I am planning to start teaching on my own...as in, not through Wilton (I am a WMI, currently teaching at Michaels). I would like to make up my own handouts and structure my course offerings a little differently. My plan is to give handouts corresponding to different techniques, and maybe put recipes in as well...general recipes.

I am terrified of violating any copyrights. I use NFSC regularly...this recipe is very similar to one I have always used, with the exception of extra vanilla. This recipe is also very similar to Wilton's. Is such a widespread recipe copyrighted? If I hand it out, do I have to attribute it to anyone? If I change the amount of vanilla, is it then not copyrighted? B/c chances are the recipe is out there in every variation.

Also, if I make up my handouts, say with diagrams or whatever, am I voilating any copyrights when I discuss how to make each flower/border/etc? Because again, the techniques are all the same! I am not talking about copying Wilton or another book word for word, but I don't know how to go about this. Even if I say, "taken from such and such a book", I would need to get permission?

Thank you in advance for any help!

I would say that on recipes you could list almond extract as an ingredient and then below give them the option of leaving it out, then you are changing the recipe, but not enough to compromise the quality of the recipe. Half the time I add almond extract anyway. And you could use your own wording here and there. Recipes and techniques are incredibly similar, and generally with copyrights there's nothing they can do if something is different enough from the original.

I can't remember in which publication I read about copyrights of recipes, but what I gathered is, the difference has to be in how the method for preparing the recipe is written.

I will look in some of the books I have to see if I could find it.

I dont know if this will help, but I took a cake decorating course at a community college a few years back. The teacher also taught at Michaels. The class had all the same handouts (without Wilton's name on it) and we used a lot of Wilton products (mainly because they were readily available) I wasn't even aware we were doing a "wilton course" till I saw some photos on here of those two tiered wedding cakes with the roses and the basket weave...and they were from a Wilton Course. (she went a little more details then you do at Michaels because it was a 6 week course, 4 hour classes) so who knows!! What did Wilton tell you when they gave you the materials?

Thanks, everyone!

Wilton didn't tell me anything, but I am pretty sure you cannot copy their stuff, remove their logo and use it...yikes!!!

You cannot copyright a list of ingredients, even in specific amounts. That is how Martha Stewart got away with hijacking Julia Child's recipes for all those years. You can copyright the description of the MOP ( method of production).

By changing the description of how to make the item, you make the recipe your own.

I won't comment on using wilton's handouts, because I never studied the " wilton method" since I don't really relate to their non-food sensibilities.

Not sure how this comes into play in your situation, but under the FOIA (Freedom of Information Act) up to five copies can be made of a copyrighted material for educational distribution. For example, as the instructor, you can make up to five copies of a recipe found in a Wilton cookbook, but after those five are distrbuted you can no longer make any copies to be dstributed.

For your situation, look further into the guidelines with FOIA. The FOIA has special provisions for material used for educational purposes - you should need to figure those out.

HTH

You know, you could just direct all your students to Wiltons web site and have them print out the recipes. Or have them all buy a thing of mer. Powder. All their recipes are in that little handout in the cap!!

Howdy Lisa!

Thanks again for driving me to AIM.

90% of my class hand outs I've made up on my own. LOL

If you want them let me know and I'll get them to you some how.