Combined Hospitality & Tourism Summer Conference for BFM and FCS Teachers

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.

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. 

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.

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.