Plant-Based Baking & Food Waste (May Focus)

Conclude the semester with sweet and sustainable skills! This lesson introduces simple, plant-focused baking techniques that are quick and healthy. Simultaneously, students will learn advanced home economics principles, focusing on food storage, preservation, and clever ways to maximize ingredients to minimize kitchen waste. The practical application will be making No-Fuss Muffins, utilizing pantry staples and potentially "ugly" produce.

This program is facilitated by a  Step Up for Students Market Provider, eligible for reimbursement.