Progress 01/15/24 to 09/14/24
Outputs
Target Audience:In our final year of the Building Agricultural Literacy through an Immersive Culinary Arts Experience project we reached twenty of the twenty-three (87%) Maine CTE Culinary Arts Instructors, five Ed Techs and 650 Culinary Arts students (grades 9th - 12th) through our in-person Coaching site visits to CTE Culinary Arts Programs, the Culinary Arts Summer Institute, the Local Foods Competition and the mini-grants program. The twenty programsreached include the following: Coastal Washington County Institute of Technolgy, Tri-County Technical Center, Region 2 School of Applied Technology, Region 9 School of Applied Technology, Mid-Maine Technical Center, Hancock County Technical Center, Bath Regional Career & Technical Center, Waldo County Technical, Portland Arts & Technology High School, St. Croix Regional Technical Center, Capital Area Technical Center, Caribou Tech Center, Maine Region 10, MicCoast School of Technolgy, Northern Penobscot Technical, Oxford Hills Technical, Somerset Career & Technical, Westbrook Technical, Lewiston Technical Center, Sanford Technical Center. The vast majority of these schools represent Maine'ssocially and economically disadvantaged rural areas. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?On April 25, 2024, ten CTE Culinary Arts Programs (10Chef Instructors and 20 students) attended UMaine at Orono to participate in the Innovative Local Foods Competition. The ICASI took place over 4 days summer days (July 8 - July 11, 2024)and involved immersive experiences for Culinary Arts Chef Instructors within Maine's Food System. Fourteen Chef Instructors traveled throughout the State of Maine to food production facilities, had hands-on experiences to gain knowledge in ag literacy and experienced lessons to enrich their CTE curricula. How have the results been disseminated to communities of interest?This project has received the National Extension Association for Family & Consumer Sciences (NEAFCS) Innovation in Programming Award (1st Place Eastern Region and 1st Place State of Maine). This project was highlighted at the NEAFCS National Conference in Tuscon, AZ during the Regional Awards Program with fellow NEAFCS members. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
In our final year of grant funding, UMaine Cooperative Extension continued to lead the collaborationwith UMaine Food Science Innovation Coordinator and Maine Ag in the Classroom to provide statewide professional development opportunities for CTE Culinary Arts Instructors. Project activities focused on annual events: July '24 Immersive Culinary Arts Summer Institute (ICASI), April '24 Innovative Local Foods Competition and mini-grant funding. The ICASI took place over 4 days summer days (July 8 - July 11, 2024) and involved immersive experiences for Culinary Arts Chef Instructors within Maine's Food System. Fourteen Chef Instructors traveled throughout the State of Maine to food production facilities, had hands-on experiences to gain knowledge in ag literacy and experienced lessons to enrich their CTE curricula. Day 1:Villageside Farm tour, FSMA GAP discussion/Organic Certification Balfour Farmtour/cheese demo and lunch. Eel demo with American Unagi and Dinner activity Day 2:Nor East Oyster company. Pineland CAP facility meat packing facility tour Liberation Farms, New Mainers Farm Program Edward Little High School Hospitality Program for Dinner activity with Tootie's Tempeh Day 3: North Spore Mushroom Ready Seafood, Lobster processing facility Atlantic Sea Farms, Seaweed value added program Morning Glory Farm for wood fired cooking Day 4: Ricker Hill Apple Orchard Maine Milkhouse, organic dairy farm and yogurt producer Maine Department of Educationlunch and discussion Maine Crisp, buckwheat value-added crackers Innovative Local Food Competition: Competitions are an excellent way for students to develop and practice their skills in a high-intensity, realistic environment, as well as be exposed to the machinations of professional careers that otherwise would be unexplored in a classroom setting. Competitions provide students with opportunities to showcase their work products and to develop interpersonal and professional communication skills through interaction with industry representatives and students from related programs. Students are challenged to use Maine foods in creative and innovative ways to meet the demands of today's consumers. These experiences allow students to develop practical applications that will enhance their leadership through critical thinking, problem solving and working in teams. On April 25, 2024, ten CTE Culinary Arts Programs (10 Chef Instructors and 20 students) attended UMaine at Orono to participate in the Innovative Local Foods Competition.
