Non-Degree / Dates: 23–27 July 2018

“You are what you eat.” In the light of this old saying, what does it mean to be Estonian? What are traditional Estonian dishes that locals have been preparing for centuries, and that have an important role on our modern food table?

During this very practical course, we will discover the historical background and the heritage of Estonian food culture. In different workshops offering hands-on experiences, we will explore iconic food types in Estonia and the ways in which they are prepared. On every course day, you can taste/eat the food you prepare.

One full day of the course will be a field trip. For the first part of the day, we will visit the Estonian Dairy Museum, where we will take part in a workshop and learn how to make a dairy-based dessert that is popular among Estonians. The second part of the field trip will be spent in an Estonian forest, where we will enjoy fresh air and learn about the cultivation and harvesting of seasonal forest vegetation. The following day, we will use our picked crops to make traditional dishes.

The course is divided according to food groups, one topic for each day. Each course day has both a theoretical part and a practical workshop, where we will learn a wide range of cooking techniques. In traditional Estonian cuisine, cooking was often a time-consuming activity, so some dishes will take several days to prepare.

The week is organized as follows:
Monday – Vegetables
Tuesday – Grains
Wednesday – Dairy (field trip)
Thursday – Nature-inspired cuisine
Friday – Meat

Why this course?

  • You will be part of a small and exclusive group to experience the culture and heritage of Estonia through hands-on cooking lessons.

  • You will enjoy the fruits of your labor by getting to eat each and every dish you prepare.

  • You will take two field trips out of the classroom to a explore more of Estonia beyond the city limits.


Jaana Taar (MA) is a lecturer of home economics at the School of Natural Sciences and Health at Tallinn University. She gives theoretical home economics courses mostly at the masters level, but also provides workshops and practical food-preparation courses at the bachelors level. Her research field is home economics education. During her doctoral studies at the University of Helsinki, she focused on the implementation of home economics syllabi in Estonia, with a special interest in students’ social learning.

Kristi Paas (MA) is a lecturer of home economics and didactics at the School of Natural Sciences and Health at Tallinn University. She lectures on subject didactics to masters degree students, and provides courses on family economy, consumer education, and practical food preparation at the bachelors level. She is also a doctoral student in the Faculty of Educational Sciences at the University of Helsinki. Her research field is home economics didactics, and in her doctoral thesis she focuses on home economics teacher education and students’ professional development. Kristi has been member of IFHE since 2000.

Tiina Vänt (MA) is a teacher of home economics at the School of Natural Sciences and Health at Tallinn University. She teaches courses of practical food preparation and bakery. She is also a home economics and health sciences teacher at the Tallinn Finnish School in Estonia.


Classes take place from Monday to Friday.

Monday: 9-14
Tuesday: 9-14
Wednesday: 9-17 (field trip)
Thursday: 9-14
Friday: 9-14


This course is suitable for all people interested in the specialty of Estonian traditional cuisine, its iconic food products, and conventional food preparation techniques.

Credit points

Upon full participation and completion of course work students will be awarded 3 ECTS points and a diploma of completion.

Course fee


NB!  Accommodation is not included in the price.


General Contact (Registration, accommodation, cultural programme, etc):

Information about the course content: Dash Stanford –