VATFACS INSTITUTE

This session equips FCS instructors with practical strategies for integrating pork into culinary, nutrition, and food science curriculum. Participants will explore ServSafe-aligned food safety principles, culturally diverse recipe applications, and classroom strategies that build knife skills, cost awareness, and equipment management. The session also highlights how pork supports farm-to-school connections and nutrition concepts across the carcass. Educators leave with adaptable lesson ideas that strengthen technical skills, food literacy, and student engagement.