GastroLabCollege

WHAT IS THE PURPOSE OF THE PROJECT?

The purpose of the project is to strengthen climate education in gastronomy education through interdisciplinary competence development of teachers, realistic and investigative education for students and the establishment of a capacity-building network across vocational schools. The education will take place in gastro laboratories (GastroLabs) and focus on linking food craftsmanship to scientific knowledge about climate impact and gastrophysical knowledge about how we produce, develop and prepare the sustainable and tasty food of the future. In this way, climate education contributes to the students' desire to act, competence to act and professional work as sustainable food actors of the future. The project establishes GastroLabCollege, a practice-oriented, interdisciplinary network for culinary teachers and science teachers in food vocational education, anchored in and across selected vocational schools in Denmark with a focus on food-related climate education.

WHO IS BEHIND?

UCL Business Academy and University College, Odense

Tech College, Aalborg

Hotel and Restaurant School, Valby

College360, Silkeborg

Cold College, Odense

WHICH COURSES ARE PARTICIPATING?

Gastronomist

THE PROJECT IN NUMBERS

Total project budget: DKK 2,499,000.00.

Project period: May 2022 – October 2024

WHAT ACTIVITIES ARE PART OF THE PROJECT?

The activities consist of 7 steps:

Step 1: Establishment of the project's infrastructure, content elements and GastroLabs and network

Step 2: Development of workshop-based competence and development courses

Step 3: Conducting workshops and developing climate education

Step 4: Implementation of exemplary teaching courses for food science students

Step 5: Digital dissemination of teaching courses and materials

Step 6: Study of students' learning and motivation

Step 7: Organizational and professional anchoring of networks (GastroLabCollege)

WHAT ARE THE EXPECTED RESULTS OF THE PROJECT?

With the project's overall activities and establishment of the GastroLabCollege network, it is expected to:

Involved gastronomy students gain knowledge and skills to solve challenges regarding the climate impact of our food and experience a desire to take action to make a difference in their work as chefs.

cooking and science teachers are upgraded in terms of competence within science and interdisciplinary climate education and make use of these competences and the teaching developed in the gastronomy education programmes – as well as being part of the professional network to further develop climate education for the benefit of future students