Hard Skills
IntermediatePedagogical Lesson PlanningThe ability to design and structure age-appropriate cooking activities that align with elementary educational standards.
AdvancedFood Safety and SanitationApplying and teaching strict hygiene practices and safe food handling procedures to prevent illness and injury in the kitchen.
IntermediateClassroom ManagementTechniques used to maintain order, focus, and safety among elementary students during hands-on activities.
IntermediateBasic Culinary TechniquesProficiency in fundamental cooking methods, knife skills, and tool usage suitable for demonstration to beginners.
IntermediateNutritional LiteracyThe knowledge of food groups, dietary benefits, and healthy eating habits to be communicated to students.