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Title: Issues associated with teaching practical cookery in UK schools: evidence from a survey of teaching staff
Authors: Elliot, Gill
Keywords: Design and technology
Food technology
Practical cookery
Key stage 3/4
Issue Date: 2009
Publisher: © The Design and Technology Association
Citation: ELLIOT, G., 2009. Issues associated with teaching practical cookery in UK schools: evidence from a survey of teaching staff. IN: Norman, E. and Spendlove, D. (eds). The Design and Technology Association International Research Conference 2009. [Loughborough University, 30 June - 2nd July]. Wellesbourne : The Design and Technology Association, pp. 47-51
Abstract: There has recently been a great deal of discussion by the government, the media and statutory bodies about the teaching of practical cookery in schools. This has arisen as part of a wider concern about the food that school-aged children consume, and recognition that there may be an overdependence upon ready-prepared/processed meals, a growing lack of awareness of fresh raw food products, and a decline in basic cooking skills. This report provides evidence to inform the current debate about the teaching of practical cookery in schools from one of the Awarding Bodies responsible for GCSE examinations in Food Technology and Home Economics. As a part of a wider investigation into practical cookery in schools a questionnaire was devised, investigating the teaching of practical cookery skills. The questionnaire was sent by post to 798 schools who had entered candidates for GCSE ‘Design and Technology: Food Technology’ and/or ‘Home Economics: Food and Nutrition’ in 2007 and was completed and returned by 330 schools (41.3%). Analysis of the questionnaire has revealed a number of interesting findings, including issues with teaching time, problems with split-half classes, facilities for cooking and storing food in school and a fall in knowledge of cooking skills. Additionally, we have investigated the number of hours of teaching time typically available at Key Stage 3 (KS3). At Key Stage 4 (KS4) centres’ reasons for offering different GCSE courses have been investigated, as well as teachers’ opinion on the emphasis placed on practical cookery skills in the current curriculum.
Description: This is a conference paper.
Version: Published
URI: https://dspace.lboro.ac.uk/2134/5094
ISBN: 1898788855
Appears in Collections:D&T Association Conference Series

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