Goal:

To engage all students on the concept of sustainability for the module Introduction to Kitchen Practices by the end of the module term

Reality:

• students are unable to relate to the concept of sustainability through theory and frontal teaching

• students find the topic boring

• students relate sustainability only to 3R

Options:

• learning journey to 'green' companies / not able to accommodate to all students (eg. time/venue etc)

• provide hands-on activities to demonstrate and emphasis on sustainability concept / not all students are keen to participate

• invite eco leaders for industry talks / talks may not be well-pitched for the correct audience

Way forward:

• focus group discussion with students to understand how they can better learn on sustainability (before start of term)

• provide the options and poll students on the most preferred activity (before start of term)