4-H Food Preservation and FCS Curriculum
University-Wide Instructional Program
State 4-H Office, Office of Engagement & Extension
Statewide
(Boulder)
- 4-H & Youth
- On-campus
Primary Topic:
4-H & Youth
Other Topics:
Food Systems, FCS, Nutrition, & Food Safety, Health & Wellbeing
Lead Mentor:
Lisa Sholten
Extension State Specialist, 4-H Youth Development, Civic Engagement & Curriculum
Internship Overview:
The 4-H Food Preservation intern will work with the State 4-H Office, CSU campus partners, and the Boulder County FCS 4-H Specialist to create instructional videos for the 4-H Food Preservation project. The videos will be used by 4-H members ages 8-18 and volunteer 4-H leaders to help ensure food safety with food preservation products. The intern may also assist with updating existing 4-H manuals/project tip sheets/curriculum in Family Consumer Science (FCS) project areas. Information on 4-H FCS projects is at https://co4h.colostate.edu/program-areas/fcs/.
Goals, Scope and Objectives:
Goals:
1. CSU Extension will provide supplemental curricular materials, including video, print, and web resources, to ensure food safety of products 4-H members prepare as part of the 4-H Food Preservation project.
Scope: The intern will produce videos on food safety for 4-H Food Preservation projects to help youth learn how to maintain safety standards, proper elevation adjustments, and to use tested recipes for their projects. If time allows, the intern can also work on updating existing Foods and Nutrition manuals or other FCS-related manuals using Canva.
Objectives:
1. The 4-H Food Preservation intern will complete up to four supplemental videos by the end of the internship period for the 4-H Food Preservation project covering food safety in drying and freezing foods, as well as in boiling water and pressure canning.
2. The 4-H Food Preservation intern will assist with updating additional 4-H manuals in Canva as time allows, such as project tip sheets, the Cultural and Ethnic Foods, Passport to Foreign Cookery, and other FCS manuals if possible.
1. CSU Extension will provide supplemental curricular materials, including video, print, and web resources, to ensure food safety of products 4-H members prepare as part of the 4-H Food Preservation project.
Scope: The intern will produce videos on food safety for 4-H Food Preservation projects to help youth learn how to maintain safety standards, proper elevation adjustments, and to use tested recipes for their projects. If time allows, the intern can also work on updating existing Foods and Nutrition manuals or other FCS-related manuals using Canva.
Objectives:
1. The 4-H Food Preservation intern will complete up to four supplemental videos by the end of the internship period for the 4-H Food Preservation project covering food safety in drying and freezing foods, as well as in boiling water and pressure canning.
2. The 4-H Food Preservation intern will assist with updating additional 4-H manuals in Canva as time allows, such as project tip sheets, the Cultural and Ethnic Foods, Passport to Foreign Cookery, and other FCS manuals if possible.
With which stakeholder group(s) will the intern work?
This intern will work with Rebecca Kuhnel, Extension Program Specialist and Multimedia Coordinator from the Department of Food Science and Human Nutrition, Lisa Sholten, Extension 4-H Civic Engagement and Curriculum State Specialist, Faith Kroschel, Extension 4-H Specialist, Boulder County, Anne Kozil RD, Extension Specialist in Nutrition.
What student learning outcomes do you anticipate and what are the opportunities for professional development?
The intern will learn how to work collaboratively to create educational curriculum in video, print and web-based media. The intern will develop multi-media production skills as well as interpersonal connections made during the project. Research skills will be developed as part of the process of writing content for the curriculum. The intern will be mentored on instructional design as well as curriculum development and delivery.
