Culinary Base Camp 1
FCS Teacher Food, Nutrition & Culinary Professional Development Workshop
Join University of Idaho nutrition faculty on June 13 and 14 for a summer workshop focusing on culinary arts, food science and nutrition. The workshops will be taught in person in the Carmelita Spencer Foods Laboratory on the University of Idaho campus in Moscow. A hybrid option is available for participants to join through Zoom for the Tuesday workshops and presentations.
Pricing for Culinary Base Camp 2022
Through May 15 | Early Bird No Housing $325 | Early Bird with Housing $385 | Early Bird Online Only $75
After May 15 | Last Minute No Housing $425 | Last Minute with Housing $485 | Last Minute Online Only $125
Registration will close on May 31. No refunds will be given after May 31.
Monday, June 13 — Campers Arrive and Kick-off Culinary Event (In person only)
- Ampersand Oil & Vinegar Cooking Class and Tasting
The kick-off culinary event will feature a local chef from Ampersand Oil & Vinegar Tap House for an oil and vinegar tasting, demonstration style cooking class and meal.
Tuesday, June 14 — Hybrid Workshops and Presentations
- Continental Breakfast Included
- Strategies for Teaching a Foods Lab
Workshop will teach biscuit making techniques while incorporating strategies for teaching a foods lab including basic culinary skills, sensory evaluation techniques, budget considerations, and accommodating food allergies and dietary needs.
- Promoting Positive Attitudes Toward Food in the Classroom
Presentation will explore language and attitudes recommended when teaching adolescents about food and nutrition to better facilitate positive relationships with food and promote healthy eating patterns.
- A Global Culinary Adventure Featuring Syrian Cuisine
Workshop will involve both demonstrations and hands-on food preparation practice to prepare a lunch meal featuring Syrian cuisine.
- Lunch Included — Q & A Session on Current Topics in Food and Nutrition
Food and nutrition researchers and professionals will join us for a lunch question and answer session. This is an opportunity to ask the experts questions about current food and diet trends and get evidence-based answers to share with your students.
- A Microbiome Primer
Presentation will explain basic concepts and current thought related to the human gastrointestinal ("gut") microbiome and human health.
- Fermented Foods
Workshop will explore preparation of fermented foods and illustrate methods in teaching nutrition concepts through food and culinary application.
One credit of Professional Development (PD) will be available for those attending in person only and will be a combination of workshop participation, outside readings and written work. Registration for PD credits and instructions for completion will be provided on the first day of camp.
We have space for 20 in-person participants and 20 for the Zoom section.
Questions? Email Katie Miner at firstname.lastname@example.org.