The Demonstration Kitchen strives to make cooking accessible to everyone, by demonstrating delicious recipes and menus that are quick, easy and affordable. We provide a variety of demonstrations and programs, in order to accommodate varying interests, ages, and abilities. Our Student Cooking Instructors will provide you with nutrition information, culinary techniques, and food sanitation guidelines. You will also have the opportunity to sample the dishes prepared during the demonstration you attend. Recipes cards are provided, and all of our recipes are listed on the Purdue Rec Sports Pinterest Page.
Scheduled Cooking Demonstrations
Our scheduled cooking demonstrations are open to all Purdue students, faculty, staff and DRS members and cost $10 per person. Visit our "Schedule" page to view all of our upcoming classes.
Private Cooking Demonstrations
Private cooking demonstrations are ideal for staff or club retreats, Residence Hall programs, and sorority and fraternity programs. Our Cooking Instructors will provide a fun and informative program for your group and a variety of menus are available to choose from. We take care of the grocery shopping, preparation and clean-up. You just need to show up and enjoy!
Are you looking for a fun and creative way to host a meeting or celebrate with a group? Cooking is a great way to gather friends and colleagues and the Demonstration Kitchen is available to reserve for students, faculty, and staff.
Cooking Instructor Preparation Course
Are you passionate about cooking and nutrition? Do you want to share that passion with others?
The purpose of the Cooking Instructor Preparation Course is to prepare participants to effectively lead cooking demonstrations that include cooking techniques, food safety information and knowledge about nutrition and healthy eating. This course serves as a prerequisite for working as a Cooking Instructor in the CoRec Demonstration Kitchen and will prepare participants to take the ServSafe Food Manager exam.
Cost: Students and DRS Members $120, Non-members $150
Registration: begins December 1
Class Dates: January 27-April 23, 2015
Class Days and Times: The Spring 2015 class will be held on Tuesdays and Thursdays, from 3-5pm
Upon completion of the course, participants will:
- Demonstrate an understanding of MyPlate and American Dietetic Association guidelines.
- Demonstrate an understanding of ServSafe guidelines in order to pass the ServSafe Food Manager certification exam.
- Demonstrate effective public speaking skills, including development and implementation of an organized class sequence, demonstration of confidence and credibility, sharing appropriate knowledge and information, and execution of proper scope of practice.
This course requires a substantial time commitment from all participants. Academic credit is not earned, however, the workload is equivalent to a 3 credit academic course. Participants are advised to be mindful of other commitments when registering for the course.
This class is offered every Spring Semester. For questions about the course, please contact Tricia Tort at 765.494.0109 or email@example.com