** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THE PRIMARY GOALOF THIS PROJECT IS TO INCREASE THE NUMBER OF SECONDARY EDUCATIONAL INSTRUCTORS TRAINED IN THE FOOD AND AGRICULTURAL SCIENCES. THE SCHOOL OF HOTEL, RESTAURANT, AND TOURISM MANAGEMENT (HRTM) IN THE COLLEGE OF AGRICULTURAL, CONSUMER, AND ENVIRONMENTAL SCIENCES (ACES) AT NEW MEXICO STATE UNIVERSITY (NMSU) IN CONJUNCTION WITH THE ARROWHEAD CENTER INNOVENTURE PROGRAM WILL DEVELOP AND PROVIDE A SERIES OF FIVE ONLINE COURSES AND AN IN-PERSON IMMERSIVE SUMMER WORKSHOP FOR HIGH SCHOOL CULINARY ARTS AND HOSPITALITY INSTRUCTORS.COURSES INCLUDE 1) INTRODUCTION TO AGRICULTURE AND CULINARY CONNECTIONS, 2) PURCHASING AND SUPPLY CHAIN MANAGEMENT WITH EMPHASIS ON LOCAL AND SUSTAINABLE FOODS, 3) REDUCE, REUSE, RECYCLE IN FOODSERVICE AND HOTELS, 4) AGRICULTURAL INNOVATION AND ENTREPRENEURSHIP, AND 5) AGRICULTURAL, CULINARY, AND RURAL TOURISM. PARTICIPANTS WILL DEVELOP AND APPLY SKILLS NECESSARY FOR INTEGRATING FOOD AND AGRICULTURAL SCIENCE CONCEPTS IN THEIR CLASSES; EXPLORE THE OPPORTUNITIES AVAILABLE IN FOOD AND AGRICULTURAL SCIENCE CAREER PATHS; AND FORGE MENTORSHIPS WITH PROFESSIONAL AND BUSINESS LEADERS, AND FACULTY AT FOUR-YEAR INSTITUTIONS.PARTICIPANTS WILL BE RECRUITED THROUGH CAREER AND TECHNICAL EDUCATION COORDINATORS, PROSTART,SKILLSUSA, AND FCCLA. INITIAL FOCUS WILL BE SERVING NEW MEXICO TEACHERS, WHILE THE SECOND AND THIRD COHORTS WILL BE RECRUITED NATIONALLY. THE ULTIMATE OUTCOME OF THE PROGRAM IS TRAINING THE NEXT GENERATION OF CULINARIANS AND HOSPITALITY MANAGERS WITH THE SKILLS NEEDED TO ENSURE THE EFFECTIVE AND SOCIALLY RESPONSIBLE USE OF RESOURCES FROM THE PRODUCER TO THE END-USER AND CONSUMERS.