Overwhelmed by the ServSafe Manager Curriculum? Do your students complain every time you pull out the textbook? Come see how I engage students in the curriculum using a variety of resources and projects. Please come prepared to participate in a discussion about what works in your classroom as well.
This is a closed session is for the 2024-25 cohort accepted into the Family and Consumer Sciences Education for Food Literacy program. If you are interested in applying for 2025-26, look for the application this summer on ListServ or contact Lacee Boschetto at USU. The program provides teachers with a year-long training on incorporating STEM concepts into food and nutrition classes.
Dr. Lacee R. Boschetto has been an educator for 19 years. Prior to her seven years teaching at Utah State University (USU), she taught high school courses for 12 years in Southern California. Lacee is currently an Assistant Professor in the Applied Sciences, Technology, and Education... Read More →
Ideas on how to run a Cafe/Restaurant Day in your advanced Culinary/ProStart classes. We will cover the details of scheduling, promotion, sign-ups, preparing in advance and managing both the front of house and back of house.
I teach ProStart, Culinary 1 and Baking & Pastry at Herriman and previously taught middle school for 11 years. I had the honor of being named the Utah ProStart Teacher of the for 2024. Consecutive Seasons
In this class, teachers will gain practical strategies for accommodating students with special dietary needs, such as gluten-free and dairy-free diets. Drawing from five years of experience as a Foods teachers and personal insights as a Celiac (diagnosed 2 years ago), I'll share techniques for converting recipes and managing a diverse kitchen environment so all students can actively participate and thrive in the culinary arts classroom.
Unlock the science behind deliciousness! In this engaging session, we'll delve into the fascinating world of sensory perception and how it impacts our experience of food. Discover the key building blocks of flavor and learn practical strategies for combining ingredients to create harmonious and exciting dishes. We'll also explore techniques for tasting with intention, identifying individual components, and understanding how different elements contribute to the overall flavor profile. Whether you're a novice cook or a seasoned foodie, this session will equip you with the knowledge and skills to taste and create with confidence.
This is a hands-on food lab. We will be creating Shakshuka and Naan. This lab uses areas from all 3 of the main culinary 1 strands. Allowing students to focus on a yeast bread, moist method cooking and a mother sauce. It's a great lab for students to practice knife skills, push them into trying other cultural foods and presenting everything as a fairly simple family meal. Come and cook with me and have fun in the kitchen.
This is a closed session is for the 2024-25 cohort accepted into the Family and Consumer Sciences Education for Food Literacy program. If you are interested in applying for 2025-26, look for the application this summer on ListServ or contact Lacee Boschetto at USU. The program provides teachers with a year-long training on incorporating STEM concepts into food and nutrition classes.
Dr. Lacee R. Boschetto has been an educator for 19 years. Prior to her seven years teaching at Utah State University (USU), she taught high school courses for 12 years in Southern California. Lacee is currently an Assistant Professor in the Applied Sciences, Technology, and Education... Read More →
Foundations of Nutrition is loaded with new vocabulary and complex concepts. There are numbers and systems to commit to memory and endless categorizing to keep straight. Gamifying all this content adds energy and comradery to the content heavy course. Join us in this session to work through vitamin escape rooms, play digestive Guess Who, put together food labels puzzles, and more.
I have been teaching a variety of FCS classes for the past ten years. I enjoy the dynamic environment of the classroom. Engaging students in challenging work is my favorite part of the job.
Want to add meaning to your advanced classes but don't have a restaurant or cafe? Learn about 3 different methods I've used to run a bakery out of the back door of my classroom. I'll share all my tips for success as well as a few of our schools best-selling recipes.
Come see what happens when culinary students step up and serve up! In this session, we’ll share how holding students to high standards in the kitchen leads to delicious, healthy lunches for teachers—and real growth for our young chefs. It’s all about building skills, confidence, and community, one tasty meal at a time.
After graduating from USU in FCS/Spanish Education, I stayed home with my babies for 14 years.I own a Cottage Bread Business and a Peg People BusinessWent back to teaching middle school 2019/2020... Covid... taught for 3 yearsWent back to school to get my Masters 2nd year of teaching.Just... Read More →
