Lessons
For each month, I had to make sure the lessons and recipes were appropriate for 10-13 year-olds. I also had to find resources and tools to teach about different cooking topics! I did my best to incorporate MyPlate facts and encourage family dinners/activities every lesson.
- January: I co-taught this month with my supervisor to transition me into the program. We gave a presentation about eggs and how to tell if eggs were safe to eat by water testing them.
- February: This was my first month on my own, but I leaned on my supervisor for advice and support. The topic was kitchen utensils, so I had examples of more unique utensils that the youth might not have seen in their own kitchens.
- March: I focused on etiquette for March. Correct cooking is important, but so is knowing how to eat your food! I taught the youth about using the correct eating utensils and about having polite manners at the table. I prepared these lessons by myself, but my supervisor was there for the programs.
- April: To wrap up my time with the program, I chose the fun topic of food presentation and plating. While this is something that most people relate to a restaurant setting, I made sure to emphasize that they could try the plating tips at home with their families. My supervisor was not at these two programs, so I did every part by myself.