Amanda Huff, a science teacher at William Floyd High School, recently presented her nutritional science curriculum to an audience of more than 100 educators, administrators, and food service professionals at the Culinary Institute of America’s main campus in Hyde Park, New York. Huff’s presentation focused on her standards-based approach to teaching nutritional science and highlighted William Floyd’s commitment to advancing nutrition education.
Dawna Cintron, chairperson of the Science Department at William Floyd School District, described Huff’s participation as a significant accomplishment. “It's evident that there is a significant need for such courses in our high schools, and Mrs. Huff’s efforts are paving the way for greater community involvement and support for science in education,” she said.
Huff expressed interest in expanding her course beyond the district. She aims to promote the importance of nutrition education across other school districts throughout the state.
The Nutritional Science course offered at William Floyd High School is a half-year interdisciplinary program designed for students in grades 10 through 12. The curriculum covers environmental processes, human impact on global environments, solutions to environmental challenges, and integrates agriculture with components from science, mathematics, reading, and writing. Students participate in hands-on labs and projects—many within the school greenhouse—with topics including soil science, food production, energy sustainability, food science, and related career opportunities.
The Culinary Institute of America is recognized as a leading institution in culinary education since its establishment in 1946. With campuses located in New York, California, Texas, and Singapore, it offers degree programs as well as certification courses for both professionals and enthusiasts. The institute also organizes conferences and provides consulting services related to the food industry.