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A newsletter for congregate meal participants that provides information on food safety, nutrition, and activities for older adults primarily focused on healthy eating and participation in food assistance
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How to fill out Chef Charles Says… Instructors’ Guide

01
Read through the entire Chef Charles Says... Instructors’ Guide to understand the content and objectives.
02
Gather all necessary materials and resources mentioned in the guide, such as recipes, tools, and lesson plans.
03
Follow the step-by-step instructions provided in each section of the guide.
04
Customize the lesson plans as needed to cater to the specific audience or group you will be teaching.
05
Prepare the cooking environment, ensuring all safety and hygiene measures are in place.
06
Conduct practice sessions if necessary to become familiar with the pace and structure of the lessons.
07
Implement the lessons as outlined in the guide, observing participants and adjusting as needed.

Who needs Chef Charles Says… Instructors’ Guide?

01
Instructors and educators teaching cooking classes.
02
Youth program leaders and activity coordinators.
03
Volunteer organizations focused on culinary education.
04
Parents or guardians looking to teach their children cooking skills.
05
Culinary schools and training facilities integrating practical lessons.
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Chef Charles Says… Instructors’ Guide is a resource designed to provide instructors with guidelines and best practices for teaching culinary skills effectively.
Instructors who are conducting culinary courses or programs based on the Chef Charles curriculum are required to file the Chef Charles Says… Instructors’ Guide.
To fill out the Chef Charles Says… Instructors’ Guide, instructors should follow the outlined sections, providing information about lesson plans, student engagement, and assessment methods as specified in the guide.
The purpose of the Chef Charles Says… Instructors’ Guide is to ensure consistent teaching standards and help instructors deliver quality culinary education to students.
The information that must be reported includes lesson objectives, instructional strategies, student participation data, and any assessments performed during the culinary course.
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