Food Literacy Workshop at THESA

I will be offering a 2-hour workshop at the upcoming THESA Conference in Coquitlam on October 25, 2013. The purpose of this workshop is to learn about the Food Literacy framework and its potential to be used within the school curriculum. It will emphasize the usefulness of incorporating hands-on learning into the classroom, as well as the importance of empowering the students to use critical thinking and discussion to learn about the world and its issues that are happening around them. Please see this link for more information.


Conceptual Framework Launched!

After many discussions about this Food Literacy program, I’ve finally designed a conceptual framework. This framework effectively demonstrates the transdisciplinary approach that Food Literacy takes, along with an emphasis on hands-on learning. Please check it out: Food Literacy Template – Schofield

Canadian Association for Food Studies

During the first week of June I was deliver the opportunity to give a Pecha Kucha style presentation at the CAFS Eighth Annual Assembly that took place during the Congress of the Humanities and Social Sciences at the University of Victoria. This weekend was full of engaging discussions, presentations, field trips, and amazing people. Please checkout the slides from my Pecha Kucha presentation titled, “Food Literacy: A Transdisciplinary Course on Educating Inner-City Students”

STA Convention Workshop

Last Friday I had the privilege of offering two workshops at Princess Margaret Secondary in Surrey for the 2013 STA Convention. Thank you to all of those who participated in the workshop and provided me with helpful feedback. Here is a copy of the presentation for the workshop, and also a copy of the slideshow containing numerous images, charts, and graphs related to Foods and Geography.

FOODSAFE Course Being Offered at Britannia Centre

On Saturday, April 27th I will be offering FOODSAFE Level 1 at the Britannia Centre. Food Safe Level 1 is an 8 hour food handling, sanitation and work safety course designed for front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. The course fee includes the workbook,
certificate upon successful completion, and refreshments.

The course takes place between 9:00-5:00pm on Saturday, April 27th. The cost is $40.
Those wishing subsidy information please contact Ian Marcuse at 604.718.5895.
To register, click here. The course # is: 45913.201BR