Kitchen cooking competence! - More topical than ever
Since October 2011, "Culinary Medicine Germany" (formerly CookUOS) has been offering -. Cooking in the context of nutrition, health literacy and education for sustainable development offered. Until 2014 at the Institute for Health Research and Education at the University of Osnabrück and since 2015 closely interlinked with the Institute for Nutritional Medicine at the Georg-August University of Göttingen, University Medical Centre. The target groups are currently students in the clinical section of medical studies and medical professions as well as students and professionals in the health and nutrition professions.
Via the guiding motto "Kitchen Cooking Competence" On the one hand, multipliers are trained through practice-oriented seminars (special cooking courses) in "Teaching Kitchens" with an upstream theoretical part, and on the other hand, the general public is informed and sensitised through innovative science communication formats, e.g. "T to the power of 3" on current nutrition-related topics.
Cooking and eating are real-life and tangible activities to teach important topics and knowledge. Through the theory-practice link with a highly emotional and social activity that is inert to everyone, Culinary Medicine cooking courses can be used as a vehicle to bring science closer to the participants. Through practical tasks, they develop creative and decision-making skills, self-responsibility and self-efficacy.
During interdisciplinary colloquia, Culinary Medicine initiates a multi-professional and interdisciplinary exchange between participants through a mandatory transdisciplinary change of perspective.
Culinary Medicine stands for the implementation of more theory-practice-based approaches in higher education to attract multipliers. A cooking course following theoretical lectures in university curricula promotes knowledge, competencies and skills that we need now and in the future to achieve the ambitious goals on food security and climate protection. It also identifies opportunities for research and options to promote knowledge transfer within this process from science to society and vice versa.
Read an overview of the experiences from years of successful implementation here.
Ellrott, T., & Neumann, U. (2020). Innovation for medical studies: Culinary Medicine piloted as a compulsory elective subject at the University Medical Center Göttingen. Retrieved from https://idw-online.de/de/news759813
Neumann, U. (2018). Cooking Courses in Higher Education: A Method to Foster Education for Sustainable Development and Promoting Sustainable Development Goals. (In: Leal Filho W. (eds) Handbook of Sustainability Science and Research. World Sustainability Series). Cham, Switzerland, pp. 827-848. Retrieved from https://link.springer.com/chapter/10.1007/978-3-319-63007-6_50
Neumann, U., Gillen, O. M., & Behrens, S. (2016). Discovering the value of food. Education for Sustainable Development (CookUOS project). Bible and Liturgy: ... in Cultural Spaces, 89(4), 288-294.
Neumann, U. (2014). CookUOS - Seminar-accompanying cooking course as sustainable multiplier training of student teachers for health, nutrition, consumer and environmental education. In C. Schoch (Ed.), Proceedings of the German Nutrition Society: Vol. 19. abstract volume of the 51st Scientific Congress: [from 12 - 14 March 2014 at the University of Paderborn] (pp. 30-31). Bonn.
Neumann, U. (2012). CookUOS - Seminar Accompanying Cooking Course as Sustainable Multiplier Training of Student Teachers for Health Education, Nutrition and Environmental Awareness: An Innovative, Interdisciplinary Approach in University Teacher Training? In Hans-Rüdiger Müller (Chair), Erziehungswissenschaftliche Grenzgänge 23rd Congress of the DGfE, 12 - 14 March 2012, Osnabrück. Symposium conducted at the meeting of Institut für Erziehungswissenschaft der Universität Osnabrück.
Neumann, U. (2014). Use of teaching kitchens in university teacher training in the context of health, nutrition, consumer and environmental education. In C. Schoch (Ed.), Proceedings of the German Nutrition Society: Vol. 19. abstract volume of the 51st Scientific Congress: [held 12 - 14 March 2014 at the University of Paderborn] (pp. 97-99). Bonn.