This question was the focus of an excursion to the canteen for students on the secondary school teaching degree course (business, technology, home economics and social studies). Instead of just talking about kitchen organization, hygiene or rational processing, the students were able to experience these topics where they are relevant on a daily basis: in the practice of communal catering.

On site, it became clear how theoretical content from home economics and nutritional science is put into practice: Work processes, use of equipment, time pressure, hygiene requirements and resource calculation were not explained in abstract terms, but vividly demonstrated and discussed. It was precisely this change of perspective that made the excursion so valuable - and gave rise to many "aha moments".

The excursion was closely embedded in the class / course Ecotrophology I - Fundamentals of Home Economics and was accompanied by Daniel Winkler. He emphasizes the format's ambition: "My aim was not to deal with technical knowledge in an abstract way, but to make it tangible on site in the canteen. The students should see what theory looks like in practice and recognize that such places of learning offer valuable didactic potential for later teaching."

Special thanks go to Torsten Christoph and his team, who gave the students an insight into the work of the canteen with great openness and actively supported the exchange between practice and teacher training.

Conclusion

Anyone studying to be a teacher in WTH/S does not just learn from books. Practical formats such as this excursion show how relevant, tangible and socially significant household and nutrition education is and why it has a firm place in contemporary teacher training.