2024 Membership Application

Your organization must meet the following eligibility criteria in order to be considered (please confirm by checking each box):

Has an existing teaching kitchen that is supported by your institution's leadership

Has the capacity to participate in and contribute to the mission of the TKC for a minimum of two years, sending up to four representatives to at least one in-person meeting in the US each year

Can commit to paying an annual membership fee of $3500 due by December 31st for the following year’s membership

Contact Info

First Name *

Last Name *

Email *

Phone 1

Please provide the full Company/Organization Name (As you would like it to appear on TKC materials and website) *

What is the name of your Teaching Kitchen or program (if different from your organization name)? *

Organization Mailing Address Line 1

Organization Mailing Address Line 2

City

State/Province

Zip/Postal Code

Country

Organization Website *

Billing Contact name: (This is who we will contact in regards to member dues) *

Billing contact email: *

Billing contact phone number: *

Four Organization Representatives

Organization membership allows four individuals to represent each member organization and participate in the membership. This includes being listed in the organization directory, attending committee meetings, and attending in-person annual meetings.

Representative #1 (main contact): Name *

Representative #1 (main contact) title:

Representative #1 (main contact) email address: *

Lead Phone

Representative #1 (main contact): Assistant name and email (if applicable):

What type of credentials does Representative #1 have? Please select all that apply *

How would Representative #1 self-identify? (check all that apply) *

American Indian or Alaska Native

Asian

Black or African-American

Hispanic or Latino

Native Hawaiian or other Pacific Islander

White

Prefer not to answer

Other

Representative #2 Name *

Representative #2 Title

Representative #2 email address *

Representative #2 Phone

What type of credentials does this person have? (select all that apply)

How would this person self-identify? (check all that apply)

American Indian or Alaska Native

Asian

Black or African-American

Hispanic or Latino

Native Hawaiian or other Pacific Islander

White

I prefer not to answer

Other

Representative #3 Name

Representative #3 Title

Representative #3 Email Address

Representative #3 Phone

What type of credentials does this person have? (select all that apply)

How would this person self-identify? (check all that apply)

American Indian or Alaska Native

Asian

Black or African-American

Hispanic or Latino

Native Hawaiian or other Pacific Islander

White

I prefer not to answer

Other

Representative #4 Name

Representative #4 Title

Representative #4 Email Address

Representative #4 Phone

What type of credentials does this person have? (select all that apply)

How would this person self-identify? (check all that apply)

American Indian or Alaska Native

Asian

Black or African-American

Hispanic or Latino

Native Hawaiian or other Pacific Islander

White

I prefer not to answer

Other

Teaching Kitchen Team

How many professionals are included in your core teaching kitchen team, meaning involved in most essential operations of the TK? *

Now consider the wider collaboration in your organization on the TK. How many professionals are included in your extended teaching kitchen team, meaning occasional instructors, volunteers, or researchers? *

What type of professional is the overall teaching kitchen lead? *

If the lead of your teaching kitchen is a professional not named above, please name it here. *

Which other types of professionals facilitate classes in the teaching kitchen? Mark all that apply. *

If you marked other, please name the other professional facilitator(s) here.

What percent of your entire instructional team is full-time, part-time (paid), and volunteer in terms of their commitment to the TK program? (must add up to 100%) *

How many volunteers did you engage in 2023? *

How many volunteer hours were used in 2023?

Please share any other information you'd like to about your teaching kitchen team here.

Organization Setting

Organization setting *

Academic: K-12 School

Academic: University

Community based organization

Corporate worksite

Culinary school

Healthcare: hospital

Healthcare: outpatient

Healthcare: Federally Qualified Health Center

Other

If marked other, please name the setting of your teaching kitchen here.

Teaching Kitchen Facilities

How many teaching kitchens does your organization operate? *

Which describes your teaching kitchen facility(ies)? Mark all that apply. *

Borrowed

Built-in

Container/Pod

Mobile Cart

Pop-up

Virtual (organization teaching kitchen)

Virtual (Home kitchen)

Other

If you marked other, please name your type of teaching kitchen facility here.

Teaching Kitchen Programming

In what settings do you provide teaching kitchen programming? Mark all that apply.

Community Based Settings

Corporate Worksite Settings

Corporate Worksite - In Person Only

Corporate Worksite - Virtual Only

Corporate Worksite - In Person & Virtual

Healthcare Settings

Academic Settings

Program Settings: other

What health topics does your teaching kitchen address? Mark all that apply. *

Topic or population: other

If you marked other, please name the other topic(s) your teaching kitchen addresses here.

Which key educational components are included in your teaching kitchen? Mark all that apply. *

Culinary skills and experiential teaching

Nutrition and food education

Physical activity

Mindfulness

Behavior change

Impact of food on the environment

Other

Aligned medical interventions addressed

Diabetes Prevention Program

Integrative Medicine

Lifestyle Medicine

Medical Nutrition Therapy

Shared Medical Appointments

E-consults

Other

N/A

Aligned medical interventions: other

Program/Curriculum Information

Please tell us about your current teaching kitchen curriculum: *

We currently use a curriculum that we purchased or license.

We are considering a curriculum for purchase / license.

We developed our own curriculum.

Other

Please describe what curriculum you use and why you chose this curriculum. *

How often are participants involved in the following activities as part of your Teaching Kitchen program?

Watching cooking demonstrations *

Involved in ALL classes

Involved in SOME classes

Never

Watching Lectures *

Involved in ALL classes

Involved in SOME classes

Never

Hands-on Cooking *

Involved in ALL classes

Involved in SOME classes

Never

Tasting *

Involved in ALL classes

Involved in SOME classes

Never

Home assignments *

Involved in ALL classes

Involved in SOME classes

Never

To what extent do you incorporate the following CULINARY skills into your teaching kitchen classes?

