BC Agriculture in the Classroom Foundation

  1. Programs
  2. Resources
  3. Celebrity Chef
  4. BC’s Agriculture
  5. Programs

Frequently Asked Questions:

  1. Who can apply?
  2. Are all the products my class received locally grown?
  3. What criteria must I meet to stay enrolled in the Program?
  4. Where do I display the Take a Bite of BC signage?
  5. What if an enrolled Chef moves to a different school?
  6. It is requested that Chefs take a whole school approach.  How could I do this?
  7. What if I don't know what to do with the product?
  8. What are the goals of the Program?
  9. What if an enrolled Chef must take an emergency leave of absence?

1. Who can apply?

Public, First Nations, and Independent Schools which are offering a secondary school Culinary Arts program, as stipulated by the provincial Grade 11 & 12 curriculum: "Cafeteria Training", "Cooks Training", and/or "ACIT" (Accelerated Credit Enrolment in Industry Training).

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2. Are all the products my class receives locally grown?

YES, all deliveries are fresh BC products grown by local farmers.

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3. What criteria must I meet to stay enrolled in the Program?

  • Chefs must complete 5 feedback forms, one for each delivery month. In addition, images of students in action and their creations must be submitted for every delivery.
  • The Sponsorship sign and "dangler" must be displayed in the cafeteria.
  • Chefs must participate in the annual conference call.
  • Chefs must be active members of BCCASA.
  • Chefs must promote the goals of the Program within their teaching day.

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4. Where do I display the Take a Bite of BC signage?

One of the criteria to stay on the Program is to hang the Take a Bite of BC hard-board sign in a prominent location in the cafeteria  It is to communicate the featured BC products to all students and staff at the school.  Most Chefs display the sign at the entrance of the lineup area in the cafeteria.

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5.  What if an enrolled Chef moves to a different school?

The Program enrollment follows the Red Seal educator; it does not belong to the school.

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6.  It is requested that Chefs take on a "whole school approach".  How could I do this?

Strategies for reaching the whole school include some of the following ideas:

  • Using the hallway monitor PPT presentation provided by AITC
  • Present the objectives and concepts to the Take a Bite of BC Program at a staff meeting, to engage other classes
  • Media class to take images for reporting to AITC
  • Home Ec classes to use some of the produce within their sphere of influence
  • TV & Theatre classes to create and perform "Radio Ads" over the PA, at morning announcements
  • Food sampling of local produce handed out in hallway by Home Ec or Socials class
  • TABOB themed buffet lunch using only TABOB product; in a central location, not in the usual cafeteria line
  • TABOB food platters, with produce description, paraded through the hallways for students to sample
  • School recipe contests, with TABOB product
  • Black Box competitions

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7.  What if I don't know what to do with the product?

Recipes featuring products that are a part of the Program can be found on our Teacher Resources/Recipes page. They have been developed by fellow teachers and students.

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8.  What are the goals of the Program?

  • Enhance the culinary students' learning experience
  • Provide awareness about the variety of fresh BC products
  • Provide opportunities for Chefs and students to build relationships with local growers
  • Gain appreciation for the value of local farms, farmland, and the impact to the economy and environment
  • Aligned with AITC's "mission and purpose" ~ Bringing BC's Agriculture to our Students

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9.  What if an enrolled Red Seal Chef must take an emergency leave of absence?

If the Red Seal Chef's leave is less than 6 months, the Program will stay with the school.

If the Red Seal Chef's leave is more than 6 months, and no other Red Seal Chef is in place, the Program will be suspended until the enrollment criteria is met.

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