Teachers in a professional development program at New Mexico State University participate in a summer workshop on the Las Cruces campus. The program aims to give teachers the skills to integrate food and agricultural science concepts into their classes. (Photo: Courtesy)
Source: NMSU Newsroom
Five dozen middle and high school teachers from New Mexico and 12 other states are participating in a new professional development program at New Mexico State University that aims to sharpen skills in the culinary arts, hospitality management and sustainable agriculture.
NMSU’s School Hotel, Restaurant and Tourism Management and Arrowhead Center’s Innoventure Program developed the professional development program for secondary education teachers through a $500,000 grant from the National Institute of Food and Agriculture, a division of the U.S. Department of Agriculture.
The free 18-month program features five online courses and an immersive summer workshop in Las Cruces designed to give teachers the skills to integrate food and agricultural science concepts into their classes. Three cohorts of 20 participants are in the program.
“I’m really happy with the response we’ve had, especially when we opened the program up to national groups,” said HRTM Director Jean Hertzman, who leads the program. “There was so much interest, that we were able to fill the cohorts right away. We’re pleased that the teachers are learning from us and one another. It’s always the goal to form a network and community – and that is really happening.”
Hertzman teaches the courses along with HRTM faculty members Keith Mandabach, chef Pete Mitchell, Christina Dimitriou and graduate assistant Sierra Chopito. Sandi Ringwood, who oversees the Innoventure program for Arrowhead Center, also teaches courses.
Each course takes about eight weeks to complete and covers topics like agriculture and culinary connections; purchasing and supply chain management with an emphasis on local and sustainable foods; sustainability in food service and hotels; agricultural innovation and entrepreneurship; and agricultural, culinary and rural tourism.
“There’s this disconnect of people not knowing where their food comes from,” Hertzman said. “I think that’s been one of the things that the teachers have appreciated the most. We’re giving them the resources to show where the products come from and learn more about it so that they can share that with their students.”
After completing the first three courses, participants earn a digital badge and the first of two stipends. Then, they receive a certificate of completion and a second stipend after successfully finishing the entire program.
This summer, the first cohort participated in an in-person summer workshop that included visits to NMSU’s agricultural complex in Las Cruces and Fabián García Science Center, school gardens affiliated with La Semilla Food Center, area restaurants and wineries, and the Saputo cheese factory.
Louann Womble, a career specialist and Work-Based Learning teacher for the Las Cruces Public Schools, joined the program’s first cohort last fall. She expects to complete the program by December.
“I’ve learned a lot about agriculture, culinary arts and HRTM,” said Womble, who has worked in education for 27 years. “So, that helps me to help my teachers here in the district. I’m receiving a lot of course material and databases related to agriculture and culinary arts that I can use in the classroom.”
Womble added, “This has been an amazing opportunity for teachers. It’s at no cost, so it’s like a free education. I also loved everything about the face-to-face workshop. I loved connecting with the other students and meeting the faculty and staff, and all the tours they gave us, which gave us background information where I could connect my kids to NMSU’s campus.”
Hertzman said the program’s goal is to train the next generation of culinarians and hospitality managers with the skills needed to ensure effective and socially responsible use of resources from producers to end-users and consumers.
“The ultimate goal is to make sure that we still have agriculture and food 50 years from now,” she said.
The program runs through 2026 but is no longer accepting new applicants. However, Hertzman hopes to continue the program in some manner after the grant expires.
