A Healthy Taste of Inclusion Erasmus Project

Project Title

A Healthy Taste of Inclusion

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 : School Exchange Partnerships

Project Call Year

This project’s Call Year is 2019

Project Topics

This project is related with these Project Topics: Cultural heritage/European Year of Cultural Heritage; Inclusion – equity; Teaching and learning of foreign languages

Project Summary

This projects is created by a group of vocational schools with the specialisations in gastronomy and health care which prepare their students for their future professional careers in Croatia, the Czech Republic, Italy, Spain and Slovakia. The schools are important players in education in their regions as they provide high quality education in their fields aiming at preparing their students for the labour market in their own country as well as in the whole Europe. On the grounds of the previous facts, the project is set around the idea of connecting cooking with health care in form of health food, sound diet and sensible lifestyle within the individual capabilities of every person.
The main objectives of the project are defined this way: improvement of language teaching and learning, promoting healthy lifestyle, inclusion of students with fewer opportunities and / or learning disabilities, and familiarize with the cultural heritage of both own country and partner countries of every partner school. Among other supplementary objectives of the project we can add the strengthening of the cooperation in local and European scale by creating partnerships not only with the participating school, but also outside the project scheme, e.g. with the local institutions, food producers, restaurants and providers in the domain of health care and services.
The participants of this project can be characterized as the students and teachers of the partner schools with the folowing specifications regarding their numbers and profiles. The students are aged 14 – 19 and they are studying in the domains of cooking, serving and health care, e.g. nursing, pharmacist and physiotherapist. The estimated number of students involved in the project is 94 of those participating directly in the partner meetings, but we assume the number to be much larger as they will be involved also in the activities, tasks and events outside the planned meetings to achieve all the aims and objectives of the project. As far as the teachers are concerned, there will be directly participating 41 teachers of different school subjects ranging from foreign languages to professional subjects taught at individual schools. However, also in the case of teachers we estimate higher nubmer of involvement as other teachers of the partner schools will be joined in the preparation of the parnter meetings and while working on the individual events, tasks and activities constituing the basis of the project.
There are suggested several types of activities with different kinds of methodologies to be used during the project to achieve the high-quality outcomes and results, e.g. workshops, lectures, hands-on practices, CLIL methodology, using of ICTs, field trips, virtual communication through social networks and spaces. The different methodologies will be used according to their relevance to the individual activities and they will be in hands of individual partners with the respect of their abilities and capacities within their own environment. Although some of the methods are obligatory for every partner country, e.g. CLIL method for producing learning and teaching materials, ICTs in communication and spreading of the project outcomes, hands-on practices while cooking workshops or fild trips with the aim of discovering and showing the cultural heritage of individual regions and countries.
As far as the project results are involved, we concentrate on both material and immaterial results of the project in several forms to reach wider public and especially achieve the maximum of our aims and objectives. Therefore there will be produced materials for wider use in education with the CLIL methodology to join the language teaching with the professional knowledge required by the future employers of our students. Those materials will vary in their form from videos, ppt presentations to posters, brochures and even e-books with traditional and forgotten recipes of every partner country. The immaterial results will be present in the form of knowledge, new ways of learning and teaching implemented by individual school, increase in the foreign language skills and their everyday use by students and teachers, and gaining knowledge about the cultural heritage of the individual countries with the emphasis on the healthy lifestyle and the awareness about it.
The project is design to have a strong potential longer term benefits in further cooperation of the partner countries in bigger strategic partnerships to widen the initial ideas of the project. Moreover, we assume the use of created materials in the school programmes of the partner schools to make it more up-to-date and closer to the requirements of the job market. Nevertheless the project will increase interest in the studies at the partner schools with the help of diverse events and activities as well as establishing cooperation with local organizations and institutions.

EU Grant (Eur)

Funding of the project from EU: 139241 Eur

Project Coordinator

SOS hotelovych sluzieb a obchodu & Country: SK

Project Partners

• I.I.S.S.”ORIANI-TANDOI”
• Stredni zdravotnicka skola a Vyssi odborna skola zdravotnicka, Plzen, Karlovarska 99
• INSTITUTO INTER, SL
• Srednja skola Bol