Grant Participants Lesson Plans
These Lesson Plans were developed by the teachers participating in the USDA Grant program. They provide examples of how you can incorporate agricultural and sustainability practices into your culinary and hospitality classes. All are published with permission of the authors.
For more details on specific lesson plans and contact information for individual teachers, please contact Dr. Jean Hertzman, jhertzma@nmsu.edu.
Course One - Introduction to Agriculture and Culinary Connections
Potato Palooza
Janelle Whempner - CTE Academy, Sioux Falls, South Dakota
Sustainable Culinary Practices: From Farm to Table
La Kisha Jordan - T.F. Riggs High School, Pierre, South Dakota
Tower Garden: Learning about Parts of Plants
Erin Jenkins - Zia Middle School, Las Cruces, New Mexico
Exploring Hydroponic Farming in Culinary Arts
Dennis Green - Summerville High School, Summerville, South Carolina
The Ultimate Food Challenge
Luhan Womble - Las Cruces Public Schools, Las Cruces, NM
Course Two - Purchasing and Supply Chain Management with Emphasis on Local and Sustainable Foods
Where Does Your Food Come From
Jana Nelson - Zia Middle School, Las Cruces, New Mexico
Purchasing Tied to Sustainable Agriculture
Phillip Cropper - Worcester Technical High School, Newark, Maryland
Course Three - Reduce, Reuse, Recycle in Foodservice and Hotels
Lesson Plan for Sustainable Hotels
Rachel Baxter - Davidson High School, Mobile, Alabama
Reducing Waste in Commercial Kitchens
La Kisha Jordan - T.F. Riggs High School, Pierre, South Dakota
From Waste to Plate: Sustainable Composting in Culinary & Agriculture
Phillip Cropper - Worcester Technical High School, Newark, Maryland
Repurposing Cafeteria Food Waste
Jennifer Estes - Wilkes Central High School, Wilkesboro, Alabama
Food Waste: We Can All Work Together to Stop it
Amy (Cathey) Stewart - Marshall County High School, Benton, Kentucky
Course Four - Agricultural Innovation and Entrepreneurship
Developing an Upcycled Grain Nutrition Bar Business
Rachel Baxter - Davidson High School, Mobile, Alabama
Salsa Competition
Lana Bowen - Mesa View Middle School, Farmington, New Mexico
Lesson Plan - Bowen
The Future of Agriculture with Drones
Veronica Monsegur - South Baldwin Center for Technology, Robertsville, Alabama
From Scraps to Startup: Sustainable Culinary Innovation
Amanda Holguin - Gasden High School, Anthony, New Mexico
Designing a Digital Platform for Sustainability
Meenu Choudhary - Old Mill High School, Baltimore, Maryland
Thinking Like an Agricultural ad Culinary Entrepreneur
Mica Sulzbach-Bataille - Sturgis Brown High School, Sturgis, South Dakota
Lesson Plan - Sulzbach-Bataille
Seed to Startup - Designing Sustainable Agri-Business
Martha Barrera - Rio Grande City CTE, Rio Grande City, Texas
Course Five - Agricultural, Culinary, and Rural Tourism (ACRT)
Agri-Tourism in Action
Erin Jenkins - Zia Middle School, Las Cruces, New Mexico
Houston Harvest: Global Flavors, Local Roots
Rachel Baxter - Davidson High School, Mobile, Alabama
Exploring Agricultural, Rural, ad Culinary Tourism
Lana Bowen - Mesa View Middle School, Farmington, New Mexico
What We Eat: An American Teen's Perspective
Martha Sotelo-Singer - Silver Bluff High School, Walterboro, South Carolina
Farm to Table Experience Design Lab
Amanda Holguin - Gasden High School, Anthony, New Mexico
Agritourism
Marulynn Lockett - Jasper High School, Jasper, Alabama
The Mountain Maryland Heritage Plate
Corey Weitzel - South Hagerstown High School, Hagerstown, Maryland