An in depth look of the creation and implementation of Cooking Matters Colorado's new Internship Program, designed and created by Summer Borowski and Miranda Needles

1. Summer Borowski
Miranda Needles

2. Share Our Strength’s Cooking
Matters is a groundbreaking
nutrition education program that
helps families help themselves by
teaching them how to prepare
healthy low-cost meals.

3. SWOT Analysis
Strengths:
• Solid national foundation
• Surplus of participants
• Volunteers enjoy the
experience & return to the
program
• Deliver real value to
participants and
volunteers
Weaknesses:
• Need more volunteers
• Need better quality
volunteers
• No current marketing plan
• Spread too thin between
all segments of volunteers
Opportunities:
• Establish a committed
volunteer base
• Create tangible and
communicable value and
follow through with
delivery
Threats:
• Understaffed
• Losing forward
momentum

4. Our Plan
 Internship Program
 Segmentation of target
markets

5. Creating
Value
Cooking Matters Colorado
 Reliable and committed
volunteers
 Implement a program to
encourage retention and
continuing relationships
 Reputable internship
program
 Relationships with
universities
 Networking with universities
for additional connections to
sponsors

6. Internship Program
What is in it for me?
 Giving back to community
 Seeing results of their hard work
and the change and
empowerment they provide
 Resume Builder
 Experience in a field of interest
 Professional Mentors
 Networking
 Certification to teach courses

7. Delivering the Value
Internship Program:
 Culinary
 Nutritionist
 Non-Profit
Universities:
 Johnson & Whales
 University of Denver
 University of Colorado at
Denver
Time Frame:
 Consistent 6 week
internships
 Students would receive 4
credit hours per 6 week
term

8. Internships Available
Type
Numbe
r of
Interns
Length of
Internship/Time
Commitment
Credit
Preferred
Majors/Experien
ce
Description Responsibilities Benefits
Supervisors/Coordina
tor
DU Internship
Contact
CULINARY 1 - 2
6 weeks - 8- 15 hours a
week (Two/Three 4-hour
classes,
shadowing/shopping for
prep)
4 credits= 1
class Hospitality
Shadow a professional
chef in the instruction of
Culinary Education
Program at the 6-week
Cooking Matters Courses,
help facilitate and plan
course material, Help
prepare and facilitate
Cooking Matters at the
Store courses, learn in
depth the importance of
cooking and nutrition, and
learn how to cook healthy
meals on a budget
*helping out with 1-2
Coking Matter courses a
week
*start teaching the
curricula during 6 weeks
*shopping and dropping
food off for courses
*visit to CMC office to for a
feel of the non profit from
the inside
become certified to teach
CMC cooking classes,
gain professional mentors
and experience in the
industry, class credit,
resume booster, give back
to the community and be a
part of the No Kid Hungry
national initiative, creating
recipes helping an
underserved community
Initial Contact: Melissa
(and Alex). Then Chef
coordinator of classes
Prof. Raymond Leigl-
Hospitality Dept., sits
on CMC board, Jill
Hartman - Hospitality
Internship Director
jill.hartman@du.edu
NUTRITIONIS
T 1 - 2
6 weeks - 8- 15 hours a
week (One/Two 4-hour
Cooking Matters courses
[shadowing/shopping for
prep], One/Two 2-hour
Cooking Matters at the
Store courses)
4 credits= 1
class Biology, Nutrition
Shadow a professional
nutritionist in the
instruction of Nutrition
Education Program at the
6-week Cooking Matters
Courses, help facilitate
and plan course material,
Help prepare and facilitate
Cooking Matters at the
Store courses, learn in
depth the importance of
cooking and nutrition, and
learn how to cook healthy
meals on a budget
*helping out with 1-2
Coking Matter courses a
week
*start teaching the
curricula during 6 weeks
*shopping and dropping
food off for courses
*visit to CMC office to for a
feel of the non profit from
the inside
become certified to teach
CMC cooking classes,
gain professional mentors
and experience in the
industry, class credit,
resume booster, give back
to the community and be a
part of the No Kid Hungry
national initiative, creating
recipes helping an
underserved community
Initial Contact: Melissa
(and Alex). Then Chef
coordinator of classes
Brandi Flageolle-
Biology
randi.flageolle@du.ed
u
NON PROFIT
(AID) 1 - 2
6 weeks - about 15 hours
a week (One 4-hour
Cooking Matters course, 2
half days in office)
4 credits= 1
class Business, any
Help facilitate Cooking
Matters courses, learn the
inner operations of a
successful national non
profit, help in the
communications and
volunteer recruitment
departments, aid in any
office projects that need
attendance, learn in depth
the importance of nutrition
and how to cook healthy
meals on a budget
*organize receipts
*help with events
*general office aid
*marketing
*communication
*fundraising
learn the inner workings of
a national non profit, give
back to the community
and be a part of the No
Kid Hungry national
initiative Melissa
Greg Wagner, MKTG
Internship
Coordinator.

