1. OHIO STATE UNIVERSITY EXTENSION
OSUE SNAP-Ed
Course Roles
Document Title
Sub head 1
Culinary Instructor
The culinary instructor will serve as a teacher and role model, teaching key skills and inspiring participants to cook meals at home more often, and shop for healthy, low cost foods. The Culinary Instructor combines their own knowledge and experience with the lesson plans and recipes provided in the curricula.
SKILLS/EXPERIENCE PREFERRED:
Professional culinary training or experience working in the food industry is preferred. We welcome qualified chefs from restaurants and hotels, instructors and students from culinary schools, home-economics teachers, personal chefs, caterers, restaurant owners and managers, retired foodservice professionals, etc.
Interest and comfort in working with low-income individuals from diverse backgrounds
Comfortable speaking in front of groups (average size is 12 participants)
Ability to travel to class location
Willingness to be trained on OSUE SNAP-Ed Cooking Matters curriculum, to work as a team with OSU Extension Nutrition Instructors and classroom assistants, and to adhere to program policies and team decisions
RESPONSIBILITIES:
Teach participants the basics of food and kitchen safety, food preparation, and making healthy choice when cooking, according to the highlighted objectives of each lesson
Facilitate class discussions on each cooking or food safety message, allowing participants to brainstorm how they might put new behaviors into action, discuss barriers to adopting new behaviors, and share ideas with their peers for overcoming barriers
Demonstrate key food safety, food budgeting, and food preparation lessons each week
Assign participants kitchen tasks that allow each individual to gain hands-on practice and improve their cooking skills
Supervise participants in the kitchen, encouraging proper techniques and gently correcting as needed
Participate in weekly review meeting (phone/ /face-to-face)
TIME COMMITMENT:
At least 1.5 hours for Share Our Strength/Cooking Matters on-line volunteer training & 30 minutes review with OSUE staff to review designated OSUE SNAP Ed Cooking Matters county course series. Videos are optional.
At least 1.5 hours per week for shopping, including travel to class location
Must commit to shopping for all six weeks of the course.
CFAES provides research and related educational programs to clientele on a nondiscriminatory basis. For more information, visit cfaesdiversity.osu.edu. For an accessible format of this publication, visit cfaes.osu.edu/accessibility.
This institution is an equal opportunity provider.  This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP