Workshop Outline
8:30 - 9:00 am Registration
Coffee & tea
9:00 - 9:30 am Welcome
Introductions
Workshop & manual outline
9:30 - 10:45 am Section One: Program Planning
~ Target audience assessment
~ Environmental assessment
~ Budget
~ Recipe selection
~ Mise en place & teaching moments
~ Instructor examples & group activity
10:45 - 11:00 am BREAK
11:00 - 12:00 am Section Two: Promotion & Preparation
~ Marketing strategy discussion
~ Kitchen classroom prep
~ Shopping lists
Section Three & Four: Implementation & Evaluation
~ Step-by-step plan for your actual class
~ Class introductions
~ Teaching food safety
~ Types of evaluations
12:00 - 1:00 pm LUNCH
1:00 - 2:15 pm Section Five: Culinary Skills Training
~ Knife handling and sharpening
~ Knife handling instructor demonstration
~ HANDS ON Knife skills training & salsa tasting
~ Flavour building
Cooking demonstration one
~ Rice paper roll demonstration & HANDS ON activity
2:15 - 2:30 pm BREAK
2:30 - 3:45 pm Cooking demonstration
~ Presentation of several recipes including a soup, meat, fish and omelette
~ Demonstration of cooking techniques such as carmelization, browning, pan-frying, steaming, and deglazing
~ How to teach cooking, example of teaching moments and choosing recipes for active vs. inactive time
~ Taste-testing of several recipes
3:45 - 4:00 pm Closing, Q&A
Demos for Dietitians evaluation
Coffee & tea
9:00 - 9:30 am Welcome
Introductions
Workshop & manual outline
9:30 - 10:45 am Section One: Program Planning
~ Target audience assessment
~ Environmental assessment
~ Budget
~ Recipe selection
~ Mise en place & teaching moments
~ Instructor examples & group activity
10:45 - 11:00 am BREAK
11:00 - 12:00 am Section Two: Promotion & Preparation
~ Marketing strategy discussion
~ Kitchen classroom prep
~ Shopping lists
Section Three & Four: Implementation & Evaluation
~ Step-by-step plan for your actual class
~ Class introductions
~ Teaching food safety
~ Types of evaluations
12:00 - 1:00 pm LUNCH
1:00 - 2:15 pm Section Five: Culinary Skills Training
~ Knife handling and sharpening
~ Knife handling instructor demonstration
~ HANDS ON Knife skills training & salsa tasting
~ Flavour building
Cooking demonstration one
~ Rice paper roll demonstration & HANDS ON activity
2:15 - 2:30 pm BREAK
2:30 - 3:45 pm Cooking demonstration
~ Presentation of several recipes including a soup, meat, fish and omelette
~ Demonstration of cooking techniques such as carmelization, browning, pan-frying, steaming, and deglazing
~ How to teach cooking, example of teaching moments and choosing recipes for active vs. inactive time
~ Taste-testing of several recipes
3:45 - 4:00 pm Closing, Q&A
Demos for Dietitians evaluation