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Progress 01/15/21 to 09/14/24
Outputs
Target Audience:From January '21 - September '24, the Building Agricultural Literacy through Immersive Culinary Arts Experiences project reached our target audience: Career & Technical Education (CTE) High School Culinary Arts Chef Instructors at Maine's 23 CTE programs. We were successful in reaching 20 of the 23 programs (87% reach)! We were also successful through indirectly reaching the students of these programs as well as the Ed Techs who worked with the Chef Instructors. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?As reported in our Annual Progress reports, this project built a solid foundation of annual professional development opoortunities: 4-Day Immersive Culinary Arts Summer Institute (2022, 2023, 2024) Coaching Visits to the CTE Culinary Arts Programs (2021, 2022, 2023) Ag Literacy Mini-grants (2021, 2022, 2023) Innovative Local Foods Competitions (2022, 2023, 2024) How have the results been disseminated to communities of interest?In Oct., 2023 we presented our program at the Maine Career & Technical Education Professional Development Day to over 30 CTE Culinary staff and instructors. Kathy Savoie and Rob Dumas provided a 2-hour presentation, Cultivating Knowledge through Immersive Food System Experiences, at the Maine Nutrition Council's Quarterly Education Event. Over 40 public health and nutrition professionals attended. This project has been awarded the Association of Northeast Extension Directors 2023 Exceptional Local Educator Award. This highly competitive award is given annually to celebrate a Cooperative Extension educator who provides leadership for the delivery of a program that focuses on the community level, responds directly to local issues or needs, and engages in exceptional program planning and assessment. As a result of this award, the project was presented to all Northeast Extension Directors and heralded as a project to model and implement. This project has been awarded the National Extension Association of Family & Consumer Sciences (NEAFCS) Innovative Program Award (1st place Regional, 1st Place Maine) and was highlighted at the Regional Awards Ceremony at the NEAFCS Annual Conference, Tuscon, AZ to fellow NEAFCS members. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The Building Agricultural Literacy through Immersive Culinary Experiences project was designed to deliver "experiential learning" or "learning by doing" professional development to CTE Culinary Arts Instructors. Providing professional development experiences for CTE Instructors to shift CTE Culinary Arts programs towards local food system education is a cutting-edge approach to create a skilled and in-demand workforce in Maine that will be poised to meet today's needs and ultimately boost Maine agriculture. UMaine Cooperative Extension collaborated with UMaine Food Science Innovation Coordinator and Maine Ag in the Classroom to provide statewide professional development opportunities to CTE Culinary Arts Instructors throughout a multi-year (2021 - 2024) approach. Project activities focused on four annual events: Immersive Culinary Arts Summer Institute (ICASI), Classroom Coaching Visits, Innovative Local Foods Competition, and Mini-grant funding. The Immersive Culinary Arts Summer Institute took place each summer over 4 days and involved immersive experiences for Culinary Arts Chef Instructors within Maine's Food System. This approach removed Chef Instructors from the confines of the traditional classroom and engaged them in hands-on experiences that demonstrate the educational power of field-trips, job shadowing, flipped classrooms and developed relationships within the food sector. Chef Instructors traveled throughout the state of Maine to food production facilities, had hands-on experiences to gain knowledge in agricultural literacy and experienced lessons to enrich their CTE curricula. Classroom Coaching Visits took place each fall of the grant cycle. Kathy Savoie, Registered Dietitian and Chef Rob Dumas, Food Science Innovation Coordinator delivered a 3 - 4 hour problem-based learning experience program to participating programs. Problem-based learning experiences offer students a type of interactive educational exercise that promotes experiential learning as learners live through a 'real-life' situation. Three Agricultural Literacy lessons were developed specifically for CTE Culinary Arts Programs. Topics included: Seasonal Foods, Dietary Food Preference and Nutrition Life Stages. Students received a lesson on the topic, introduction to the local food pantry and were challenged to ideate and prepare a meal using local foods only. While completing the challenge, students are not only benefiting from the experiential education but are gaining valuable skills to increase their career readiness, increasing their knowledge and demonstrating their proficiency in using local foods. Innovative Local Food Competition: competitions are an excellent way for students to develop and practice their skills in a high-intensity, realistic environment, as well as be exposed to the machinations of professional careers that otherwise would be unexplored in a classroom setting. Competitions provide students with opportunities to showcase their work products and to develop interpersonal and professional communication skills through interaction with industry representatives and students from related programs. Students are challenged to use Maine foods in creative and innovative ways to meet the demands of today's consumers. These experiences allow students to develop practical applications that will enhance their leadership through critical thinking, problem solving and working in teams. Mini-grant funds were available to CTE Chef Instructors to support innovative experiences that focus on increasing students' understanding of local food systems and agricultural literacy. Examples of experiences funded: whole animal butchery, farm and food processor trips, hydroponics, mushroom propagation, food incubator labs, and food preservation. Examples of evaluation tools developed include: A Scavenger Hunt Evaluation Tool, built upon the National Agriculture in the Classroom Learning Objectives, was developed for ICASI to document learning opportunities experienced by the Chef Instructors. Results demonstrated that Chef Instructors gained exposure in all five categories (100%). Additionally, summative evaluation tools were created for the ICASI and Local Food Competition to improve the following years event. Participating CTE Culinary Arts Instructors (20) and their students (n = +400/year) increased their career readiness to support agricultural literacy now and in their future education and career as documented through the following: attendance at ICASI to receive professional development related to agricultural literacy (52% CTE Programs participated). increased proficiency in food, nutrition, agricultural literacy through participation in experiential education during Classroom Coaching Visits (increase in reach from 39% - 87% of CTE Programs). increased number of students (from 7 Teams to 12 Teams) successfully competing in the Local Foods Competition by demonstrating proficiency skills using local foods. increased ability to provide agricultural literacy education to CTE Culinary Arts program through mini-grant funds ($40,000 disbursed to 21 grants to 15 CTE programs).
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Progress 01/15/23 to 01/14/24
Outputs
Target Audience:From January '23 - January '24, the Building Agricultural Literacy throughImmersive Culinary Experiences reached 20 of the 23 (87%) Maine High School Career & Technical Education (CTE) Culinary Arts Programs. The audience reached (unduplicated) includes 23 CTE Chef Instructors, 5CTE Educational Technicians and 450 Culinary Art students. The audience was reached through four targetted efforts: Culinary Arts Summer Institute, Classroom Coaching Visits, Local Foods Competition and Mini-Grants. Many of Maine's CTE programs are in the most rural areas of the state and serve students from socioeconomically disadvantaged school districts. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?In this reporting period the following training and professional developments has occurred: Classroom Coaching visits Culinary Arts Summer Institute Local Foods Competition Mini-Grants How have the results been disseminated to communities of interest?Kathy Savoie and Rob Dumas presented a summary of events of this grant project at the Maine Career and Technical Education Professional Development Day on October 6, 2023. Over 30 CTE staff and instructors were present. Kathy Savoie and Rob Dumas provided a 2hour presentation, Cultivating Knowledge through Immersive Food System Experiences, atthe Maine Nutrition Council's Quarterly Education Event held at the Maine Agriculture Trade Show on January 11, 2024. Over 40 public health and nutrition professionals were present. This project has been awarded the Association of Northeast Extension Directors 2023 Exceptional Local Educator Award. This highly competitive award is given annually to celebrate a Cooperative Extension educator who provides leadership for the delivery of a program that focuses on the community level, responds directly to local issues or needs, and engages in exceptional program planning and assessment. As a result of this award, the project was presented to all Northeast Extension Directors and heralded as a project to model and implement. What do you plan to do during the next reporting period to accomplish the goals?Additional events scheduled include the Local Foods Competition on April 25, 2024 at University of Maine Orono campus and our Culinary Arts Summer Institute held July 8 - July 11, 2024. Chef Instructor evaluaitons will be completed and analyzed.
Impacts
What was accomplished under these goals?
