chapter  4
42 Pages

International comparative survey of Food and Cooking Skills Education

ByAnita Tull

This chapter focuses on the international survey that was conducted to gather data about the rationales for teaching formal school-based Food and Cooking Skills Education (FCSE) in other countries, in order to provide a comparison with England and Wales. Food and cooking skills education, in common with many educational policy issues in different countries, is a dynamic subject with many drivers steering its direction and speed of travel. Food and Nutrition is an integral part of the curriculum and all schools are expected to deliver this subject in line with the Curriculum for Excellence. All teachers have a responsibility to reinforce and extend learning about health and well-being in all areas of the curriculum. The Norwegian curriculum includes the subject 'Food and Health', which is taught at three competency levels, within which 'Food and Consumption' is a main subject area. The importance of FCSE in fostering cultural awareness was stressed in twenty percent of the countries in the sample.