No. We cannot offer protected geographic territories because we are not a franchise model. We are a licensing model which gives our instructors a lot more flexibility in how they run and charge for their classes.
Yes - you get your own instructor website if you decide to join our HHC Instructor Community (HHCIC). You will have the member rights to use the instructor's manual, class lesson plans, marketing tools, business templates, logos, and more to help you with your journey. See Sample Website
Regulations can be different from county to county, state to state, and province to province. 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.
We offer a two-tier commission structure. We pay $50 for newly referred instructors. As an affiliate, you may also refer additional affiliates which earns you an additional $25 commission on all of THEIR HHC new instructor enrollments.
Your back office has a fully operational payment portal that allows registrants to pay for classes on your provided website. You keep 100% of all of your class revenue minus minimal processing fees to manage the transaction and transfer the revenue to your bank account.
If you are an HHC Instructor Community Member (HHCIC), you will receive a website that is customized with your personal contact information, picture, and bio. As an HHCIC Member, you will also receive free leads from students wanting to take classes in your area and you benefit from HHC's massive national marketing reach.
Classes are typically 2 hours in length starting with 30 minutes of nutrition games/activities followed by 90 minutes of cooking and clean up.
That depends on you. Instructors can offer cooking classes part-time or full-time depending on their individual needs. For example, if you had one class of 10 students per week, x $30/student, your revenue for the class is $300. Subtract the cost of food/supplies at approx. $50, and your profit for the class is $250. If you hold 3 classes/week, your profit is approx. $750/week. You can grow your class sizes or add camps and birthday parties to grow your business into a full-time income. As your classes grow in size and locations, you can also add Certified Helpers to your business model. The cost of training a Certified Helper is $119 and allows you to grow in more places at once. Certified Helpers are trained by HHC but they are YOUR employees. View the Income Potential Chart to see the full financial opportunity available. Please also see our Earnings Disclaimer.
No. Each module builds on the next and provides you with everything you need to start your own successful cooking career.
Unfortunately, we do not have a payment plan at this time. However, if you choose to pay via PayPal, you may apply for PayPal credit and if approved, be given 0 money down, and 0% interest for 6 months.
Yes. You must be 18 years or older to become a Healthy Hands Cooking Instructor or Healthy Hands Cooking Certified Helper.
No. This is a license opportunity. However, HHC classes require you to follow pre-written lesson plans and protocol for consistency of the brand and ultimate safety of the students in HHC classes.
NO. We are not an MLM company or network marketing company. We are a direct service licensing 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.
Yes. Healthy Hands Cooking is a service that you offer as an Independent Representative of Healthy Hands Cooking, through your own business entity.
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.
- HHC Certification & License: $497- one-time fee + $99/annual renewal fee to remain licensed
- HHCIC Membership - Choose monthly or annual options - see pricing - $99/renewal is waived if you join our HHCIC Membership
- Background Check: $19.95 US.
- Food Handling Safety Course: $15 U.S.
- Instructor's Kit - (recommended): $195
- Business license, business cards, flyers, etc.
- General Liability Insurance - approx. $135/year
*(Canadian Food Safety Course is approx. $96.00 plus tax with webcam proctored exam).
The Instructor Kit is recommended and includes the basics of what you will need to start running HHC classes immediately. Instructor Starter Kits include: 1 Instructor Manual, 1 Instructor Apron, 1 Instructor Tote Bag, 1 Sample 8-Hour Kids Workbook, 10 Flexible Cutting Boards, 10 Curious Chef Plastic Cutting Knives, 3 Sets of Curious Chef Measuring Cups, 2 Sets of Curious Chef Measuring Spoons, 2 Curious Chef Veggie Peelers, 1 (2 cup) Clear Measuring Cup, 1 (1 Quart) Curious Chef Mixing Bowl, 1 (2 Quart) Curious Chef Mixing Bowl, 1 Large Curious Chef Spatula, and 1 Large Curious Chef Spoon. Cost is $195 for U.S. residents. Free shipping to the U.S.
All HHCIC Members are part of our private FB online support group for networking with other instructors. In addition, they receive ongoing instructor support calls, webinars, and referrals to one-on-one business counselors in their area, if needed.
We offer classes across the U.S. and Canada and all English speaking countries. Some restrictions apply.
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.
You will get 11 training modules that teach you how to start teaching kids healthy cooking from scratch including proper licensing, business planning, food handling, marketing, free one-on-one business counseling, and more. Once certified, you will also receive a certification logo and downloadable instructor certificate.
Yes. You can offer your own classes (such as raw foods, vegan cooking, vegetarian cooking, kids yoga, art classes, wellness seminars, etc.). You may offer any kind of health, wellness, nutrition, and/or healthy living class through your provided website. These are called "Instructor Inspired" classes.
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.
No. You may not use your own recipes in an HHC class, but there are hundreds of recipes to choose from that have already met our nutritional standards and have been kid-tested and kid-approved. We will also review your healthy recipe submissions for consideration in future HHC classes.
No. We teach you everything you need to know and provide you with all of the resources to start your own healthy kids cooking career.
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 nutrition sites like MyPlate 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.
We offer 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. We will provide you with the age appropriate content to teach your preferred age group.