Three working groups have been established to drive the work of the Teaching Kitchen Collaborative.
Best Practices Working Group
This working group focuses on sharing and developing toolkits related to teaching kitchen facilities, strategies and frameworks and, ideally, a shared perspective as to what elements are- or are not-essential for the implementation of asuccessful teaching kitchen program across a range of trainee populations. Initial action items includecharacterizing types of facilities,equipment and personnel across sites, as well as operational logistics (i.e. types of classes, audiences and payment models).
Research Working Group
This working group focuses on research opportunities for teaching kitchen programs. Initial action items are to gain consensus on behaviors and outcomes to be changed and tracked over time; to collect assessment tools and outcomes to be systematically tracked, and to develop a shared bibliography and methods to promote new research, and to exploreopportunities for shared, multi-site research projects among TKC members.
Strategies to Scale Working Group
This working group focuses on how to optimally use IT and web-based platforms to scale teaching kitchen facilities and programs more broadly, while also keeping in mind the inherent challenge of scaling the elements of human touch and enjoyment. Initial action items may include characterizing video technologies and online educational platforms.