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Chefsville Kids

Chefsville-Kids: Space Chefs (Classroom Program) On Campus 2019-20
Time Frames
During School Day, After School, Summer, Weekend
Formats
Residency, Field Trip, On Campus Professional Development, On Campus Program
Grades
Prof. Dev., 2nd, 3rd, 4th, 5th, 6th, 7th, 8th, 9th, Community/Fam., Talented/Gifted, Special Ed, Bilingual
Standards

Description
Classroom programs allow students to focus on teacher-selected areas of interests, topics, TEKS, and connections, and provide a personalized approach that gives students much more direct interaction with the chef instructors than our assembly programs. Kids will be encouraged to learn more about astronomy through NASA pictures, videos, and through this science-based program presentation. How do astronauts live in space and make long voyages? What do they eat? How do they drink and survive in space? What is it like to live and work on a space station? As mankind returns to the moon and voyages to MARS and beyond, they will need to transport nourishment and materials on their trips. This program brings a first-person approach to the selection of food, the storage of food for our young astronauts, the different methods used in the food's preparation, and general history of the American space program, including past shuttle missions, current-day space stations, and future voyages. Students will get to see and handle real food packages from NASA packaged for space station use. Students will learn about technologies of today for tomorrows space travel to the Moon, Mars, and the rest of the solar system. Our lively discussion will bring encourage students to explore further how plants are grown in space and how water and air are recycled, as well as several other recent innovations humans have come up with to sustain themselves while off-world.

Students Will
  • Literacy Connection: Space Food and Nutrition, NASA, ISBN 0811873471
  • Identify and compare Space pioneer challenges from the past, present and future by using a timeline, and identify how the research done by these pioneers affected the field of space exploration.
  • Observe from a visual presentation how space pioneers brought air, food, water, and shelter with them to sustain their space exploration and learn about the forms of matter of each.
  • Investigate how astronauts select, store and eat their food on their trips by experimenting with hydration and thickeners.
  • Understand how gravity is different on Earth versus in space and why, and analyze the use of Hydroponics and Aeroponics in food science.
  • Differentiate between energy transfer methods like conduction, convection, radiant heat, and magnetic energy, and use critical thinking skills to explore the differences between fresh foods, irradiated, intermediate moisture, rehydratable, thermo-stabiliz
  • All students will get personal interaction with the chef instructor, ingredients, recipes, and cooking instruments and will get a chance to interact with some actual unused astronaut food donated by NASA while exploring the evolution of food in space

Details
Dates: Monday - Friday, Contact Chef Sarah to schedule date and times 972-800-5344.
Times: 8:15am - 1:00pm
Duration: 1 hour
School Fee: Flat Rate: $229.00
Number Of Workshops Included: 1
Price Per Additional Workshop: $114.00
Minimum Attendance: 5
Maximum Attendance: 50
Bilingual: No
Technical Needs: Digital projector and host computer/laptop, electrical outlets, speaker system (if needed), 1- 8ft table, and trash can
Other Information: This classroom is tailored to be appropriate for elementary and middle high grades. Call Chef Sarah at 972-800-5344 to schedule program.

Scheduling / Booking
Instructions: Please book event at least 2 weeks in advance, if possible. Book events as soon as possible because demand for Chefsville Kids programming has dramatically increased. For scheduling, availability and confirmation of program please contact Chefsville at 972.516.0325 or e-mail [email protected]. *** Chefsville can substitute or fill-in for other programs that have conflicts of time from another vendor/artist or to avoid cancellation of your program entirely. Please call and give us at least two days notice. For site managers, or other leads, please provide teacher's name, phone number and e-mail address when calling. This will allow for quick and efficient scheduling of your program. Also please have the voucher and approval code with you. Program is confirmed when voucher is approved. If you reach our voicemail, please leave school name, your name and phone# and times you are available and what program and date(s) of interest.
Deadline: Program must be booked 2 weeks before desired date.
Cancellation Policy: There are no cancellations, only rescheduling of the program within 2 weeks of scheduled date. Please make sure that scheduling is not on state or DISD testing dates. Other than inclement weather, Chefsville will charge for scheduled events on the day event was scheduled. Failure to notify Chefsville two weeks in advance of the scheduled date of any schedule changes or failure to attend the scheduled event will result in the school paying the full price to the program in accordance with the approved voucher.
After School Policy: The program must be at the same location for multiple sessions. Written parental permission required to be at this program after school unless it is a Thriving Minds program. A school faculty member must be available at all times. Additionally, the school is responsible for providing a roster, and approved parent pick up instructions. Private payments should be made prior to the venue unless other arrangements are made in advance in writing.

Educational Materials
      Space Chefs Crossword Puzzle

Curriculum Information

Lesson Plans
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Standards
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