WELCOME COOKING MATTERS NEW VOLUNTEER TRAINING Training Goals

WELCOME COOKING MATTERS NEW VOLUNTEER TRAINING

Training Goals: Build Skills and Practice Sharing Content Build Subject Knowledge & Skills Connect With Participants Effectively Share Information

PROGRAMING IN (PARTNER ORG SERVICE AREA) Insert lead partner logo and/or map of your service area • 4 -5 points of interest on your program • How many courses and tours you offer • What % of your participant participate in any of the food assistance programs such as SNAP • Types of programs you partner with to host programing • Volunteer roles

PROGRAMING IN MASSACHUSETTS ts. t e s chu sed u e slid ion. e h t t e of resenta l p sam our p a s i y This e from t Dele • • assa M in Approx. 100 six-week courses and 300 grocery store tours a year Over 90% of programming is for adults, specifically parents 73% of our participants use food assistance program such as SNAP Programing takes place at grocery stores, Head Start programs, Boys & Girls clubs, community centers, and schools throughout the state • Typical volunteer roles: Culinary and Nutrition Instructor, Assistant, Tour Leader, and Shopper

INTRODUCE YOURSELF • Name • How did you hear about Cooking Matters? • Why do you want to get involved?

A LEARNERCENTERED APPROACH

REFLECT ON YOUR EXPERIENCES Think about different classes/workshops you have attended • What made them enjoyable? • What made them effective and memorable? • What types of things did the instructor or speaker do?

CONNECT WITH YOUR AUDIENCE

OUR PARTICIPANTS

PRACTICE: CONNECT WITH YOUR AUDIENCE DIRECTIONS q Working in small groups, pick one Cooking Matters topic q Consider what modifications are necessary to make the information relevant with the different audiences – Adults, Teens, Kids, Parents q Share your thoughts! This slide is specific to the “connect with your NOTES audience” activity. Create a slide that accompanies whichever activities you choose to do during training. This slide will serve as a reminder of what you are asking people to do and/or to keep in mind. § Use the five prompts on the worksheet to help tease out how you might teach the topic differently, or the same! § Consider how you might incorporate different activities or visual aids

COOKING MATTERS CONTENT

USING YOUR INSTRUCTOR GUIDE Optional handouts & activities to use during the lesson Open-ended questions are provided for you USDA Guideline based objectives must be met each class Text bubble provide additional tips for sharing information and making it relevant

PRACTICE: HOW WOULD YOU TALK ABOUT… DIRECTIONS q Keep your question cards face down – don’t peek! q On your turn, read your question aloud, and practice how you would actually answer that question to a participant. q Share: How was this challenging? How can you use this as you prepare for each lesson? This slide is specific to the “connect with your NOTES audience” activity. Create a slide that accompanies whichever activities you choose to do during training. This slide will serve as a reminder of what you are asking people to do and/or to keep in mind. • Knowing how to share information is just as important as knowing the information in the first place. • Try to answer questions succinctly, but in a way that is relevant to the participant.

USING FACILITATED DIALOGUE

OPEN-ENDED QUESTIONS Unlike a “yes or no” question, an open-ended question encourages conversation Instructor guides include content appropriate openended questions

PRO/CON CHART Experiences and ideas of each participant are shared and compared-learners help each other Participants’ existing knowledge and reality are accepted without judgment, creating a safe environment

MENUS AND CHOICES Allows participants to select an idea that works best for them Weekly challenges let participants choose which behavior changes to try

PRACTICE: NUTRITION ACTIVITY AS YOU PARTICIPATE IN THE ACTIVITY q. Listen for open-ended questions q. Notice how the facilitator connects with the audience q. Experience good classroom management q. Observe how the facilitator shares information effectively ow ate h r t s n o o dem t y t i v i t ry ac o t a p i skills c i t e r s a e p h t e l Pick on g together al tin we put

PRACTICE: COOKING ACTIVITY AS YOU PARTICIPATE IN THE ACTIVITY q. Listen for open-ended questions q. Notice how the facilitator connects with the audience q. Experience good classroom management q. Observe how the facilitator shares information effectively ow ate h r t s n o o dem t y t i v i t ry ac o t a p i skills c i t e r s a e p h t e l Pick on g together al tin we put

PRACTICE: MENU PLANNING ACTIVITY AS YOU PARTICIPATE IN THE ACTIVITY q. Listen for open-ended questions q. Notice how the facilitator connects with the audience q. Experience good classroom management q. Observe how the facilitator shares information effectively ow ate h r t s n o o dem t y t i v i t ry ac o t a p i skills c i t e r s a e p h t e l Pick on g together al tin we put

BECOMING A VOLUNTEER

AVAILABLE VOLUNTEER RESOURCES ✔ Attend training ✔ Watch orientation webinar Review training program website Confident Cooking Matters volunteer instructor Take the online quizzes Observe a class

NEXT STEPS • • Add next actions for how volunteers sign up for programming Who they can contact to observe a class How they can find open volunteer positions What follow up communication they can expect

NEXT STEPS Step 1: Look online at our calendar ed in s u e d i l f the s o e l p ion. t m a a t s n a e s s r pre This i u o y m fro Delete Step 2: Filter by Volunteer Opportunities tts. e s u h c a Mass

NEXT STEPS Step 3: See what programs fit your schedule to volunteer or observe! ed in s u e d i l f the s o e l p ion. t m a a t s n a e s s r pre This i u o y m fro Delete tts. e s u h c a Mass

NEXT STEPS What happens next: used e d i l s of the e l p tion. m a a t s n a e s s i e This ur pr o y m o r Create your database link Delete f • • Observe a course or tour (optional) • Once you find a course or tour that works with your schedule: • Contact cookingmattersma@strength. org • A staff coordinator will communicate with you about the details of the course or tour . etts s u h c a s in Mas

“There is nothing better than hearing students recount their successes as they cook new and healthy foods for their families with the ingredients they take home, and with the skills I've helped teach them in class. ” -Steve, Chef Instructor, 18 courses