Train-the-Trainer After School

General concepts and methodology are covered throughout the week.   The safety and health of participants of Chef-K programs is of utmost importance and so we share best practices and what we have learned over the years teaching children and teens to cook. 

Each day a different sample class will be given that will include a light snack. Later in the week, instructor-students will have an opportunity to practice leading the class. Each day a sample after school menu will be prepared and enjoyed for lunch.
 

Day 1

Instructor-participants will review basic lesson techniques such as Kitchen Safety, methods for grouping students, food allergies, cultural and religious diets, and the impact of the senses. 

Day 2

Instructor-participants will review basic information on age variations, MyPyramid, ideas on working with an assistant. In addition participants will review Chef-K philosophy, tips on handling food procurement and key sample lessons.

Day 3

Instructor-participants will review case studies - real life calamities, kitchen etiquette. We’ll review reading labels. Instructors will learn methods to handle training with and without a kitchen.

Instructor-participants will complete testing & certification.