Program Manager, School Support, Utah State Board of Education
Kathleen Maag is a Child Nutrition Programs Sr. Specialist at the Utah State Board of Education. She has been at the agency for eight years and has enjoyed every part of it. She is the current lead on Smart Snacks in Schools program requirement and oversees the CTE Fundraiser Exemption... Read More →
Thursday June 12, 2025 10:15am - 11:10am MDT B115A
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.
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.
Access the ideas and resources from the session here: https://drive.google.com/drive/fo... Read More →
Overwhelmed by the ServSafe Manager Curriculum? Do your students complain every time you pull out the textbook? The majority of this session will focus on 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.
Time permitting, I would love to share tips and tricks I have implemented over the past 15 years of teaching that have made my life a little easier.
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.
