Pre-Conference Workshops


The following virtual pre-conference workshops will be offered on Monday, September 14th starting at 8 AM MDT. 
Separate registration required. 

WORKSHOP OPTION 1:

LIVE - National Partnership to Recruit, Prepare, and Support FCS Educators
Presenters: Dr. Jan Bowers, Project Administrator, National Partnership to Recruit, Prepare and Support FCS Educators and Carolyn Jackson, CFCS, CEO of American Association of Family & Consumer Sciences and Managing Director of the Alliance for Family & Consumer Sciences

It’s innovative. It’s collaborative. It’s critically important. Learn about and be engaged in our national model to address the critical Extension educator shortage and to promote careers in FCS Education.

Workshop Objectives:
Share USDA/NIFA grant funded

  1. Initiatives to recruit, prepare and support FCS Extension Educators
  2. Resources to recruit, prepare and support FCS Extension Educators
  3. Partnerships to recruit, prepare and support FCS Extension Educators

WORKSHOP OPTION 2:

Survey Design & Methodology Training with Qualtrics LIVE

This session will help Extension across the nation create surveys and analyze data for program evaluation, needs assessments and research. Taught by Qualtrics, participants will be introduced to the Qualtrics vision and how it supports different research needs of academic institutions. The workshop includes an overview of the survey software platform and research services and will demonstrate existing Qualtrics platforms that each university has access to and other new features. In addition, participants can choose to attend a best practices session with a Qualtrics research expert team who have both academic and market research experience. Compare different survey methodologies and designs, learn common research traps and mistakes and how to avoid those in your Extension program evaluations.

 

WORKSHOP OPTION 3:

Harvest Right Home Food Freeze Dryers: Virtual Tour with LIVE class demonstrating the freeze-drying process

This session will introduce you to Harvest Right Freeze Dryers to learn the process of freeze drying and how to operate a freeze dryer. Freeze drying became an at-home possibility when Harvest Right manufactured their first home freeze dryer in 2013. Freeze drying is a low temperature dehydration process that involved freezing the product, lowering pressure, then removing the ice by sublimation. This is in contract to dehydration by most conventional methods that evaporate water using heat. Freeze dried food is preferred by many for the taste, versatility, easiness, shelf life and nutrition, as freeze dried foods could retain over 95% of its nutritional value, and when handled properly, could be stored up to and potentially beyond 25 years. Discover how Extension faculty in Utah use the freeze dryer for food preservation education and food resource management. 

WORKSHOP OPTION 4:

Utah State University Extension: A Miracle Partner in Farmers Feeding Utah LIVE

This session will detail a response to COVID-19 created by the Utah State University Hunger Solutions Institute, the Create Better Health Utah SNAP-Ed program and the Utah Farm Bureau. The reality of farmers being unable to send or process commodities while many people experience food insecurity during the COVID-19 pandemic is tragic. The Farmers Feeding Utah initiative was created to avert food insecurity by making sure those in need have access to healthy food while supporting the livelihood of our local farmers. This session will detail the miracle projects which delivered over $300,000 worth of commodities (as of July) to Utahans in need. This session will give tips for replicating policy, systems and environment (PSE) food access programs, and help Extension faculty to identify food system changes to increase food security and contribute to solving hunger.

WORKSHOP OPTION 5:

LIVE - Baking 2020: Consumer Trends and Best Practices 

Workshop Objectives: Extension FCS participants will receive

  • Current research-based home baking practices, media-based learning and ingredient trends impacting consumer health, income and benefits
  • Demonstrated best practices with reliable consumer baking resources for foods and resource-conservative collaborative FCS education
  • Ready-to-use information for extension training, community youth and adult education, and school enrichment
  • Opportunities to Ask the Bakers re consumer and food leader questions, food safety or issues in home baking equipment, ingredients, or practices.  

Topics and speakers:
How and Why Consumers are Baking at Home
Speaker: David Lockwood, Director of Consulting, Mintel Market Research
A 2019 study of home baking practices, purchases and media influences, and pandemic home baking surge market insights.

Value-Added Home Baking
Speaker/video demonstration: Julene DeRouchey, FCS Consumer Educator and co-director of the National Festival of Breads demonstrates Chai Ube Rosette Rolls, RaChelle Hubsmith, National Festival of Breads winner, UT
Resources for additional value-added baking for home, community or cottage businesses will be highlighted and how to engage with the National Festival of Breads discussed.

Baking Ingredients STEAM for Individuals, Families, Schools and Community
Speakers: Sharon Davis, FCS Ed, HomeBaking.org; Ali Swietek, Sugar.org
Review pre-K to adult sciences, technology, engineering, art and math resources for extension leaders and community and school enrichment programs.  

Baking Food Safety Best Practices
Demonstrator: Chef Martin Earl, Thermoworks® American Fork, UT  with Sharon Davis, FCS Education, HomeBaking.org   
Best practices and resources to teach baking food safety to consumers, cottage bakers, food services and youth.

What's New at HomeBaking.org
Speaker: Charlene Patton, Executive Director, Home Baking Association and FCS Foods and Nutrition in Business professional educator

Extra!  We will offer a 45-minute Ask the Baker session -- we can provide FAQ questions to respond to and take questions from the extension FCS educators on the baking questions they receive. 

For an additional $15, participants can receive an HBA Baker Resource Kit. 

  • Baking Food Safety educator’s resource set
  • Baking Guide Cards sampler deck of ready-to-teach lessons
  • USB HBA Baking Resource drive
  • HBA and members' latest resources for FCS, 4-H/Youth education and school enrichment. 
 

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