Train-the-Trainer Summer Camp

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 lunch. Later in the week, instructor-students will have an opportunity to practice leading the class. Each day a sample summer camp 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, knife safety, etiquette and food allergies.

Day 2

Instructor-participants will review basic information on age variations, celebration themes, ideas on working with an assistant. In addition, participants will be organized into teams to practice lessons during the remainder of the week.

Day 3

Instructor-participants will review case studies - real life calamities, kitchen and table etiquette. We’ll also review methods to keep students occupied while waiting in between cooking activities.

Day 4

Instructor-participants will learn over view of history and cultural concepts included in the various classes.

Day 5

Instructor-participants will complete testing & certification.