No. We cannot offer protected geographic territories because we are not a franchise model. This gives our instructors a lot more flexibility in where they run and how they charge for their classes. A franchise requires their owners to follow strict operational procedures and dictates things like type of building they need to build, hours of operation, defined products, defined pricing, exclusive suppliers, etc. For example, McDonalds is a franchise where the owner needs to build an exact and approved restaurant, buy all food and supplies from McDonalds, and follow an approved menu, pricing, and hours of operation. Many franchises also require an owner to keep large amounts of capital available for operating the franchise. HHC offers complete flexibility in all of these. As an independent representative of HHC, you can choose to work full-time, part-time or not at all. You can choose your own facility partners and pricing. You can choose your own classes, recipes, or mix and match. HHC simply has guidelines around how the HHC brand is marketed and used.
Yes you get an HHC website. You may also have your own approved custom website but all classes must be linked to your HHC website for student registration purposes. All personal websites require review and approval by HHC compliance before using.
See Sample HHC Website
See Sample Instructor "Personal Website" and how it links to her HHC website for student registrations
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.
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. See details: https://www.healthyhandscooking.com/affiliates
Your back office has a fully operational payment portal that allows registrants to pay for classes on your provided website. You keep 90% of all of your class revenue minus 10% of revenue for HHC registration fee. The 10% registration fee is charged to your credit card on file 30 days AFTER you have received payment for your classes. We don't get paid until you get paid.
Your classes will be scheduled on your provided website using our patent-pending custom registration software.
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.
Here is sample breakdown of expected fees and ROI. You can also have fun with the Income Potential Calculator found on this page: https://www.healthyhandscooking.com/become-an-instructor 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. 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. You have total control in the hours you work, the prices you charge, the option to add your own class offerings such as kids yoga, and co-branding of your own business name. HHC classes require you to follow pre-written lesson plans and protocol for consistency of the brand and ultimate safety of the students. Whenever promoting any HHC classes, you must use the HHC branding to identify it as an HHC class offered under your business name. Ie. Sally's Cooking School is proud to offer Healthy Hands Cooking's 8 Hour Core Cooking Program or Healthy Hands Cooking's Have A Souper Day cooking class. A franchise requires their owners to follow strict operational procedures and dictates things like type of building they need to build, hours of operation, defined products, defined pricing, exclusive suppliers, etc. For example, McDonalds is a franchise where the owner needs to build an exact and approved restaurant, buy all food and supplies from McDonalds, and follow an approved menu, pricing, and hours of operation. Many franchises also require an owner to keep large amounts of capital available for operating the franchise. HHC offers complete flexibility in all of these. As an independent representative of HHC, you can choose to work full, time part time or not at all. You can choose your own facility partners and pricing. You can choose your own classes, recipes, or mix and match. HHC simply has guidelines around how the HHC brand is marketed and used.
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.
Yes. You are an independent REPRESENTATIVE OF HEALTHY HANDS COOKING which means you use the HHC IP (materials, lesson plans, recipes, secret knowledge) to earn an income. You will have policies and instruction on how to use the brand to earn income.
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 & Membership: $9,997 at enrollment
- $1K/year annual membership fee starting one year after sign up
- 10% HHC Admin Fee on instructor gross revenue
- Background Check: $19.95 US.
- Food Handling Safety Course: $15 U.S.
- Business license, business cards, flyers, etc.
- General Liability Insurance - approx. $150/year
*Nick Jr. Butterbean's Cafe Licensed Instructor Zone- Optional (highly recommended) - $500/year + $30/Kit
- See Detailed Pricing: - See Pricing
The Instructor Kit is provided and includes the basics of what you will need to start running HHC classes by providing 10 student workstations in a grab and go bag. Instructor Starter Kits include: 1 Instructor Manual, 1 Instructor Apron, 1 Instructor Tote Bag, 10 Flexible Cutting Boards, 10 Plastic Cutting Knives, 10 Kids Aprons, 3 Sets of Measuring Cups, 2 Sets of Measuring Spoons, 2 Veggie Peelers, 1 (2 cup) Clear Measuring Cup, 1 (1 Quart) Mixing Bowl, 1 (2 Quart) Mixing Bowl, 1 Large Spatula, and 1 Large Chef Spoon. Value: $365 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 and phone and email support. In addition, they receive ongoing instructor support calls, webinars, coaching, and referrals to free one-on-one business counselors in their area, if needed.
We offer classes across the U.S. and Puerto Rico. Some restrictions apply. See sample partner facilities: https://www.healthyhandscooking.com/community-partners
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. https://www.healthyhandscooking.com/community-partners
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 create the business foundation and solid structure for teaching cooking classes including proper licensing, business planning, food handling, marketing, one-on-one coaching, consulting support, and more. Once certified, you will also receive a certification logo and downloadable instructor certificate.
You can use limitless combinations of HHC lesson plans, recipes, activities, and content to create hundreds of your own uniquely themed HHC classes. These are called HHC Custom Classes and allow our instructors to bring their own unique creativity to their 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. 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. You may not use your own recipes in an HHC class, but there are 450+ whole foods recipes to choose from that have already met our nutritional standards and have been kid-tested and kid-approved. These recipes are all approved for commercial use. We will encourage our instructors to submit their own original recipes to be shared and used in HHC classes.
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 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. You will also receive personal coaching to help you hone in on your target market so that you are keenly aware of the age group you wish to start with. Explore all the class materials we have waiting for you: https://www.healthyhandscooking.com/learn/class-types/overview