At the end of October I travelled to Vancouver to attend the THESA (Teachers of Home Economics Specialist Association) conference and take a class at the Dirty Apron Cooking School. While I was there I was also able to enjoy some of the great culinary scene in Vancouver by eating at Fable Kitchen and checking out the fresh market at Granville Island.
In one session I learned a bit about incorporating local foods and discussing sustainability with my students and I have a new perogy recipe to test out for Foods 10. I think I could get the lab down to two days which would give us time to try something new this term.
In another session I learned about Celiac Disease and gluten free diets. I would like to have some time to play around with baking gluten free baked goods, something that is easier said than done when you eliminate wheat and gluten.
My last session at the conference was about food literacy, a topic that is hard to define but in a simple form is "an understanding of the impact of food choices on health, the environment and community." Food studies is more than just cooking class and food and eating are connected to so many aspects of our lives and what we eat has many impacts on our world.
As part of this session, we split into groups and were presented with a table of ingredients with which we were to prepare a dish. Any leftovers were going to be given to a shelter. I would certainly like to do something similar in class (both on the spot creative cooking and giving back to the community). I had to collaborate with a group of people I had only met an hour ago and we came up with a great idea to make lettuce wraps. There was a wide range of dishes presented including veggie tacos in cabbage leaves, quinoa salad and a vegetable coconut curry.
I left the conference having made connections with some new teachers, shared some ideas and have some things I want to do with my students in the next few weeks.
At the cooking school I was able to prepare three seafood dishes, including mussels (which I have never cooked before), scallops and halibut. I really enjoyed the format of the class as everyone had a chance to make and plate their own dish. I would like to use this format and recipes in the food presentation unit.
I was also fortunate to eat dinner out a restaurant that is co-owned by a runner up on Top Chef Canada that has a farm to table focus. Even better I went there with a personal chef and cooking school instructor and a red seal chef who instructs part time at the Art Institute. It was a great opportunity to discuss cooking, food and teaching the next generation of students.
Overall a great PD trip that has given me ideas to use in my classroom.
In one session I learned a bit about incorporating local foods and discussing sustainability with my students and I have a new perogy recipe to test out for Foods 10. I think I could get the lab down to two days which would give us time to try something new this term.
In another session I learned about Celiac Disease and gluten free diets. I would like to have some time to play around with baking gluten free baked goods, something that is easier said than done when you eliminate wheat and gluten.
My last session at the conference was about food literacy, a topic that is hard to define but in a simple form is "an understanding of the impact of food choices on health, the environment and community." Food studies is more than just cooking class and food and eating are connected to so many aspects of our lives and what we eat has many impacts on our world.
As part of this session, we split into groups and were presented with a table of ingredients with which we were to prepare a dish. Any leftovers were going to be given to a shelter. I would certainly like to do something similar in class (both on the spot creative cooking and giving back to the community). I had to collaborate with a group of people I had only met an hour ago and we came up with a great idea to make lettuce wraps. There was a wide range of dishes presented including veggie tacos in cabbage leaves, quinoa salad and a vegetable coconut curry.
I left the conference having made connections with some new teachers, shared some ideas and have some things I want to do with my students in the next few weeks.
At the cooking school I was able to prepare three seafood dishes, including mussels (which I have never cooked before), scallops and halibut. I really enjoyed the format of the class as everyone had a chance to make and plate their own dish. I would like to use this format and recipes in the food presentation unit.
I was also fortunate to eat dinner out a restaurant that is co-owned by a runner up on Top Chef Canada that has a farm to table focus. Even better I went there with a personal chef and cooking school instructor and a red seal chef who instructs part time at the Art Institute. It was a great opportunity to discuss cooking, food and teaching the next generation of students.
Overall a great PD trip that has given me ideas to use in my classroom.