Filipino Culinary Teacher: teach and cater

01

From fiesta cook to teacher and caterer

In simple words

Cooking for your family is like playing basketball in the yard. Teaching is like being the coach, and catering is like playing in a league with referees. The game is the same, but now other people depend on you, and there are rules you must know before you start.

Before this course: Filipino Feasts: celebration menus (course 12.2.3). Earlier you cooked the classics (course 12.2) and regional dishes and ferments (course 12.2.2). You can already plan a fiesta for 15 to 30 guests, scale recipes, keep a temperature log, run a safe buffet and lead a small kitchen team. This course is about the next step: teaching other people to cook Filipino food, and cooking for clients who pay you.

Key facts

Three roles, three kinds of responsibility:

Role	Who depends on you	What you must add
Home cook (course 12.2.3)	Family and friends	A plan, a safety card and a temperature log
Cooking teacher	Learners who use knives, heat and oil, and eat what they cook	A lesson plan, a safety talk, an allergy question on sign-up, supervision
Caterer	Paying clients and their guests, often far from your kitchen	A quote, a written food safety plan, transport and holding control, records, and the permits your area requires

WHO Five Keys to Safer Food: the World Health Organization teaches five keys: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; use safe water and raw materials. They are a simple frame for every class and every catering job in this course.
Food safety is shared: WHO says food safety is a shared responsibility. As a teacher or caterer, your part is everything that happens from the moment you buy the food to the moment it is eaten or thrown away.
Selling food brings rules: cooking for paying customers usually brings food-business permits, inspections or training that home cooks do not need. The box below shows what we could confirm in each country. Ask your local health or food authority before your first paid job, not after.
Write it down: at this level, everything you know should be on paper: recipe cards, a class plan, a costing sheet, a food safety plan and logs. Written systems let you teach others and let someone check your work.
Know your limits: decline a job that is bigger than your kitchen, your fridge, your transport or your team can handle safely. Saying no is part of being a professional.

In your country

Federal: the Canadian Food Inspection Agency (CFIA) licenses food businesses under the Safe Food for Canadians Regulations when they import, or trade food across provinces or abroad. Selling only inside your province is mostly provincial and local.
Ontario example: restaurants and food premises are inspected by your local public health unit; contact it before opening.
Source: CFIA, food business activities that require a licence: inspection.canada.ca/en/food-licences/food-business-activities
Source: Ontario, public health unit locations: www.ontario.ca/page/public-health-unit-locations

The FDA regulates most food, and the USDA regulates meat, poultry and certain egg products, but permits to sell food to the public are issued by state and local health departments.
A private home does not have to register with the FDA, but state and local health rules often still apply to home-based food businesses. Many states have "cottage food" laws with limits on what you can sell, and they differ widely. Call your local (county or city) health department first.
Source: FDA, How to start a food business: www.fda.gov/food/food-industry/how-start-food-business
Source: FDA, State retail and food service codes by state: www.fda.gov/food/fda-food-code/state-retail-and-food-service-codes-and

The Food Safety Act (RA 10611), Section 28, requires authorisations (a permit, licence, or certificate of registration or compliance) for establishments that produce, process, pack or hold food. The Food and Drug Administration (FDA) under the Department of Health is a regulator named in the Act.
Source: RA 10611 text: lawphil.net/statutes/repacts/ra2013/ra_10611_2013.html

The food-safety and licensing authority is the State Administration for Market Regulation (SAMR), under the Measures for Food Business Licensing and Filing (Order No. 78), in force since 1 December 2023.
Anyone selling food or running catering needs a food business licence, valid five years, and a business licence first. Home kitchens, small workshops and street stalls follow local rules that differ by province; ask the local market regulation bureau.
Source: SAMR Order No. 78: www.samr.gov.cn/zw/zfxxgk/fdzdgknr/fgs/art/2023/art_91a91c26ae464a2f89

Under the Food Sanitation Act, the 2018 amendment brought in HACCP-based hygiene control for all food business operators (a simpler version for small businesses) and a notification system for food businesses. Some business types still need a permit: ask your local public health centre which category applies before you sell.
Source: MHLW, Amendment of the Food Sanitation Act: www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/yunyu_k

Under the Food Sanitation Act, businesses listed by decree (including restaurants and food makers) need a licence, a report or a registration, depending on type. The Ministry of Food and Drug Safety (MFDS) is the authority, with local heads handling licences.
New operators must take food sanitation education before starting, in most cases in a group session, and staff of listed businesses take it each year.
Source: Food Sanitation Act, English text (KLRI): elaw.klri.re.kr/eng_service/lawViewContent.do?hseq=71566

