TKC Corporate Membership Application

Corporate Membership is open to for-profit entities, including companies, corporations, startups, and other commercial organizations that align with the mission of the TKC. To qualify, organizations must meet the following criteria. Please confirm by checking each box: *

Operate, or have plans to develop, one or more teaching kitchen(s) that are supported by leadership and provide hands-on culinary, nutrition, and lifestyle education tailored to individuals across various backgrounds, communities, and life stages.

Demonstrate a commitment to participate meaningfully in the TKC community for a suggested minimum of two years. This includes paying annual membership dues (based on selected membership tier), completing an annual member survey, and ensuring at least one representative participates in the in-person Annual Members Meeting and engages in virtual member events throughout the year.

Share in the TKC’s missions and values. All prospective members must complete an application that is reviewed by TKC leadership and the Membership Committee to ensure alignment and uphold the Collaborative’s high standards.

TIER SELECTION

We invite organizations of all sizes and capacities to support the TKC mission through the following contribution levels. Please review the summary of benefits associated with each contribution level and select the tier you are interested in applying for. *

Tier 1 – $25,000 (For companies seeking the highest level of engagement, visibility, and co-creation with the TKC)

Tier 2 – $15,000 (For companies seeking to actively engage with the TKC offerings and community, while receiving spotlight and collaboration opportunities)

Tier 3 – $7,500 (For companies wanting to support and participate in the TKC while receiving foundational benefits; Ideal for smaller or mission-aligned companies with more limited capacity)

Introductory Rate (Year 1 Only) – $5,000 (For companies exploring the value of TKC engagement; available only in the first year, then transitions to one of the tiers above)

BASIC INFORMATION

Full Company Name *

Name of Your Teaching Kitchen or Program (if different from company name)

Organization Mailing Address Line 1 *

Organization Mailing Address Line 2

City *

State/Province *

Zip/Postal Code *

Country *

Company Website *

Primary Contact Full Name *

Primary Contact Title *

Primary Contact Email *

FACILITIES & SETTINGS

How many teaching kitchen facilities does your organization currently operate? *

How would you describe your facility/facilities? (Select 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 specify.

If you have a planned facility not yet operational, please briefly describe your plans and timeline.

In what settings do you offer teaching kitchen programs? (Select all that apply) *

If you marked “Other”, please specify.

Program Format: *

In person only

Virtual only

Both in-person and virtual

TEACHING KITCHEN TEAM

How many professionals are part of your core teaching kitchen team? *

(i.e., those involved in day-to-day operations)

How many professionals are part of your extended team? *

(e.g., occasional instructors, volunteers, researchers)

What types of professionals facilitate classes in your teaching kitchen? *

Is there anything else you'd like to share about your teaching kitchen team?

CURRICULA & PROGRAMMING

Which educational components are included in your curricula/programming? (Select all that apply) *

Culinary Skills

Nutrition & Food Education

Physical Activity

Mindfulness

Behavior Change

Environmental Impact

Other

If you marked “Other”, please specify.

Does your programming address specific health topics? (Select all that apply) *

If you marked “Other”, please specify.

Which of the following activities are participants involved in as part of your teaching kitchen program?

Cooking demos

Lectures

Hands-on cooking

Tasting

Assignments

Shared meals

Other

If you marked “Other”, please specify.

Which of the following culinary skills are incorporated in your classes? Mark all that apply.

Kitchen set up and safety

Food sanitation and safety

Basic cooking / food prep skills

Healthy cooking techniques

Meal planning and food shopping strategies

Meal budgeting

Guided grocery store and/or farmer's market tours

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

Which of the following nutrition & health topics are incorporated in your classes?

General guidelines for healthy dietary patterns

Recommendations for specific foods/nutrients

Disease-specific recommendations

Are there any other major topics within nutrition & health that you cover? Please describe.

Which of the following environmental sustainability topics are incorporated in your teaching kitchen classes?

Environmental impact of food production, procurement and/or dietary patterns

Local and sustainable sourcing

Waste reduction and composting

Food labeling (non-GMO, organic, cage-free, etc)

Energy-efficient cooking strategies

Water conservation

Are there any other major topics within environmental sustainability that you cover? Please describe.

Which of the following physical activity topics are incorporated in your teaching kitchen classes?

General guidelines for increased physical activity

Guided exercises / activity bursts during class

Are there any other major topics within physical activity that you cover? Please describe.

Which of the following mindfulness topics are incorporated in your teaching kitchen classes?

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

Guided mindfulness exercises during class

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

Which of the following health coaching and behavior change topics are incorporated in your teaching kitchen classes?

Individual health coaching with program participants

Facilitate group discussion

Follow-up sessions after intervention period

Are there any other major topics within health coaching & behavior change that you cover? Please describe.

POPULATIONS SERVED

Which populations do you serve? (Select all that apply) *

If you marked “Other”, please specify.

In what language(s) do you teach classes in your teaching kitchen? Select all that apply. *

English

Chinese

French

Spanish

Tagalog

Vietnamese

Haitian-Creole

Other

If you marked “Other”, please specify.

DATA & EVALUATION

How often do you conduct impact evaluation activities? *

Never

Rarely

Occasionally

Frequently

What type of data do you collect? (Select 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

If you marked “Other”, please specify.

FUNDING

Which funding sources support your teaching kitchen? (Select all that apply) *

If you marked “Other”, please specify.

What estimated level of up-front investment was made in your teaching kitchen? *

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

What is your estimated annual operating cost? *

Under $5,000

$5,000- $20,000

$20,000- $35,000

$35,000-$50,000

Over $50,000

What is the largest cost category? *

Staff salaries

Programming (curriculum development, purchase)

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

Ongoing facilities investments and maintenance

Other

If you marked “Other”, please specify.

REACH & IMPACT

Approximate number of unique in-person participants in 2024: *

Approximate number of unique virtual participants in 2024: *

Please share any published research or practice papers related to your teaching kitchen (if any):

Please share any media, articles, or features about your program (if any):

Social media handles (if applicable):

THANK YOU FOR COMPLETING THIS PORTION OF THE APPLICATION!

To finalize your membership application, please send the required materials (outlined at the top of this form) to membership@teachingkitchens.org.