Kitchen set up and safety *

Involved in ALL classes

Involved in SOME classes

Never

Food sanitation and safety *

Involved in ALL classes

Involved in SOME classes

Never

Basic cooking / food prep skills *

Involved in ALL classes

Involved in SOME classes

Never

Healthy cooking techniques *

Involved in ALL classes

Involved in SOME classes

Never

Meal planning and food shopping strategies *

Involved in ALL classes

Involved in SOME classes

Never

Meal budgeting *

Involved in ALL classes

Involved in SOME classes

Never

Guided grocery store and/or farmers market tour *

Involved in ALL classes

Involved in SOME classes

Never

Are there any other major topics within culinary skills that you cover? Please describe.

To what extent do you incorporate the following NUTRITION & HEALTH topics into your teaching kitchen classes?

General guidelines for healthy dietary patterns *

Involved in ALL classes

Involved in SOME classes

Never

Recommendations for specific foods/nutrients *

Involved in ALL classes

Involved in SOME classes

Never

Disease-specific recommendations: *

Involved in ALL classes

Involved in SOME classes

Never

Are there any other major topics within Nutrition & Health that you cover? Please describe.

To what extent do you incorporate the following GARDENING & SUSTAINABILITY topics into your teaching kitchen classes?

Growing food *

Involved in ALL classes

Involved in SOME classes

Never

Food systems / sustainability / preventing waste *

Involved in ALL classes

Involved in SOME classes

Never

Are there any other major topics within Gardening & Sustainability that you cover? Please describe.

To what extent do you incorporate the following PHYSICAL ACTIVITY topics into your teaching kitchen classes?

General guidelines for increased physical activity *

Involved in ALL classes

Involved in SOME classes

Never

Guided exercises / activity bursts during class *

Involved in ALL classes

Involved in SOME classes

Never

Are there any other major topics within Physical Activity that you cover? Please describe.

To what extent do you incorporate the following MINDFULNESS & RESILIENCE topics into your teaching kitchen classes?

Definition and benefits of mindfulness as applied to eating, cooking, exercising, sleep, etc. *

Involved in ALL classes

Involved in SOME classes

Never

Guided mindfulness exercises during class *

Involved in ALL classes

Involved in SOME classes

Never

Optional: Add description of your use of these or other topics within Mindfulness & Resilience that you cover. *

To what extent do you incorporate the following HEALTH COACHING & BEHAVIOR CHANGE topics into your teaching kitchen classes?

Individual health coaching with program participants *

Involved in ALL classes

Involved in SOME classes

Never

Facilitate group discussion *

Involved in ALL classes

Involved in SOME classes

Never

Follow-up sessions after intervention period *

Involved in ALL classes

Involved in SOME classes

Never

Are there any other major topics within Health Coaching & Behavior Change that you cover? Please describe.

Populations

Please describe the demographics of your target population (i.e. race, income, education, food security, etc). *

What populations do you work with in your teaching kitchen? Mark all that apply. *

If you marked other, please name the other population(s) you work with here.

In what language(s) do you teach classes in your teaching kitchen? *

English

Chinese

French

Spanish

Tagalog

Vietnamese

Haitian-Creole

Other

If you selected other, please state other languages in which your teaching classes are conducted.

What primary language(s) other than English do your participants speak? *

Outreach: What are the primary ways participants find their way to your teaching kitchen classes? *

General interest/learn a new skill

MD referral

Required class

Elective class

Community partnerships

Health improvement

Social media

Research study

Optional: Please elaborate on the ways that participants find your classes

Data

What type of data, if any, do you collect on participants? (check all that apply) *

Pre/post self-reported data on knowledge, skills

Feedback on classes and recipes

General descriptive data (age, gender, race)

Medical history (e.g., diabetes, hypertension, heart disease)

Body measurements (height, weight)

Biometric data (lipid panel, blood sugar)

We do not collect data at this time

Other

Other data you collect on participants:

Funding

Which sources contribute to funding your teaching kitchen? Mark all that apply. *

If you marked other, please state other funding sources for your teaching kitchen here.

What approximate level of up-front investment was made in your kitchen facility/facilities? (Give your best guess estimate.) *

under $1,000

$1,000-$10,000

$10,000-$50,000

$50,000-$100,000

$100,000-$200,000

$200,000-$300,000

$300,000-$400,000

$400,000-$500,000

over $500,000

On an annual basis, approximately how much does it cost to run your teaching kitchen and associated programs (including staff, programming, facilities upkeep etc.). (Give your best guess estimate.) *

Under $5,000

$5,000- $20,000

$20,000- $35,000

$35,000-$50,000

over $50,000

What category constitutes the highest cost involved in running your teaching kitchen program? *

Staff salaries

Programming (curriculum development, purchase)

Incremental class supplies (food, disposable supplies, printed materials, etc.)

Ongoing facilities investments and maintenance

Other

Which other category constitutes the highest cost involved in running your teaching kitchen program?

Have you found any strategies to be particularly effective in securing funding for your teaching kitchen program? If so, please describe. *

Reach & Impact

Please share links to research or practice papers your teaching kitchen has recently published in peer-reviewed journals (if any).

Please share links to press about your teaching kitchen recently published (if any).

Please share conferences or other venues where your teaching kitchen program recently presented (if any).

Please share your Facebook Handle (if applicable).

Please share your Instagram Handle (if applicable).

Please share your LinkedIn Link (if applicable).

Please share your YouTube Link (if applicable).

Thank you for completing this portion of the application!

Please complete your application by sending the required materials (described at the top of the form) to membership@teachingkitchens.org by May 10th.

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