We do not offer any geographic territories. You choose your own facility, partners, and pricing. Respectfully, we do ask instructors to refrain from offering their classes in a facility where another HHC instructor is already teaching.
We do not offer any geographic territories. You choose your own facility, partners, and pricing. Respectfully, we do ask instructors to refrain from offering their classes in a facility where another HHC instructor is already teaching.
HHC Certification is awarded to individuals who meet all criteria of becoming an instructor. Only HHC Certified Instructors and their HHC Certified Helpers (employees) may access the back office materials and teach HHC classes. If you have a legal partnership agreement with another individual, you may email the partnership agreement to support@healthyhandscooking.com. Once verified, we will allow you to share a back office with your business partner. Both partners are required to go through the training and maintain separate instructor accounts including background checks, food safety and food handling. Liability insurance can be attached to the main account that is used with your forward facing HHC microsite.
Yes.
Certification Only:
If you only take the certification training, and do not become an HHC member, you will apply the knowledge you learn in the training to start and run your own cooking class business using your own created class materials.
Certification + Membership:
If you become an HHC member, you may offer any other non-competing services to complement your HHC classes such as yoga, painting, fun movement, health coaching, and other types of classes.
As an HHC Member, you are given Member Rights to exclusively represent the HHC brand, and to promote and market only HHC cooking classes and events through your own company name.
Because HHC has made considerable investment in developing its products and services, as a member, you will be given access to HHC's intellectual property also known as trade secrets to help you accelerate in your business.
After certification, if you would like to teach cooking classes that are NOT tied to the HHC brand, just let us know within 30 days of sign up and we will cancel your membership. You will be all set to use the training to do your own thing.
Active members will move forward and be given complete access to our recipe library, professional lesson plans, Nick Jr. partnership classes, personalized websites, registration portal, tools, business resources, and instructor support.
As a member of HHC, if you have an original healthy cooking class theme, recipe, or idea that you would like to teach that is not currently listed in our resources, you can submit your idea for publishing (user submission). We openly encourage sharing of ideas and information to help build resources for all of our members that can be used in an HHC class.
Members can cancel anytime however only active members of HHC may continue to use HHC materials and tools to earn income. All previously downloaded materials need to be returned, destroyed or discontinued for commercial use. Canceled members are also required to wait 1 year if they want to open their own branded cooking class business. This policy is in place to protect the value of HHC classes, its services, its processes, and its products for all active HHC members.
Yes. An an HHC certified instructor and member, you will be taught how to teach virtual cooking classes using HHC materials from your back office. You will be able to view video recordings of other instructor virtual demonstration classes to build confidence and know-how.
Only HHC recipes may be used in an HHC class. However, we strongly encourage our instructors to submit their own ORIGINAL recipes (not taken from a cookbook, the internet or other source) to the member area so that they can be used in an HHC class and shared with other instructors to help build our community and mission.
As an HHC member, you will have 450+ whole foods recipes you can choose from that have already met nutritional standards and have been kid-tested and kid-approved. These recipes are easy to make, cost effective, and all approved for commercial use.
Yes, as a monthly member, you get an HHC website that has your personal contact information, class scheduler, payment portal, social media links, bio, picture, logo, class descriptions and free hosting. Your page will also be found on our search code feature by zip code.
You may also create your own personal website with your business name, but are required to link your HHC class descriptions to your provided HHC microsite. You may not re-recreate any HHC class descriptions, materials, or events on your personal website. Your personal website may not offer any other types of cooking classes other than HHC. We do no allow our members to have copycat websites, copycat classes or copycat services as authorized representatives of the HHC brand.
Regulations can be different from county to county, and state to state. You are advised to contact your local business license office and/or county health department to see if teaching simple food preparation in your home or in a facility requires any special licenses or permits in your area before enrolling with HHC.
Please email support@healthyhandscooking.com with questions.
When your students sign up for an HHC class or event through your provided HHC microsite, a liability waiver, food allergy form, and child model release form are automatically captured and saved in the HHC system. If you register students outside your provided HHC microsite, you are responsible to create, collect, and retain your own legal agreements to protect your students, your partner facility, and your business.
Your provided HHC microsite is set up to process credit cards for your classes, generate invoices for schools and other facilities, and record checks from any any source. You may also use other sources to collect payments outside the HHC system. However, keep in mind that if you accept income outside of your provided HHC website, that revenue will not be reflected in your back office sales reports, and will therefore not have accurate reporting for your business or tax return requirements.
The training includes information on how to schedule your classes for online registration and payment.
Classes are typically 1 to 2 hours in length depending on the age group you are teaching starting with 30 minutes of nutrition games/activities followed by cooking and clean up.
Please see our potential earnings calculator on our "Become An Instructor" page and our "Earnings Disclaimer" in our website footer.
Unfortunately, we do not have a payment plan at this time. We recommend applying for a small business loan through the SBA if needed.
Yes. You must be 18 years or older to become a Healthy Hands Cooking Instructor or 16 years and older to become a Healthy Hands Cooking Certified Helper.
NO. We are not an MLM company or network marketing company. We are a training and support company. You do not need to build teams or collect points to get paid for your efforts. If you hold a class, you get paid, period. However, we do foster a teamwork attitude and encourage instructor support and sharing of ideas.
Please contact your local business office in your county to determine if you need a special license and/or permit to teaching cooking classes.
Either. You choose your own hours and create your own schedule based on your needs. We'll show you how to manage your time in a part-time or full-time capacity.
Additional optional instructor items, kids tools and other items can be found in your instructor store.
All monthly members are part of our private Facebook online support group for networking with other instructors with email support.