Step by step

Write the three roles from the table and circle the one you want to start with: teacher, caterer or both.
Copy the WHO Five Keys onto a card. Under each key, write one thing you already do from courses 12.2 to 12.2.3.
Read your country's box above and write the name of the local office you would contact before selling food or teaching a paid class.
Write down your limits: the most guests your fridge, stove, transport and team can handle safely.
Start a folder (paper or digital) with five sections: recipe cards, class plans, costing, food safety plan, logs.
Check: you can name the office to contact, your safe maximum number of guests, and the five keys without looking.

Watch on YouTube

Let's talk food safetyWorld Trade Organization · YouTube · youtube.com

Videos by other creators on YouTube, for reference. They are not made by or affiliated with The Future Market.

LESSON 01From fiesta cook to teacher and caterer

LESSON 01 / ANIMATED LESSON / AI VOICE00:00 / 01:00

Voice

Read the video script

[Screen: home kitchen, then a classroom kitchen, then a catering van] "Home cook, teacher, caterer. Same food, different responsibility."
[Text on screen: Keep clean. Separate. Cook thoroughly. Safe temperatures. Safe water and ingredients.] "The World Health Organization's five keys to safer food are your frame for every job."
[Screen: person phoning a local office] "Selling food or teaching for money? Ask your local health or food authority what applies, before your first job."
[Screen: folder with five tabs] "Put everything on paper: recipes, class plans, costing, a safety plan and logs."
[Host] "And know your limits. A professional says no to a job they can't do safely."

Try it now

Write a one-page "my food work" sheet: the role you will start with, your safe maximum number of guests or learners, the five keys with one habit under each, and the local office you will contact.

ClaudeStuck? Copy a ready-made prompt for Claude

Copy this, open Claude, paste it, and Claude will walk you through the lesson step by step.

For a grown-up: Claude is for adults (18+). Copy this, paste it into Claude, and use the answer to explain the lesson to your child.

I'm learning "Filipino Culinary Teacher: teach and cater" on The Future Market. Lesson 1: "From fiesta cook to teacher and caterer".

What the lesson teaches:
- Three roles, three kinds of responsibility:
- Role - Who depends on you - What you must add
- Home cook (course 12.2.3) - Family and friends - A plan, a safety card and a temperature log
- Cooking teacher - Learners who use knives, heat and oil, and eat what they cook - A lesson plan, a safety talk, an allergy question on sign-up, supervision
- Caterer - Paying clients and their guests, often far from your kitchen - A quote, a written food safety plan, transport and holding control, records, and the permits your area requires
- WHO Five Keys to Safer Food: the World Health Organization teaches five keys: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; use safe water and raw materials. They are a simple frame for every class and every catering job in this course.
- Food safety is shared: WHO says food safety is a shared responsibility. As a teacher or caterer, your part is everything that happens from the moment you buy the food to the moment it is eaten or thrown away.

The exercise I'm working on:
Write a one-page "my food work" sheet: the role you will start with, your safe maximum number of guests or learners, the five keys with one habit under each, and the local office you will contact.

I'm stuck. Please:
1. Explain the main idea in plain, simple words with one everyday example.
2. Walk me through the exercise one small step at a time. Ask me what I've done so far before giving the next step.
3. Don't just give me the final answer. Help me do it myself, and check my work when I share it.

I'm a parent helping my child (about 8 years old) with a lesson called "From fiesta cook to teacher and caterer" from the course "Filipino Culinary Teacher: teach and cater".

Here's what the lesson says:
Cooking for your family is like playing basketball in the yard. Teaching is like being the coach, and catering is like playing in a league with referees. The game is the same, but now other people depend on you, and there are rules you must know before you start.

The activity:
Write a one-page "my food work" sheet: the role you will start with, your safe maximum number of guests or learners, the five keys with one habit under each, and the local office you will contact.

Please explain this so an 8-year-old understands: short sentences, a fun everyday example, and no hard words.
Then give me 3 simple questions I can ask my child to check they understood, and a way to do the activity together, one tiny step at a time.

Open Claude

Sources

World Health Organization, Five keys to safer food manual: www.who.int/publications/i/item/9789241594639
World Health Organization, Food safety fact sheet: www.who.int/news-room/fact-sheets/detail/food-safety

My notes

I learned this

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