2026 KACTE Summer Program: Full Schedule

This session will cover various topics pertaining to the operation and leadership of the state-operated area technology centers. EILA certificate awarded at the conclusion of the session.

Speakers

Sarah Marth

Administrative Consultant, Kentucky Department of Education - Office of Career & Technical Education

Michael Miller

Kentucky Department of Education - Office of Career & Technical Education

Jerri Rowland

Kentucky Department of Education - Office of Career & Technical Education

Beth Engle

KDE Division Director, Kentucky Department of Education - Office of Career & Technical Education

Tuesday July 21, 2026 10:00am - 11:30am EDT
Carroll Ford - East - 2nd Floor

Administration

Audience Administration
Area EILA

1:00pm EDT

Culinary Competitions: Opportunities for Student Chefs to Shine

Tuesday July 21, 2026 1:00pm - 2:30pm EDT

Carroll Ford - East - 2nd Floor

Ready to take your culinary skills beyond the classroom? This session highlights exciting competition opportunities available to students through FCCLA and beyond. Participants will learn about FCCLA STAR Events, including Culinary Arts and Baking & Pastry, as well as FCCLA Skill Demonstrations that allow students to showcase individual talents. We’ll also explore fun and competitive events such as Junior Chef, Burger Battle, and the Kentucky ProStart Invitational. Whether students are just getting started or already passionate about food service and culinary arts, this session will provide ideas, resources, and pathways to help them compete, grow, and succeed.

Speakers

Ashleigh VanHoose

Kentucky FCCLA State Adviser, Kentucky Department of Education

Kentucky FCCLA State Adviser

Amy Harris

Rich Cleaves

ProStart Coordinator, Kentucky Restauraunt Association Educati

I am a 40-year veteran in the restaurant industry. I have been the Coordinator for the ProStart program for almost three years.

Shannon Stevens

Kentucky Department of Agriculture

Tuesday July 21, 2026 1:00pm - 2:30pm EDT
Carroll Ford - East - 2nd Floor

Family and Consumer Sciences

Audience Family and Consumer Sciences

3:00pm EDT

Culture Before Curriculum- The invisible foundation of success (Building Culture in the Culinary Classroom)

Tuesday July 21, 2026 3:00pm - 3:50pm EDT

Carroll Ford - East - 2nd Floor

Before students master recipes, they must first master culture. This session explores how intentionally building expectations around respect, responsibility, communication, and professionalism creates a kitchen classroom that runs smoothly and develops confident, capable leaders. Learn how setting the bar high from day one transforms both behavior and student success.

Speakers

Stephen (Rick) Cassidy

Teacher, Lincoln County ATC

Teacher

Tuesday July 21, 2026 3:00pm - 3:50pm EDT
Carroll Ford - East - 2nd Floor

Family and Consumer Sciences

Audience Family and Consumer Sciences

8:00am EDT

Making Nutrition Fun: Hands-On Games and Activities

Wednesday July 22, 2026 8:00am - 8:50am EDT

Carroll Ford - East - 2nd Floor

This session includes a clear overview of current nutrition guidelines, from the evolution of earlier models like the classic food pyramid and the MyPlate balanced-plate model to today’s 2026 inverted food pyramid. Participants will look at easy, relatable ways to teach nutrient-dense eating habits, such as emphasizing whole grains, dairy, vegetables, fruits, healthy fats, and high-quality protein. They will also learn how to help students understand moderation with added sugars and ultra-processed foods in ways that relate to teens' daily decisions.

Speakers

Amy Stewart

Wednesday July 22, 2026 8:00am - 8:50am EDT
Carroll Ford - East - 2nd Floor

Family and Consumer Sciences

Audience Family and Consumer Sciences

9:00am EDT

How to Teach Recipe Costing and EP vs AP: How They Work Together

Wednesday July 22, 2026 9:00am - 9:50am EDT

Carroll Ford - East - 2nd Floor

We will discuss how EP vs. AP impacts recipe costing and show easy ways to demonstrate and teach both these topics to students. This is a critical skill for any student who wants to work in the food and beverage industry to know in order to be successful. The concept also applies to other professions. You have to know what it costs to make something in order to know how much to charge!

