VATFACS INSTITUTE

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7:00am EDT

Registration

Tuesday July 21, 2026 7:00am - 4:30pm EDT

Atlantic Foyer & Catwalk

Tuesday July 21, 2026 7:00am - 4:30pm EDT
Atlantic Foyer & Catwalk

7:45am EDT

Breakfast and Virginia Department of Education Update with Protein Sponsored by the Virginia Egg Council

Tuesday July 21, 2026 7:45am - 8:45am EDT

Rappahannock & James Ballroom

Feedback Survey

Please arrive on time because a plated breakfast will be served from 7:45 a.m. to 8 a.m. Breakfast service will end at 8 a.m.

Virginia Department of Education Updates will begin at 8 a.m. All Institute attendees should attend this session for regulatory updates pertaining to the 2026-2027 school year.

Related Career Cluster:

Tuesday July 21, 2026 7:45am - 8:45am EDT
Rappahannock & James Ballroom

Breakfast Session

9:00am EDT

From Apathy to Accountability - Reframing School as the Workplace

Tuesday July 21, 2026 9:00am - 10:00am EDT

Mariner B

This workshop was born out of a growing and urgent challenge: students refusing to complete assignments, opting for zeros, disengaging from class activities, and exhibiting an overwhelming sense of apathy.
From Apathy to Accountability introduces a practical and transformative approach that reframes school as a simulation of the workplace. Through this lens, students begin to understand that their current behaviors of missing deadlines, refusing collaboration, and opting out of responsibilities have real-world consequences. This mindset shift helps bridge the gap between classroom expectations and life beyond school’s double doors.

Speakers

Leslie Robinson

Teacher, Standup Comedian & Speaker, Leslie Rob Comedy LLC

Tuesday July 21, 2026 9:00am - 10:00am EDT
Mariner B

Educational Session

9:00am EDT

From Farm to Table: A Butcher's Craft Demonstration

Tuesday July 21, 2026 9:00am - 10:00am EDT

York

Some skills never go out of style — and knowing where your food comes from is one of them. In this hands-on demonstration, a professional meat cutter will walk participants through the full arc of hog fabrication, from primal cuts to sub-primal to fabricated and portion-controlled cuts. We'll explore the scope of the meat industry, the role and responsibilities of a butcher, and the foundational principle every culinary professional lives by: mise en place. Participants will also see how each cut is allocated for specific culinary applications, with attention to sanitation practices throughout. Whether you teach food science, culinary arts, or nutrition, you'll leave with fresh perspective — and maybe a new appreciation for the craft behind every chop.

Related Courses:
Culinary Arts I (16052-I/8275)
Culinary Arts II (16052-II/8276)

Speakers

Chef Hugh Cossard

Director of Education & Chef Instructor, Metropolitan Culinary Arts Institute

Chef Hugh Cossard is a French-trained chef and culinary educator with more than four decades of industry experience. Born in France’s Loire Valley, he began his career in his family’s charcuterie and catering businesses before training at the École Nationale Supérieure des Métiers... Read More →

Tuesday July 21, 2026 9:00am - 10:00am EDT
York

Educational Session

global Y

9:00am EDT

In My PBL Era: Real-World Learning in High School ECE

Tuesday July 21, 2026 9:00am - 10:00am EDT

Cape Charles A

Ready to enter your PBL era? This session delivers ready-to-use project overviews designed specifically for high school ECE — think Pizza Box Theorists, Shoebox Preschool, student-created songs, and more. Walk away with a toolkit of creative, standards-connected projects that keep students engaged and actually excited to learn.

Related Courses:
Introduction to Early Childhood Education (19153-36/8234)
Early Childhood, Education, and Services I (19153-I/8285)
Early Childhood, Education, and Services II (19153-II/8286)

Speakers

Katharine Jackson

Family & Consumer Science Teacher, C.D. Hylton Senior High School- PWCS

I am a high school VTfT, ECE and Child Development teacher.

Tuesday July 21, 2026 9:00am - 10:00am EDT
Cape Charles A

Educational Session

global Y

9:00am EDT

Stronger by the Dozen

Tuesday July 21, 2026 9:00am - 10:00am EDT

Mariner A

In this hands-on presentation, three main areas will be addressed:

Build a stronger mind and body with the help of nutrient rich foods, addressing the latest scientific knowledge about nutrition, and especially egg nutrition and how it affects our bodies.
Develop stronger finances, with the help of eggs and other lower cost protein options, when used as main dish proteins.
Obtain a stronger and less crazy life with the help of easy meal solutions when including eggs and other nutrient dense foods, when prepped ahead, to enjoy later.

