Remote cookery workshops: experience report in a public school of the federal education network

Abstract

Specific approaches emerged by educators from different areas after the suspension of face-to-face classes caused by the new coronavirus pandemic. Because of this scenario, this work will present an experience report about the planning and execution of remote culinary workshops, as part of the non-classroom pedagogical activities in a public education institution. To this end, the use of culinary was considered as a methodological strategy that has been identified as an important tool for Food and Nutrition Education (FNE). For the realization of the four workshops, aimed at students in the second segment of elementary school, content related to the following axes were chosen: 1) Food and affections: the construction of the self; 2) Body image and beauty standards; 3) Roots (food and sharing) and 4) Natural and cultural heritage in Brazil. From the experience of videoconferences, it was possible to notice that the workshops met the objective of promoting reflection and encouraging the development of culinary skills among the participants.