Nowadays, one of the most debated topics among people is that cooking should be taught at school, while others suggest that it has a significant negative impact on students’ academic performance. From my perspective, cooking can positively affect their academic scores and well-being.
On the one hand, some people believe that cooking lessons may distract students from their major subjects. Learning and preparing meals requires deep attention and a significant amount of time , which means they may not spend enough time to preparing for vital subjects. Moreover, the process of cooking food might be dangerous due to the lack of experience, and safety measures in the kitchen. One small mistake can even cause an explosion at school if teachers and students do not take it carefully. In short, cooking takes a lot of time and energy from students, which has a negative impact on their academic performance in the long run, as well as this might be dangerous for all school members.
On the other hand, I believe that practical skills should be taught by teachers at school, such as cooking. If students learn how to cook at school, this skill can be beneficial for them in the future. A large number of students relocate to other parts of the country when they enter a university. At that time, they will need to cook meals for themselves. If they do not have the ability to cook, they will need to eat fast food as a daily meal, which may cause diseases like obesity. However, those who can cook healthy meals will not face such health problems, and they even save money from this skill. Moreover, cooking lessons can help students to improve bonds with each other. Every time they try to cook something, they share some ideas with each other, and this improves productivity among classmates. As a result, this in turn directly helps students to improve their academic scores and their mood.
In conclusion, although there are some disadvantages of teaching cooking skills at school, the advantages of it have a more beneficial impact on students.
