NYC DOE Professional Development Online Synchronous Course
Hands on Cooking & Food Ed in the Classroom
5-part Series: March 17, 24 & April 7, 21, 28
2:45-3:45 PM EST
Title: Hands-on Cooking & Food Ed in the Classroom
Dates: 5-Part Course, Mondays March 17, 24 and April 7, 21, 28, from 2:45 PM - 3:45 PM EST. 5 (1-hour) synchronous online classes.
Audience: This course is open exclusively to Department of Education teachers, administrators and staff, interested integrating food literacy, nutrition, hands-on cooking, and wellness in the classroom.
Description: How can teachers plan, prep, and practice hands-on cooking in the classroom? This course presents tools for integrating hands-on cooking and food literacy into your classroom, including timing, planning, logistics, recipes, and resources. This course draws from practices utilized in programming for The Children’s Food Lab led by Jill Santopietro, including lessons that have been implemented across dozens of youth audiences in school-based and after-school programming. Jill draws from these first-hand experiences, as well as best practices, for how to consider equity throughout the course.
Course Objectives:
To consider the benefits of integrating hands-on, food ed activities into food literacy education.
To introduce participants to high-quality resources and accessible food education curriculums that can be used via an interdisciplinary perspective.
To give participants tools for keeping a safe and sanitary classroom, for organizing hands-on cooking as part of their classroom, including timing, planning, logistics.
To discuss what equity considerations are important when teaching food ed and consider ways to ensure that content addresses these considerations.
To demonstrate a hands-on cooking and food ed lesson to educators.
Major Course Learning Activities:
Introduction activity for participants to consider their students’ current levels of food education and the benefits of tactile, hands-on cooking and food literacy teaching practices.
Presentation of research on the benefits of teaching through multi-sensory and hands-on experimentation.
Exploration of ways hands-on food ed and cooking in classrooms can build food literacy and support nutrition and wellness.
Best practices for food safety and sanitation in a public-school classroom.
Discussion of ways to implement learned course practices into classroom spaces, including consideration of equity.
Facilitator: Jill Santopietro is a food and nutrition educator, cooking instructor, food writer, and recipe developer. She is the founder and director of The Children’s FOOD LAB – offering fun, hands-on food arts and sciences discovery labs to New York and Massachusetts school children. Her work has been published in The New York Times, The New York Times Magazine, Bloomberg Pursuits, Epicurious.com and The Boston Globe, and she has worked on recipes for writers including Michael Pollan and Alex Guarneschelli. Prior to launching The Children’s FOOD LAB, Jill worked at The New York Times Magazine, where she co-created and hosted The New York Times’ "Kitchen 4B" video series. She is passionate about educating kids, their families, and educators on all things food — how it grows, how it's processed, and the effects that has on us, our communities, and our environment. Jill has a master’s in food studies from Boston University and is a member of the Tisch Food Center Food Ed Hub. www.jillsantopietro.com