The new U.S. Dietary Guidelines will be addressed in the presentation and how ordinary foods, without much processing can be included in a delicious, healthy and convenient diet.
Audience participation will be part of this egg-citing presentation, merging current science and the latest food prep options, which will enhance your lesson plans, egg-cite your students and promote your Family and Consumer Sciences programs.

Related Courses:
Culinary Arts I (16052-I/8275)
Culinary Arts II (16052-II/8276)
Independent Living (22904-36/8219)
Introduction to Culinary Arts (16051-36/8250)
Nutrition and Wellness (19253-36/8229)

Speakers

Mary Rapoport, CFCS

Consumer Affairs/Educational Director, Virginia Egg Council

Mary Rapoport, Consumer Affairs and Educational Director for the Virginia Egg Council, and former Family and Consumer Sciences teacher, has been doing presentations on local media around the Commonwealth of Virginia for decades, where she highlights the benefits of enjoying a healthy... Read More →

Tuesday July 21, 2026 9:00am - 10:00am EDT
Mariner A

Educational Session

global Y

9:00am EDT

The Era for Career Pathways in FCCLA Competitions

Tuesday July 21, 2026 9:00am - 10:00am EDT

Cape Henry C

FCCLA competitive events aren't just about trophies — they're a direct expression of the discipline we teach every day. In this session, presented by FCCLA Virginia state staff, participants will explore how the six career pathways connect to and strengthen competitive event preparation across the full range of FCCLA competitions. Whether you're a seasoned advisor or just getting your chapter off the ground, you'll leave with a clearer picture of how to align your program's pathway focus with meaningful competitive experiences for students.

Speakers

VA FCCLA

State staff, VA FCCLA

Career Pathways provide the background for FCCLA competitions

Tuesday July 21, 2026 9:00am - 10:00am EDT
Cape Henry C

Educational Session

global Y

10:15am EDT

"Integrating Social Work Perspectives into Family and Consumer Sciences Education"

Tuesday July 21, 2026 10:15am - 11:15am EDT

Cape Henry C

Where Family Science Meets Human Need: Integrating Social Work Perspectives into FCS Education

Family and Consumer Sciences has always been about the whole person — and so has social work. In this session, participants will explore the powerful intersection between FCS education and social work frameworks, building understanding of key concepts and why they belong in our classrooms. We'll examine the social, emotional, and economic factors shaping the lives of our students and their families, and explore practical strategies for supporting student well-being without stepping outside our lane. Participants will also consider how to build intentional collaborative relationships with families, community partners, and available resources. Because FCS educators have always seen the whole child — this session gives us a sharper vocabulary for what we already do.

Related Courses:
Child Development and Parenting (19255-36/8232)
Early Childhood, Education, and Services I (19153-I/8285)
Early Childhood, Education, and Services II (19153-II/8286)
Family and Human Services I (19999-II/8265)
Family and Human Services II (19999-I/8264)
Family Relations (19259-36/8225)
Introduction to Early Childhood Education (19153-36/8234)
Introduction to Family and Human Services (19001-36/8238)

Speakers

Amy Herrmann

School Social Worker, Hanover County Public Schools

"Integrating Social Work Perspectives into Family and Consumer Sciences Education"

Tuesday July 21, 2026 10:15am - 11:15am EDT
Cape Henry C

Educational Session

global Y

10:15am EDT

Save Your Time, Save Your Sanity (AI + Classroom Workflow for Collaboration (With or Without Ipads)

Tuesday July 21, 2026 10:15am - 11:15am EDT

Mariner B

In this practical, teacher-friendly session, participants will learn how to streamline planning, increase student collaboration, and create a smoother classroom workflow using simple systems supported by AI and optional Apple tools. We’ll explore realistic routines that work in a FACS/CTE classroom and beyond, including how to set up and manage devices (like iPads) when available, how to use AI to accelerate lesson planning and communication, and how to structure collaboration so students stay engaged and accountable. Attendees will leave with plug-and-play strategies, templates, and a workflow they can implement immediately regardless of their current level of tech access.

Speakers

Cassey Jones

FACS Teacher, Potomac Middle School

I’m Cassey Jones, everyone calls me CJ and I’m a Prince William County middle Educator in Family & Consumer Sciences and Career Investigations focused on authentic learning and strong collaboration. I’ve led cross-school partnerships with high school programs to create aligned... Read More →

Tuesday July 21, 2026 10:15am - 11:15am EDT
Mariner B

Educational Session

global Y

10:15am EDT

Teaching with Joy: Empowering Students to Learn, Lead, and Lift Each Other

Tuesday July 21, 2026 10:15am - 11:15am EDT

Cape Charles A

What if your students became the true drivers of their learning by confidently mastering content and teaching others along the way?

