culinary skills needed to create a high volume of nutrition-rich meals (200-1,000 servings) while adhering to industry standards for food safety and sanitation.
root causes of food insecurity and evaluate local human services that facilitate the distribution of healthy family meals.
principles of community service by engaging students in the preparation of free meals for families in their community.
Teachers receive a standards-aligned food justice and culinary real-world learning project. Students participate during normal school hours, often through a culinary or a family and consumer sciences (FACS) course.
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