International Synthesis of Seafood Cooking and Presentation Methods Erasmus Project

Project Title

International Synthesis of Seafood Cooking and Presentation Methods

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 vocational education and training

Project Call Year

This project’s Call Year is 2019

Project Topics

This project is related with these Project Topics: Creativity and culture; Key Competences (incl. mathematics and literacy) – basic skills; International cooperation, international relations, development cooperation

Project Summary

Background of the project:
Nourishment is the most important factor for a healthy life. People especially in developed countries pay importance to their diets and they care choosing healthy food for their nutrition. Among these food types, sea products take place on the top in terms of being healthy. This fact brought seafood to the first place in the cuisine of every country. Unsaturated fatty acids, essential amino acids, minerals and vitamins in seafood increases the demand for them. For this reason, seafood has become one of the essential foods in cuisines of many countries. This potential of seafood has shown its effects in gastronomic tourism and has placed them on the top in gastronomic tourism. This situation has made cooking and presentation of seafood an important issue, and obligated healthy and creative applications in seafood preparation. Cuisines which has developed these innovative applications has been placed near the top in gastronomic tourism and has become essential destinations for tourists.

Although national cuisines develop innovative and specific applications in seafood cooking and presentation, it is hard to say that the outcomes of these applications are quite appropriate for tastes of other nations. This fact makes an international level cooperation necessary in terms of seafood cooking and presentation.

When we study national cuisines, we can find that there is a lack of a common culture of cooking and presentation, which is the main motivation directing us to prepare an international practice in seafood cooking and presentation.

Number and profile of participants:

3 people from Italy (Giovani Per L’Europa), 3 people from Spain (M&M Profuture Training) and 5 people from Turkey (Safranbolu Vocational High School) are going to participate project works. Participants are instructors and students from gastronomy department. Administrators who are responsible for the vocational training of institutions are also going to participate project works.

Activities:
Activity 1: Signing the project contract.
Activity 2: Establishing the project committees.
Activity 3: Doing project preparatory works.
Activity 4: Carrying out project trainings in Italy, Spain and Turkey.
Activity 5: Holding an evaluation meeting in Turkey.
Activity 6: Publishing sea food synthesis cuisine booklet.
Activity 7: Extensification works.
Activity 8: Preparing the final report.

Methodology: Project committees are going to be established to carry out the project works. So it is provided to carry out the project in coordination and smooth. A contract is going to be signed with partner institutions before the project starts. Thus, partners are going to be informed about their responsibilities and they are going to discharge their responsibilities carefully. Participants are provided to have knowledge about the countries of partners by preparatory works. Sea food synthesis cuisine is going to be extended by extensification works.

A short description of the results:
a. Participants’ proffesional qualities in Italian, Spanish and Turkish cuisines have been improved.
b. Sea food synthesis cuisine has been created.
c. International cooperation between participants in vocational training has been improved.

The impact envisaged and finally the potential longer term benefits: Contribution to improvement of gastronomy tourism in partner countries has been provided by extending created Sea food synthesis cuisine in these countries.

The local improvement of gastronomic tourism is expected to trigger other cities in the region. Outcomes which are going to be obtained in terms of seafood cooking and presentation techniques are going to be shared with the region and these outcomes are expected to satisfy the public of the region and visiting tourists by serving them.

Outcomes which are going to be obtained in terms of seafood cooking and presentation techniques are going to be shared by dissemination activities in national level and the culture of seafood cooking is going to be extended besides its expected contribution to the improvement of a national healthy nutrition culture.

Outcomes which are going to be obtained in terms of seafood cooking and presentation techniques are going to be shared by dissemination activities in international level and the culture of seafood cooking is going to be extended in international level. The combination of cuisines of different cultures are expected to appeal to the tastes of many people and the demand for seafood is going to increase, which is going to contribute to the improvement of a seafood based healthy nutrition culture.

EU Grant (Eur)

Funding of the project from EU: 43435 Eur

Project Coordinator

Karabuk University & Country: TR

Project Partners

• M&M Profuture Training, S.L.
• Safranbolu Belediyesi
• GIOVANI PER L’EUROPA