Good practice:

Cooking at school. The actions of the Cooking Club at “Rodion Pedia” School of Rhodes

Neither gastronomy nor cooking subjects are part of the standard educational program of the Hellenic Ministry of Education, Research and Religious Affairs. Very few schools in Greece have cooking classes and a kitchen, with the exception of some private schools that have thought of it, thus significantly contributing to matters of gastronomy and healthy eating lifestyle. At the “Rodion Pedia” School, gastronomy culture had been evolving for years, including all the relevant topics (animal body parts, fish, vegetables and fruits, their cost, etc.). The culture of flavours at the “Rodion Pedia” School is part of its informal education program, which teaches children important life skills.
The program has been designed by the school for the students and their families, who are carried away by their children’s enthusiasm. The benefits are various for the 30 students, who meet every Monday in the Cooking Club and assimilate these benefits through experience. Collaboration between members, keeping things in order, cleanliness, responsibility, health and safety knowledge, creative food economy, consumer consciousness, imagination, creation, orderliness, discipline and fun are some of the things they learn in the Cooking Club. Moreover, they discover traditions from their country, customs in local gastronomy as well as local recipes and products.

Teachers that deal with cooking are volunteers who are willing to work overtime and test themselves in the action AND also plan the necessary financing and all actions. The resources (utensils, ingridients) are financed by school own recourses.

Each year the Cooking Club publishes a magazine called "Cooking at School". with actions of the Cooking Club, renowned chefs who visit the Cooking Club and cook side by side with the students, distinguished and awarded local chefs, guest speakers on relating topics, cooking events where students participate, visits to the production areas of local products, local herbs and more. Students also grow an organic vegetable garden to cater for their own needs and have ingredients for the cooking club.

As far as the school does not earn money from the participants in the project has to face the cost. It creates a new culture in school concept with all relevant difficulties.

The good practice of the “Rodion Pedia” School of Rhodes, is a fine example, offering students the possibility of adaptation to a particular environment of another school, in another country. The holistic approach of gastronomy by the school prepares mature young people and families for their life outside of school. The collaboration with distinguished chefs, growing vegetables in school gardens, informing about local products and their production, keeping notes on local cuisine, the knowledge of the Greek tradition, the preparation of the food and the benefits of the Cooking Club - we believe all these things to be of interest for the other participating Regions. It also encourages the exchange of information and experiences between students from different schools. In conclusion, the good practice of the “Rodion Pedia” School on Rhodes has much to offer about how education approaches the subject of gastronomy and healthy eating for children.