9. Internship Plan
Cooking Matters: Steps to Success
LEVEL 5
LEVEL 4 Budget: $2,000
LEVEL 3 Budget: $1,800
Interns:
LEVEL2 Budget: $1,500 September-January: 7
Interns: February- June: 7
LEVEL 1 Budget: $1,200 September-January: 6 Events:
Interns: February- June: 6 DU Career Fair
Budget:$1,000 September-January: 5 Events: DU Professor Emails
Interns: February- June: 5 DU Career Fair DU List Serve Emails
September-January: 4 Events: DU Professor Emails J&W Career Fair
Interns: February- June: 4 DU Career Fair DU List Serve Emails J&W Professor Emails
September-January: 3 Events: DU Professor Emails J&W Career Fair J&W List Serve Emails
February- June: 3 DU Career Fair DU List Serve Emails J&W Professor Emails UCD Professor Emails
Events: DU Professor Emails J&W Career Fair J&W List Serve Emails UCD Career Fair
DU Career Fair DU List Serve Emails J&W Professor Emails UCD Professor Emails UCD List Serve Emails
DU Professor Emails J&W Professor Emails J&W List Serve Emails UCD Career Fair
Farmers Markets:
Denver
DU List Serve Emails J&W List Serve UCD Professor Emails UCD List Serve Emails
Farmers Markets:
Highlands
Notes: Creating an internship program will bring in students that are responsible and dedicated to a position. After 6 weeks a
quarter (DU Calendar)or semester (UCD, J&W) the students must complete the internship with evaluation from CMC. With this
the office will gain more reliable volunteers and be able to create a brand awareness. Starting small will enable the program to
grow and become a program that can contribute a large portion of the non-profit.

10. Program Schedule
Schedule Details Materials
Week 1
Orientation at Cooking Matters Office. One on
One overview of expectations, responsibilities,
and introduction to the organization. -
Introduction to courses as observer, help with
prep and clean up -Be matched with mentors
New Hire paperwork, Contract,
Employee Information Form
Week 2-3
Begin to help co create content for courses -
shadow instructors to become more
comfortable with material and structure
Week 4-6
Assist in co-teaching courses with professional
with potential to lead class as primary
instructor
Conclusion Informal wrap up/feedback meeting
Employee exit paperwork, letter of
completion, and potentially letter of
recommendation

11. Upcoming Farmers
Markets
Farmer's Markets When Where Details
Cherry Creek Fresh Market
Saturdays, May 4 – October 26, 8
a.m. – 1 p.m. & Wednesdays, June
19 – September 25, 9 a.m. – 1 p.m.
Where: E. First Ave & University
Blvd., Denver
Consistently named by locals as their favorite farmers’ market, the Cherry Creek Fresh
Market is devoted to Colorado producers. Shopping here helps local family farmers stay in
business, preserves quality local food sources for Colorado while using fewer resources,
and most importantly, provides you with access to the freshest and most nutritious
produce available. Get some just-popped kettle corn or a fresh-made tamale, mingle with
the crowd and start shopping!
City Park Esplanade Fresh
Market
Sundays, May 12 – October 27, 9 am
– 1 pm
Where: E. Colfax Ave. & Columbine
St., Denver
The lush, green expanse of City Park is the perfect spot for a good old-fashioned Farmers’
Market. The City Park Esplanade Fresh Market boasts the same vendors as Saturday’s
Cherry Creek’s Fresh Market, but is usually a little less crowded. It’s also a perfect spot for
a picnic – just grab some fresh fruit, some bread and cheese and find a nice spot in the sun.
Highland United Neighbors
Farmers Market
Saturdays, June 1 – October 12, 9
a.m. – 1 p.m. Where: 1500 Boulder St., Denver
This market in Northwest Denver is easily accessible from downtown, Sloans Lake, Sunny
Side and the Highlands. The Farmers Market is on the 1500 block of Boulder St., in front of
well-known local restaurants Vita, Lola and Linger.
The Market at Belmar
Sundays, June 2 – August 15, 10 a.m.
– 2 p.m.
Where: Alaska Dr. and Teller St., just
east of Alameda Ave. and
Wadsworth Blvd., Lakewood
This European-inspired marketplace is a great way to spend your Sunday morning or
afternoon. For the best fresh picked basil pestos, marinated Italian cheeses and balsamic
vinaigrettes this side of Tuscany, head to Loredana’s Pesto. Morton’s Orchard offers
Colorado vine-ripened organic fruit—the peaches are to die for. And if the sight of all that
food makes you ravenous, pick up an order Sister’s Pantry’s Asian Dumplings with soy lime
and cilantro. Or show up early for the fantastic pancake breakfast!
South Pearl Street Farmers’
Market
Sundays, May 19 – November 3, 9
a.m. – 1 p.m.
Where: On the 1500 block of Old
South Pearl St., between Florida Ave.
and Iowa Ave., Denver
Super-fresh produce, ready-to-eat treats, artisan cheeses and just-out-of-oven baked
goods – this is what a Farmers’ Market is all about! The quaint Old South Pearl
neighborhood hosts this splendid Farmers’ Market every Sunday in the summertime. The
irresistible smell of freshly roasted chilies will lead you over to Pope Farms’ booth. If you’re
looking for tips on what to do with your haul, show up around noon for the weekly “Nibble
At Noon” chef demonstration featuring recipes, cooking tips and more.
Littleton Farmers’ Market
Saturdays, May 4 – September, 8
a.m. – 2 p.m.
Where: 8501 West Bowles Ave.,
Littleton
In addition to filling your fridge and pantry with fresh produce and baked goods, at the
Littleton Farmers’ Market you’ll enjoy a vibrant community spirit and fun atmosphere. A
typical Saturday at the market includes a hospitality tent with information about Historic
Downtown Littleton, special kids activities, live music, gardening tips, a chair massage,
adopt a pet and get veterinarian advice.
Highlands Ranch Farmers’
Market
Sundays, 10 a.m. – 2 p.m., May –
October
Where: Wadsworth Blvd. and
Bowles Ave., Highlands Ranch
Made up almost entirely of farmers and producers from the areas surrounding Denver, this
is a fun, fresh market that is worth the drive to Highlands Ranch. Fill all of your fruits and
veggie needs and then explore some of the other, more unique booths, like Body By Lynne,
featuring natural bath and body products, or Taste of Denmark, with danishes, strudels,
tarts and coffee cake.

