Volunteer Resources
How Do I…
- Teach a Cooking Matters Class
- Teach the Nutrition Facts Panel
- Become A Great Culinary Instructor
- Teach Knife Skills
- Teach Cutting a Whole Chicken
- Teach About Different Types of Fats
How To Teach a Cooking Matters Class
Although every Cooking Matters class is unique, here are some helpful tips to keep in mind as you prepare for class.
How To Teach the Nutrition Facts Panel
Using the Nutrition Facts Panel is an incredibly useful skill. . . but teaching the skill isn’t necessarily that easy. Here are some helpful suggestions.
How To Be a Great Culinary Instructor
One of the most important tips we offer to our chef volunteers is to remember that Cooking Matters classes are not cooking demonstrations. The goal of the classes is to provide hands-on opportunities so that class participants can learn how to plan and prepare better meals for themselves and their families.Here are a few things to keep in mind as you are preparing to teach your next class.
How To Teach Knife Skills
Every chef knows that it takes practice to learn how to use a knife quickly and efficiently. Many of our class participants are intimidated by using a knife. Here are some tips to help everyone feel more comfortable and keep our participants safe during class.
How To Teach Cutting a Whole Chicken
Every chef has a different way that they like to cut up a whole chicken. This is the method described in the Cooking Matters curricula. Regardless of how you demonstrate chicken cutting, make sure you begin the lesson with a thorough conversation about good sanitation practices!
How To Teach About Different Types of Fats
Dietary fat can be a very confusing topic. Some typical questions we hear in class include: Are we supposed to eat fat or avoid it? What are the different types? How much is too much? Will eating fat make me fat? What’s all the talk about trans fat? Although the information can be complicated, here is an example of how to handle the topic in class.