Speakers

Dr. Michael Riggs Ph.D. CEC CCA WCEC

Corporate Executive Chef Arcadia Communities, ACF Education Committee KY Chapter, Arcadia Communities

Corporate Executive Chef Arcadia Communities, ACF Education Committee KY Chapter

Chef Tammy Inscoe

Program Coordinator Culinary Arts Southcentral Kentucky Community and Technical College, Associate Professor, ACF Board of Directors KY Chapter, Southcentral Kentucky Community and Technical College

Program Coordinator Culinary Arts Southcentral Kentucky Community and Technical College, Associate Professor, ACF Board of Directors KY Chapter

Wednesday July 22, 2026 9:00am - 9:50am EDT
Carroll Ford - East - 2nd Floor

Family and Consumer Sciences

Audience Family and Consumer Sciences

10:00am EDT

Becoming Self-Sufficient with Home-Based Processing

Wednesday July 22, 2026 10:00am - 11:30am EDT

Carroll Ford - East - 2nd Floor

Increase student achievement, strengthen community ties, and build your programs School-Based Enterprise while keeping it simple. Learn best practices of integrating Home-Based Processing into your classroom by integrating standards, standardizing grading criteria, and selecting menu items.

Speakers

Jon Larmee

Culinary Teacher, JCPS, Fern Creek High School

Culinary Teacher, JCPS

Wednesday July 22, 2026 10:00am - 11:30am EDT
Carroll Ford - East - 2nd Floor

Family and Consumer Sciences

Audience Family and Consumer Sciences

1:00pm EDT

Culinary and Food Services Skill Share

Wednesday July 22, 2026 1:00pm - 2:30pm EDT

Carroll Ford - East - 2nd Floor

Turn up the heat on our traditional roundtables! Jump into fast-paced conversations around 3 hot topics, packed with practical tips, ready-to-use resources, and ideas you'll be excited to take back to the kitchen or classroom.

Speakers

Liz Crump

FCS Teacher, Jessamine Career & Technology Center (JCTC)

FCS Teacher

Emily Toombs

Teacher, Randall K. Cooper High School

Teacher

Ashley Woodruff

Wednesday July 22, 2026 1:00pm - 2:30pm EDT
Carroll Ford - East - 2nd Floor

Family and Consumer Sciences

Audience Family and Consumer Sciences

3:00pm EDT

You Eat with Your Eyes First: Teaching Students the Art of Plate Presentation and Design

Wednesday July 22, 2026 3:00pm - 4:30pm EDT

Carroll Ford - East - 2nd Floor

This session presents the fundamentals of plate presentation and design, from selecting the right plate to the importance of how food is prepped and cooked for the final garnish. Presentation is critical in the culinary industry as a driver for success whether your students want to work in the restaurant industry or own a catering, bakery, private chef, or cake decorating business. It does not matter how great the food is if it is not presented well, "The First Bite is With Your Eyes". We will also demonstrate a few basic food photography tips to show off your students' work.

Speakers

Dr. Michael Riggs Ph.D. CEC CCA WCEC

Corporate Executive Chef Arcadia Communities, ACF Education Committee KY Chapter, Arcadia Communities

Corporate Executive Chef Arcadia Communities, ACF Education Committee KY Chapter

Chef Tammy Inscoe

Program Coordinator Culinary Arts Southcentral Kentucky Community and Technical College, Associate Professor, ACF Board of Directors KY Chapter, Southcentral Kentucky Community and Technical College

Program Coordinator Culinary Arts Southcentral Kentucky Community and Technical College, Associate Professor, ACF Board of Directors KY Chapter

Wednesday July 22, 2026 3:00pm - 4:30pm EDT
Carroll Ford - East - 2nd Floor

Family and Consumer Sciences

Audience Family and Consumer Sciences

1:00pm EDT

10:00am EDT

1:00pm EDT

3:00pm EDT

8:00am EDT

9:00am EDT

10:00am EDT

1:00pm EDT

3:00pm EDT

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