A local cooking is a sustainable cooking Erasmus Project

Project Title

A local cooking is a sustainable cooking

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: Teaching and learning of foreign languages; Cooperation between educational institutions and business; Social/environmental responsibility of educational institutions

Project Summary

This school exchange, entitled “a Local Cooking is a Sustainable Cooking” or “Conscious Cooking”, associates the vocational school Jeanne Delanoue of Cholet in France and the vocational school Joviat of Manresa in Spain.
The openness to others through an international approach is one of the pillars of the educational project of both schools. Either we are a student, a teacher or a member of staff, we must be able to take part in this global project of openness to others by developing language, professional and social skills, to the advantage of a full professional and personal project.
The aim of the project “Conscious Cooking” (which follows on from what was achieved under the previous project entitled “Europ’ Chef”) is to continue the partnership between the two schools around two new common issues : “How to sensitize the young generations with a cooking which is respectful and conscious of the environmental challenges?” (Year 1) and “How to cook with lower costs with local and/or seasonal products ?” (Year 2)
The project is programmed for two years and involves two groups of students (for a total of 70 students ) who study catering in vocational schools (to be futures cooks and future waiters). They are between 16 and 19 years old.
Some remote classes exchanges are programmed around getting-to-know-you activities, surveys with professionals, interviews, collection of data, creation of workshops, meetings with local associations, development of materials of communication and dissemination (booklets, flyers…).
During the face-to-face exchanges, the activities will make it possible to share the actions, to set up and to animate the workshops of raising awareness of environmental issues and shared cooking for a young people audience and people in social difficulties. We will also add some visits of producers and chefs, days of practice in the student-run restaurants and some co-operative workshops.
Through this school exchange, we set ourselves the following goals :
– To develop the language and social skills of each student but also of the teachers thanks to the immersion during the face-to-face exchanges in the host family and the virtual exchanges (via the digital tools, the social networks and the platform e-Twinning)
– To discover different practices, innovating approaches of the professsional training during the exchanges and the days of practice in both schools
– To encourage the students to improve their knowledge of their own place of living (producers, chefs) because they will be the ambassadors during the exchange but also on the area of the host school, thanks to the various documents and the visits organized during the exchanges.
– To become a restaurant professional who is conscious of the environmental challenges and to be able to transmit this approach to an audience who hardly has access to a cooking of quality by lack of financial resources, knowledge or interest.
– In our vocational schools, our students often come from social environments which do not allow them to travel abroad (socially disadvantaged environments, learning difficulties). The partnership must then allow the students to widen their professional horizons and lead them to a better employability.
– To open to others by developing the European citizenship and the spirit of solidarity
– For the teachers, to confront and improve our teaching methods in contact with other educational systems.
– To involve the teachers in the vocational training and to promote cross-disciplinary education.

EU Grant (Eur)

Funding of the project from EU: 65600 Eur

Project Coordinator

OGEC Jeanne Delanoue Les 3 provinces & Country: FR

Project Partners

• Joviat