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.
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.
