Students worked with food scientist Stacey Hawley to design healthy grain bowls.
Ice cream flavor development with food strategist Diana Schumaker.
Project based learning and creative energy: Students work on a project over an extended period of time – from a week up to a semester – that engages them in solving a real-world problem or answering a complex question. They demonstrate their knowledge and skills by creating a public product or presentation for a real audience. As a result, students develop deep content knowledge as well as critical thinking, collaboration, creativity, and communication skills.
Culinary Arts students receive feedback from registered dietitician Jennifer Jacobson on a dietitician project.