For more information on a particular program, select it from the dropdown menu under PROGRAMS.
Hands On: Food Safety- Hands On: Food Safety is a comprehensive curriculum designed as a vehicle to reduce the occurrence of food borne illness, to increase awareness around personal hygiene and to encourage safe food preparation practices. Food borne illness can be prevented if consumers adopt proper practices for safe food handling and preparation. Food safety awareness, particularly among the young, is low and food safety education in the formative middle schools years is a proven catalyst to prevent food borne illness. Hands On: Food Safety is divided into four units: math, science, social studies, and language arts. Major topics of each of the subject areas are outlined on the Hands On: Food Safety page.
Hands On: Food Fundamentals- Hands On: Food Fundamentals introduces students to concepts related to food systems and food processing. The goal of the unit is to provide students, consumers of food products, with the knowledge of how foods are processed, why they are processed, and how food items make it from the farm to their fork. Hands On: Food Fundamentals is designed as two separate, interdisciplinary units that culminate in a PBL (Problem Based Learning) scenario that uses knowledge and skills from the two units. More information on Hands On: Food Fundamentals can be found here.
Hands On: Food Fundamentals is currently in the final stages of development and is expected to begin pilot testing in September 2018. If you are interested in pilot testing the curriculum in your classroom, please email James Swart at email@example.com
Hands On: Culinary and Nutrition- Hands On: Culinary and Nutrition provides an introduction to the basics of nutrition and culinary arts through instruction in each of the core subject areas. This program is in the initial stages of development and is on track to be pilot tested beginning in November of 2018. Funding for the Hands On: Culinary and Nutrition program is provided by Unilever.