CookWELL Kitchen
The CookWELL Kitchen is a unique teaching space designed to encourage healthy food choices, preferences, and attitudes by teaching skills to create nutritious and delicious dishes.
Programs focus on basic kitchen safety, nutrition, and making simple healthy snacks and meals. Programs are led by ServSafe-trained professionals.
The CookWELL Kitchen can comfortably accommodate up to 16 people and has four workstations.
Select programs may be offered in Spanish. Please inquire directly about availability.
Programs are available at the Poe Center’s CookWELL Kitchen, virtually, and under some circumstances at offsite locations with proper space and equipment. Please contact Lauren McCallum for details, rates, and availability. You may also call (919) 231-4006.
As a proud recipient of the SNAP-Ed grant, the Poe Center is able to provide intensive nutrition and physical activity programming to many low-income populations in North Carolina.
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Snacktivity (16 participants max.)
Schedule this program for: Kindergarten, 1st Grade, 2nd Grade, 3rd Grade, 4th Grade, 5th Grade,
Participants will learn how to build a healthy snack through hands-on kitchen experience, a food tasting, and a MyPlate lesson. This introductory program covers basic kitchen safety and etiquette. After this lesson, participants will be able to prepare a nutritious snack at home.
Maximum capacity of 16 participants per program. Only available onsite at the Poe Center's CookWELL Kitchen.Recommended ages:: Ages 5-11 (grades K-5th)Program Length: 30-45 minutes-
- Kindergarten
- K.PCH.1.2: Use steps of correct hand washing at appropriate times throughout the day.
- First Grade
- 1.NPA.1.2: Explore a variety of foods and why it’s important to eat them
- 1.NPA.1.3: Categorize the sources of a variety of foods.
- Second Grade
- 2.NPA.1.1: Explain the importance of eating a variety of foods from different groups according to the USDA.
- 2.NPA.1.2: Classify foods into groups according to USDA.
- Third Grade
- 3.NPA.1.1: Recall the food groups and what foods are in each food group, according to the USDA.
- 3.NPA.2.1: List the factors that influence which foods you eat.
- Fourth Grade
- 4.NPA.1.2: Explain that foods are generally grouped into food groups based on the nutrients they provide.
- 4.NPA.2.1: Evaluate influences that affect the food you eat.
- Fifth Grade
- 5.NPA.1.1: Name the primary nutrients that each food group provides.
- 5.NPA.1.2: Using the USDA Food Groups plan a meal with 3-5 food groups included.
- 5.NPA.2.1: Describe how family and culture influence food choices, other eating practices, and enjoyment of food.
- Kindergarten
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Muffin Mystery (16 participants max.)
Schedule this program for: 3rd Grade, 4th Grade, 5th Grade, 6th Grade, 7th Grade, 8th Grade,
Participants take part in a tasty STEM experiment as they use the scientific method to prepare blueberry muffins and complete a blind taste test. Activities include developing a hypothesis on how substitutions may impact a recipe, preparing a recipe, and evaluating and analyzing the results in this hands-on cooking experiment.
Maximum capacity of 10-16 participants per program.
Only available onsite at the Poe Center's CookWELL Kitchen.Recommended ages: Ages 8 – 14 (grades 3rd-8th)
Program Length: 2 hours-
- Sixth Grade
- 6.NPA.1.3: Apply current dietary guidelines for meal planning with a variety of food choices.
- Eighth Grade
- 8.NPA.1: Demonstrate healthy practices and behaviors that will maintain or improve the health of self and others.
- 8.NPA.2.1: Summarize the benefits of consuming adequate amounts of micronutrients and water in a variety of foods.
- 8.NPA.3.3: Discuss effects of food preparation on your health.
- Sixth Grade
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Cooking with MyPlate (16 participants max.)
Schedule this program for: 4th Grade, 5th Grade, 6th Grade, 7th Grade, 8th Grade, 9th Grade, 10th Grade, 11th Grade, 12th Grade,
Participants work together in the kitchen to prepare a tasty recipe that features all 5 food groups, focusing on healthy cooking strategies, MyPlate, and basic kitchen safety. Participants will discover the link between culture and food, and how to modify a recipe to suit personal preference and add in extra nutrients.8.NPA.1.2: Explain the importance of assuming responsibility for personal dietary choices
Maximum capacity of 10-16 participants per program.
Only available onsite at the Poe Center's CookWELL Kitchen.Participants: Ages 10 – 18 (grades 4th-12th)Program Length: 2 hours-
- Fourth Grade
- 4.NPA.1.2: Explain that foods are generally grouped into food groups based on the nutrients they provide.
- 4.NPA.2.2: List measures to prevent food borne illnesses, including washing hands and food storage methods.
- Fifth Grade
- 5.NPA.1.1: Name the primary nutrients that each food group provides.
- 5.NPA.1.2: Using the USDA Food Groups plan a meal with 3-5 food groups included.
- 5.NPA.2.1: Describe how family and culture influence food choices, other eating practices, and enjoyment of food.
- 5.NPA.2.2: Describe how school and community settings influence food choices and other eating practices and behaviors.
- Sixth Grade
- 6.NPA.1.3: Apply current dietary guidelines for meal planning with a variety of food choices.
- Eighth Grade
- 8.NPA.1.2: Explain the importance of assuming responsibility for personal dietary choices.
- 8.NPA.2.1: Summarize the benefits of consuming adequate amounts of micronutrients and water in a variety of foods.
