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Evaluation of FOODcamp

Every week, we evaluate on the students’ and teachers’ experience of FOODcamp. We do this to ensure that we live up to the educational goals that we have set for the course. Below, you can read key numbers and results from the evaluation.

 

Students’ evaluation

After having spent a week at FOODcamp, the students conclude their stay by evaluating the course. With the FOODcamp stay fresh in mind, the students are able to share their X assessment of the many new experiences and knowledge that they bring home with them.

The core themes of FOODcamp are commodities, cooking and meals, as they allow the students to work with the other focus areas of FOODcamp: health, well-being and sustainability. Naturally, the students’ cooking skills are thus evaluated, including their knowledge on and ability to talk about food and seasoning it.

 

The students are also allowed to experiment and use their imagination when cooking. This helps them experience the joy of adding their own touch to a dish, and also, they learn that they are more capable that than they thought.

 

Another key part of FOODcamp is that the students learn about sustainability and environmental consideration, for instance in regards to using leftovers and minimizing food waste.

 

The objective of FOODcamp is also that the students experience how food and meals bring people together and that what they eat matters to their health, well-being and the unity of the class.

 

Teacher’s evaluation

The teacher’s evaluation takes place two weeks after the class returns from FOODcamp. At this point, the class is back to their own routines and has had time to feel the difference with the students and work with the concluding tasks of the FOODcamp course. In this way, they are now able to give a combined evaluation of the course as a whole, including all activities before, during and after their stay at FOODcamp.

In the teacher’s evaluation, the teachers are asked to assess the impact of the course on the students in regards to food and meals.

 

After returning from FOODcamp, the teachers have also had time to assess any potential change in the class’ unity and well-being.

 

The FOODcamp course is based on a set of fundamental educational goals aiming to challenge the students adequately. These educational goals make up the basis and objectives of the activities and the teachers take active part in making sure that they are reached.

 

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The numbers are based on evaluation results collected in the period 2016 – December 2018.

More than 4000 students and 230 teachers have completed the evaluation.

The evaluation is conducted by Jacob Christensen, Assistant Professor and PhD at the Danish School of Education, Aarhus University.

Copyright 2019 © Arla Fonden

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