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|Title:||Teen Battle Chef|
|Alt. Title:||Jr. Teen Battle Chef|
|Pub. date: ||2014 (original publication 2003)|
|Includes: ||Toolkit including curriculum, recipes, activities, handouts, 3-part certificate training (distance learning and hands on); program evaluation and training|
|Audience: ||Children, Middle School, High School, Teenagers|
|Description:||“A Youth Development Program exploring culinary, nutrition, food systems, and gardening education, while battling obesity and chronic disease.
Jr./Teen Battle Chef (TBC) empowers youth to challenge themselves on a skill level while practicing being part of a team effort. Young people develop leadership, teamwork, and culinary skills while gaining nutrition knowledge and a new appreciation for diverse, healthy, and sustainably-produced food. Most importantly, TBC students become agents of change, sharing their new cooking skills and excitement for healthy eating with their friends and family one recipe at a time!"
|Funding Source: ||FamilyCook Productions; HealthCorps; Ford Foundation; Urban Assembly|
|Developer: ||Lynn Fredericks & Mercedes Sanchez|
|Organization: ||FamilyCook Productions|
|Length: ||8 lessons, 2 hours each|
|Assessment Method: ||Flesh-Kincaid|
|Pilot Testing: ||The TBC program was piloted with supported research and evaluation that was published in the Journal of Nutrition Education & Behavior in fall, 2011. Article can be found here.
FamilyCook Productions continues to conduct research annually and improve the program based on the results.
|Assessment instrument Used? ||Yes|
|Use Restrictions: ||May not copy.|
|Reviewers Comments: |
This 8-week curriculum teaches participants about cooking, nutrition, and various leadership topics through two introductory sessions and six weekly "battles" where teams prepare and present two different, diverse recipes.
To use this program, sites must first purchase a license. Visit the licensing page to understand what the purchase of a license includes and licensing requirements.
The TBC program also requires that at least two instructors from each site complete a 3-part training certification before conducting the program. While two of the three parts can be completed remotely, part two is hands-on and requires trainees to be present.
TBC Toolkits include lesson plans, checklists, recipes (without Nutrition Facts Panels), and additional documents for each week. Lessons are designed for a maximum of 12 students cooking at one time and take approximately 2 hours, but are flexible.