Last year, I shared my experience from the Kids Feeding Kids workshop in Kansas City and my plans to bring the program home. This year, I’m sharing what happened next. In Year One, my students integrated service-learning into our working kitchen by producing scalable meals for community distribution while continuing regular brigade rotations, catering, and take-home projects. Using single-batch prototypes, agile retrospectives, and strong student ownership, we developed a model that worked within an existing culinary program. This session will highlight what worked, what didn’t, and practical strategies for embedding service-learning into a culinary curriculum. Participants will also learn about the framework for a summer educator institute designed to help culinary teachers launch their own Kids Feeding Kids initiative.
Come ready to talk shop about making service-learning operational, not just theoretical.
Culinary Instructor, Bridging Communities Regional Technical Center
Following last year's session on the Kansas City workshop, this presentation reports on Year One implementation of Kids Feeding Kids. at Bridging Culinary in New Kent.Students integrated service-learning and community outreach into existing brigade operations through scalable single-batch... Read More →
