Kitchen Activities and Hands-on Experience during Lockdown COVID-19, Informal to Formal Education Core Subject Concepts an Empirical Study, Karnataka, India
Gungurumale Laxminarasimhacharya Janardhana
Elder’s Life Exhilaration Centre, Jnana Sagara Nave Trust, Rathnakaranagar, Opposite K S N University of Agricultural and Horticultural Sciences, Abbalagere, Shivamogga, 577204, Karnataka, India and Biodiversity Education and Research Laboratory, Environmental Study Centre, Kodachadri Integrated Development Society ®, Rathnakaranagar, Opposite K S N University of Agricultural and Horticultural Sciences, Abbalagere, Shivamogga, 577204, Karnataka, India.
Appaji Nanda
*
Biodiversity Education and Research Laboratory, Environmental Study Centre, Kodachadri Integrated Development Society ®, Rathnakaranagar, Opposite K S N University of Agricultural and Horticultural Sciences, Abbalagere, Shivamogga, 577204, Karnataka, India and Department of Post Graduate Studies and Research in Applied Botany, Bioscience Complex, Jnana Sahyadri, Kuvempu University, Shankarghatta, 577451, Shivamogga, Karnataka, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: Cooking and the kitchen have always been used to promote healthy eating habits in the home. However, there is little information about the learning while doing kitchen activities and the family member’s contribution in balancing family and COVID-2020-2021 phobia. The present study explores the unexplored concepts of kitchen action behind them with emotional bonding.
Design: The study with a questionnaire to assess their experience being in the kitchen with the family members and to recall the relationship with the core textbook subjects.
Place and Duration of the Study: The schools from 7 taluks of Shivamogga district Karnataka. However, the present study used the kitchen room as an informal learning area during the COVID-19 years (2019-2021).
Methodology: We evaluated school students from 5-10 grades a total of 3800 students actively registered in the survey. The present study was an attempt to engage children (students) and family members to overcome the first phobia of school closure, what is next in the academic future. The later phobia was COVID symptoms; as a result, to connect people, family, and community with academic activities we examined how informal learning kitchen actions meet the goals of formal education (2019-2021).
Results: The students involved in the study vary from Lower primary school (LPS – standard 1 to 4) 18.23%, Higher primary school (HPS – standard 5-8) 22.3%, and High school (HS – standard 8 to 10) 59.2%. The correlation was performed to know the relationship between sites with their interest in response to the kitchen activities and children (students) recalling /remembering based on the subject.
Conclusions: The study revealed many interesting findings based on the family member's interaction within the kitchen. The present paper describes how homely activities evolved as continuous education without textbooks, pen, and pencil how hands-on experience remains forever, how they compared their actions being in the kitchen how it helped in remembering and recalling the core concepts of the textbook and how family played their mentor role, and how it benefitted them. COVID-19 and school closer opened new opportunities to learn and evaluate their subject concepts with experiments and Kitchen the super lab of Mother benefitted from experiential learning.
Keywords: Cooking, family intervention, formal and informal learning, kitchen as a laboratory, school subjects