VATFACS INSTITUTE

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9:00am EDT

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

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

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

global Y

1:15pm EDT

Level-Up Language: Equipping K–12 Educators to Support English Learners in a Globalized World

Tuesday July 21, 2026 1:15pm - 2:15pm EDT

Mariner A

Join us for an engaging, fast-paced session designed to equip Business and CTE
educators with practical tools to support English Learners in today’s diverse K–12 classrooms. Together, we will explore high-impact scaffolds and instructional supports that make content accessible while strengthening academic language development.
Discover how Virginia’s Standards Satchel can be leveraged to enhance both language and content learning for English Learners. Participants will also explore ready-to-use resources and strategies that help educators seamlessly integrate language-acquisition supports into daily instruction across content areas.
Walk away with simple yet powerful techniques for teaching the language of your content area. You’ll leave feeling confident, energized, and empowered to immediately implement these strategies in your classroom the very next day.

Related Courses
Virginia Teachers for Tomorrow I (19151-I/9062)
Virginia Teachers for Tomorrow II (19151-II/9072)
Child Development and Parenting (19255-36/8232)
Culinary Arts I (16052-I/8275)
Culinary Arts II (16052-II/8276)
Early Childhood, Education, and Services I (19153-I/8285)
Early Childhood, Education, and Services II (19153-II/8286)
Family and Consumer Sciences Exploratory I (19903-18/8208)
Family and Consumer Sciences Exploratory II (19904-18/8263)
Family and Consumer Sciences Exploratory III (19251-36/8245)

Speakers

Jo-el Cox

Coordinator of Multilingual Learner Instruction, Virginia Department of Education

Jo-el Cox is the Coordinator for Multilingual Learner Instruction at the Virginia Department of Education. She is responsible for providing highly specialized, technical, and analytical information, services, assistance, and leadership in the area of instruction for Multilingual... Read More →

Nicki Saunders

Title III Coordinator, Virginia Department of Education

Nicki Saunders serves as the Title III Coordinator at the Virginia Department of Education, where she has worked since 2019. Before joining VDOE, she was a middle school science teacher with Chesterfield County Public Schools, where she piloted Sheltered Science classes for Level... Read More →

Tuesday July 21, 2026 1:15pm - 2:15pm EDT
Mariner A

Educational Session

2:30pm EDT

Planting Seeds to Foster Environmental Stewards for a Better Tomorrow

Tuesday July 21, 2026 2:30pm - 3:30pm EDT

Mariner A

Planting Seeds to Foster Environmental Stewards for a Better Tomorrow
“If a child is to keep alive his inborn sense of wonder, he needs the companionship of at least one adult who can share it, rediscovering with him the joy, excitement, and mystery of the world we live in.” This quote by Rachel Carson highlights the important role that adults must have to nurture children’s sense of wonder about the natural world. In this session we will explore how early childhood environmental education (ECEE) has the potential to inspire children’s lifelong learning and love of nature and their affinity for taking care of it.

Related Courses
Virginia Teachers for Tomorrow I (19151-I/9062)
Virginia Teachers for Tomorrow II (19151-II/9072)
Early Childhood, Education, and Services I (19153-I/8285)
Early Childhood, Education, and Services II (19153-II/8286)
Child Development and Parenting (19255-36/8232)

Speakers

Tarneshia Evans

Director of Education, Weinstein JCC Preschool

Tarneshia Evans is a certified Nature-Based Teacher and has been working in the field of education for over 25 years. She previously worked for the City of Richmond Parks & Recreation Department as a Program Specialist for Out of School Time, Lewis Ginter Botanical Garden as a Children’s... Read More →

Tuesday July 21, 2026 2:30pm - 3:30pm EDT
Mariner A

Educational Session

3:45pm EDT

Affordable Excellence: Expanding Access to High-Quality Culinary Education

Tuesday July 21, 2026 3:45pm - 4:45pm EDT

Mariner A

The culinary industry continues to face a critical workforce shortage, while the cost of traditional culinary education remains out of reach for many aspiring professionals. This session explores how innovative training models can deliver high-quality culinary education that is both accessible and affordable, preparing students for real careers without the burden of excessive debt.
Using the Metropolitan Culinary Arts Institute (MCAI) as a case study, this presentation will examine how focused curricula, industry-driven training, and streamlined program design can create powerful pathways into professional kitchens. Attendees will learn how smaller, skills-focused institutions can provide rigorous culinary training, strong industry connections, and meaningful career outcomes while keeping tuition attainable.
Participants will leave with practical insights on building culinary programs that balance craft, career readiness, and affordability, helping expand opportunity for the next generation of chefs, bakers, and hospitality professionals.

Related Courses
Quantity Food Specialization (16052-V/8273)
Restaurant Operation Specialization (16052-VI/8274)
Nutrition and Wellness (19253-36/8229)
Introduction to Culinary Arts (16051-36/8250)
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 3:45pm - 4:45pm EDT
Mariner A

Educational Session