Summer Seminar 2010
In July 2010, Recipe for Success will offer a Summer Seminar to train educators, parents and other providers to implement Seed-to-Plate Nutrition EducationTM in new schools and communities. Summer Seminar participants will receive the newly published RFS Seed-to-Plate Nutrition EducationTM Program Guide, which includes information regarding essential tools and materials; extensive age appropriate instruction lessons for both cooking and gardening throughout the year; tips for creating and maintaining an active wellness committee; and other materials that will help foster a culture of health on your campus.
The Recipe for Success Seed-to-Plate Nutrition Education™ Program Guide, currently undergoing final testing and copy-editing, will consist of three primary modules. They are designed to work together seasonally and adapt to a wide variety of available time frames--during and after school as well as summer camp-- in order to best adapt to your campus needs:
1. PLANT THE SEED - a comprehensive grade specific food horticulture program that presents the entire cycle of food prior to cooking and consumption and incorporates the garden into core curriculum. This module was written to work simultaneously with the Kids Eat This!™ module to ensure full delivery of our RFS Seed-to-Plate Nutrition Education™ messaging.
2. SET THE PLATE - a user-friendly guide to facilitate grade appropriate healthy cooking classes for children that incorporate fresh seasonal produce (preferably from the school garden). These classes can be taught as part of the regular school day, in an ancillary format or after school, whichever best suites the needs of the facility. A portion of the curriculum addresses the incorporation of the signature Recipe For Success Chefs in Schools™ program and Eat This!™ after school cooking classes. The Guide was written with great flexibility to allow for adaptation for campus needs.
3. EAT THIS! SUMMER CAMP™ - innovative 120 hour curriculum that introduces nine and ten year olds to the principles of food marketing, teaches them how to determine the difference between promotion and fact, then tasks them with developing their own healthy food product (from design to consumer purchase). Camp participants divide their time between the kitchen, the garden, hands-on research, adaptation and application of lessons to produce, harvest and prepare food that they market test and incorporate into a signature product. Students put all their newly learned skills to work, designing packaging and promotion and finally selling their product--either on campus under the model of a local farmers market, or within an operating market or grocery store. Besides absorbing sobering lessons of market manipulation and the importance of being a hyper-aware food consumer, students graduate with an understanding of the marketplace, pricing, distribution, team work and many other skills that will serve them well as adults.
The Summer Seminar will include many hands-on training opportunities in both the kitchen classroom and Recipe Garden. Both novices and experts are encouraged to attend the Summer Seminar. Applications will become available on this website in early 2010. If you would like to receive the registration application as soon as it becomes available, please complete and submit this form.
In July 2010, Recipe for Success will offer a Summer Seminar to train educators, parents and other providers to implement Seed-to-Plate Nutrition EducationTM in new schools and communities. Summer Seminar participants will receive the newly published RFS Seed-to-Plate Nutrition EducationTM Program Guide, which includes information regarding essential tools and materials; extensive age appropriate instruction lessons for both cooking and gardening throughout the year; tips for creating and maintaining an active wellness committee; and other materials that will help foster a culture of health on your campus. The Recipe for Success Seed-to-Plate Nutrition Education™ Program Guide, currently undergoing final testing and copy-editing, will consist of three primary modules. They are designed to work together seasonally and adapt to a wide variety of available time frames--during and after school as well as summer camp-- in order to best adapt to your campus needs:
1. PLANT THE SEED - a comprehensive grade specific food horticulture program that presents the entire cycle of food prior to cooking and consumption and incorporates the garden into core curriculum. This module was written to work simultaneously with the Kids Eat This!™ module to ensure full delivery of our RFS Seed-to-Plate Nutrition Education™ messaging.
2. SET THE PLATE - a user-friendly guide to facilitate grade appropriate healthy cooking classes for children that incorporate fresh seasonal produce (preferably from the school garden). These classes can be taught as part of the regular school day, in an ancillary format or after school, whichever best suites the needs of the facility. A portion of the curriculum addresses the incorporation of the signature Recipe For Success Chefs in Schools™ program and Eat This!™ after school cooking classes. The Guide was written with great flexibility to allow for adaptation for campus needs.
3. EAT THIS! SUMMER CAMP™ - innovative 120 hour curriculum that introduces nine and ten year olds to the principles of food marketing, teaches them how to determine the difference between promotion and fact, then tasks them with developing their own healthy food product (from design to consumer purchase). Camp participants divide their time between the kitchen, the garden, hands-on research, adaptation and application of lessons to produce, harvest and prepare food that they market test and incorporate into a signature product. Students put all their newly learned skills to work, designing packaging and promotion and finally selling their product--either on campus under the model of a local farmers market, or within an operating market or grocery store. Besides absorbing sobering lessons of market manipulation and the importance of being a hyper-aware food consumer, students graduate with an understanding of the marketplace, pricing, distribution, team work and many other skills that will serve them well as adults.
The Summer Seminar will include many hands-on training opportunities in both the kitchen classroom and Recipe Garden. Both novices and experts are encouraged to attend the Summer Seminar. Applications will become available on this website in early 2010. If you would like to receive the registration application as soon as it becomes available, please complete and submit this form.
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