Kulinarische Kompetenz entwickeln. „Food literacy“ als Querschnittsaufgabe für die Erwachsenenbildung

Development of culinary competencies. »Food Literacy« as a horizontal task for adult education Nourishment relevant theoretical knowledge and practical skills in preparing dishes are more and more decreasing. At the same time the requirements towards the personal feeding competence are increasing: the variety of offers continuously demands decisions and a time budget for nourishment from the consumer – these become smaller in competition to work times and media using times. The contribution introduces the concept of a Grundtvig project, which has set the aim of making nourishment a horizontal theme. The idea is not to establish own events on this theme but to make existing offers of different provenance a learning matter.