No, I’m not talking about the social bookmarking site.
I’m talking about education and food. That’s what this blog is supposed to be about and in a Twitter response to my last post, @ToughLoveforX remarked that high schools should have teaching kitchens.
All schools should have teaching kitchens. Maybe even all classrooms.
The earliest lesson that I remember from my schooling was when, in first grade, we shook heavy cream for what seemed like forever to make whipped cream and butter.
The next lesson I recall is when we made applesauce.
There was a time not that long ago when most high schools and middle schools had classroom kitchens. Most were removed shortly after Russia’s first space shot galvanized American educators to get serious about science and math because we had to put a man on the moon.
Been there. Done that.
Now its time to reexamine that decision to remove those kitchens.
Kitchens are the perfect venue for teaching middle and high school students.
Those students have an abundant interest in food and eating, so there is incentive to show up for class.
Each of the major disciplines can be addressed in the process of completing the task of planning, preparing and reflecting on the flavors of a menu.
Researching dishes to include on a menu involves language arts, social studies and nutrition science,
Scaling the recipe of a dish for a smaller or larger number of servings is measurement math and multiplication or division.
Costing the price of the ingredients, creating a budget and doing the purchasing incorporates various math concepts and skills.
Cooking and baking involve chemistry, physics and nutrition science.
Invitations, dish descriptions and critiques all involve writing.
And so on.
And why stop there? Sewing classes, woodworking shop, and other venues of practical skills are rich with academic possibilities.
Every day I have students coming to me and asking for food. Every student in my school is eligible for free breakfast and lunch, but I hear stories about how mom works two jobs and doesn’t come home until midnight and then starts to prepare supper.
It is a long stretch between an 11:30 or noon lunch and a midnight or 1:00 AM supper. Even if there were no academic benefits to having teaching kitchens, doesn’t it make sense to give these students the ability to prepare a nutritious meal or two?
There is a big push right now to introduce more and more technology into classrooms and I’m all for that. But the technologies most classrooms need are not interactive white boards or hand-held computers; what classrooms need are stoves, ovens, chopping blocks and refrigerators.
The investment for a classroom full of computer-based technology and a teaching kitchen are roughly the same but kitchen equipment is far more durable, more easily maintained and far less likely to become obsolete within a few years of purchase.
Critics of my proposal, and I expect there to be many, will say that classroom kitchens don’t teach 21st Century skills, or that I’d just prepare kids for flipping burgers.
Writing a recipe is pure concept mapping.
Planning a menu requires the accumulation and integration of information from a variety of sources and the creation of a cogent new document. Its a process of planning, drafting, gathering feedback, revising, proofing and publishing. Sound familiar?
Well run kitchens require collaboration, planning, critical thinking, problem solving, adaptation to changing circumstances, the ability to gather and evaluate information, mutual respect, attention to detail, and the ability to apply principles learned in the synthesis of new concepts.
Those sound like 21st Century skills to me.
Is there some risk in giving your average high school student a cleaver and 10″ chefs knife? Absolutely, but far less than giving that same student a car.
The fact is, the technology most classrooms need is not an interactive white board or hand-held computers; what they need are stoves, ovens, chopping blocks and refrigerators.
OK, maybe a computer or two to access recipe sites and to write the class blog.