TLE COOKERY AND CULINARY EDUCATION

MARIA CARIDAD LAORENCE M. MIRANDA

Teaching children the basics of cooking is a great way to broaden their knowledge of nutritious food and nutrition in a practical way. Eating patterns that begin in childhood affect health and wellbeing throughout life, so early education is an important step in starting children with a positive relationship with food, and this begins with cooking classes in school.

Under Technology and Livelihood Education Cookery and Culinary Education, students benefit from a multi-faceted, experiential way of learning through practical cooking classes. Hands-on programs that are measurable and build knowledge to support them with skills and experience that empowers students to instigate good eating habits that will equip them for a healthy future.

As an essential part of their wellbeing strategy, schools are able to provide students with the opportunity to prepare and then eat at school their own healthy meals and snacks.

Culinary education naturally cultivates teamwork in children, has strong curriculum links across key learning areas and helps develop critical thinking skills and an understanding of the land and our communities.

When children are involved in hands-on learning through digging and picking, mixing and chopping, and sitting together sharing a meal together, the impact is multi-faceted. Children appreciate the concept of living sustainably, show willingness to experiment with foods, a heightened self-confidence, readiness to absorb and recall related information and display an appetite for learning more.

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The author is Teacher III (Junior High School) at Diosdado Macapagal High

School, Mexico, Pampanga