Colette Smith

During my time teaching Culinary Arts 1, Foods & Nutrition 1, Nutrition and Dietetics, Baking & Pastry, Foundations of Nutrition (NUTR1020), and Nutrition & Sustainable Cooking (NUTR1240), I developed skills in curriculum design, hands-on culinary instruction, and student engagement. I taught students fundamental cooking techniques, food science principles, meal planning, sustainability, and nutrition analysis while integrating college-level coursework through Weber State University. I also worked on community outreach and public education, organizing nutrition and wellness workshops, food sustainability initiatives, and healthy cooking demonstrations for students and the broader community. Additionally, I managed food labs, student assessments, ServSafe training, and industry networking to enhance career readiness.

During my student teaching experience in Culinary Arts, Foods & Nutrition 2, and ProStart, I developed skills in lesson planning, classroom management, and hands-on culinary instruction while ensuring food and kitchen safety. I guided students in advanced cooking techniques, meal planning, cost control, and ServSafe certification preparation. I also helped coordinate catering events, ProStart competitions, and industry networking opportunities. Additionally, I gained experience in grading, student assessment, and differentiated instruction while maintaining an organized and efficient learning environment.