2. Queen Mary Elementary – Cooking in the Classroom

Project Title

Food Literacy Development

Organization Name

Queen Mary Elementary School

Keywords

School food, food literacy, cooking skills, children

Related Course Concepts

Food security, asset based community development

Organization Information

Organization Name

Queen Mary Elementary School

Mission and Vision of Organization

Our mission is to build a respectful community of lifelong learners. We work towards being caring, accomplished and cooperative citizens. We aim to provide an enriched environment in which children are encouraged to think, question, create and wonder.

Guiding Principles + Values

  • Demonstrate personal responsibility and self-control
  • Respect each other, respect each other and respect property
  • Becoming socially and environmentally conscious learners

As students develop in age, they will show increasing maturity, decision making and leadership qualities.

We value:

  • Connection to land, teaching students how we obtain our food
  • Accessibility for all students and staff to use the garden

Contact Information

  • Primary Contact Person(s): Sabrina Kuah
  • Email: skuah@vsb.bc.ca
  • Secondary Contacts: Maria King, Michael Atkinson (mking@vsb.bc.ca; matkinson@vsb.bc.ca)
  • Address: 2000 Trimble Street, Vancouver BC
  • Phone: 604 713 5464
  • Website: http://go.vsb.bc.ca/schools/queenmary/Pages/Default.aspx
  • Best time(s) method(s) to contact: Email

Project Description

LFS350 students will support and facilitate a classroom teacher in connecting students’ current understanding of food literacy and their environment to an expanded understanding of food literacy and applied skills in basic food preparation. The UBC students will harvest  from the UBC farm with the purpose of providing some ingredients for 2 or 3 recipes that will be prepared and shared at Queen Mary Elementary school. UBC students will facilitate age appropriate discussion around creating healthy snacks, lunches and meals at school and at home. They will do this by teaching steps to creating healthy meals from start to finish (planting, cultivating, planning, preparing, consuming, composting). Through this process, QME students will gain increased awareness and curiosity about where food is grown, and how it is grown. These activities will introduce advantages and disadvantages of importing and exporting food, local foods, and local place-based sources of food.

Note: We do not expect UBC LFS students to be teachers. Any and all interactions with elementary students will be led and facilitated by classroom teachers with input from UBC students and through collaborative planning.

What challenge or issue does the project aim to address?

This project will help our QME students to make connections between food growing, school gardening, and cooking and eating.

Student Assets and Skills (preferred or required)

  • Knowledge of food literacy concepts
  • Gardening and cultivation experience
  • Leadership qualities
  • Organizational skills.

Student Assets and Skills (to be developed through the project)

  • Knowledge of food literacy concepts
  • Gardening and cultivation experience
  • Leadership qualities
  • Organizational skills

Is a criminal record check required?

Yes - to be discussed at the first community partner meeting (Sept 18)

Project Location

Preferred Days of Week and Hours

  • To be determined with the community partners.

Project/Partner Orientation Materials

Students should review these materials prior to the first partner meeting:

  • Cullen, T. et. al (2015). Food literacy: Definition and framework for action. Perspectives in practice, vol. 76. DOI: 10.3148/cjdpr-2015-010
  • 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.
  • 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)
  • Please request the relevant past LFS350 student project reports from your TA

Additional Project/Partner Orientation Materials

The following will be provided at the first community partner meeting:

  • Site visit to the school garden

Related Community Service Opportunities for Students

Students are welcome to volunteer at our school! Please ask about opportunities.

Expected Outcomes

Learning Outcomes

I hope students will learn about...

  • How to effectively share information with younger students in fun, engaging and educational ways I think students will come to appreciate...
  • The challenges and opportunities of food skills education in an elementary school setting Through this project, students will develop...
  • Communication and teaching skills

Organizational Outcomes

Project (Short Term) Outcomes

  • LFS students will support our QME school cooking activities, which will help generate excitement about healthy and fresh foods

Medium Term Outcomes

  • Excitement about healthy and fresh foods will encourage students to make healthier food choices and engage with school gardening activities.

Long Term Outcomes

This project helps us share our core values by encouraging students to:

  • Demonstrate personal responsibility and self-control
  • Respect each other, respect each other and respect property
  • Become socially and environmentally conscious learners
source: https://wiki.ubc.ca/Course:LFS350/Projects/F2019/QME3