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Slide 2 NATIONAL SPONSORS Satellite Partner Training Course Coordination Before Class Starts Slide 3 Agenda To help you develop an understanding of how to prepare for a course, including: Satellite Partner Blog Satellite Partner Timeline Host Site Selection Volunteer Training Course Materials Preparation Slide 4 Satellite Partner Blog www.foodshuttlesatellites.wordpress.com Slide 5 Satellite Partner Blog www.foodshuttlesatellites.wordpress.com All the resources you need to successfully plan, run, and evaluate courses Training Course Coordination Documents Additional resources Slide 6 Satellite Partner Timeline Slide 7 Slide 8 Course Coordination Host Agencies Course Materials Volunteers Slide 9 Course Coordination Host Agencies Course materials Volunteers Slide 10 Slide 11 Course Coordination Ideal Host Agency Characteristics 1.Serves low-income clientele 2.Offers related or complementary programming 3.Provides adequate course space 4.Employs an enthusiastic and committed site coordinator who Shows commitment to the success of the course Has the ability to recruit & enroll 8-15 eligible participants Each week: Reminds participants about class Ensures the room and kitchen are available, set up, and clean Is available for classroom management and troubleshooting Is able to anticipate and mitigate participant course attendance barriers Host Agencies Slide 12 Course Coordination Partnering with Host Agencies: Steps Screen Potential Host Agencies 1.Host Site Application completed 2.Meet with the host site coordinator 3.Tour the site Formalize the Relationship 1.Host Site Agreement signed 2.Plan to assess the relationship on a regular basis 3.Set up courses 4.Stay in-touch Host Agencies Slide 13 Course Coordination Host Agencies Course materials Volunteers Slide 14 Slide 15 When: Think about your target audience: o Chefs might have more time during the day o Nutrition students could have daytime classes so evening orientations may be better Volunteer Orientation: When, where and how long? Where: Is your office centrally located? Could you hold it at a restaurant or host agency? Is it accessible via public transportation? How long: Basic overview orientation is generally one hour More in-depth orientations, including an introduction to the classroom can be 1-2 hours Volunteers Slide 16 Volunteer Orientation: Large group trainings Monthly training Interactive training Mock Cooking Matters class Games: Jeopardy, trivia Answering concerns for all to hear Time for volunteers to discuss the upcoming course Gifts or incentives Volunteers Slide 17 Volunteer Orientation: Agenda 1. Introduce the Team begin with an ice breaker 2. Introduce the Host Site & participant demographic 3. Introduce the Course 4. Discuss the Responsibilities and Expectations for each Course 5. Facilitated Dialogue 6. Gold Standards / Sensitivity Training 7. Sign Volunteer Waivers 8. Make a Strategic Plan Volunteers Slide 18 Volunteer Orientation: Video Resources Share Our Strength What Does Hunger Feel Like Video http://www.youtube.com/watch?feature=player_profilepage&v=FU wUBqW7RKQ Share Our Strength Food Network PSA http://www.youtube.com/user/ShareStrength?ob=0&feature=result s_main Cooking Matters Volunteer Training Videos http://cookingmatters.org/get-involved/volunteer-training-videos/ Volunteers Slide 19 Class Zero What is a Class Zero? Why hold a Class Zero? Volunteers Slide 20 Class Zero Ideal Class Zero Structure Gold Standards Held in advance of the course start, at the same time & on the day of the week as the course Takes place at the host site Attended by all members of the course team (volunteers and staff, including host site coordinator) Volunteers Slide 21 Class Zero Class Zero is a Chance for Volunteers to: Meet other volunteers & host site staff Become familiar with the host site Discuss expectations Determine a communication plan Set a plan for the first class Volunteers Slide 22 Course Coordination Host Agencies Course Materials Volunteers Slide 23 Slide 24 Ordering Course Materials Volunteer and Participant Materials Instructor manuals Participant manuals Participant surveys Participant Enrollment Forms Participant & volunteer waivers Participant graduation gifts Graduation certificates Course Materials Slide 25 Participant Gifts Slide 26 Course Materials Groceries Prepare 2-3 recipes in class each week If course requires take-home groceries, provide them for at least 1 recipe Equipment & supplies Cooking equipment & serve ware Recipes Aprons, cleaning supplies, first aid kit Teaching materials (handouts & activities) Attendance sheet, writing utensils, other course materials Course Materials Bins of culinary equipment Slide 27 Waivers Participant & Volunteer Waivers Components 1. Liability and Information (mandatory) 2. Media Release (optional) 3. Use of Intellectual Property (mandatory- on volunteer waiver only) Participant Waiver Requirements 1.Liability portion MUST be signed by participant or their guardian to participate in courses 2.Adult courses: waiver must be completed on the first day of class 3.Teen and kid courses: waivers MUST be signed by parents and collected BEFORE the first day of class 4.Signed waivers must be submitted to the Lead Partner Course Materials Slide 28 Ready, Set . Go! Order a Course Recruit Volunteers Recruit Participants Train Volunteers Gather Equipment and Food for Class Slide 29 Next Up During and After Class First Class Ongoing reporting Last Class After class reporting and evaluation Additional resources on evaluation, database, and participant surveys.