Alpine – Atlantic Culinary Exchange Erasmus Project

Project Title

Alpine – Atlantic Culinary Exchange

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: International cooperation, international relations, development cooperation; Labour market issues incl. career guidance / youth unemployment; Rural development and urbanisation

Project Summary

For years the Tourism Schools Semmering and the “EFTH Azores” have been engaged in quality management and innovation.

The core background of this project is aimed at securing the school and tourism locations. Both Semmering and the Azores, as structurally backward regions, have to struggle with economical and structural political consequences due to emigration of the young population. This makes it all the more important for a school to implement activities in workaday life, which strengthen the school profile and the location, as well as stimulating the region and make it attractive for young and old.

About 30 people are involved in the implementation of this ambitious project including students and teachers, who call on many years of experience in the national and international gastronomy and hotel sector. Furthermore, project coordinators are responsible for the organisational and administrative issues.

When visiting the partner school a sightseeingtour was part of the programme which was organized and carried out by students to broaden the cultural horizon. Additionally two sports halfdays was planed and realized to learn and improve teambuilding. Consequently, the perspectives and the gastronomy and touristic competences of all participants are being amplified. The highlights of the mutual visits were the typical gala dinners with more than 150 guests, where the theoretic preparations were being put into practice by cooking and organizing dinners together.

The Cooking book, which pursue the approach of “Story telling” is another specific output of the project even with a promotional effect for the schools and regions. The cookbook in the form of a receipt card collection has been created by the students of both schools between the two gala dinners and contains the original, receipts of typical meals. Personal stories about regional traditions provide lasting memory of this intercultural exchange.

It would be desirable if the touristic and cultural assets of the respective region would be remembered and thus foster European attitudes as well as have a positive impact on the schools themselves. In any case the project has led to an improvement of job mobility and the quality of education whereby a long-term benefit can be reached.

EU Grant (Eur)

Funding of the project from EU: 39930 Eur

Project Coordinator

HLT Semmering & Country: AT

Project Partners

• Associação Açoriana de Formação Turística e Hoteleira