July 2026 TKC New Organization Member Application

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

Has existing and/or planned teaching kitchen(s) supported by your institution's leadership that features hands-on culinary, nutrition, and lifestyle education for diverse population groups.

Has the capacity to actively participate in and contribute to the mission of the TKC for a suggested minimum of two years by having representatives attend virtual member engagement offerings,share non-proprietary information to support collective learning, and make a reasonable effort to attend the annual in-person Members’ Meeting.

Commits to paying the annual membership fee of $3,500. Memberships beginning in July are prorated to $1,750 for the final six months of the year.

Agrees to complete an annual membership survey (one response required per organization).

Company Name *

Address Line 1 *

Address Line 2

City *

State/Province *

Zip/Postal Code *

Country *

Website *

(ideally with link to webpage that describes your teaching kitchen)

Name of Teaching Kitchen/program (if different from org name)

Please select one of the following that best describes your organization type *

Academic Institution (K-12 School, College & University, Medical School, Academic Medical Center, Culinary School)

Healthcare Institution (Hospital & Health System, Outpatient Clinic & Specialty Health Center, Federally Qualified Health Center)

Community-Based/Nonprofit Organization

Corporate Workplace

Food Service Management Company

Health Plan / Health Insurer (Payer)

Public Sector/Government Entity

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Billing Contact name: (This individual will receive invoices and communications related to annual membership dues.) *

Billing contact Title:

Billing contact email: *

Billing contact phone number:

Representative #1 (main contact): Name *

This individual will serve as the main point of contact for TKC communications

Representative #1 (main contact): Title *

Representative #1 (main contact): Email Address *

Representative #1 (main contact) credentials

Representative #2 Name

Representative #2 Title

Representative #2 Email

Representative #2: Credentials

Representative #3 Name

Representative #3 Title

Representative #3 Email

Representative #3: Credentials

Representative #4 Name

Representative #4 Title

Representative #4 Email

Representative #4: Credentials

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Approximately how many in-person teaching kitchen classes did your organization deliver in 2025? *

Note: If you don't have 2025 data available, please enter 0.

Approximately how many participants attended your in-person teaching kitchen classes in 2025? *

Note: If you don't have 2025 data available, please enter 0.

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Approximately how many virtual teaching kitchen classes did your organization deliver in 2025? *

Note: If you don't have 2025 data available, please enter 0.

Approximately how many participants attended your virtual teaching kitchen classes in 2025? *

Note: If you don't have 2025 data available, please enter 0.

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Which of the following best describes how your organization assesses participant outcomes for your teaching kitchen programming? (Select all that apply) *

We collect qualitative feedback (e.g., interviews, focus groups, testimonials, class feedback)

We collect quantitative self-reported data (e.g., pre/post surveys on knowledge, skills, or behaviors)

We collect general descriptive (demographic) data (e.g., age, gender, race/ethnicity)

We collect health-related or clinical data (e.g., medical history, body measurements, biometric indicators)

We use both qualitative and quantitative methods to formally and regularly evaluate program impact

We do not currently assess participant outcomes

We are planning to expand our evaluation or data collection efforts

Other

Other (please specify)

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Are there any notable achievements from your teaching kitchen program within the past year that you’d like to share? Examples may include research publications, presentations, media coverage, partnerships, or program expansions related to your teaching kitchen.

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