- Classes and lectures are open to the public. The classroom is not for private functions.
- Workshop presenters should avoid sales pitches. If instructors own a business related to the class they are teaching and would like to promote their business at the class, the Co-op encourages them to do so. However, instructors need to keep in mind that they are providing information, not selling a product or service. Business cards or menus for their restaurant are welcome promotional literature from your business.
- No one should be made to feel unwelcome at a workshop due to religion, race, gender, sexual orientation, dietary preferences, etc.
- Classes must end with enough time for everyone to exit the building by our 9 p.m. closing time.
- Once your workshop is scheduled, please do not cancel. If you fail to come to your workshop, you will not be permitted to schedule another. If you are ill, of course we will cancel the class with no penalties to our instructors. Under no circumstances can someone who is ill teach a cooking class.
- Instructors are volunteers. In an effort to keep our classes affordable for as many people as possible, we are unable to pay instructors. Our current class fees only cover materials. Instructors coming from a long distance will receive mileage. All instructors will receive a gift card to the Co-op to say thank-you. There may be some exceptions due to the nature of a class; such exceptions would be worked out between the Education Coordinator and the instructor.
- Any foods or products used in a class must also be available for sale at the store, unless they are a specialty item. For example, we would expect to have to purchase some items outside of the Co-op for a Chinese cooking class.
- All handouts or information must be turned into the Co-op two weeks prior to class for approval and to give us time to format and print. This is the minimum date. If you send even earlier, all the better! For cooking classes, we need a minimum of three recipes to be done at the class. You can do more than that if it will fit in the designated time, and you can even share recipes that we don’t make in the class, but we need at least three recipes for use in the class.
- The Co-op reserves the right to make changes, though we will respect your intent. Email your content to firstname.lastname@example.org or drop off a legible copy to Sarah at the store. Please abide by copyright laws, citing all sources when appropriate.
- For certain types of classes, we may require proof of credentials.
- Eat a snack or meal before arriving (or bring a snack to set-up). Experience has shown us that it’s hard to teach on an empty stomach. Even if you are coming to a cooking class, it can sometimes be pretty late before we eat.
- Please remember that as a presenter you are representing the Co-op to potential owners. Hint: The Co-op is “we,” not “they.”
We regard our classes as a team effort. People from our community with special skills are able to share their talent with others, and the Co-op will work to create the best possible circumstances for sharing that talent. To assist you, as well as to ensure a great experience for your class attendees, the Co-op will provide:
- A space for your presentation, either the Co-op classroom, the NMU Hoop House, or coordination of another space if needed
- Access to a projector, computer, and screen.
- The formatting and printing of all materials for the class unless you have your own already. All literature must be preapproved by the Co-op
- All promotion (though you are welcome to promote your class as well). Depending on how quickly your class is filling up, this may include any or all of the following:
- Designed and distributed through the Co-op
- Inclusion in our class brochures and newsletters
- Postings on Facebook and our website
- Email notification through all our pertinent mailing lists (2,500-3,000 people)
- A press release
- Handbills at our register
- For cooking classes, we will source all ingredients needed unless otherwise requested by the instructor.
- We will handle registration and payment for all classes. You are welcome to contact us any time to check on enrollment though we will be sure to keep you posted.
- The Co-op will pass out feedback forms to all attendees. The Education Coordinator will compile all feedback and send it to instructors. If you would like to customize the feedback form, feel free to ask the Education Coordinator to add your questions.
- Send all recipes and handouts at least two weeks ahead of time. Earlier is even better.
- The Co-op is willing to write a description for your class unless you would like to write it. The Co-op will send you all written and visual promotions for proofing. You are required to provide feedback or approval in a timely manner.
- Arrive at your class ahead of time. What time is appropriate can be worked out with the Education Coordinator, but generally one hour to 45 minutes early for workshops and two hours before a cooking class is suggested.
- Recipes for cooking classes must be tested ahead of time. Instructors must be sure that the recipe works when made in the amounts that will be made in class.
- New cooking class instructors are required to meet with the Education Coordinator to receive an orientation to the kitchen.
- Please think carefully about your clothing for the class. For cooking classes, long hair must be tied back. Dress comfortably and in layers as the room can get quite warm. Avoid clothing with strings or sleeves that might drag in food. Please also avoid jewelry on your hands and arms that might get into.
- Please be sure to notify the Education Coordinator of any technology needs or special room arrangement at least two weeks before the class.
- In addition to handouts and recipes, if you have images you would like used in promotional materials or handouts you must send them to the Education Coordinator at least two week in advance of the class. Earlier is even better.
- Notify the Co-op of all individuals who will be assisting you with your class. The Co-op can usually provide one or two people in addition to the Education Coordinator to assist you.
- If you are interested in presenting a class, workshop, or lecture with the Marquette Food Co-op, please fill out our Class Proposal Form (this should be a Wufoo form and have a Printable option as well), also available in paper form at the Customer Service Desk. If you have any questions, feel free to contact Sarah, Education Coordinator, at email@example.com.