Jess Davey-Peel, Secondary Vice Principal at Renaissance College, and Phoebe King, Head of DT and Food Sciences
Innovation in the classroom can take many forms. At Renaissance College in Hong Kong, educators have exercised their creativity to develop a unique Food Science course serving DP and CP students alike.
The Food Science courses provide a comprehensive understanding of the intricate relationships between food and its transformation during cooking and processing. This involves a very rigorous scientific approach, which is aligned with the IB curriculum, and educators at Renaissance College are using student’s observations and experimental tools to gather empirical evidence and gain a deeper understanding of the underlying processes of food and science.
Linking learning and living
This innovative course takes scientific data and discussions about emerging technologies and applies it to practical topics in ways that students can see in their daily lives.
This includes emerging topics such as food shortages, nutrition, dietetics, and food waste reduction worldwide. It questions the contemporary challenges in the food industry and how they relate back to society.
IB learning in focus
The Food Science course feeds into inquiry valued by an IB education. It also engages global perspectives and global understanding, supporting the IB’s mission toward international mindedness. All of this supports young learners to meet the goals that the IB sets out when designing a curriculum.
So much of the educational component is also driven by student passions. This agency provides flexibility, allowing educators to challenge students to choose topics that matter most to them.
Food Science provides foundational learning through an interdisciplinary approach, drawing upon core sciences such as biology and chemistry, as well as related fields like sports and health science. At Renaissance College, students are introduced to key food science concepts within the MYP Design and Science curriculum, which serves as a crucial foundation for those considering the DP Food Science program.
Hands-on experience
The course goes beyond cooking and home economics. It seems like an easier science for many students, but they are surprised to learn how complex it is and are excited that it’s about more than cooking.
Within the Career-related Programme (CP), students also have access to professional experience at the Culinary Institute in Hong Kong. They participate in vocational environments and experience the real-world context that puts into practice elements of the curriculum.
For CP students, it offers an opportunity to look beyond hospitality to more diverse applications like food science, or nutrition, or dietetics. Ultimately, students transition to a traditional university setting or to a future path related to culinary or food science more seamlessly. Renaissance College has been fortunate that alumni of the programme said the IB Food Science course was comparable to what they learn in their first year of university.
Innovation won’t stop
The Food Science course at Renaissance College is by no means “completed.” There’s still a lot of work to do. The school is growing its laboratory capabilities and refining the curriculum, but leaders are also hopeful to find more schools to offer it. More and more students are signing up for it, indicating strong interest, which is not a phenomenon unique to Hong Kong. Developing a Higher Level of the course is also on the horizon, to help generate even more interest among students.
Helping universities understand what this Food Science course is all about is vital to making sure they recognize it and apply credit when possible. The IB offers instrumental support to that end.
As an example of how the IB curriculum responds to students’ needs, the Food Science course at Renaissance College is just the latest example, and one that leaves schools hungry to learn more.
