
  • Hot Teas and Hot Chocolate

Lunch
  • Build Your Own Soft Taco: Warm Flour Tortillas, Achiote Grilled Chicken, Sour Cream, Shredded Cheddar and Monterey Jack Cheese, Lime Wedges, Chopped Cilantro, Pico de Gallo, Salsa Casera, Guacamole, Coleslaw with Cumin Lime Vinaigrette
  • Baja Chopped Salad with Chopped Romaine Hearts, Diced Tomatoes, Diced Cucumber, Diced Tri-Color Peppers, Toasted Pumpkin Seeds, Crumbled Cotija Cheese, Chipotle Buttermilk Ranch Dressing, and Cumin Vinaigrette
  • Golden Hominy Salad with Roasted Corn, Hominy, Black Beans, Tomatoes, Onions, and Cilantro Lime Vinaigrette
  • Ranchero Pinto Beans
  • Green Corn Pork Tamales with Salsa Verde
  • Cilantro Rice
  • Apple Empanadas & Warm Cinnamon Churros with Caramel and Strawberry Sauce

Wednesday, July 10

Breakfast
  • Biscuit Sandwiches with Egg, Cheese, and Breakfast Meat
  • Biscuit Sandwiches with Egg and Cheese
  • Seasonally Inspired Sliced and Whole Fruits including Berries
  • Freshly Baked Bakeries including Gluten Free Options and Assorted Jams and Spreads
  • Freshly Squeezed Orange Juice
  • Freshly Brewed Regular and Decaffeinated Coffee
  • Hot Teas and Hot Chocolate

Lunch
  • Grilled Chicken, Sliced Provolone Cheese, Roasted Red Peppers, Arugula, and Sliced Tomatoes with Basil Aioli on a Focaccia Bun
  • Sliced Top Round of Beef with Vermont Cheddar, Sliced Tomatoes, Caramelized Red Onions on a Flour Tortilla with Creamy Horseradish Aioli
  • Garlic and Herb Roasted Portabella Mushrooms, Zucchini, Squash, Red Peppers, and Sundried Tomato Aioli on a Multigrain Bun
  • Traditional Caesar Salad
  • House Made Potato Salad
  • House Made Thyme and Rosemary Potato Chips
  • House Made Cookies and Brownies

Thursday, July 11

Breakfast
  • Farm Fresh Scrambled Eggs
  • Crispy Bacon Strips
  • Seasoned Red Skinned Breakfast Potatoes
  • Seasonally Inspired Sliced and Whole Fruits including Berries
  • Assorted Individual Greek Yogurts
  • Freshly Baked Bakeries and Assorted Spreads and Jams
  • Freshly Squeezed Orange Juice
  • Assorted Bottled Juices
  • Freshly Brewed Regular and Decaffeinated Coffee
  • Hot Teas and Hot Chocolate

Lunch
  • Chicken and Smoked Turkey Sausage Gumbo with Rice
  • Roasted Joyce Farms Chicken and Mushroom Bourbon Demi-Glace
  • Slow Cooked Cola Braised Pork Shoulder with Hoisin BBQ Sauce
  • Warm Cornbread and Biscuits
  • Seasonal Mixed Greens with Tomatoes, English Cucumber, House Made Croutons, and Cheddar Cheese Paired with Creamy Bleu Cheese Dressing, White Balsamic Vinaigrette, and Dill Pickle Vinaigrette
  • Local Roasted Cinnamon and Sugar Sweet Potato Wedges
  • Southern Collard Greens
  • Red Velvet Cake & Individual Georgia Peach Streusel Pies