Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation of this course at Pomona College specifically, including a description of the course creation process, challenges, available resources, and recommendations for future action.
| Identifer | oai:union.ndltd.org:CLAREMONT/oai:scholarship.claremont.edu:pomona_theses-1082 |
| Date | 01 May 2013 |
| Creators | Cyr, Christina A |
| Publisher | Scholarship @ Claremont |
| Source Sets | Claremont Colleges |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Pomona Senior Theses |
| Rights | © 2012 Christina A. Cyr |
Page generated in 0.0013 seconds