Research Paper

Reflections on the Development of an Experiential Course in Local Farming

發展在地農事體驗課程之省思

Jhu-Chun Yang楊筑鈞, Chih-Chung Tsai蔡執仲, Hui-Ling Cheng鄭蕙玲

Published on: December 2020

DOI: 10.6555/JEER.16.2.083

PDF Download pdf

2020 vol.16 no.2 pp.83-130

Abstract

This study uses the local living environment and sets up fields for carrying out teaching activities on campus, combining case study school, community and university teams to develop special curriculums that integrated social, cultural, and industrial issues with local food and agriculture. The curriculum is eco-centric and aims to involve students in experiencing coexistence model in order to foster their environmental-friendly behavior. 19 students from Grade three to five experienced farming activities and participated in the qualitative research of this study which last one academic year. The learning activities focused on local issues and includes planting seasonal crops, experiencing indigenous cultural traditions and creating material for situational teaching. Through the experiential learning process, students learned how to cherish the land and became aware of how changes of the four seasons affected crop growth. With the assistance of the residents and farmers, students learned how to cook with seasonal ingredients and inherited experiences from the previous generations. They learned to cherish food, share harvest, understand the farm-to-table concept and the importance of reducing food miles. With the experiences, students should appreciate the slow food lifestyle and our ancestors' reverence for nature. This experiential course in local farming meets the core literacy requirements in the 12-year basic education curriculum guidelines. It cultivates students' sense of place and environment-friendly behaviors and understand the eco-centric approach to sustainable development.

中文摘要

本課程設計以當地生活環境為素材,在校園中設置教學的實踐場域,結合個案學校、社區和大學團隊,發展融合社會、文化及產業等以在地食農議題為主的特色課程。本研究採質性行動研究方式進行,個案學生為三到五年級共19位學生,參與一個學年的農事體驗社團。學習活動的內容是以在地議題為主軸,種植當季作物並體驗原住民族的文化傳統。透過體驗學習的過程,學生學會如何愛惜土地,覺察自然的四季變換如何影響作物生長,藉由社區居民與在地農民的協助,進行跨世代教學與經驗傳承。學生藉由烹飪當令的食材,除品嚐到食材本身的美味外,並能學習愛惜食物與分享成果,因而理解由產地到餐桌的過程,瞭解減少食物里程的重要性,從中學習到慢食的生活方式,體會先人對自然的敬畏之心。本研究設計符合十二年國教所強調的核心素養的課程,以在地議題的農事體驗,結合當地環境的生活,傳承文化智慧,建構與自然的共存模式,期能培養學生的地方感與對自然友善的親環境行為,體會以生態為中心的永續發展模式。

Keyword: sustainable development, food and agricultural education, experiential education, 永續發展, 食農教育, 體驗教育

References