TEACHING KITCHEN FRAMEWORK – MORE THAN COOKING

Kitchen as...

...a learning environment for different audiences, areas and goals for public health outcomes and sustainability.

...a research platform (e.g, a molecular gastronomy and its relation to nutrition).

...a primary workspace for implementing nutrition education and knowledge in non-clinical/clinical setting.
 

FOOD EDUCATION THROUGH CULINARY ARTS: OVERALL MISSION AND TARGET GROUPS

Applying Innovative And Experiental Solutions In Response To The Global Challenges And Also Post-Covid-19 Development.

1.

Understanding All Areas Of Hospitality And Health Ecosystem And Their Cross-Field Sectors.

2.

The Philosophy Is To Use Kitchens As Movers Across Business, Health, Education, Agricultural And Community Level.

3.

Providing Customazible Continuing Educational Opportunities And Training.

4.

Key collaborators: chefs - healthcare and agricultural specialists - teachers and educators

Target groups: communities - individuals, elderly people, parents, children, people in need, refugees, patients, athletes, etc.

Life skills

PRIVATE AREA

PUBLIC AREA

Entrepreunership

KNOWLEDGE HUB

Interactive content and sharing good examples of practice /incubation programme / accelarator / development of collaborations

Public health

Sustainability

USING KITCHEN AS AN EDUCATIONAL PLATFORM FOR DIFFERENT AUDIENCES AND KEY GROUPS

Remote learning
platform 

Kitchen lab
classroom 

Lifestyle medicine
culinary nutrition

Mobile teaching

kitchen

Sports nutrition

Int. Relations

Enabling interactions among the key collaborators and bridging science and communities.

Improvement of patients education and their lifestyle transformation.

Cost-effective way to improve life skills gain knowledge for personal, professional and family-related health outcomes.

Transmitting inspiration and knowledge for key groups to make healthier food choices (home cooking, work, school, outdoor dining).

Mantaining health and learn to use food as medicine (as prevention in response to covid-19).

Integration of skills to contribute to a sustainable living and development goals.

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