Let's Get Cookin'

To ensure safe and enjoyable implementation of the program, we encourage all facilitators to complete our free, online, self-directed E-Learning module. After you have viewed the 45-minute training video, you will be asked to complete a brief survey confirming you have completed the training and answer a few questions that will reinforce learnings.  

Once you’re trained as a Let’s Get Cookin’ facilitator, you’ll receive access to all of the recipes and supporting documents to run this program. The program also requires kitchen equipment; a list of items to acquire or purchase to run the program is provided.  

All food preparation activities carry potential risk for cuts, burns and allergies.  

The program includes foods that can be prepared with minimal kitchen facilities. It is designed to minimize exposure to foods that pose a higher risk of food borne illness. For these reasons raw meat, poultry, fish and seafood recipes are not included. 

For adolescent and adult audiences, and when you have access to proper kitchen and dishwashing facilities, facilitators may consider including recipes using meat. Facilitators must be aware of safe food handling for raw meat, poultry, fish and seafood. Safe food handler training is highly recommended.