We will be following social distancing guidelines.
Specifically designed for Ag and FACS teachers, this three-day workshop will include training to support instructors in teaching skills to secondary students around the topic of farm to table. Attendees will receive training from college faculty/subject matter experts and hands-on experience with equipment needed to teach secondary students. Training will be designed to meet attendees at their skill level. Specific focus will be on:
Participants should check with your school district and Perkins Directors for financial assistance.
24 Continuing Education Credits (CEU): Clock hour certificates available upon completion of the workshop
- Horticulture - a variety of growing techniques including the CLC “pod”
- Culinary – using, preparing and sampling produce gown.
- Farm to Table – Introduction to a variety of new and on-going projects on the CLC Ag & Energy Center