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: English poster or Chinese poster
Food Sense English brochure or Chinese brochure

Seniors curriculum

Newcomer curriculum

Session resources

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

Resources

Canada’s Food Guide

Canada's Food Guide 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 the Canada’s food guide website for numerous resources, recipes and tips. Participants can also download the food guide snapshot in multiple languages.

Food Safety

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

Recipe Resources

Canada's food guide (Government of Canada)
UnlockFood.ca (Dietitians of Canada)
Recipes with Video Tutorial (Diabetes Canada)

Curriculum Resources

Do you have the most up-to-date Facilitator Guide? Check the list below to ensure that your guide is the current edition in use. Current Editions of Facilitator Guides

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

Food Sense

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

Pantry Shopping List (Jan 2022)
Session Shopping Lists (Jan 2022)

Recipe Sign-up Sheets

Food Sense Recipe Sign-up Sheets

Cooking Connections (Senior Program)

Cooking in Canada (Newcomers Program)

Session Posters

Cooking in Canada Posters

Shopping Lists

Pantry Shopping List (Jan 2021)
Session Shopping Lists (Jan 2021)

Recipe Sign-up Sheets

Recipe Sign-up Sheets

Session Resources

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

Pre-Program

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.

Kitchen Meeting + Tour Questionnaire

Session One

How to Read a Recipe Activity

A short activity done in the first hour of the program. Participants 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

Session Two

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

Session Three

Related Reading: Canada's Food Guide Topics

Session Four

‎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. Here are a couple of Sugary Drinks Demo Ideas.

Related Reading: Canada's Food Guide Topics

Session Five (Grocery Store Tour)

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.

'In-Class' Grocery Store Tour Guide

An 'in-class' 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.

Notify the Food Skills team if you are delivering session five in-class and use the following manual. Facilitator Manual for In-Class Tour.

Related Reading: Canada's Food Guide Topics

Healthier Grocery Shopping

Session Six

‎Related Reading: Canada's Food Guide Topics

Healthy Eating for Holidays and Events

Forms & newsletters

Paperwork

Finance Forms

Invoice Template

Facilitators are to submit invoices once their program has completed.

Invoice Template (excel)
Budget and Reimbursement Guidelines (with invoice example)

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.

Vendor Direct Deposit Form

Incident Report Form

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

Incident Report Form

Program Request Forms

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.

Contracts

Facilitators will be emailed a Contract for Services or a 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