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Food Skills Facilitator Resources

Tools to support the success of your Food Skills for Families program.

The following content is intended for Food Skills for Families Facilitators and Host Organizations. If you are interested in becoming a partner or a facilitator, or for general information, please visit the Food Skills for Families program page

Learn how to get involved



Promotion Materials
Posters and brochures are available to support the recruitment of participants. Fillable PDF versions are below. Hard copies can be requested on the Program Request Form. 


Food Sense Curriculum

Food Sense: Poster (English) (Chinese)

Food Sense: Brochure (English) (Chinese)

Indigenous Curriculum

Traditions in the Kitchen: Poster

Traditions in the Kitchen: Brochure

Seniors Curriculum

Cooking Connections: Poster

Cooking Connections: Brochure

Newcomer Curriculum

Cooking in Canada: Poster

Cooking in Canada: Brochure

Punjabi Curriculum

The Punjabi Kitchen: Poster

The Punjabi Kitchen: Brochure


Session Resources

The following are optional activities and resources to aid you in the delivery of your Food Skills for Families program. 


Resources

The Canada's food guide snapshot is provided in hard copy with program materials and should be handed out to participants at the beginning of the program. Encourage participants to visit Canada’s food guide website for numerous resources, recipes and tips. Specific sections of the food guide are highlighted in the sections below. 


 

Website Links

  • BCCDC - Prevention & Public Health resources
  • FoodSafe - FoodSafe training course information and food handling resources for professionals
  • HealthLink BC - Reference documents on food safety and food poisoning
  • Food Safety - Government of Canada site with safety tips for all food types and information to protect those who are vulnerable to food poisoning, including facts on food allergies and recalls 

Posters

  • Food storage & cooking danger zone thermometer | PDF image
  • Food-cooling procedure thermometer | PDF image


 

Curriculum Resources

Curriculum specific resources including shopping lists & recipe sign-up sheets are linked below. 

Session Posters

As seen in the Train-the-Trainer program, there are a variety of pre-made posters available. There are two posters for each session, the first poster has a session timeline, the second lists learning outcomes and recipes. 

Shopping Lists

Recipe Sign-up Sheets

Session Posters

As seen in the Train-the-Trainer program, there are a variety of pre-made posters available. There are two posters for each session, the first poster has a session timeline, the second lists learning outcomes and recipes. 

Shopping Lists

Recipe Sign-up Sheets

Session Posters

As seen in the Train-the-Trainer program, there are a variety of pre-made posters available. There are two posters for each session, the first poster has a session timeline, the second lists learning outcomes and recipes. 

Shopping Lists

Recipe Sign-up Sheets

Session Posters

As seen in the Train-the-Trainer program, there are a variety of pre-made posters available. There are two posters for each session, the first poster has a session timeline, the second lists learning outcomes and recipes. 

Recipe Sign-up Sheets

Session Posters

As seen in the Train-the-Trainer program, there are a variety of pre-made posters available. There are two posters for each session, the first poster has a session timeline, the second lists learning outcomes and recipes. 

Shopping Lists

Recipe Sign-up Sheets


Session Resources

Session specific optional resources and Canada food guide information is linked below.

Kitchen Meeting + Tour Questionnaire

This resource is designed to assist the facilitator with confirming final program details with a host while conducting a kitchen inspection.

How to Read a Recipe Activity

A short activity done in the first hour of the program. Participant's are given the steps of reading a recipe and asked them to put them in the correct order. Recipe Reading Activity


Mindful Eating Activity

A short mindful eating activity done in the third hour of the program using a bar of chocolate. Mindful Eating Activity Guide.


Related Reading: Canada's Food Guide Topics


Fibre Activity: Sally & Bob 

You will receive two sample menus, a list of foods and the amount of fibre they contain and an answer sheet. Split participants up into two groups and ask them to calculate how many grams of fibre Sally and Bob each ate. Fibre Activity Toolkit

Related Reading: Canada's Food Guide Topics


‎Sugary Drinks Activity 

You are encouraged to create a “sugary drinks demo kit” similar to the one demonstrated during your Train-the-Trainer program. Using sugar cubes or loose sugar and clear glasses, have participants measure out how many grams of sugar are in a few of the beverages listed on the What’s in Your Glass graphic from the participant handbook. For examples of sugary drink demo ideas click below. Sugary Drinks Demo Ideas 


Related Reading: Canada's Food Guide Topics


Tips for Conducting a Grocery Store Tour

Find tips and tools on how to run the grocery store tour from the Feb 2020 webinar


2019 Tour Revisions for Canada’s Food Guide

Health Canada released a new food guide in 2019. Handbooks and facilitator guides are being updated to reflect current recommendations. In the meantime, if your guide is dated 2019 or earlier please refer to the guide below for grocery store tour information. Grocery Store Tour 2019 Update  

Dietitian Lead Tours

Depending on your store location, a Dietitian may be available to lead the tour for you. Check with your local store or use the links below to see if someone is available.


If facilitators experience any issues scheduling or booking a tour please reach out to the Food Skills team for assistance. 

'In-Class' Grocery Store Tour Guide

An 'in-class' or 'virtual' grocery store tour is a good option if your group is unable to visit a store in person. You can achieve the same outcomes and learning objectives of Session Five in an in-class setting as you would in a physical store. Use this manual to if you are delivering session five 'in-house'. Grocery Store Tour: Facilitator Manual for In-Class Tour. 


Related Reading: Canada's Food Guide Topics



Forms & Newsletters


Paperwork

Invoice Form

Facilitators are to submit invoices once their program has completed. Instructions on how to complete invoices, and invoice templates are below. 

Reimbursement Direct Deposit Form

Once invoices (and receipts) are received at BCCDC reimbursement will take 30-60 days. Repayment is issued from the Provincial Health Services Authority (PHSA). 

To expedite payment we recommend facilitators sign up for direct deposit. Download the Vendor Direct Deposit Form to register and receive payment via direct deposit. 

If you need to report an incident to the Food Skills team please use the form below and forward it to FoodSkillsBC@bccdc.ca.

Organizations interested is running a program can email their COVID-19 Safety Plan to FoodSkillsBC@bccdc.ca and ask for a Program Request Form. Forms should be emailed at least four weeks prior to session one and contain the program reference number. 

 

Facilitators will be emailed a Contract for Services or Letter of Agreement prior to the start of their program. The signed document should be returned to the Food Skills team at FoodSkillsBC@bccdc.ca at least three weeks prior to the start date of the program. Program materials will be shipped once the contract has been returned. 


Facilitator Best Practices Guidelines

 

The 'Food Scoop' Newsletters

The Food Scoop Issue 12.0

August 2021 


The Food Scoop Issue 11.0

June 2021 - Celebrating Indigenous Culture


The Food Scoop Issue 10.0

May 2021 - Asian Heritage Month


The Food Scoop Issue 9.0

April 2021


The Food Scoop Issue 8.0

Winter 2021 - Breaking Bread

 

The Food Scoop Issue 7.0 

Spring 2020 - The Dish on Intuitive Eating


The Food Scoop Issue 6.0 

Summer 2020 - Reconnecting with Food at Home 


The Food Scoop Issue 5.0 

Fall 2020 - Inspiring Communities Building Food Access 


The Food Scoop Issue 4.0 

Winter 2020 - Unintended Consequence & Positive Impacts of COVID-19 

The Food Scoop Issue 3.0 

Summer 2019


The Food Scoop Issue 2.0 

Fall 2019 - Colours of Food


The Food Scoop Issue 1.0

Winter 2019 - New Curriculum Announcement



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