2016 ROYAL TOUR – LESSON PLAN OVERVIEW
Welcome and Overview
Students meet the Chefs in the Classroom – edible education team and learn what a chef does at work and in the community, and our goal to teach students to grow, cook and eat Okanagan fruits and vegetables.
Decorate Chef Hats
Students decorate their chef hat with pictures of gardening and/or healthy food choices and their name.
Four Group Stations begin and students rotate through them every 15 minutes
Station 1 – Fresh Apple Sauce – Chef Jeremy Luypen, President of the Okanagan Chefs Association
Learn about apples grown in the Okanagan that are good for cooking, and spices you can use to enhance flavours. Students are shown knife skills to help make a delicious apple sauce, and explore the differences between raw and cooked fruit.
Station 2 – Vegetables – Melissa Master, Jr Director of the Okanagan Chefs Association
Nutrition basics show how to eat a balanced diet of healthy foods and why that is important. Students test their knowledge of an array of local vegetables and describe the flavours.
Station 3 – Fresh Vegetable Pasta Sauce – Chef Brock Bowes, Chef member of the Okanagan Chefs Association
More practice with knife skills by chopping up ingredients needed for a tasty, seasonal pasta sauce. Students are introduced to herbs and how to use them.
Station 4 – Fruits – Chef Adam Relvas, Chefs member of the Okanagan Chefs Association
A bounty of fresh, local fruits is explored using the five senses. Students gain an understanding of why it is important to eat local food, and learn a simple composting experiment they can try at home.
The Chefs in the Classroom – edible education program is 100% volunteer created, maintained and executed.
Chefs in the Classroom – edible education is an initiative of the Okanagan Chefs Association.