Goals of the Teaching Kitchen
- To engage UNC Asheville students, other campus community members and area adults and children in opportunities to learn about, cook, taste and share health-supporting, sustainably-produced food.
- To educate about the culinary and other skills needed for planning, preparing, serving, and evaluating customer response to healthy meals.
- To provide a laboratory for faculty-driven research, and opportunities for undergraduate research, engaged service-learning, and internships in nutrition, urban gardening, and health promotion.
- To use culinary education as a part of a strategy to improve food security, employment opportunities, and simultaneously improve health for at underserved individuals and communities.
- To (re-)connect a positive food experience with the growing of local, whole, and more sustainably produced food.
- To demonstrate viability of hands-on experience with healthy food preparation and tasting for improving eating habits and working towards a more just, sustainable food system.
Guidelines and Requirements for Use of the Teaching Kitchen
The primary purpose of the teaching kitchen is educating individuals on how to put knowledge of healthy eating into practice. Because of this, efforts should be made to only prepare healthy foods in the kitchen.
- No foods can be cooked or processed for sale, as the kitchen has not been approved for commercial use.
- The kitchen is designed for up to 12 students and two instructors.
- The kitchen is set up to resemble what is found in a home kitchen and does not contain specialty equipment like a fryer or pizza oven.