WE ALL EAT AND THE USDA 2018 FOOD AWAY FROM HOME DATA REVEALS THAT SINCE 2010 MORE THAN 50% OF MEALS ARE EATEN AWAY FROM HOME. RESTAURANTS ARE A DRIVING FORCE IN MAINE'S ECONOMY PROVIDING 63,900 JOBS, REPRESENTING 10% OF MAINE'S EMPLOYMENT. THE COVID-19 PANDEMIC HAS REINFORCED THE IMPORTANCE OF THE NEED FOR A SUSTAINABLE LOCAL AGRICULTURE AND FOOD SYSTEM WITHIN THE RESTAURANT SYSTEM TO SUPPORT RELIABLE, STABLE FOOD ACCESS AND TO SUSTAIN THE MOMENTUM OF AN ECONOMICALLY VIABLE LOCAL FOOD SYSTEM. THE BUILDING AGRICULTURE LITERACY THROUGH AN IMMERSIVE CULINARY EXPERIENCE PROJECT WILL FOCUS ON PROFESSIONAL DEVELOPMENT EXPERIENCES FOR CAREER AND TECHNICAL EDUCATION (CTE) CULINARY ARTS INSTRUCTORS TO INCREASE THEIR AGRICULTURAL LITERACY AND ENHANCE THE CONNECTEDNESS BETWEEN AGRICULTURE AND FOOD SERVICE. THIS PROJECT SEEKS TO CREATE A SKILLED AND EDUCATED WORKFORCE THAT WILL INCREASE THE USAGE OF MAINE GROWN, PROCESSED AND PRODUCED FOODS IN THEIR PROGRAMS AND CAREERS. UMAINE COOPERATIVE EXTENSION AND MAINE AG IN THE CLASSROOM WILL COLLABORATE TO EDUCATE CTE CULINARY ARTS INSTRUCTORS THROUGH A WEEK-LONG IMMERSIVE CULINARY ARTS SUMMER INSTITUTE. PROJECT ACTIVITIES INCLUDE: HANDS-ON EXPERIENCE IN LOCAL FOOD PROCUREMENT PRACTICES, DEMONSTRATIONS OF FOOD SYSTEM LESSONS, EDUCATIONAL FIELD TRIPS, FINANCIAL SUPPORT FOR EXPERIENTIAL ACTIVITIES THROUGH THEIR EXISTING SCHOOL RESTAURANTS, PARTICIPATION IN A UNIVERSITY OF MAINE LOCAL FOODS COMPETITION AND COACHING DURING THE SCHOOL YEAR.EVALUATION METHODS WILL BE SCHOOL LEVEL, INSTRUCTOR LEVEL AND STUDENT LEVEL AND INCLUDE BOTH PROCESS AND OUTCOME ASSESSMENTS TO CAPTURE BEHAVIORAL CHANGES, BEST PRACTICES, AND LESSONS LEARNED.