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Sunday, July 19
 

6:15pm EDT

Expanding FCS Educator Impact Through Cross-District Mentorship
Sunday July 19, 2026 6:15pm - 7:15pm EDT
York
Having the needed tools in your tool kit to increase curriculum awareness and the day to day operations of being a FCS educator, is designed to support a community of like minds. Whether it is being a mentor or mentee, the reward will support your personal growth in being a lifelong learner. This session is designed to connect FCS educators with resources that can help navigate you while in your FCS ERA.
Speakers
avatar for Catrina Cheek

Catrina Cheek

CTE Instructor, Colonial Heights Public Schools
FCS Mentor/ Mentee Opportunities
Sunday July 19, 2026 6:15pm - 7:15pm EDT
York
  Educational Session
  • global Y

7:20pm EDT

TfT Update and Sharing Session
Sunday July 19, 2026 7:20pm - 8:20pm EDT
York
Related Courses:
Virginia Teachers for Tomorrow I (19151-I/9062)
Virginia Teachers for Tomorrow II (19151-II/9072)

Speakers
KM

Kimberly M Wilson

President-Elect, VATFACS
Refer to Emily O'Connor
avatar for Diane Breinig
Sunday July 19, 2026 7:20pm - 8:20pm EDT
York
  Educational Session
 
Monday, July 20
 

9:00am EDT

Sustainable Fashion & Consumer Responsibility: Upcycling in the Fashion Classroom
Monday July 20, 2026 9:00am - 10:00am EDT
York
This engaging professional development session for Family and Consumer Sciences educators will explore the growing importance of sustainability within the fashion industry and the role educators play in preparing students to become responsible consumers and future industry leaders. Participants will examine the history and evolution of sustainable fashion, consumer sustainability issues, and the environmental impact of fast fashion and textile waste.
The session will also highlight practical classroom strategies for teaching consumer responsibility through upcycling, recycling, and reusing textiles and apparel materials. Educators will receive a ready-to-use Upcycling Lab Assignment created by Courtnie A. Ward, designed to help students apply sustainability concepts through hands-on learning, creativity, and problem-solving. Participants will leave with instructional resources, classroom ideas, and industry-relevant connections that support sustainability education in Fashion and Family and Consumer Sciences programs.

Related Courses:
Introduction to Fashion Careers (19201-36/8248)
Fashion Careers I (19201-I/8280)
Fashion Careers II (19201-II/8281)
​​​​Independent Living (22904-36/8219)

Speakers
avatar for Courtnie Ward

Courtnie Ward

FCS Teacher, Washington-Liberty High School/Arlington Co. Public Schools
Monday July 20, 2026 9:00am - 10:00am EDT
York
  Educational Session

10:15am EDT

KFK Workshop to Working Kitchen. Kids Feeding Kids Sparking Community Impact
Monday July 20, 2026 10:15am - 11:15am EDT
York
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.

Speakers
avatar for Lincoln Marquis

Lincoln Marquis

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 →
Monday July 20, 2026 10:15am - 11:15am EDT
York
  Educational Session
  • global Y

1:15pm EDT

Integrating Pork into the Classroom: Food Safety, Culinary Skills & Nutrition Applications
Monday July 20, 2026 1:15pm - 2:15pm EDT
York
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.
Speakers
avatar for Sal Valenza

Sal Valenza

Principal, Wholesum Consulting
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 →
Monday July 20, 2026 1:15pm - 2:15pm EDT
York
  Educational Session
  • global Y

2:30pm EDT

Noodles for Noobs: Low-Tech Pasta as a Teaching Tool
Monday July 20, 2026 2:30pm - 3:30pm EDT
York
This hands-on session explores how simple, low-equipment pasta techniques can teach foundational culinary skills in high school classrooms. Participants will make confetti pasta, flour-cured gnudi, and rustic trahana—methods designed for limited equipment and mixed skill levels.
These techniques bring concepts like hydration, gluten development, and ingredient functionality to life while modeling student engagement strategies. Participants will taste samples and leave with practical, repeatable approaches that make complex ideas memorable and fun.
Speakers
avatar for David Miller

David Miller

Program Director, Culinary Institute of Virginia
David Miller is the Program Director at the Culinary Institute of Virginia (CIV), where he has taught culinary, baking, and management since 2010. With over 15 years of industry experience, including leadership roles in award-winning restaurants and a Relais & Châteaux boutique hotel... Read More →
Monday July 20, 2026 2:30pm - 3:30pm EDT
York
  Educational Session
  • global Y

