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Towards more sustainable and environmentally responsible practices in teaching cafeterias

Dehghan, Meghan

Cafeteria Training curriculum falls under the Home Economics umbrella in the British Columbia curriculum for secondary schools. Cafeteria Training in teaching kitchens prepares students for entry level positions in the food service industry because classrooms teach the concepts and skills of industry cooking. At present curriculum written by the Ministry of Education is outdated. The culinary industry has shifted towards environmentally sustainable practices, which include sustainably produced food items, waste management, energy efficiency, water conservation, and green cleaning agents. This paper outlines several specific points for inclusion of current industry practices into the curriculum Integrated Resource Package. This paper also includes a handbook for Cafeteria Training teachers, Home Economics teachers, and food service professionals who are looking to move towards more sustainable practices in their classrooms and kitchens. This handbook is designed so it can be removed from this larger paper and be distributed to teaching kitchens and Cafeteria Training instructors in B.C. so they may use it as a tool to move their schools towards more sustainable practices. I have included active website links, email addresses, phone numbers and company information, current as of April 2014, for Chef Instructors to use.

Text

University of British Columbia. EDCP 590

Vancouver : University of British Columbia Library

10.14288/1.0437717

Education, Faculty of; Curriculum and Pedagogy (EDCP), Department of

Graduate

DSpace