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.
With nearly four decades of experience, Sal Valenza is one of the most respected leaders in K–12 foodservice and a driving force for innovation in school nutrition. A former K–12 Director and chef, Sal brings a unique blend of culinary expertise and operational leadership to support... Read More →
