Combined Hospitality & Tourism Summer Conference for BFM and FCS Teachers

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. 

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.

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.