|Want to teach a class at the Co-op?|
The first step is submitting a proposal!
Course Proposal Guidelines:
The Co-op seeks creative, fun and energetic instructors for its cooking school and learning center curriculum. The first step is to submit a course proposal and some information that lets us know about your ideas and experience with the topic. Each proposal should include the following information:
Select 3-4 possible dates for each class. We schedule classes four to six months ahead of the proposed date, so if you're interested in teaching a spring class, you should submit your proposal no later than January 31, summer by April 30, fall by July 31 and winter by October 31.
Submit a short (3-5 sentence bio) in addition to a copy of your resume. Make sure to include all of your pertinent contact information (phone numbers, address, and e-mail).
The recommended course topic (course name) and a short description of what students might expect to learn through attending your class. Please keep this to around 4-5 sentences. If it is a cooking class, be sure to include the names of recipes to be created in the class. All ingredients for cooking classes are supplied by the Co-op.
If students will need to pay a supply fee at the class to cover the cost of materials, please specify the recommended supply fee (ingredients for cooking classes are supplied by the Co-op). Please also specify if you will be expecting payment for teaching the class, or if you plan to teach it as a community service. If payment is expected, make a note of what your expectation is on your proposal. Instructors are paid as independent contractors, and all class registrations and fees are handled through the Co-op.
Below is an example of a course proposal submitted to the Co-op's formatting specifications:
Looking for more exotic vegetarian food? Indian cuisine has always offered a plentitude of vegetarian dishes with distinct, complex and aromatic flavors. We'll teach two simple curries as well as a foolproof method for fluffy basmati rice accented with chopped dates. Creating a nutritionally balanced menu rich in textures, flavors, and color will also be discussed. Sample potato and chickpea curry, spicy green beans with tomatoes, yogurt & cucumber raita, mint chutney and basmati rice with Medjool dates.
Terese Hollander and Dionisio Esperas of A Healthy Kitchen and former HomeChef instructors, focus on teaching people how to cook healthy and great tasting food with creative and international flair.