1. Cooking Matters Gold Standards

2. Implementing the Standards Cooking Matters has developed a list of key behaviors and actions or Gold Standards that should take place within each class in order to make the experience as meaningful as possible for participants.

3. Interacting with Participants Build a welcoming atmosphere –Welcome participants as they enter and make a personal connection with them (i.e.) Name and favorite food –Encourage sharing among participants and redirect when someone discredits, chastises, or bad-mouths their peer as they share ideas Demonstrate respect and cultural sensitivity for participants and their life experiences –Encourage participants to share their impressions and life experiences –Remind participants about respect for others opinions and life experiences

4. Demonstrating Subject Expertise and Classroom Leadership Demonstrating knowledge of subject matter being taught –Draw on knowledge of past professional experience –When in doubt, admit not knowing the answer but use available resources to find out and provide answers the following week Demonstrate preparation and organization –Coordinate with co- instructors prior to class to discuss lesson implementation and transitions within the lesson

5. Using Appropriate Delivery Method Ask participants open- ended questions to encourage discussion –Ask participants for their impression on the information, how they may or may not use it, and what reservations they have –Ask participants to share their own strategies and have their classmates comment on whether those strategies work for them or not Team-teach, or work collaboratively with your co-instructor to guide discussion –Refer to what your co- instructors have said or taught –Ask your co-instructors to contribute to the discussion based on their knowledge and expertise –Invite your co-instructors to share in the elaboration of specific concepts or ideas

6. Team-Teaching Ideas Nutrition Piece –Have the chef assist with the activities, or ask food-related questions during the lesson Chef John, what are some ways you can add vegetables to your meals? Do you all remember when Chef Jane talked about cooking with whole grains last week… Chef John, could you please help me explain why it is important to make sure you sanitize after cooking with meat…

7. Team-Teaching Ideas Cooking Piece –Have the nutritionist assist with the cooking activities as well (watch for proper knife handling, make sure kids do not touch their faces while cooking, work in small groups) (Nutritionist) Kids, can you tell me what food groups are all in this recipe? (Chef) Ms. Doe, why is it better if we use whole wheat pasta instead of regular? (Chef) Kids, remember how Mr. Doe just talked about incorporating more fruits and vegetables into your meals…

8. Team-Teaching Other ideas? Questions?