The Building Agricultural Literacy through Immersive Culinary Experiences project was designed to deliver "experiential learning" or "learning by doing" professional development to CTE Culinary Arts Instructors. Providing professional development experiences for CTE Instructors to shift CTE Culinary Arts programs towards local food system education is a cutting-edge approach to create a skilled and in-demand workforce in Maine that will be poised to meet today's needs and ultimately boost Maine agriculture. UMaine Cooperative Extension collaborated with UMaine Food Science Innovation Coordinator and Maine Ag in the Classroom to provide statewide professional development opportunities to CTE Culinary Arts Instructors. Project activities focused on four annual events: Immersive Culinary Arts Summer Institute (ICASI), Classroom Coaching Visits, Innovative Local Foods Competition, and Mini-grant funding. The Immersive Culinary Arts Summer Institute took place over 4 summer days and involved immersive experiences for Culinary Arts Chef Instructors within Maine's Food System. This approach removed Chef Instructors from the confines of the traditional classroom and engaged them in hands-on experiences that demonstrate the educational power of field-trips, job shadowing, flipped classrooms and developed relationships within the food sector. Chef Instructors traveled throughout the state of Maine to food production facilities, had hands-on experiences to gain knowledge in agricultural literacy and experienced lessons to enrich their CTE curricula. Classroom Coaching Visits took place each fall of the grant cycle. Kathy Savoie, Registered Dietitian and Chef Rob Dumas, Food Science Innovation Coordinator delivered a 3 - 4 hour problem-based learning experience program to participating programs. Problem-based learning experiences offer students a type of interactive educational exercise that promotes experiential learning as learners live through a 'real-life' situation. Three Agricultural Literacy lessons were developed specifically for CTE Culinary Arts Programs. The topics created and delivered in Fall '23 wasNutrition Life Stages. This built upon the previous years' lessons: Seasonal Foods and Dietary Food Preferences. CTE Chef Instructors were coached on teaching techniques to successfullydeliver the lesson, introducethe local food pantry and howto foster student ideation. Chef Instructor witness the impact that while completing the challenge, students are not only benefiting from the experiential education but are gaining valuable skills to increase their career readiness, increasing their knowledge and demonstrating their proficiency in using local foods. Innovative Local Food Competition: competitions are an excellent way for Chef Instructors to prepare students to develop and practice their skills in a high-intensity, realistic environment, as well as be exposed to the machinations of professional careers that otherwise would be unexplored in a classroom setting. Competitions provide Chef Instructors and students with opportunities to showcase their work products and to develop interpersonal and professional communication skills through interaction with industry representatives and students from related programs. Chef Instructors prepare their students to be challenged to use Maine foods in creative and innovative ways to meet the demands of today's consumers.These experiences allow Chef Instructors to prepare their students to develop practical applications that will enhance their leadership through critical thinking, problem solving and working in teams. Mini-grant funds were available to CTE Chef Instructors to support innovative experiences that focus on increasing students' understanding of local food systems and agricultural literacy. Examples of experiences funded: whole animal butchery, farm and food processor trips, hydroponics, mushroom propagation, food incubator labs, and food preservation. This project contributed to the success of Maine's local food system by changing the way tomorrow's food professionals think about food. Examples of evaluation tools developed include: A Scavenger Hunt Evaluation Tool, built upon the National Agriculture in the Classroom Learning Objectives, was developed for ICASI to document learning opportunities experienced by the Chef Instructors. Results demonstrated that Chef Instructors gained exposure in all five categories (100%). Pre and Post Assessment measurements using the Judd Murray Agricultural Literacy Instrument will document the change in Agricultural Literacy of the Chef Instructors. Post Assessment measurements will be taken in July 2024. Additionally, summative evaluation tools were created for the ICASI and Local Food Competition to improve the following years event. Participating CTE Culinary Arts Instructors (23) increased their career readiness to support agricultural literacy now and in their future education and career as documented through the following: attendance at ICASI to receive professional development related to agricultural literacy (52% CTE Programs participated). increased proficiency in food, nutrition, agricultural literacy through participation in experiential education during Classroom Coaching Visits (increase in reach from 39% - 87% of CTE Programs), increased number of students (from 7 Teams to 12 Teams) successfully competing in the Local Foods Competition by demonstrating proficiency skills using local foods, increased ability to provide agricultural literacy education to CTE Culinary Arts program through mini-grant funds to 7CTE programs)