- 8.NPA.3.3: Discuss effects of food preparation on your health.
- Ninth Grade
- 9.NPA.2.1: Summarize the benefits of consuming the six essential nutrients in adequate amounts in a variety of foods.
- Fourth Grade
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Food Smarts (16 participants max.)
Schedule this program for: 4th Grade, 5th Grade, 6th Grade, 7th Grade, 8th Grade, 9th Grade, 10th Grade, 11th Grade, 12th Grade, Adults,
Participants gain skills to support healthy behavior change, as well as learn a simple recipe a with a tasting and optional demonstration. Topics may include setting the stage for healthy habits, incorporating whole foods, understanding food labels, smart strategies for shopping, food processing, and more. Food Smarts is a flexible, learner-centered cooking and nutrition curriculum developed by our partner Leah’s Pantry.
Maximum capacity of 10-16 participants per program.
Testing and demos available onsite at the Poe Center's CookWELL Kitchen or offsite. Demos offered virtually.Recommended ages: Ages 10 – 18 (grades 4th-12th) and adults
Program Length: 60 minutes-
- Fourth Grade
- 4.NPA.1.2: Explain that foods are generally grouped into food groups based on the nutrients they provide.
- 4.NPA.2.2: List measures to prevent food borne illnesses, including washing hands and food storage methods.
- Fifth Grade
- 5.NPA.1.1: Name the primary nutrients that each food group provides.
- 5.NPA.1.2: Using the USDA Food Groups plan a meal with 3-5 food groups included.
- 5.NPA.2.1: Describe how family and culture influence food choices, other eating practices, and enjoyment of food.
- 5.NPA.2.2: Describe how school and community settings influence food choices and other eating practices and behaviors.
- Sixth Grade
- 6.NPA.1.3: Apply current dietary guidelines for meal planning with a variety of food choices.
- Eighth Grade
- 8.NPA.1.2: Explain the importance of assuming responsibility for personal dietary choices.
- 8.NPA.2.1: Summarize the benefits of consuming adequate amounts of micronutrients and water in a variety of foods.
- 8.NPA.3.3: Discuss effects of food preparation on your health.
- Ninth Grade
- 9.NPA.2.1: Summarize the benefits of consuming the six essential nutrients in adequate amounts in a variety of foods.
- Fourth Grade
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Food Smarts: Waste Reduction (16 participants max.)
Schedule this program for: 4th Grade, 5th Grade, 6th Grade, 7th Grade, 8th Grade, 9th Grade, 10th Grade, 11th Grade, 12th Grade, Adults,
Food Smarts: Waste Reduction is a workshop that builds on cooking and nutrition skills while reducing household food waste. Participants gain skills to support healthy behavior change, as well as learn a simple recipe with a tasting and optional demonstration. Topics may include food storage, stretching your produce, food preservation, repurposing ingredients, composting, and more. This program was developed by our partner Leah’s Pantry.
Maximum capacity of 10-16 participants per program.
Testing and demos available onsite at the Poe Center's CookWELL Kitchen or offsite. Demos offered virtually.Recommended ages: Ages 10 – 18 (grades 4th-12th) and adults
Program Length: 60 minutes
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- Fourth Grade
- 4.NPA.1.2: Explain that foods are generally grouped into food groups based on the nutrients they provide.
- 4.NPA.2.2: List measures to prevent food borne illnesses, including washing hands and food storage methods.
- Fifth Grade
- 5.NPA.1.1: Name the primary nutrients that each food group provides.
- 5.NPA.1.2: Using the USDA Food Groups plan a meal with 3-5 food groups included.
- 5.NPA.2.1: Describe how family and culture influence food choices, other eating practices, and enjoyment of food.
- 5.NPA.2.2: Describe how school and community settings influence food choices and other eating practices and behaviors.
- Sixth Grade
- 6.NPA.1.3: Apply current dietary guidelines for meal planning with a variety of food choices.
- Eighth Grade
- 8.NPA.1.2: Explain the importance of assuming responsibility for personal dietary choices.
- 8.NPA.2.1: Summarize the benefits of consuming adequate amounts of micronutrients and water in a variety of foods.
- 8.NPA.3.3: Discuss effects of food preparation on your health.
- Ninth Grade
- 9.NPA.2.1: Summarize the benefits of consuming the six essential nutrients in adequate amounts in a variety of foods.
- Fourth Grade
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Battle of the Breads (16 participants max.)
Schedule this program for: 6th Grade, 7th Grade, 8th Grade,
Participants take part in a tasty STEM experiment as they use the scientific method to prepare soda bread and complete a blind taste test. Activities include developing a hypothesis on how substitutions may impact a recipe, preparing a recipe, and evaluating and analyzing the results in this hands-on cooking experiment.
Maximum capacity of 10-16 participants per program.
Only available onsite at the Poe Center's CookWELL Kitchen.Recommended ages: Ages 11 – 14 (grades 6th-8th)
Program Length: 2 hours-
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- Sixth Grade
- 6.NPA.1.3: Apply current dietary guidelines for meal planning with a variety of food choices.
- Eighth Grade
- 8.NPA.1: Demonstrate healthy practices and behaviors that will maintain or improve the health of self and others.
- 8.NPA.2.1: Summarize the benefits of consuming adequate amounts of micronutrients and water in a variety of foods.
- 8.NPA.3.3: Discuss effects of food preparation on your health.
- Sixth Grade
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