Peters, Franzen and Hoyler, all teachers, talked about their motivations for getting students engaged with food in the classroom, and their methods for doing so. Here are two questions that should allow you to apply what you’ve learned through foodworks to your own passions and future plans:
1) Do you see yourself teaching in the future?
2) If so, in what context? Imagine how you could incorporate nutrition and culinary education into your curriculum. Connect this to your summer internship if you can.
If not, just consider this more theoretically: how could a teacher cater to kids with different learning styles (ie auditory, kinesthetic, and visual learners…) or backgrounds (no cooking experience vs. lots of cooking with family, preference for fast food vs. preference for home-cooked ethnic foods) or even language barriers—without isolating different groups? Or is that impossible?