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Progress 01/15/22 to 01/14/23
Outputs
Target Audience:In our second year of the Building Agricultural Literacy through an Immersive Culinary Arts Experience project we reached sixteenof the twenty-three (70%) Maine CTE Culinary Arts Insctructors and 520Culinary Arts students (grades 9th - 12th) through our in-person Coaching site visits to CTE Culinary Arts Programs, the Culinary Arts Summer Institute, the Local Foods Cooking Competition and the mini-grants program. The sixteen programs reached include the following programs: Bath Regional, Capital Area, Caribou Tech Center, Maine Region 10, MidCoast School of Technology, Mid-Maine Technical, Northern Penobscot Technical, Oxford Hills Technical, Portland Arts & Technology High School, Region 9 School of Applied Technology, Region 2 School of Applied Technology, Tri-County Technical Center, Somerset Career & Technical Center, Westbrook Technical, Hancock County Technical Center and Lewiston Technical Center. The vast majority of these school represent Maine's socially and economically disadvantaged rural areas. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?July 25 - 28: Culinary Arts Summer Institute (CASI) included an immersive experience for CTE Culinary Arts Instructors to Maine's unique food system. Tour stops included: Wyman's Wild Blueberries, Cooke Aquaculture (salmon), Maine Coast Sea Vegetables (seaweed), Four Season Farm, Tinder Hearth Bakery, Pineland Farms Dairy (cheese), Maine Organic Farmers & Growers Association, Maine Grains, Mook Sea Farm (oysters), Maine Tasting Center, Broad Arrow Farm (hogs), Broad Arrow Farm (beef). Coaching site visits for 16 CTE CA instructors and 5 Ed Techs provided a professional development opportunity for them to "learn by doing". The 3-hours, experiential learning events focused on infusing their existing programs with lessons and activities to increase agricultural literacy. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Year 3 of the Building Agricultural Literacy through an Immersive Culinary Arts Experience will focus on the following activities to accomplish our goals: 1. Host up to fifteen schools at the Innovative Local Foods Competitive Challenge at University of Maine at Orono in April, 2023. 2. Award mini-grants to 6 - 8 CTE CA programs to enhance agricultural literacy education programs. Collect data on impact of previously funded mini-grants. 3. Conduct Immersive Culinary Arts Summer Institute July 10 - 13, 2023. This four-day, traveling professional development event is open to all 23 CTE CA Instructors. 4. Provide experiential hands-on, in-person Culinary Coaching visits at CTE CA Programs to continue exposing teachers to novel ways to introduce agricultral literacy into their culinary arts programs. 5. Host feedback sessions for CTE CA Instructors to refine efforts to best meet their needs to increase their agricultural literacy to enhance connectedness between agriculture and food service within their Culinary Arts curricula.
Impacts
What was accomplished under these goals?
April 2022: Local Foods Competition for CTE Culinary Arts Programs held at University of Maine Orono with seven teams competing to demonstrate their proficiency in using local foods to prepare a plate containing a protein, starch and vegetable. April 2022 & September 2022: Mini-grants were awarded to thirteenCTE Culinary Arts programs to support agricultural literacy education programs at their schools. Programs funded include:Local food procurement, local farmer presentations, classroom pork fabrication lab,Classroom Hydroponic Gardening: Greens & Herbs,Purchase commercial processing equipment to process local foods: flour mill, meat grinder, vacuum sealer,Mushroom propagation, mushroom recipe development, local foods for classroom labs,Nose-to-tail curriculum with raising feeder pigs for hands-on experience and classroom pork fabrication lab,Field trips to local food and farm establishments, and guest speakers. July 25 - 28: Culinary Arts Summer Institute included an immersive experience for CTE Culinary Arts Instructors to Maine's unique food system. Tour stops included: Wyman's Wild Blueberries, Cooke Aquaculture (salmon), Maine Coast Sea Vegetables (seaweed), Four Season Farm, Tinder Hearth Bakery, Pineland Farms Dairy (cheese), Maine Organic Farmers & Growers Association, Maine Grains, Mook Sea Farm (oysters), Maine Tasting Center, Broad Arrow Farm (hogs), Broad Arrow Farm (beef). October - December 2022: Coaching visits occured at 16 schools (30 classrooms) with16 CTE Instructors, 5 Ed Techs and 410 students. The coaching site visits included two distinct experiential activities to increase agricultural literacy and enhance connectedness between agriculture and food service. The first activity involved engaging insctructors and students in a lesson on Dietary Food Preferences and Food Allergies. The second activity challenged them to demonstrate their proficiency in meeting a dietary food preference by preparing a plate of food using only local foods.
