Culinary Club as an Efficient Means to Raise Junior Pupils’ Food Culture
Volkova Olga Sergeevna, Pankova Elena Stepanovna, Kazakova Galina Nikolaevna, Shakirova Ekaterina Andreevna, Shvedchikova Zuleikha Kerimalievna
Krasnoyarsk State Pedagogical University named after V. Р. Astafiev
Krasnoyarsk State Pedagogical University named after V. Р. Astafiev; Krasnoyarsk State Medical University named after V. F. Voyno-Yasenetsky
Krasnoyarsk State Medical Univer
Submitted: 10.05.2021
Abstract. The research objective includes development and approbation of an additional educational program "Culinary Art" realized in the form of a Culinary Club "Guests are At the Door" and aimed to raise junior pupils’ food culture. The research methodology includes theoretical analysis of psychological and pedagogical, methodical and linguistic literature on the issue. The article actualizes the problem of low food culture among junior pupils, analyzes the results of the first and second diagnostic tests, proposes a model of an additional educational program "Culinary Art" (load, content, calendar thematic plan for first and second grade, conditions of realization, types and forms of assessment, forms of work with parents). Scientific originality of the study lies in the fact that the authors present a model of an additional educational program "Culinary Art" aimed to broaden junior pupils’ culinary knowledge, to improve their food culture. The research findings are as follows: the authors identify the level of junior pupils’ food culture before and after educational experiment.
Key words and phrases: организация кружка, кулинарное искусство, уровень культуры питания, младшие школьники, club organization, culinary art, food culture level, junior pupils
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