This education
program is composed of 5 modules, regrouping several complementary actions
around the food in order to make adolescents actors of their consumption.
The "Arts de faire Culinaires" (AFCC) program aims to influence the school climate, academic success and develop the critical thinking of young people in their diet by putting the "culinary arts" into practice.
Goals:
- Health and food education through the practice of "culinary arts in college"
- Well-being in the college and on the plate,
- The link between school and family through food,
- The fight against early school leaving (work on guidance) through valorisation through practice,
- The federation of the teaching team around a common project adaptable to EPI.
An innovative program:
- Open an alternative to approaches, nutritional education or classes of taste => go through practice to give meaning to the teachings.
- Offer an ambitious consumer education: actions implemented, in the form of 5 modules, adaptable to each level.
- To introduce the pupil, to practice the "culinary arts" in connection with his daily life, prepare him to lead an independent and healthy life.
- Create links and exchanges with families.
- Evaluate by scientific research for 3 years => a program that has proved its worth.
Benefits of the program:
- Tested and approved in 2 schools
- Transferred and evaluated in an institution classified as REP +
- Modular and transferable
- Federator and stimulant
- Realistic & achievable
- Accompanied by a complete and appropriate toolbox
- A "turnkey" program thanks to the methodological guide
- Opportunity to highlight local opportunities
- Valuing seasonality, territorial anchoring, sustainable development
Link to download the guide, its presentation booklet and its digital toolbox: draaf.nouvelle-aquitaine.agriculture.gouv.fr/Un-guide-et-sa-boite-a-outils-pour
The "Arts de faire Culinaires" (AFCC) program aims to influence the school climate, academic success and develop the critical thinking of young people in their diet by putting the "culinary arts" into practice.
Goals:
- Health and food education through the practice of "culinary arts in college"
- Well-being in the college and on the plate,
- The link between school and family through food,
- The fight against early school leaving (work on guidance) through valorisation through practice,
- The federation of the teaching team around a common project adaptable to EPI.
An innovative program:
- Open an alternative to approaches, nutritional education or classes of taste => go through practice to give meaning to the teachings.
- Offer an ambitious consumer education: actions implemented, in the form of 5 modules, adaptable to each level.
- To introduce the pupil, to practice the "culinary arts" in connection with his daily life, prepare him to lead an independent and healthy life.
- Create links and exchanges with families.
- Evaluate by scientific research for 3 years => a program that has proved its worth.
Benefits of the program:
- Tested and approved in 2 schools
- Transferred and evaluated in an institution classified as REP +
- Modular and transferable
- Federator and stimulant
- Realistic & achievable
- Accompanied by a complete and appropriate toolbox
- A "turnkey" program thanks to the methodological guide
- Opportunity to highlight local opportunities
- Valuing seasonality, territorial anchoring, sustainable development
Link to download the guide, its presentation booklet and its digital toolbox: draaf.nouvelle-aquitaine.agriculture.gouv.fr/Un-guide-et-sa-boite-a-outils-pour
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