12. Contact List
Institution Program Name Location Contact Email Phone Number Special Notes
Johnson and
Whales
Experiential Education & Career
Services (EECS)
Academic Center, 1st
floor
1900 Olive Street
Denver, CO 80220
Rina
Dulberg
rdulberg@jwu.edu
Office: 303-256-
9524
Fax: 303-256-
9381
Hours: Mon-Thu, 8:30am-
6:30pm, Fri 8:30am-4:30pm
DU
TAYLOR FAMILY UNDERGRADUATE
CAREER CENTER:
Daniels College of Business
Undergraduate Students
Third floor of the Joy
Burns Center n/a dcbundergrad@du.edu
Phone: 303-871-
6910
OFFICE OF CAREER AND
PROFESSIONAL DEVELOPMENT:
Josef Korbel School of International
Studies Graduate Students
First floor of the Ben M.
Cherrington building n/a korbelcareers@du.edu
Phone: 303-871-
4490
OFFICE OF CAREER DEVELOPMENT
AND OPPORTUNITIES:
Sturm College of Law Students and
Alumni
Second floor of the
Sturm College of Law n/a careers@law.du.edu
Phone: 303-871-
6124
UNIVERSITY CAREER CENTER:
Serving Undergraduates, University
College, Colorado Women's College,
and Alumni
Driscoll South, Suite No.
30, beneath the DU
Bookstore n/a career@du.edu
Phone: 303-871-
2150
DU Graduate
Program The Office of Graduate Studies
Basement of Mary Reed
Building n/a gradcareers@du.edu
Phone: 303-871-
2706
Graduate students, except
Daniels, Sturm, and Korbel
students
DU Fritz Knoebel
Fritz Knoebel School of Hospitality
Management
2044 E Evans Avenue,
Suite 328
Denver, CO 80208
Jill
Hartman jihartma@du.edu
Phone:
303.871.4266
Fax:
303.871.4260
DU Daniels College
of Business Marketing Department
Greg
Wagner gregory.wagner@du.edu
CU Denver
n/a careercenter@ucdenver.edu
Front Desk:
303.556.2250 Monday-Friday 8am-5pm
Jonne
Kraning jonne.kraning@ucdenver.edu
Phone:
303.556.2250
Roseann
Wagner roseann.wagner@ucdenver.edu
Phone:
303.556.3998
Metro State
University of
Denver
Rhonda
Eakert reaker@msudenver.edu

13. Exchange of Value
What we will provide
 Created Content:
promotional flier for the
internship
 Provide necessary
contacts
 Wait for edits from
organization for correct
language and branding
How this impacts CMC
 Their facility is
structured in every
other aspect
 No additional costs

14. What is next?
• Finalize promotional material
• Budgeting level decision
• Internship Presence
• Implement communications plan
• Amount of interns
• Internship Job Description
• Stock Letter

15. Build Our Strength

16. Questions?