3:45pm EDT

Growing Food Systems Leaders at Sweet Briar College
Monday July 20, 2026 3:45pm - 4:45pm EDT
York
Learn how Sweet Briar College is growing the next generation of women leaders in agriculture and food systems through hands-on experiential programs centered on the College's 26,000-square-foot greenhouse, 18-acre vineyard, and 20-hive apiary.
Speakers
LP

Lisa Powell

Dean of the College, Professor of Environmental Science and Agriculture, Sweet Briar College
Dr. Lisa Powell is the Vice President of Academic Affairs, Dean of the College, and Chief Sustainability Officer at Sweet Briar College, and professor of environmental science and agriculture.  She is an interdisciplinary scholar, who has published in such journals as Food, Cult... Read More →
Monday July 20, 2026 3:45pm - 4:45pm EDT
York
  Educational Session
  • global Y
 
Tuesday, July 21
 

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
CH

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

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
avatar for Tanya Cauthen

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

1:15pm EDT

ServSafe Food Protection Manager - Renewal Testing Only - Preregistration Required
Tuesday July 21, 2026 1:15pm - 2:45pm EDT
York
Feedback Survey
Pre-registration and an additional fee are required for this exam.

Conference attendees who need to renew their ServSafe Food Protection Manager credential will have the opportunity to take the ServSafe Food Protection Manager Exam during the Tuesday morning credentialing block. The test will be provided in a paper, in-person format. Prepayment and preregistration with VATFACS is required.


Related Career Cluster:

Tuesday July 21, 2026 1:15pm - 2:45pm EDT
York
  Credentialing Session, Credentialing Block

3:00pm EDT

iCEV FCS Certifications
Tuesday July 21, 2026 3:00pm - 5:00pm EDT
York
Participants will have the opportunity to learn about the Family and Consumer Science certifications that iCEV hosts for students to earn through your program. During this time you will get a hands on opportunity to experience the student side of iCEV content, review assessments and have the opportunity to EARN a certification FREE of charge.  
Certification Links: 
AMSA Culinary Meat Selection & Cookery Certification
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)
Hospitality, Tourism, and Recreation I (16999-I/8202)
Hospitality, Tourism, and Recreation II (16999-II/8203)
Restaurant Operation Specialization (16052-VI/8274)

Speakers
avatar for Rob Limpert

Rob Limpert

Territory Manager, iCEV

Rob Limpert is a career-long advocate for Career and Technical Education with 30 years of experience at Harford County Public Schools and a tenure as Director of Workforce Development at Harford Community College. As the former President of the Maryland ACTE, Rob has led large-scale ini... Read More →
Tuesday July 21, 2026 3:00pm - 5:00pm EDT
York
  common
 
Wednesday, July 22
 

9:15am EDT

Anyone Can Cook! Teaching Culinary Concepts with Ratatouille.
Wednesday July 22, 2026 9:15am - 10:15am EDT
York
Bring the magic of Ratatouille into your classroom with this engaging session. Using the beloved animated film as a springboard, educators will explore creative ways to teach basic food and kitchen concepts. Learn fun and simple ways to introduce cooking skills, food safety, and kitchen teamwork to students. We'll share easy lesson ideas, hands-on activities, and creative ways to connect the film to real-life cooking. Perfect for teachers looking to make learning about food fun and engaging! This session will help you inspire the next generation of chefs-because like Gusteau says, anyone can cook!

Related Courses:
Introduction to Culinary Arts (16051-36/8250)
Culinary Arts I (16052-I/8275)
Culinary Arts II (16052-II/8276)

Speakers
avatar for Kelly Earley

Kelly Earley

FCS Teacher-Culinary, Johnson City High School
With over 15 years of dedicated service to Family and Consumer Sciences (FCS), Kelly Earley is a passionate educator who believes in the power of CTE to transform student lives. After 12 successful years shaping minds at the middle school level, Kelly transitioned to the high school... Read More →
Wednesday July 22, 2026 9:15am - 10:15am EDT
York
  Educational Session
  • global Y
 
Thursday, July 23
 

9:00am EDT

ServSafe Food Protection Manager Training and Testing
Thursday July 23, 2026 9:00am - 5:00pm EDT
York
ServSafe Food Protection Manager Training and Testing on July 23, 2026. Your training and testing is provided by VDOE. The $20 cost is for lunch during the training. If you register and are a no-show, the fee is $100.
Trainer: Sandra Hawk
Thursday July 23, 2026 9:00am - 5:00pm EDT
York
  Educational Session
 
VATFACS INSTITUTE
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