Volunteer Professional Development

Learn and grow with Cooking Matters' Volunteer Professional Development!

“Cooking Matters helps me to be a better listener, helps me learn to slow down and go at other peoples paces, helps me appreciate differences and diversity. Teaching a class is very refreshing and it helps me to build my soft skills.” Volunteer Instructor
  
Since volunteers are key to our success, we would like to provide you with a regular opportunity to engage in additional opportunities to expand your knowledge and skills. We have planned a quarterly selection of webinars and in-person sessions for the coming year. 

 

Past Volunteer Webinars

Were you unable to make some of the volunteer professional development? Webinars from past sessions will be posted below shortly after they occur. Please enjoy these resources as you grow and develop with Cooking Matters! 

 

Nutrition Brown Bag: Organics and Gluten-Free/Keto diets, August 2019

Learn more about two nutrition topics: organic foods and gluten free / ketogenic diets. 2018-2019 AmeriCorps member and Registered Dietician, Emma, discusses the most current nutrition guidelines and scientific research in addition to addressing challenging questions about these topics. Access the video or the slides. 

 

Hear from Hall of Fame Volunteers "How to Interact with Participants," February 2019

Our Hall of Fame Volunteers have supported at least 15 courses in their time with Cooking Matters, so have hours of expertise in creating a warm and welcoming environment for diverse audiences. Learn from these experts how they support the Gold Standard - Interacting with Participants. If you've been having trouble engaging with participants, managing challenging behaviors, or making our program relevant to diverse audiences, you should gain some valuable tips at this webinar. This is applicable to all volunteers who work with our programming (courses and tours).

 

Food Law and Labeling, February 2019

Staff member Elena Rees shared her knowledge gained in her graduate degree. Learn what government agencies regulate our food and what is regulated on a food package, including regulation of terms (free, reduced, etc.). Learn knowledge in action by exploring some current class action lawsuits food companies are facing and about how the government regulates GMOs and artificial sugars.

 

What's Cooking with Cooking Matters, January 2019

All volunteers can learn more about the updates to our program in the last few years. Not sure why you aren't seeing classes with teens or kids anymore? Wondering about the new logo? Check out this webinar recording to learn more. We plan to host a similar update each year, or every other year depending on the different updates we need to make you aware of.

 

Nutrition Education Brown Bag: Answering Nutrition Questions, January 2019

Manager of Partnerships, Sara Diedrich, recently offered this session specifically for Nutrition Instructors and staff. This session goes into depth on two questions that come up commonly in our programs: artificial sugars and GMOs. Context will be provided around nutritional guidelines and nutrition science research before diving into how to answer the challenging questions you might get about artificial sugars and GMOs in class.

 

Adult Learning Theory and the Gold Standards, November 2018

Learn more about the Cooking Matters Gold Standards, and how to be an effective adult educator.

 

Zero To Three Conference Resources, October 2018

Cooking Matters Colorado attended the Zero to Three conference in Denver. This brownbag provided a recap of sessions that covered child development topics. You can access the recording, and below are the videos and articles from the brownbag:

Videos

Handouts and Articles

 

An Overview of SNAP and the Farm Bill, September 2018

 

Breaking Down Week 1 of a Six Week Class, August 2018

This session breaks down the administrative components of a Week 1 class. This includes surveys, attendance sheets, facilitating effective introductions, using a bike rack for off-topic questions, classroom management and more. Staff feel that while volunteers do not lead much of the introductory content in week 1, that they would benefit from knowing what we need to do, and why we need to do it, and how they could best support their staff partner for each class.

You will find additional resources of interest when you access the webinar recording.

Volunteer Professional Development

Learn and grow with Cooking Matters' Volunteer Professional Development!

“Cooking Matters helps me to be a better listener, helps me learn to slow down and go at other peoples paces, helps me appreciate differences and diversity. Teaching a class is very refreshing and it helps me to build my soft skills.” Volunteer Instructor
  
Since volunteers are key to our success, we would like to provide you with a regular opportunity to engage in additional opportunities to expand your knowledge and skills. We have planned a quarterly selection of webinars and in-person sessions for the coming year. 

 

Past Volunteer Webinars

Were you unable to make some of the volunteer professional development? Webinars from past sessions will be posted below shortly after they occur. Please enjoy these resources as you grow and develop with Cooking Matters! 

 

Nutrition Brown Bag: Organics and Gluten-Free/Keto diets, August 2019

Learn more about two nutrition topics: organic foods and gluten free / ketogenic diets. 2018-2019 AmeriCorps member and Registered Dietician, Emma, discusses the most current nutrition guidelines and scientific research in addition to addressing challenging questions about these topics. Access the video or the slides. 

 

Hear from Hall of Fame Volunteers "How to Interact with Participants," February 2019

Our Hall of Fame Volunteers have supported at least 15 courses in their time with Cooking Matters, so have hours of expertise in creating a warm and welcoming environment for diverse audiences. Learn from these experts how they support the Gold Standard - Interacting with Participants. If you've been having trouble engaging with participants, managing challenging behaviors, or making our program relevant to diverse audiences, you should gain some valuable tips at this webinar. This is applicable to all volunteers who work with our programming (courses and tours).

 

Food Law and Labeling, February 2019

Staff member Elena Rees shared her knowledge gained in her graduate degree. Learn what government agencies regulate our food and what is regulated on a food package, including regulation of terms (free, reduced, etc.). Learn knowledge in action by exploring some current class action lawsuits food companies are facing and about how the government regulates GMOs and artificial sugars.

 

What's Cooking with Cooking Matters, January 2019

All volunteers can learn more about the updates to our program in the last few years. Not sure why you aren't seeing classes with teens or kids anymore? Wondering about the new logo? Check out this webinar recording to learn more. We plan to host a similar update each year, or every other year depending on the different updates we need to make you aware of.

 

Nutrition Education Brown Bag: Answering Nutrition Questions, January 2019

Manager of Partnerships, Sara Diedrich, recently offered this session specifically for Nutrition Instructors and staff. This session goes into depth on two questions that come up commonly in our programs: artificial sugars and GMOs. Context will be provided around nutritional guidelines and nutrition science research before diving into how to answer the challenging questions you might get about artificial sugars and GMOs in class.

 

Adult Learning Theory and the Gold Standards, November 2018

Learn more about the Cooking Matters Gold Standards, and how to be an effective adult educator.

 

Zero To Three Conference Resources, October 2018

Cooking Matters Colorado attended the Zero to Three conference in Denver. This brownbag provided a recap of sessions that covered child development topics. You can access the recording, and below are the videos and articles from the brownbag:

Videos

Handouts and Articles

 

An Overview of SNAP and the Farm Bill, September 2018

 

Breaking Down Week 1 of a Six Week Class, August 2018

This session breaks down the administrative components of a Week 1 class. This includes surveys, attendance sheets, facilitating effective introductions, using a bike rack for off-topic questions, classroom management and more. Staff feel that while volunteers do not lead much of the introductory content in week 1, that they would benefit from knowing what we need to do, and why we need to do it, and how they could best support their staff partner for each class.

You will find additional resources of interest when you access the webinar recording.

This institution is an equal opportunity provider.