Type of Engagement
- 0-30 Minutes
- Food and Nutrition
- Class Lecture
- 30 Participant(s)
About the Speaking Engagement (lecture goals/learning outcomes)
Who: Culinary professionals to speak with students, approximately 30 students per class, with 70% seniors and 25% Juniors, and just a few sophomores or freshmen
What: 30-40 minute presentation leaving a few minutes for students to ask questions
When: We are targeting the third week of the month and ask that you come to speak to multiple classes in one day.
Class is offered during 2, 3, 4, 5, and 6th periods.
A Day: M/Th 10:25-12:10 and 1-2:40
B Day: T/F 8:30-10:10, 10:25-12:10 and 1-2:40
Wednesday: 9:15-1:45, reach all 5 classes with shorter periods!
This is an in-person opportunity.
Re: Culinary Professionals
Our curriculum covers the following topics:
- Basic cooking techniques for various foods including baking
- Nutritional components and how to prepare and select food for the best health
- Kitchen safety & sanitation
Who we'd like to hear from: a nutritionist, dietician, restaurant management including skills and traits hiring managers are looking for, personal chef, etc.
Relevant documents (syllabus, lesson plans, schedule, event details)
No details are available.
Please email SpeakerPost member, Faith Velschow (email@example.com) with any questions. She will likely share a sign-up sheet with you when you apply.
Alternatively, feel free to reach out to us at firstname.lastname@example.org and we can help you out!