You need a strong knowledge base to be effective.
In order to offer the best programming to our participants, there are certain things that culinary and nutrition instructors need to feel comfortable and confident demonstrating and/or discussing during class.
Know how to demonstrate/model:
- Using a knife safely and efficiently
- Measuring ingredients
- Applying the correct cooking method to different ingredients
Know how to talk about:
- Substituting ingredients/improvising
- Stretching leftovers
- Keeping a clean and safe kitchen
- Handling food safely
- Reading the Nutrition Facts panel
- MyPlate and the food groups
- Portion sizes for different age groups
- Unit pricing
- Menu planning
While this may seem like a long list of things to master, Cooking Matters has resources for you to enhance your knowledge. We don’t expect you to have everything memorized! As you read through the “Use Your Resources” topic, you will see that by using the curriculum, your instructor guide, and the handouts you will have a lot of information at your fingertips. We ask that you really do use the resources available to you, that you practice, and that you work on becoming a strong facilitator to create a great learning environment for participants.