Leadership Toolkits
Note: Click on the images to download each toolkit!
Culinary Coaches
Goals:
- To be trained in facilitating cooking and nutrition programs with adults and young people
- To learn how to plan for and carry out a cooking lesson
- To contribute to and empower adults and young people in our community who are learning to cook and eat well
Suggested Timeline:
| Week 1 | Review rubric/schedule, goals; plan working with adult | Kitchen and Classroom |
| Week 2 | Practice cooking lesson/recipe | Kitchen |
| Week 2,3 | Cooking lessons with adults, peers or young people | Kitchen |
| Week 4 | Evaluate: reflection exercise, mini acknowledgement and sharing party and plan for working with next population | Kitchen |
| Week 5 | Practice lesson/recipe | Kitchen |
| Week 5,6 | Lessons with adults, peers, or young people | Host School |
| Week 7 | Evaluate: reflection exercise, acknowledgment and sharing party and make plans for future programs | Classroom |
Goals:
1. Learn about challenges & initiatives to improve School Food
2. Partner with School Food to explore tasty, healthy recipes to serve at school
3. Devise creative strategies to introduce and popularize the recipes with students
Suggested Timeline:
| Week 1 | Review rubric/schedule; watch and discuss short videos on initiatives to improve School Food; set goals. Consider introducing Grab N’ Go meals. Or select one or two healthy recipes to introduce in the cafeteria. | Classroom |
| Week 2 | Field trip to school serving new, healthier recipes
|
Host School |
| Week 3 | Meet with School Foods Staff to plan and practice your breakfast initiative; plan how to promote it; plan how to evaluate ‘success’ | Kitchen and Cafeteria |
| Week 4 | Prep; promote/sample new school breakfast strategy or recipe | Kitchen and Cafeteria |
| Week 4 | Evaluate: reflection exercise, acknowledgement and sharing party will all TICs | Classroom |
| Weeks 5,6 | Meet with School Food and plan lunch initiative | Kitchen and Cafeteria |
| Week 7 | Prep; promote/sample new lunch initiative | Kitchen and Cafeteria |
| Week 7 | Evaluate: reflection exercise, acknowledgment and sharing party and make plans for future programs | Classroom |
Special Event Headliners
Goals:
1. To share nutrition knowledge and showcase culinary skills
2. To design and facilitate engaging and valuable workshops
3. To practice organizing, planning for and trouble shooting during a public event
4. Inspire others to cook with fresh ingredients
5. To develop ease and confidence with public speaking
Suggested Timeline:
| Week 1 | Review rubric/schedule, goals; choose two recipes to make at events; make supply and check lists | Classroom |
| Week 2 | Dress rehearsal of workshop 1: Practice the recipe and /or workshop, public speaking; order supplies | Kitchen and Classroom or venue if possible |
| Week 3 | Headline First Special Event
|
Venue 1 |
| Week 3 | Evaluate how the first event went and plan for next workshop or catering event | Classroom |
| Week 4 | Evaluate: reflection, acknowledgement and sharing party; practice making second recipe and serve | Kitchen and Classroom |
| Week 5 | Dress rehearsal of recipe and/or workshop 2 | Kitchen and Classroom or venue if possible |
| Week 6 | Headline Second Special Event
|
Venue 2 |
| Week 6 | Evaluate, make conclusions from our data; make video on how to put on a event | Classroom |
| Week 7 | Evaluate: reflection, acknowledgement and sharing party and make plans for future programs | Classroom |
