This unique learning workshop includes more than 80 recipes for school kitchens. These encompass soups, salads, stews, meat, fish, desserts, vegetables, and much more. Numerous information pages with tasks and solutions for students complement the extensive collection of photocopiable templates. This teaching material significantly differs from traditional recipe collections, as the detailed theoretical section, spanning about 50 pages, frequently references the recipes used. With this material, your students will learn to think interconnectedly about food preparation. The following aspects are interrelated: personal hygiene and hygiene in food preparation, preserving nutrients and vital substances during food preparation, planning workflows, accident prevention in the school kitchen, as well as energy and the environment.