Browsing by Author "Pelkonen, Joakim"

The purpose of this study was to gain an understanding of what kind of experiences children have with cooking. Previous experience researches have been found, but the focus of the cooking experience has not been research in the past. Experience and food education be-came the key theories. Experience was based on the concept of Dewey's pragmatic experi-ence. At present, prevalent perception were used in food education. The idea of doing such research came from the fact that food is one parts of Home Economics teaching. It is inter-esting how this part of teaching could be developed so that cooking experience would be as good as possible. The research question was “What kind of experiences do children get from cooking? The research extract was qualitative. The research was attended by five children’s who take part in cooking club. These children were from 1-3 class students. The subjects were fol-lowed two times so that children know better who research for them. The next would be time that research was done. The children drew some pictures of me about cooking experience. At the same time videotape and interviewed them on the same topic. The interview used open interview and there were no ready questions. The aim was to get the children to dictate their experience. As analysis, content analysis was used and supported by a theoretical analysis method. The result was six themes: emotional-, past-, team-, new learning experiences, and freedom to act and know about one's own skills. Themes depict the essential dimensions of children's experience in cooking. The results also identify the link between experiences and the truth that there was not only one experience at a time in children's cooking. Found many experi-ences are interlacing at the same time. As a conclusion, was notice the importance of work-ing with the food since a young age child. This achieve that children have the ability to cook-ing and succeed in their future life.