HALFF runs cookery and nutrition sessions for many different groups of people in a number of different towns in East Devon and South Somerset. Please read our website to find out more about the organisation at www.halff.org.uk
The following summarises our approach:
Cooking demonstrations for Older people
These run in the mornings at community centres in Seaton, Axminster, Chard, Honiton, Sidmouth and Exmouth. These are cooking demonstrations, but need the cook to encourage questions from participants and clear simple explanations about how to cook and what the nutritional benefits of the food are. At the end of some sessions, people sit down and eat together. These are social sessions, where people gain the confidence to try to cook at home, even though the sessions are not hands on.
Youth Club Sessions
These run in the late afternoons and / or evenings at existing youth clubs in Axminster, Honiton and Exmouth
These should have as much participation from the children as possible. They are not demos but supposed to be hands on. The cooks set up tables in the main room of the youth club and need to encourage as many young people as possible to join in. Although the aims may include “Life Skills”, the primary activity is cooking and nutrition. It is from the children’s involvement that they will be able to develop the other skills.
Make and Munch courses / carers’ courses
These are a set of 6 hands on sessions which teach key cooking skills. These should have as much participation from the participants as possible. They are not demos but supposed to be hands on, but it is not essential to include the children (in the case of Make and Munch). The main aims of these HALFF run sessions are support for the parents/carers in cooking/nutrition & parenting.
These should have as much participation from the parents and children as possible. They are not demos but supposed to be hands on, and the children need to be working with their parent. School parent support advisers are very keen that these sessions not only look at cooking and nutrition, but give a chance for the parents & children to bond.
These should have as much participation from the young carers as possible. They are not demos but supposed to be hands on. They are supposed to be a fun session to boost spirits as well as equipping the kids with the skills they need to feed themselves/their families.
Main purpose and scope of the job
- To lead cookery and nutrition sessions for teenagers, young people, parents and young children and older people.
- To encourage the involvement of people in planning meals, preparing and cooking meals and eating a range of nutritious foods.
Position in organisation
Reports To: Project Coordinator
Responsible For: Cook helper (at sessions)
Budget Responsibilities: None
DUTIES AND KEY RESPONSIBILITIES
- Running monthly cookery sessions, along with a cook helper, that will allow people to learn how to cook nutritious food and
- to feel confident enough to try new foods.
- Ensuring that sessions are accessible for all people, but especially those who lack confidence and do not have the opportunity to cook or eat nutritious food at home.
- At “Make and Munch” sessions with parents, to encourage them to allow their children to get involved and try new things.
- Sharing hints and tips so that cooking can be demystified and people can get involved in planning nutritious family food.
- To collect and return cooking equipment needed for a session from HALFF’s store.
- A genuine commitment to child protection: becoming familiar with HALFF’s Child Protection and Vulnerable Adults Policies; attending training, a willingness to have a CRB check and to adhere to HALFF’s Child Protection and Vulnerable adult procedures.
- A genuine commitment to equal opportunities
- A genuine commitment to supporting all people no matter what issues they are confronted with, based on the premise that every person deserves a nutritious diet.
|SKILLS AND ABILITIES||They should be: – skilled at cooking food in a healthy tasty manner, – clear and confident in their presentation style – be able to lead and command the attention of a group. – organised – friendly and have empathy|
|EXPERIENCE||Experience of cooking for children Experience with working with young people Experience of commercial cooking|
|KNOWLEDGE||– Knowledge of how to cook simple, family foods, appealing to young people. – Some nutritional knowledge – awareness of child protection and vulnerable adults issues (although further training will be given) – Awareness of food hygiene issues (although further training will be given)|
|PERSONAL ATTRIBUTES AND OTHER REQUIREMENTS||– Ability to work in evenings or weekends – Commitment to HALFF’s belief that everyone has a right to a nutritious diet – Be a good team member, demonstrating loyalty and commitment to the organisation and team members – To have an understanding of what are the barriers to a good diet so that people can be empowered to overcome them.|