food for thoughts Erasmus Project

Project Title

food for thoughts

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 2018

Project Topics

This project is related with these Project Topics: Key Competences (incl. mathematics and literacy) – basic skills; Early School Leaving / combating failure in education; Cultural heritage/European Year of Cultural Heritage

Project Summary

The three professional institutions behind the” FOOD for THOUGHTS” project ( taste travel diary) share students with similar profiles from disadvantaged social and economic backgrounds who do not have the opportunity to travel within the European Union and the European Union and to be in contact with the population. In addition, the presence of immigrants from Latin America or Africa is very relevant in these three European institutions (France, Spain, Greece).
The common priority of each school project is focused on the fight against school dropout of our learners. The concretisation of this unifying and collaborative Erasmus project will result in the creation of a gustatory travel journal. As part of the European Year of Cultural Heritage, our project based on gastronomy will be the metaphor of integration and learning.
For all these reasons, we propose a strategic partnership project between the professional high school Amédée Gasquet in Clermont Ferrand, the C.I.F.P Hosteleria de VIttoria (Spain) and the Irst EPAL Peiraia du Piréé in Greece. These three institutions in different professional fields have students aged 15 to 20 who study English, Spanish and French.
The school exchanges are scheduled from Sept 2018 to July 2020 and will involve different participants for each trip per year, which will allow a large number of students (36) and members of schools’ staff (15) to benefit from these exchanges.
Activities for students and supervising adults will allow new approaches:
– Interdisciplinary study of each of the partner countries (political, institutional, economic approach, natural resources
– Analysis of similarities and differences between the institutions and the educational processes that take place in them through the exchange of ideas, experiences and good practices.
– Effective processes of acquisition of transversal competences.
– Effective processes of inclusion of diversity.
– Competencies related to entrepreneurship and its adaptation to the labor market.
– Use of English, French and Spanish as working languages ​​of the project.
– Inclusion of new communication and information technologies as a curricular tool for learning and evaluation
Expected results targeting our objectives and impact :
– Analyze the educational contexts of all partners and promote knowledge of new cultures.
– Update and reinforce the professional competences of the teaching staff.
– Update the work methodology of the teaching staff through innovation and the exchange of good practices, especially in reference to processes of inclusion and acquisition of key competences.
– Improve the academic results of the students.
– Improve student employability through greater adaptation of the education system to the needs of the labor market.
– Verify and check out the results of the project comparing the initial situation with the reality a posteriori, where some project activity was implemented.
– Disseminate the results of the project in Europe to normalize its results in other educational institutions that have similar educational contexts.
In addition to this, our project includes potential long-term benefits:
– Creating a digital travel diary, called “gustatory travel book”.
– Project website: includes research on the gastronomic customs of the partner countries by the students.
– Presentation videos produced by each institution.
– Collection of descriptive sheets of selected good educational practices.
– videos produced by students and professors linked to an interdisciplinary project on local products and marketing of a product or service. A competency methodology will be used cross-sectionally in the selected subjects.
– Methodological guide prepared by the teachers in English that will describe all the processes of exchange of good practices and collaborative learning that have been carried out within the project, as well as their results.
These exchanges should allow students to:
– to better integrate by creating a group cohesion,
-to learn respect for difference.
– to prevent dropping out thanks to group cohesion and mutual help.
In addition, these will provide teachers with the opportunity to exchange and share teaching practices to fight school dropout.
Finally, the partnerships between these three institutions will also make it possible to consider a new K1 project in two years, which will allow our students to complete their training period in the partner countries.

EU Grant (Eur)

Funding of the project from EU: 30898 Eur

Project Coordinator

lycee professionnel amedee gasquet & Country: FR

Project Partners

• 1 epal peiraia
• CIFP HOSTELERIA LHII