Free cooking classes help students eat well, save money and connect with peers

Federation University Australia students are sharpening their cooking skills and connecting with each other as part of a series of free cooking classes at the Gippsland Campus.

Held every two weeks in the residential village kitchen, the classes are open to all students and focus on preparing simple, affordable and healthy meals using readily available ingredients.

Each session encourages students to take ownership of their meals, with flexibility to adapt recipes based on personal tastes, cultural backgrounds and available ingredients.

Supported by Anglicare Victoria, the program is focussed on helping students manage the rising cost of living by making the most of what is already available to them.

Participants are introduced to free food options on campus, including herbs and produce grown in the residential gardens, and are encouraged to think creatively about how to use pantry staples and substitute ingredients.

Bachelor of Nursing student Jen Phan said the classes were a great opportunity to share her Vietnamese culture through food and learn about other students’ tastes.

 “We all come from different cultural backgrounds, so it’s been a great way to get to know each other better, get an idea of how a dish is made and what it’s supposed to taste like,” Jen said.

 “The best part is we have something to take home at the end of class.”

Recent classes have included multiple variations of pasta bake, where students learned how to make a roux and create their own cheese sauce, as well as a stir-fry session inspired by student interest and cultural input.

Gippsland Campus Chaplain Rebecca Hayman said cooking and sharing food were simple and powerful ways to bring people together.

“The students are helping each other, building confidence and picking up skills they’ll use every day,” Reverend Hayman said.

Fellow cooking class organiser and International Student Advisor Christine Hopwood contributed home-grown seedlings to expand the residential gardens, giving students access to fresh vegetables and herbs.

“It’s about showing students how to cook with what they have,” Christine said.

“When you understand how to use simple ingredients and what’s available to you, you can eat well without spending a lot.”

The classes build on existing cost-of-living support for students including a free weekly Breakfast Club, low-cost campus lunches and free pantry staples through the university’s Nourishment Nook.