In this session, I will share how to transform your classroom into a student-centered environment where learners take ownership and grow into leaders. Through the use of simple, effective strategies like skill drills, “Ask Three Before Me,” and authentic community-building practices, students learn to rely on themselves, support one another, and stay meaningfully connected to their teacher.

These approaches are easy to implement but powerful in impact effectively creating a classroom where it feels like there’s more than one of you in the room. You’ll walk away with practical tools that foster independence, increase engagement, and build a genuine sense of connection without anything feeling forced.

Join me to discover how these three simple shifts can bring more joy to your teaching, help your students feel purposeful in their learning, and empower them to confidently teach and support one another.

Speakers

Lea Behanna

Family and Consumer Sciences Teacher, Manassas Park Middle School

I am a Family and Consumer Sciences teacher at Manassas Park Middle School, where I have been teaching since 2011. I work with sixth, seventh, and eighth grade students, helping them build practical life skills while fostering creativity, confidence, and a love for learning.
I ear... Read More →

Tuesday July 21, 2026 10:15am - 11:15am EDT
Cape Charles A

Educational Session

global Y

10:15am EDT

The Other (Other) White Meat: Exploring Pork from Snout to Table

Tuesday July 21, 2026 10:15am - 11:15am EDT

York

This year, we're making a pivot — and pork is having its moment. In this session, participants will explore the full landscape of pork cuts and cookery, from the familiar to the surprisingly misunderstood. We'll examine the difference between commodity pork and heritage breeds (spoiler: heritage pork is decidedly not "the other white meat"), demystify the anatomy behind why a pork butt has nothing to do with the rear of the pig, and unpack the science of quick-cook versus slow-cook methods — the hows and whys behind every technique. Whether you're a culinary educator or just ready to deepen your food science content, this session delivers something worth savoring.

Related Courses:
Culinary Arts I (16052-I/8275)
Culinary Arts II (16052-II/8276)

Speakers

Tanya Cauthen

owner, butcher, Belmont Butchery

Tanya Cauthen: Richmond’s ButcherTanya Cauthen’s journey from "Navy brat" to one of America’s most generations of butchers is a masterclass in following one’s passion. Growing up, her culinary vocabulary was introduced by Julia Childs —a far cry from the aerospace engineering... Read More →

Tuesday July 21, 2026 10:15am - 11:15am EDT
York

Educational Session

global Y

10:15am EDT

Virginia is for ProStart Lovers

Tuesday July 21, 2026 10:15am - 11:15am EDT

Mariner A

Get ready to fall in love with competition season. This fast-paced, highly practical session walks educators through everything they need to prepare students for the Virginia ProStart Invitational — from the rules that matter most, to timelines, expectations, and those tiny details that make or break a score sheet. We’ll break down the culinary, management, and individual events with clarity, strategy, and a little humor (because we all know competition day brings its own brand of chaos).

Participants will learn how to coach students toward precision, professionalism, and confidence, while also creating a classroom environment that nurtures independence and critical thinking. We’ll look at common pitfalls, winning team habits, and proven techniques that help students shine under pressure.

Whether you’re a seasoned ProStart educator or new to the program, you’ll leave with a roadmap, practical tools, and fresh ideas to level up preparation at your school. After all — Virginia is for ProStart Lovers, and we’re here to help your students bring the heat.

Related Courses:
Baking and Pastry Specialization (16052-III/8279)
Catering/Banquet Specialization (16052-IV/8272)
Culinary Arts I (16052-I/8275)
Culinary Arts II (16052-II/8276)
Quantity Food Specialization (16052-V/8273)
Restaurant Operation Specialization (16052-VI/8274)

Speakers

Leah Schuler PCEC, CDM, CFPP

Culinary School Specialist, ZWILLING

Chef Schuler is a Culinary School Specialist with ZWILLING. She has spent her life learning about food and nutrition and her passion for the industry led to her multiple certifications. She is a Personal Certified Executive Chef with the American Culinary Federation (one of 12... Read More →

Dr. Jai Girard

Director of Education & Workforce Development | Virginia ProStart Coordinator, Virginia Restaurant, Lodging, and Travel Association

Dr. Jai Girard serves as the Director of Education and Workforce Development at the Virginia Restaurant, Lodging, and Travel Association (VRLTA) and as the State Coordinator for Virginia ProStart. In this role, she leads statewide culinary and management education initiatives, supports... Read More →

Tuesday July 21, 2026 10:15am - 11:15am EDT
Mariner A

Educational Session