Ag in the Classroom has hundreds of resources that will assist students, parents and teachers in meeting curriculum outcomes in a FUN, ENGAGING way! Simply use this search tool to find ones that will get you and your students learning about the great things they have to offer!

Scroll down to the bottom of the page to find the "AG in SK Game Show"
A competitive and interactive quiz game that tests your student's knowledge about agriculture. It is a fun and engaging way to challenge students to see who knows the most about how our food is made, agriculture, and much more, in a classroom or at home. With beginner, intermediate, and expert levels it can be used for a variety of different age levels.

Check out Manitoba's Agriculture in the Classroom resources and activities which include hundreds of bilingual resources, lesson plans, free downloads, learning kits and more. You can filter by grade, resource type (Fun Stuff, Learning Activities, Online Game, Reference, Resource Kit, Student Activity Sheet, Teacher's Guide, Video), subject (Art, Career Exploration, ELA, English, FAL, Food and Nutrition, Geography, Health, Math, Physical Education, Science, Social Studies, Technology) and language (English, French).
This is a great companion resource to the AITC SK materials found at https://resourcebank.ca/courses/agriculture-educational-resources-ag-in-the-classroom.

Before the Plate documentary is about the questions, the stories and the people behind where our food comes from and how it gets to our plate. We have developed a comprehensive, curriculum-linked Documentary Viewing Guide for Grades 9-12 students that meets learning outcomes in Science, Social Studies, Health, Careers, PAA and more! The teacher resource includes information about how to gain full viewing access to the Before the Plate documentary (pg. 3).

The Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.

Many people enjoy eating leftovers from holiday festivities, family gatherings or from dining out. However, leftovers need to be properly handled. Here are some basic food safety tips to help keep leftovers safe.

With the G.A.P. in Action initiative, GLOBALG.A.P. is inviting everyone to join us on our mission to spread good agricultural practices around the world. To do so, we have developed this video giving an introducing into the integrated pest management (IPM) concept. The video is based on the IPM poster out of our series of 15 G.A.P. in Action posters - a series of instructional posters breaking down complex food safety standards into basic implementation instructions.

SnapAG is a series of resources that invite students to explore the hot topics affecting the agriculture industry today. Topics range from organics, biotechnology, GMOs, livestock, careers and more.

The #MyFoodChoice resource is an inquiry-based resource answering the overall question of "How can I make informed food choices?" This resources has videos, interactive student sheets, approved resources and more. It is aimed at grade 9-12 students in subjects such as science, food studies, English, agriculture, social studies, humanities to name a few.

My Food Story is designed to encourage elementary students to learn more about Saskatchewan agriculture and to explore their personal relationships with food. My Food Story consists of a lesson plan that guides students in an exploration of foods grown in Saskatchewan and laminated, washable place mats for students to draw on to share their personal food stories. Teachers receive a hard copy of the lesson plan and a place mat for each student. This resource can be used to help celebrate Agriculture Month, which is annually celebrated in Saskatchewan in October. Be sure to indicate the number of students in your class when placing your order. Available in French "LE PARCOURS DES ALIMENTS AVANT D'ATTEINDRE MON ASSIENTTE".

Speed is important, but in this kitchen, safety comes first. Ninja Kitchen is an educational food safety game that helps learners internalize strategies for avoiding cross-contamination, cooking meat to the proper temperature, and keeping foods cold to prevent microbial growth. In early levels, contamination is visible as a green film on food or plates. In later levels it becomes invisible, and players use strategies learned in earlier levels to keep their customers safe. The Ninja Kitchen project aimed to address youth food-handling responsibilities and to help overcome obstacles they encounter in practicing food safety, such as limited knowledge of foodborne disease and preventative behaviors, psychosocial factors (i.e., attitudes, locus of control, self-efficacy), and their existing habits in handling food. A study with ~400 middle schoolers, conducted by Rutgers researchers, indicated Ninja Kitchen was effective in improving food safety knowledge, attitudes and intentions.

The following resource contains the external assets (or resources) to accompany the Sask DLC Food Studies 30 course. Please note that this is not the content of the course, but the assets used to support and deliver it. 

This is a resource for teachers that explores sustainability, agriculture policy, current issues and more!

This page describes the how to use a food thermometer, and the temperatures different food need to be cooked to, to be considered food safe.

Food-safety training is provided by the Saskatchewan Health Authority to educate food handlers on the dangers associated with food service and methods they can use to lower the risks of food-borne illness. Our classes are intended for front-line foodservice workers like cooks, servers, kitchen helpers, and dishwashers. During the course, we cover foodborne illness, receiving and storing food, preparing and serving food, cleaning and sanitizing.

Handling, cooking and storing food properly keeps you and your family safe and healthy! Get more tricks to not get sick at canada.ca/foodsafety