Satellite Partner Training Course Coordination Before Class Starts

1. Satellite Partner Training Course Coordination Before Class Starts

2. Agenda To help you develop an understanding of how to prepare for a course, including: Satellite Partner Blog Satellite Partner Timeline Host Site Selection Volunteer Training Course Materials Preparation

3. Satellite Partner Blog www.foodshuttlesatellites.wordpress.com

4. Satellite Partner Blog www.foodshuttlesatellites.wordpress.com All the resources you need to successfully plan, run, and evaluate courses • Training • Course Coordination Documents • Additional resources

5. Satellite Partner Timeline

7. Course Coordination

8. Course Coordination

10. Course Coordination Ideal Host Agency Characteristics Serves low-income clientele Offers related or complementary programming Provides adequate course space Employs an enthusiastic and committed site coordinator who • Shows commitment to the success of the course • Has the ability to recruit & enroll 8-15 eligible participants • Each week: • Reminds participants about class • Ensures the room and kitchen are available, set up, and clean • Is available for classroom management and troubleshooting Is able to anticipate and mitigate participant course attendance barriers

11. Host Agencies Course Coordination Partnering with Host Agencies: Steps Screen Potential Host Agencies • ‘Host Site Application’ completed • Meet with the host site coordinator • Tour the site Formalize the Relationship • ‘Host Site Agreement’ signed • Plan to assess the relationship on a regular basis • Set up courses • Stay in-touch

12. Course Coordination

14. Volunteer Orientation: When, where and how long? • Volunteers • When: • Think about your target audience: • Chefs might have more time during the day • Nutrition students could have daytime classes so evening orientations may be better Where: • Is your office centrally located? • Could you hold it at a restaurant or host agency? • Is it accessible via public transportation? • How long: • Basic overview orientation is generally one hour • More in-depth orientations, including an introduction to the classroom can be 1-2 hours

15. Volunteers Volunteer Orientation: Large group trainings Monthly training Interactive training • Mock Cooking Matters class • Games: Jeopardy, trivia • Answering concerns for all to hear • Time for volunteers to discuss the upcoming course • Gifts or incentives

16. Volunteers Volunteer Orientation: Agenda 1. Introduce the Team – begin with an ice breaker 2.  Introduce the Host Site & participant demographic 3.  Introduce the Course 4.  Discuss the Responsibilities and Expectations for each Course 5.  Facilitated Dialogue 6.  Gold Standards / Sensitivity Training 7. Sign Volunteer Waivers 8.  Make a Strategic Plan

17. Volunteers Volunteer Orientation: Video Resources • Share Our Strength What Does Hunger Feel Like Video http://www.youtube.com/watch?feature=player_profilepage&v=FUwUBqW7RKQ • Share Our Strength Food Network PSA http://www.youtube.com/user/ShareStrength?ob=0&feature=results_main • Cooking Matters Volunteer Training Videos http://cookingmatters.org/get-involved/volunteer-training-videos/

18. Class Zero What is a Class Zero? Why hold a Class Zero?

19. Volunteers Class Zero Ideal Class Zero Structure Gold Standards Held in advance of the course start, at the same time & on the day of the week as the course Takes place at the host site Attended by all members of the course team (volunteers and staff, including host site coordinator)

20. Volunteers Class Zero Class Zero is a Chance for Volunteers to: • Meet other volunteers & host site staff • Become familiar with the host site • Discuss expectations • Determine a communication plan • Set a plan for the first class

21. Course Coordination

23. Ordering Course Materials Volunteer and Participant Materials • Instructor manuals • Participant manuals • Participant surveys • Participant Enrollment Forms • Participant & volunteer waivers • Participant graduation gifts • Graduation certificates

24. Participant Gifts

25. Course Materials Groceries • Prepare 2-3 recipes in class each week • If course requires take-home groceries, provide them for at least 1 recipe Equipment & supplies • Cooking equipment & serve ware • Recipes • Aprons, cleaning supplies, first aid kit • Teaching materials (handouts & activities) • Attendance sheet, writing utensils, other course materials Bins of culinary equipment

26. Waivers Participant & Volunteer Waivers Components 1. Liability and Information (mandatory) 2. Media Release (optional) 3. Use of Intellectual Property (mandatory- on volunteer waiver only) Participant Waiver Requirements Liability portion MUST be signed by participant or their guardian to participate in courses Adult courses: waiver must be completed on the first day of class Teen and kid courses: waivers MUST be signed by parents and collected BEFORE the first day of class Signed waivers must be submitted to the Lead Partner

27. Ready, Set …. Go!

28. Next Up… During and After Class • First Class • Ongoing reporting • Last Class • After class reporting and evaluation • Additional resources on evaluation, database, and participant surveys.