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Title:Get Cooking 1
Pub. date: May 2010
Edition: 1st
Includes: Curriculum
Audience: Children, teenagers
Language: English
Description:This hands-on course introduces children and teens to the importance of eating in a healthy and safe way. Each two-hour class includes a formal lesson followed by hands-on food preparation and tasting session.

Price varies depending on non-profit, profit, government agencies.

Funding Source: Self-funded by author.
Details
Developer: Laurie Zerga, Chef-K
Organization: Chef-K
Phone: 510-522-2909
Mail: lauriez@chef-k.com
Length: Six, two-hour classes
Pilot Testing: This material has been used in the San Francisco Bay Area since 2006. Pre and post testing available for testing statistics.
Assessment instrument Used? yes
Use Restrictions: Permission needed to copy.
Reviewers Comments: Get Cooking 1 is a cooking curriculum which can be taught together as a series or as stand-alone session. The classes were designed to be used as a part of an after school program.

Each session includes a food preparation component, where students prepare one or two recipes. While a full kitchen is not required, some cooking equipment or utensils, as well as a sink and a clean work area will be needed. Recipes are incorporated in the curriculum and incorporate basic, inexpensive and readily available ingredients. Nutrition information is not included for the recipes.

It is recommended that there is at least one instructor for every 8-12 students and an assistant (or several assistants, depending on class size) to help with recipe preparation and answering questions. Instructors will need to do some advance preparation before each class, including food shopping and preparing some food elements ahead of time.

The Instructor’s Guide provides an overview of each session, a guide to lesson and recipe setup, and list of materials and ingredients needed. Many lessons include exercises, activities or demonstrations to enhance the students’ learning. To help the educator assess the students’ progress, every lesson includes a student pre-test and a post-test.

NOTE: This curriculum is part of a two-part series of the Get Cooking curriculum. For part two of this series, please see Get Cooking 2 .

Availability
Borrow it from the National Agricultural Library (NAL)
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
    NAL Call No.: TX364 .Z47 2009
    Go to Request Library Materials
 
View/download files: 
Web site in English: http://www.chef-k.com/youth-training/culinary-curriculum
Contact the Distributor:
    Distributor: Chef-K
    Contact: Laurie Zerga
    Mail: 909 Marina Village Pkwy. #146
Alameda, CA 94501
    Phone: 510-522-2909
    E-mail: lauriez@chef-k.com
    Ordering: Educators may purchase by contacting the office with a purchase order.
    Cost: 123.00 per Instructor Guide and $21.00 for Participant Guide
    Avail. in Qty: Yes
    Bulkrate:10% discount for multiple quantities.

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