Rachel Tayse never thought about a plan for medical emergencies during her cooking classes until the moment she was faced with one: A child began choking during a class she was teaching. Rachel hadn’t even thought of the possibility of something like that happening, and she certainly didn’t have a plan in place for medical emergencies.
Bottom line: excellent cooking skills are just one small component of teaching a cooking class. The best cooking instructors do much more to prepare than most would imagine. Our new series of classes, How to Teach a Cooking Class, is designed to arm potential instructors with the tools they need to lead successful cooking classes here at The Commissary and elsewhere in the city.
Rachel, a veteran food educator, shares her experience and expertise to help empower cooks to share their love of cooking with others. Her classes help potential teachers develop a marketing plan to keep ticket sales strong, to prepare economically, and to follow The Commissary practices for offering classes. Students will learn to refine and adapt their own teaching skills, to design a curriculum that incorporates participants at variable skill levels, and to deliver a class that’s not only informative but also enjoyable (a task that’s trickier than it may seem!).
One unexpected benefit of teaching cooking classes, Rachel says, is the questions she’s asked by attendees.
“I’ve never had a class without one 'stumper' question,” she says. “The research I later engage in to find the answers makes be a better cook and instructor.”
Our How to Teach a Cooking Class class is required for all who wish to teach at The Commissary and useful for those leading workshops and classes elsewhere. Click here to view upcoming sessions.