So you want to teach a cooking class?
Like any good marketing process you will learn how to get clear about your offer, be authentic and learn how to rise above the opposition. The first classes that I pitched to the William Angliss short course department in 1999 would sellout today, but back then nobody was really into healthy eating. We taught Japanese cuisine, Asian knife skills and regional South-East Asian cookery – all of which were so well received and make up the backbone of my current events.
So when some friends in Melbourne wanted to launch a cooking school in 2002 as part of their cafe offer, I helped them establish the curriculum and continued to spend many happy days rolling out organic produce filled classes. Since then I have taught classes in Zanzibar, Bali, Fiji, Canada, Sri Lanka, Maldives, Gwinganna, Grand Hyatt, the Four Seasons, Noosa and even Ongerup!
This workshop is the perfect place to learn how to launch your cooking class revenue stream.
Learning outcomes include:
- Menus, margins & marketing
- Understand authenticity
- Get clear about your offer
- Narrow down your niche
- Identify your unique selling point
- Network your market
- HACCP & food safety control
- Legalities and obligations
- Sales & event planning