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Progress 01/15/21 to 01/14/22
Outputs
Target Audience:In the first year of the Buidling Agricultural Literacy through an Immersive Culinary Arts Experience project we reached thirteenof the twenty (65%)Maine CTE Culinary Arts Instructors and 185 Culinary Arts students (grades 10th- 12th )through our Landscape Analysis Assessment and In-person Coaching site visits to CTE Culinary Arts Programs. The thirteen instructors reached include the following programs: Bath Regional, Capital Area, Caribou Tech Center, Maine Region 10, MidCoast School of Tech, Mid-Maine Technical, Northern Penobscot Technical, Oxford Hills Technical, Portland Arts & Technology High School, Region 9 School of Applied Technology, Region 2 School of Applied Technology, Tri-County Technical Center and Somerset Career & Technical Center. Ninety-two percent of these schools represent Maine's socially and economically disadvantaged rural areas. Efforts used to reach these audiences included the CTE CA Landscape Analysis Assessement that was conducted via zoom with thethirteen instructors. Another effort was the in-person Coaching site visits that provided food science based content delivered via a3-hour experiential learning activity featuring a Local Foods Competition and Seasons of Food activity. Changes/Problems:We have adapted to school-based Covid-19 protocols to provide classroom based learning for the instructors and students. What opportunities for training and professional development has the project provided?Coaching Site Visits for the 13 CTE CA Instructors provided an professional development opportunity for them to "learn by doing". These 3-hour, experiential learning events focused on infusing their existing programs with lessons and activities to increase agricultural literacy. The concepts of classroom word walls and narrative communication theory were demonstrated as effective and new instructional approaches. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Year 2 of the Building Agricultural Literacy though anImmersive Culinary Arts Experience will focus on the following activities to accomplish our goals: 1. Host twelve schools at the Innovative Local Foods Foods Competitive Challenge at University of Maine at Orono on 4/28/22. 2. Awardmini-grants to 6 - 8 CTE CA programs to enhance agricultural literacy education programs. 3. Conduct Immersive CTE Culinary Arts Summer Institute from 7/25/22 - 7/28/22. This is a four-day, traveling professional development event open to all 20 CTE CA Instructors. 4. Provide experiential, hands-on, in-person Culinary Arts Coaching visits at CTE CA Programs. 5. Host feedback sessions for CTE CA Instructors to refine efforts to best meet their needs toincrease their agricultural literacy and enhance the connectedness between agriculture and food service within their Culinary Arts curricula
Impacts
What was accomplished under these goals?
Spring 2021 included the creation of the Landscape Analysis tool and the Agricultural Literacy Instrument via Qualtrics. Thirteen CTE CA instructors completedthe Landscape Analysis via zoom based interviews and Agricultural Literacy Instrument via Qualtrics. These results will shape the CTE CA Best Practices to promote Ag Literacy report. Our planning team including Willie Grenier, Maine Ag in the Classroom, Rob Dumas, Food Science Innovation Coordinator, UMaine Food Pilot Plant and PI Kathy Savoie, Extension Professor, met monthly to plan for and execute project goals. Fall 2021 included Coaching Site Visits to thirteen CTE CA Programs. We engaged with 13 CTE CA Instructors (65% of the state total) and 185 CTE students, grades 10 - 12. These Coaching Site Visits included two distinct experiential activities to increase agricultural literacy and enhance connectedness between agriculture and food service. The first activity involved engaging instructors and students in a lesson, Seasons of the Year, to build their awareness of seasonal change and identify at least three things that occur in each season related to people, plants, animals and food production. The second activity built upon theknowledge gained and introduced instructors and students to a Local Food Pantry of 30 - 40 local, seasonal foods. Maine grown and produced foods included: vegetables (conventional, organic, hoop-house, hydroponic, fermented), proteins, (grass-fed, free-range, farm-raised, soy-based), dairy foods and grains (refined, organic, whole grain). Instructors and students engaged in a experiential learning activity to create a plate of food including a protein, side-dish and grain. This was a timed activity to create a real-life scenario for food service professionals. Students were challenge to stretch their culinary skillset and needed to verbally present their plate to fellow students.
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