Purdue University, Division of Recreational Sports Website

Rec Sports
demonstration kitchen
Updated 7/11/14

Demonstration Kitchen

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.   

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

Learning Objectives:

Upon completion of the course, participants will:

  1. Demonstrate an understanding of MyPlate and American Dietetic Association guidelines.
  2. Demonstrate an understanding of ServSafe guidelines in order to pass the ServSafe Food Manager certification exam.
  3. 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 execustion 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 ttort@purdue.edu