SENSORY TRIP FROM OUR GARDEN TO THE KITCHEN HAND WITH NATURE Erasmus Project

Project Title

SENSORY TRIP FROM OUR GARDEN TO THE KITCHEN HAND WITH NATURE

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : Strategic Partnerships for Schools Only

Project Call Year

This project’s Call Year is 2017

Project Topics

This project is related with these Project Topics: Teaching and learning of foreign languages; Early School Leaving / combating failure in education; Agriculture, forestry and fisheries

Project Summary

The aim of this project is to enhance and carry on the legacy of Expo 2015 and make it a meaningful experience, because it allows the integration among different cultures throughout food.

Starting from the assumption that all schools participating in the project are Hospitality Vocational High Schools, we would like to realize a study on the local, typical, farm-to-table products of our countries, giving value to all the innovative aspects tied to our health and to a balanced diet.

The project “A sensory trip from your garden to the kitchen hand with nature” does not have the unwholesome ambition of saving the world from starvation but rather proposing a real, actual and tangible alternative in a western society which has become too faulty weak and squandering.

Our goal is to create recipes which can be commonly shared, as the result of the fundamental confrontation among the different diets and the different products to be used.

We would like to compare and contrast the many culinary traditions analysing what is behind the choice of the products, the preparation procedures, the nutritious count and how we could recycle the leftovers.

The meeting will represent an enrichment for the students, who will be of course accompanied by their teachers and supervised by them together with the tutors of the other schools and make fundamental work related-learning experiences.

The teachers will also have the possibility of sharing their competences and experiences in the other Hospitality Vocational High Schools and learn by the others (Job shadowing).

The school will also provide all the essential material in order to give birth to practical workshops where the food can be used as a

means of integration inside and outside the European Community.

There will be a mutual but actual exchange and everybody will participate to create -together- a big European recipe.

However, together with a shared recipe book as the outcome of the different partners’ traditions and the restaurant industry future demands, we intend to confront one another on the economic health and environment processes behind the preparation of the dishes of the countries purpose of the research.

Our work method will be founded on the needs analysis, problem solving, the learning by doing attitude, many research activities, data collection, statistics, CLIL activities and of course many guided tours of the places purpose of the research (farms, cheese factories, wine cooperatives, olive oil mills).

All these activities will be supported by pictures, videos, didactic records, travel journeys, registers, recipe books and calendars.

A PPT document will summarize the main work stages and of course will present the obtained results to be divulged and disseminated.

We intend to promote study and research reports, guide for the Good Practices and evaluation reports.

The dissemination of the results will pass through paper materials but also and mostly press releases, the many school websites and other important didactic platforms such as E-Twinning or the institutional ones on a national or even regional level.

We aim to carry on the dissemination throughout the developing of ideas for the future cooperation by analysing the impacts and results through the applicable means of communication, divulgation seminars and Open Days.

We want to proceed with the divulgation and dissemination of those result to our school, the entire territory, the institutional organizations, the final users of the activities and final products of the project, experts and professionals of the field or whoever will be interested in them. mis

EU Grant (Eur)

Funding of the project from EU: 67880 Eur

Project Coordinator

LYCEE LA HOTOIE & Country: FR

Project Partners

• IPIA G. FERRARIS Iglesias