After School Elementary Master Chefs Program
Food literacy, youth leadership, food skills, tri-mentoring
Related Course Concepts
Food security, Asset based community development, Social class/income inequality, Cultural identities
Mission and Vision of Organization
The Vancouver Board of Education’s Windermere Community Schools Team (CST) is currently seeking a Cooking Program Leaders to support vulnerable elementary and secondary students during out of school time (OST) in schools located in the Renfrew-Collingwood neighbourhood. Our large, urban and multicultural school district provides programs to over 50,000 students from Kindergarten to Grade 12 and over 2,000 adults in adult education programs. Serving our diverse district in 110 facility sites, our programs and services are designed to address both complex challenges and extraordinary opportunities.
Guiding Principles + Values
Our Community Schools Team (CST) cooking programs are based in food and nutrition with the focus of providing inclusive programming to vulnerable populations:
- We reduce barriers to participation by providing affordable and accessible programs at our elementary school sites.
- We support the well-being of students by fostering social and emotional learning and implementing universal design for learning approaches.
- Using a tri-mentorship approach, we encourage the growth of youth volunteers and leaders in the facilitation of programs.
- Primary Contact Person(s): Chelan Wallace
- Email: email@example.com
- Phone: 6047135885
- Address: Windermere Secondary, 3155 East 27th Avenue
- Website: https://www.vsb.bc.ca/schools/windermere/pages/default.aspx
Preferred Method of Contact
- Best method(s) to contact: Email
- Best day(s) to contact:Mondays, Tuesdays, Wednesdays, Thursdays
- Best time(s) to contact: Mornings, Afternoons
Context: What challenge or issue does the project aim to address?
We aim to provide inclusive programming, which means there will be diverse learners in the program. We want to ensure all students are able to participate meaningfully, in a safe, fun and inclusive environment. While the program is themed around food and nutrition, our primary mandate is to support the well-being of students to build friendship, engage meaningfully in their school community and develop social, emotional and educational skills.
Main Project Activities
The LFS students will be planning and facilitating after school elementary cooking programs. You will be responsible for planning (recipe selection, program planning, activity preparation, food purchasing, food preparation) and facilitating (leading cooking program with support of a VSB staff).
Expected Project Deliverable(s)
- 12 elementary students have meaningfully participated in an after school program.
- Elementary students have learned 7 recipes and how to prepare them.
- Seven cooking program plans have been designed.
Student Assets and Skills (preferred or required)
- Experience with children
- Professional and interpersonal communication and teamwork skills
- Recipe planning, food safe, adaptability when working with children
Student Assets and Skills (to be developed through the project)
- Experience with recipe planning, menu creation, food purchasing and preparation, lesson planning, and children's program facilitation
Are there any mandatory attendance dates (e.g. special event)?
- Jan, 21, Jan 28, Feb 4, Feb 11, Feb 25, Mar 3, Mar 10 from 2:30pm - 5pm
Is a criminal record check required?
If a criminal record check is required, when should the process be initiated?
At the first community partner meeting (January 22, 2020)
Preferred Days of Week and Hours
Tuesdays January 21 - March 10 (6 weeks of program; excluding Feb 18)
Related Community Service Opportunities for Students
LFS students are welcome to apply to continue to be a volunteer in the following Spring term.
Project/Partner Orientation Materials
Students should review these materials prior to the first partner meeting:
- About the Community Schools Team
- Rice, S. & Rud, A.G. (Eds.) (2018). Educational dimensions of school lunch: Critical perspectives. DOI https://doi.org/10.1007/978-3-319-72517-8. (Students should read the Introduction prior to the first community partner meeting)
- Making healthy salad at school (short video)
- Students should request the relevant past LFS350 student report from their TA
Additional Project/Partner Orientation Materials
The following will be provided at the first community partner meeting:
- We will share our training guide, resources from Vancouver Coastal Health, VSB adult volunteer policy and sample program plans.
- We will have a staff to support with program development and training, on-site program facilitation and feedback throughout the duration of the programs.
- Janhonen, K., Mäkelä, J., Palojoki, P. (2016). Food education: From normative models to promoting agency. In J. Sumner (Ed.), Learning, food, and sustainability: Sites for resistance and change, pp. 93-110. New York: Palgrave MacMillan. Available from UBC Library
I hope students will learn about...
- how to plan, prepare and facilitate food and nutrition programs for elementary aged children. Skills developed hopefully will include group management, listening techniques, behaviour support, activity facilitation, food safe with children and working on a team.
I think students will come to appreciate...
- our approach to supporting the well-being of vulnerable students and inclusive programming.
Through this project, students will develop...
- greater capacity for working with children including program facilitation and developing cooking lesson planning, recipe development considering age appropriateness, time management, food insecurity, food-related health considerations, accessibility
Intended Project Outcome (Short-term Outcome)
- We do not have any learning outcome requirements specific to food and nutrition; however, we do have the intention to increase children's experiences and understanding of preparing food. Through participating in the Master Chefs program, we hope children will experience enjoyment and greater interest in food.
How does the student project contribute to your organization's mission and long-term vision?
- Providing engaging, meaningful, accessible and affordable opportunities for students to engage in their school community and gain the sense that "I belong here".