Extension Master Food Volunteer 2018 Applications NOW OPEN!
Do you enjoy cooking, supporting local food efforts, or just simply – food? If you answered yes to any of these, join the Extension Master Food Volunteer program now!! The 2018 application for the EMFV program is now open to Chowan, Perquimans, Pasquotank County citizens! The application deadline is August 15, but sign up early because spots are limited. Training will begin September 4–see list of all class dates and information below.
The EMFV program, similar to the highly recognized Extension Master Gardener℠ volunteer (EMGV) program, is designed to provide volunteers the opportunity to support Family and Consumer Sciences (FCS) agents with food-related programming. Volunteers with the EMFV program will receive a core curriculum of 30 hours of training and will then shadow the FCS agent for 30 hours during their first year.
Volunteers will be able to provide support to the FCS agent’s food-related programming, including assisting with cooking, nutrition education, and food safety classes, and conducting food demonstrations in the community. The cost of the program is $50.
Sept. 4 – EMFV Program Overview 9:00 a.m.-12:00 p.m.
Sept 11– History of Extension 9:00 a.m.-12:00 p.m.
Sept 18 – Teaching Strategies/Diversity 9:00 a.m.-12:00 p.m.
Sept 25 – Programs That Work 9:00 a.m.-12:00 p.m.
Oct 2 – Changing Health Behaviors 9:00 a.m.-12:00 p.m.
Oct 9 – Cooking Skills 9:00 a.m.-1:00 p.m.
Oct 16 – Nutrition 101 9:00 a.m.-12:00 p.m.
Oct 23 – Cooking Demo 9:00 a.m.-1:00 p.m.
Oct. 30 – Food Safety 9:00 a.m.-12:00 p.m.
Nov. 6 – Food Systems & Local Foods, / Graduation 9:00 a.m.-1:00 p.m.
North Carolina State University and North Carolina A&T State University commit themselves to positive action to secure equal opportunity regardless of race, color, creed, national origin, religion, sex, age, or disability. In addition, the two Universities welcome all persons without regard to sexual orientation.
NC State Extension Master Gardener is a trademark of NC State University and used here with written permission.
Copyright © 2018 NC State University.