Culinary Base Camp 2
FCS Teacher Food, Nutrition & Culinary Professional Development Workshop
Join University of Idaho nutrition faculty in the Niccolls Building on June 26-27 for a summer “camp” featuring culinary and nutrition workshops for FCS educators. The workshops will be taught in-person in the Carmelita Spencer Foods Laboratory on the University of Idaho campus in Moscow, Idaho. Space available for 20 participants.
Pricing for Culinary Base Camp 2023
- Through May 15 — Early Bird no Housing - $350; Early Bird with Housing - $415
- After May 15 — Last Minute no Housing - $400; Last Minute with Housing - $465
- Registration will close on June 12. No refunds will be given after June 12.
One credit of Professional Development (PD) will be available for participants. Registration for PD credits and instructions for completion will be provided on the first day of camp. A separate fee for PD credits applies.
Proposed Educational Sessions and Workshops
Monday, June 26 — Arrive at 8 a.m.
- Exploring Pulses
Workshop will explore nutritional and culinary applications of pulse foods. Planned in partnership with the USA Dry Pea and Lentil Council. - Recipe Development — Part 1: Foundations in Creating Recipes
An exploration of recipe development principles. This session will build the foundations for creating original recipes. - Lunch included — Lunch Session: Dieting Myths and Facts
This presentation will focus on comparing the success of various weight loss strategies along with unintended long-term health consequences. - How to Add Pre- and Probiotics into Your diet with Real Foods
In this workshop, you will get a brief overview of pre- and probiotics, as well as learn different ways to incorporate them into your diet with real foods, not supplements. - Recipe Development — Part 2: Recipe Writing
Building on foundations in recipe development, this workshop will move into the process of producing a written recipe. Participants will implement recipe development principles to write an original recipe. - Networking Reception
Join us at the Moscow Food Co-op for a time to connect and visit one of Moscow’s favorite food locations.
Tuesday, June 27 — Arrive at 8:30 a.m.
- Recipe Development — Part 3: Recipe Testing
During this morning workshop participants will test their original recipes in the Carmelita Spencer Foods Laboratory to practice the recipe testing and sensory evaluation process. - Lunch — included
Enjoy a picnic lunch and activity break while exploring the University of Idaho Arboretum or campus. - The Dietary Guidelines for Americans — History, Purpose and Evolution
The Dietary Guidelines for Americans and accompanying "user friendly" graphics (e.g., pyramid, plate) represent the nation's best attempt at communicating what Americans should eat to stay healthy. Have you ever wondered how the guidelines are developed and why they keep changing? This presentation will include some fun history of the guidelines, discuss their authorization by the U.S. government, explain how they are developed and redeveloped and briefly review the current version. - Recipe Development — Part 4: Recipe Development in the Classroom
This workshop will take all the principles of recipe development into consideration and explore ways to incorporate activities into the classroom to help students be more creative in cooking. - Recap and Reflection
Discuss take-away applications from Culinary Base Camp 2 and provide feedback for planning future workshops.
Culinary Base Camp 2 will close by 5:15 p.m.