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Marie-Claude Bernard, technician in nutrition and food management at the Pavillon du Millénaire (CS des Rives-du-Saguenay), presents the workshops and projects aimed at educating young people in healthy lifestyles.
Text by Alexane St-Amant Ringuette
Passionate about teaching and nutrition, Marie-Claude is responsible for the culinary and horticultural workshops that all the school's students have the chance to experience on a weekly basis. Whether through the creation of a recipe or the 5 épices project which allows the discovery, experimentation and integration of concepts such as nutritional values, Marie-Claude is guided by the desire to offer students meaningful contexts to develop food autonomy while having fun.
" Cooking, horticulture and entrepreneurship projects complement what teachers do in the classroom; it is one more opportunity to put into practice the concepts and knowledge " - Marie-Claude Bernard
Millennium Chili
In this interview, Marie-Claude underlines that the culinary and horticultural workshops also include an entrepreneurial and community dimension. In particular, the students created and launched their own recipe, Millennium Chili, which community members can purchase at the Christmas Market and Spring Market, two events organized by the students.
We invite you to listen to this interview to learn more about the culinary workshops and entrepreneurial projects that students experience at the Millennium Pavilion.
Produced with the support of Carrefour Éducation
