Continuing Education for Food, Nutrition & Health Professionals

* SOLD OUT *
Changing the Face of Our Children's Plates
A Culinary-Nutrition and Edible Education Workshop

Workshop Focus: Edible and Culinary Education for Children, Curriculum Development, Gardening, Camps, Farm to School, Food-based Learning

Program Description

Set in the historic environs of Charleston, in the town and at the beach, this incredible workshop showcases every aspect and detail of how to create and implement successful culinary-nutrition and edible education programs for children pre-K through college. Learn what thrills kids and what bores them. Find out why some foods scare children and creative ways to try new things. Design and implement hands-on learning activities that use food, cooking and the kitchen. Create kid’s cooking camps. Plan local farm visits. Integrate local foods onto the school menu. Use kitchen measures to teach math and so much more. We invite you to join us for a series of unique hands-on learning and cooking experiences uniquely focused on kids.

Workshop Includes:

• One full day of child-focused hands-on culinary education
• Putting together a cooking class for children
• Doing a cooking demo for children
• Teaching a child how to cook
• Get kids excited about growing, cooking and tasting food
• Use sensory tools and exercises to overcome fresh food fears
• Creating a growing garden
• Putting together a farm to school program
• Developing a cooking camp
• Work with young people from 5 though to college students
• 19 CPEs (CECH pending)

Pre-conference Food is Elementary Workshop includes:

• Two full days of the Food is Elementary curriculum training
• Hands-on work with lesson plans, activities & cooking
• Action plans for implementation
• 14 CPEs (CECH pending)

Who Should Attend

Professionals working with or teaching child or school nutrition education programs, school meal production, interested in developing and or teaching culinary-nutrition programs for children in schools, in the community, or at home. Dietetic professionals, foodservice directors, culinary professionals, certified health education specialists, professionals working in community food production, daycare providers/facilities, professionals working in public health roles, teachers, health educators, farmer/growers, academicians, parent-teacher association members.

Testimonials From this Event

• Wonderful, eye-opening experience
• Enjoyed all speakers – liked hearing about nutrition from a food perspective
• Wonderful. I have gained so many ideas and personal motivation to work to implement change. Sometimes we lose motivation but this revamped my spirits
• Emotional and motivating. A real connection between real life and what we can do as educators
• Great workshop
• Wonderful resources. Very knowledgeable presenters
• Great resources and lots of useful info. Loved the real emotion in Sylvia Byrd's discussion and Amanda being wonderful and passionate about topics of discussion and willingness to allow input
• Loved the pace, content and quality of the workshop
• Ideas were novel and useable
• I loved Amanda's activities
• Inspiring. Idea-generating for making my own programs more fruitful
• This is the second Field to Plate workshop I have attended and I love the integration of the culinary arts and nutrition
• Very comfortable experience
• Phenomenal. Best workshop by far that I have ever attended – and that's a lot of variety over the years!
• Very thought-provoking