“This training far exceeded my expectations. I was hoping to get tips on how to stay organized and less stressed during a class but I got so much more. I got a support group of wonderful teachers, bonding with my family, and understanding of how to let the students guide my lesson while trying to stay organized and confidence from doing three weekly lessons that I can take with me to teach. I also gained ideas from other teacher styles and how they organize lessons. I got rich wisdom from two amazing teachers. I loved the articles we had to read, podcasts, videos, the visuals you displayed and the entire curriculum as a step-by-step guide for each class.” – Amy J, Pennsylvania
Food is Elementary Training
The Food is Elementary curriculum provides a unique methodology for anyone who has a genuine interest and curiosity in learning about food, nutrition, cooking, and gardening. You don’t need to be a professional teacher to participate in the training or have a background in nutrition. You simply need a hunger for knowledge about food and nutrition and a passion to teach others.
Food is Elementary has been successfully taught in a variety of settings to people of diverse backgrounds and adapted for people of all ages, from young children to seniors. This hands-on curriculum fits in seamlessly to K-12 family and consumer science, culinary arts, and health classes in public, private, and homeschools and it’s a wonderful addition to after school programs, summer camps, senior centers, lifestyle medicine centers, and non-traditional classrooms.
Are you interested in teaching Food is Elementary in your community?
“I feel that my perspective has changed in that it has been broadened. Discussing cultural awareness, effective teaching techniques, hands-on-activities, food policy, botany, biology, etc. allows me to fill my bag of teacher tricks with more information to bring to my students.”
– Benyka M, Georgia
FOOD IS ELEMENTARY TRAINING INCLUDES
“Thank you so much for this amazing experience really digging in deeper to the importance of nutrition and bridging into cooking so that our future generations can have a better understanding of how much of an impact food has on their life.” – Lauren V, Pennsylvania