Classes can be held in homes, churches, schools, gyms, dance studios, parks, retail stores, senior communities, supermarkets, neighborhood facilities, after school facilities, corporate offices, wellness centers, insurance companies, restaurants, hotels, etc. A full kitchen is not needed to hold classes. You simply need a sink, soap, garbage can, workspace and a few simple plug-in appliances like a toaster, blender, and pancake grill.
That depends on you. This is a self-study online course that you can do in your spare time from your home computer. Some instructors have received certification in as little as 2 days. Other instructors have taken months to complete the training.
No. Each module builds on the next and provides you with everything you need to start your own successful cooking career.
After certification, if you become a member, you will receive scheduled one-on-one training that we call "HHC On-Boarding" to help you learn how to use your back office, personalize your website, etc., so that you are up and running as fast as possible.
You will get 11 training modules that teach you how to create the solid foundation and structure for teaching cooking classes including proper licensing, planning blueprint, food handling, marketing, media suggestions, support, and more. Once certified, you will also receive a certification logo and downloadable instructor certificate.
Your background check, food handling, and food allergy is valid with HHC for 3 years and requires updating every 3 years.
Your liability insurance is required at all times as a an active member of HHC and must name Promo Trainers, LLC/DBA: Healthy Hands Cooking as a certificate holder.
We train cooking instructors in the U.S, Canada, and English speaking countries. We do not allow translations of our materials.
Yes, if allergies or food sensitivities exist. For example, if you have a student with dairy allergies, you can substitute almond milk for dairy milk. Or if you have food preferences (such as vegan), you may substitute ingredients. We also provide a "variations" tab where instructors can submit their own variations to our recipes.
No. We provide you with all of the resources and support to run fun, educational and engaging classes.
Eat Clean. Keep your food sources as close to Mother Nature as possible.
Take the Science Out of Your Food. If you can't pronounce it, you probably shouldn't be eating it.
Shop Local. Not only does this support our local economy, most importantly with small businesses, but the shorter the distance produce needs to travel, the more nutritious it can be!
Shop Seasonally. Seasonal produce is more affordable, which will help keep anyone in budget and will also reduce environmental costs of long distance transportation.
Shop Wisely. Fresh and healthy food should be affordable! Use coupons, weekly sales, in-store specials, farmers markets and buying clubs to get the most for your money.
Avoid Trans Fats. This includes partially and fully hydrogenated oils. Avoid labels that claim 0g trans fats, since there are still trans fats in the product (ingredient list should confirm).
Avoid Excess Sugars. Look for foods that are minimally sweetened, sweetened with natural sugars (e.g. fruit juice, honey, molasses) or use a safe natural alternative (i.e. stevia, xylitol).
Reduce Refined Carbohydrates. Avoid bleached, white flours and sugars. Look for multi-grain, 100% whole grain and 100% fruit/vegetable juice on the label.
Shop Wild Caught Fish. Farmed raised fish aren’t fed the optimal diet and contribute to the pollution of our waters. To get a healthier omega-3 ratio in the diet, look for wild caught whenever possible.
Shop Grass-fed and/or Organic Meats. These meats are not only free of antibiotics, hormones and growth promoters, but the animals are also fed grass and/or organic feed and raised in a healthier environment.
Shop Organic When Possible. Organic foods (i.e. dairy, meats, grains, legumes and produce) support a cleaner environment and a healthier and more nutritionally sound mind and body. They are GMO-‐free, as well as being free of antibiotics, growth hormones, pesticides, herbicides, sewage sludge and irradiation. Look for organic ingredients listed, “made with organic ingredients” stated or the USDA Organic certification seal. When shopping for produce, look for a 9 on the PLU sticker or trust your local farmer.
Avoid GMOs. Genetically Modified or Genetically Enhanced ingredients. GMOs are designated with an 8 on the PLU sticker for produce. Labeling is an option, not a mandate, and is rarely done. Support your state’s initiative to mandate GMO labeling of our foods. We can also vote with our pocketbooks by buying GMO-free and/or organic foods! Visit www.NonGMOProject.org and see if your favorite products are verified!
Avoid Artificial Sweeteners. Includes: acesulfame-‐K (acesulfame potassium), aspartame, sucralose (Splenda) and saccharin.
Avoid Artificial Preservatives. Includes: ammonium chloride, azodicarbonamide, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), potassium benzoate, potassium bisulfite, potassium bromate, potassium metabisulfite, etc.
Avoid Artificial Colorings and Flavorings. Includes: carmine, vanillin, ethyl vanillin, titanium dioxide, D&C blue # 1 & 2, red dye #40, yellow #6 ,etc.
-by Detria Branch, Certified Instructor
HHC Contributing Editors
HHC Teaching Methodology:
HHC does not subscribe to any one method of teaching nutrition (i.e. raw foods vs. vegan cooking, or even MyPlate). Our goal as instructors is to try to meet our students exactly where they are on their own health journey - and that will be different for everyone.
For some, that means reducing fast-foods in their diet. For others, it means reducing processed foods or foods that may cause sensitivities, like dairy.
HHC may use tools and resources from time to time as a way to help teach a certain concept (such as what is a whole grain or how to include healthy foods in a lunch menu). HHC Instructors teach their own food and cooking methodologies in their classes.
All HHC classes are educational in nature. Every HHC class starts with approximately 30 minutes of nutrition activities followed by hands-on or virtual food preparation followed by cleanup time.
We offer onsite and virtual cooking classes for all ages starting from 2 years to adult seniors. As an independent instructor, you will decide on the age ranges you wish to teach. You may purchase the age appropriate content in order to teach your preferred age group.