Classes and Programs

Edmonton School Program

School Program 2020 Cancellation Notice

Due to public health restrictions put in place by Alberta Health Services and with no confirmation on the decision if schools will resume in the Fall,  ATCO Blue Flame Kitchen has made the difficult decision not to host our Kids Can Cook School Program for the remainder of 2020. We will revisit the possibility of hosting our Kids Can Cook School Program again in 2021.

Kids Can Cook in-School Field Trip

The Kids Can Cook in-School Field Trip is designed to cater to a maximum of 30 participants at one time and takes about two hours to complete. The program covers a variety of topics in a fully interactive format. Please read these important considerations for participating in the Kids Can Cook program.

  • Registration

    The program only runs on Tuesday and Wednesday’s from either 9:00-11:00 a.m. or 1:00-3:00 p.m. Times will be determined by ATCO Blue Flame Kitchen’s program coordinator based off a selection of dates chosen by the teacher.  If schools are booking more than one classroom to participate in the program, we will do our best to schedule two classes in the same day (a morning and afternoon time slot) and any additional classes on consecutive days. 

    We cater our program to grades 3-6.

    • There will be a charge of $15 + gst per student (due 3 weeks before your scheduled date)
    • Final numbers and allergy information will be due 4 weeks before your scheduled date
    • Invoices will be emailed upon receiving final numbers, and payment will be due 3 weeks before your scheduled date
    • Failure to pay 3 weeks prior to your scheduled date will result in cancellation of your class booking(s).


    Teachers must register their classroom to attend the hands-on cooking class. Space is limited and bookings are determined on a first-come, first-served basis.

  • Learning Activities

    Through interactive two hour in-class sessions, our team of Home Economists will teach students about the nutrients in their food, what different nutrients do in the body and the importance of eating a healthy, balanced diet.  We then apply this information by teaching students to make simple healthy snacks through a combination of demonstration and hands on activities.  Students will leave having learned new kitchen skills, tried new foods and gained knowledge in the importance of fuelling their bodies with nutritious food.  We strive to include information and skills outlined in the Alberta Learning Health and Life Skills Curriculum.  All food and materials will be provided, and all activities are designed to be carried out in a standard classroom (no kitchen required). 

  • Booking Transportation

    Healthy Kids Can Cook In-School field trips take place right in the classroom.  No need to book transportation off-site, we bring all materials and supplies to you and teach students in their regular learning space.

  • Other Details

    No cell phones or electronic devices (i.e. iPods, laptops, tablets, etc.) by teachers, volunteers or students are permitted to be used during the duration of the class program.

    Teacher Responsibilities and Parent Volunteers

    Teachers are required to be in attendance with students. Student behaviour is the responsibility of the teacher in attendance, and not that of the ATCO Blue Flame Kitchen Home Economists.

    Please ensure all attendees wear closed-toe shoes and ensure long hair is tied back for safety when working in the kitchen.

    Our team of Home Economists will guide you through the day’s events. Due to space limitations, we do require that teachers co-ordinate parent volunteers.


    All course materials and programs are in English. Please make us aware of any ESL (English as a second language) student(s) in your class.

    Room Requirements:

    Students will be working in groups of 5 throughout the program. Please ensure that there are adequate table and chairs for all participants.

    Please ensure that Blue Flame Kitchen staff have access to a sink with running water.

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