All Headquarter Field Trips for the 2019-2020 school year are fully booked.
Growing Chefs! is excited to welcome students into our headquarters at the historic Auberge du Petit Prince restaurant at 460 King Street in London. Students will visit the site on a field trip to experience an authentic restaurant setting, explore our Learning Garden, and take part in grade-appropriate cooking activities! In the restaurant setting, students will witness the entire food system in action, from production to consumption and beyond! We hope that a systems context will help us all recognize the importance and impact of our food choices on the community and environment. The field trip will culminate with the students sharing a meal they have had a hand in preparing.
The day will consist of a few activity rotations, each one linked to a particular segment of a food system:
Production (Gardening activity) > Preparation (Cooking/plating activities) > Consumption (plating/lunch time!)
Garden activity may include planting seeds, mixing soil, harvesting produce, identifying plants, etc.
Cooking will include the preparation of students' own lunches, made with fresh and local ingredients. Previous menus have featured pesto pasta, tomato basil soup, foccacia bread, and kale salad.
We want to equip your students with FUN experiences that will inspire them to "question their dinner"!
How It Works
Who it’s for: Available for grades 4-8. We highly encourage teachers to apply in pairs - only one application is required per pairing. Our space is suitable for up to 60 students at a time. A teacher applies on behalf of their class (or pair of classes) by filling out the application below. Paired classes should be of similar grade.
Timing: Field trips will be scheduled for a full three hours between 9:30am-12:30pm (timing is flexible depending on transportation time and school start time). Field trips are available on Mondays/Tuesdays/Wednesdays in September-October or May-June (harvest seasons)
- Schools within Thames Valley District School Board will have their programming costs fully covered by Outdoor Education funding for the 2019-20 school year. There is no need for your school to apply for this funding, Growing Chefs! will coordinate with the school board directly. You can also apply for bus funding with the TVDSB for your field trip.
For other schools, the cost is $10 per student. Includes a three course lunch!
One adult per every 10 students, not including Growing Chefs! staff/volunteers
Signed permission forms (available from Growing Chefs! Staff after trip bookings are confirmed)
Besides the $10 field trip cost, schools are also responsible to provide their own transportation to Growing Chefs! HQ
If cost is a concern, please contact Growing Chefs! Accessible food education is important to us, and subsidy is available upon request.
Please note: Growing Chefs! HQ is not an accessible facility.
- Assess the personal, social, and/or environmental impacts of our food system, and evaluate improvements to the system and/or alternative ways of meeting the same needs;
- Think critically about the differences between local and global food systems
- Consider their role as a Global citizen as they gain understanding of different types of food systems and the factors that contribute to their sustainability
- Collaborate in small groups demonstrating safety procedures and application of information acquired to their daily lives (cooking activities, food selection, meal service)
- Observe how our individual food choices can have a positive affect on the environment, our health and the economy
- Demonstrate the ability to apply health knowledge and living skills to make reasoned decisions and take appropriate actions relating to their personal health and well-being
- Demonstrate the ability to make connections that relate to health and well-being – how their choices and behaviours affect both themselves and others, and how factors in the world around them affect their own and others’ health and well-being.
- Evaluate personal food choices on the basis of a variety of criteria, including serving size, nutrient content, energy value, and ingredients, preparation method, and other factors that can affect health and well-being