Regional and Gastronomical Identities and Globalization Erasmus Project

Project Title

Regional and Gastronomical Identities and Globalization

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: Regional dimension and cooperation; Creativity and culture

Project Summary

This project allowed students to deepen the aspects of their cultural identity and take ownership of the identities of other partners. By working in transnational teams they were able to discover different uses and methods.
In June 2016, a first contact was established with liceul Grigore Moisil of Deva (Romania), in January 2017 it was with the Escola Fernào do Po (Portugal).
This project was validated (82/100) in mid-August 2017. Immediately, a Facebook account (“Louis Armand Partenariat Erasmus” https://www.facebook.com/louisarmand.partenariaterasmus) and a Twinspace (https://live.etwinning.net/) on eTwinning were created . In October 2017, the project was validated in “Europass Mobility”.
From the start of the 2017 school year, a presentation of the project was made to the students. The selection of 2 restaurants “sponsor” of the project was made in light of their procurement policy (short circuits). In each restaurant, there was an educational meeting and the service of a meal highlighting local products.

The 12 students arriving on a 3-year cycle of professional bac training (6 in Cooking, 6 in CSR) were selected mainly for their motivation and dedication to work. Professional practice teachers (kitchen and restaurant) participated throughout the project. The other professors selected were selected for their involvement in the project: letters/history/geography, physical education, biotechnology, languages (Spanish/Portuguese).
The first transnational meeting in Machecoul in November 2017 helped to frame the project, set the deadlines for meetings, meetings and organize the roles of each. Visits from various local producers were able to highlight the heart of the project.

The transnational meeting in Bombarral in March 2018 set the targets for the May “meeting”. We meet the students involved in the project and their school life. We selected different local producers to use their products at the meeting. We visited restaurants who are involved in the project.
Then, the students trained and developped their recipes for their completion at the Bombarral meeting.
At the end of May 2018 the meeting took place in Bombarral. The students met and have exchange on their customs, habits, preparations for the meeting which went as planned: cultural visits, local producers, immersion in restaurants and, at the Escola, production and service of the dishes planned in advance.
In early October, the transnational meeting in Deva, Romania, allowed visits by local producers and restaurateurs, meeting with students and preparations for the meeting.
The students then trained and developped their recipes for their completion at the Deva meeting.
In May 2019 the meeting took place in Deva. It took place in the same way as in Bombarral .The workshops were held in a restaurant made available for the occasion (the Liceul did not have sufficient premises adapted for the services).
The November 2019 transnational meeting in France went well but unfortunately did not lead to the planned meeting in France (covid 19).

The impact of the project on student participants was, for the most part, effective:
-Students have learned more about the use of software and multimedia applications (Powerpoint, Word Processing) and developped the practice of video (using of the camera).
-They have deepened their knowledge of the regional gastronomic uses of the various partner countries.
-They have gained autonomy in the design of technical recipe preparation sheets as well as in the preparation of research on food/wine pairings.
-Their productions have strengthened their ability to express themselves orally, professionally and in teams.
-They have developed their skills for transmission and knowledge sharing.
-Teachers were able to strengthen the practice of crossdisciplinary work and deepen the practice of image and communication technologies.
-They developped their European openness through joint work and knowledge of the cultures of the partnership countries.
-In the school, the project has generated an open mind among many students: they would like to participate in such a project.
-Some suppliers, producers and restaurateurs were able to benefit from the media benefits of the project.
-At the media level, the productions and services carried out, the articles published in local and regional newspapers, the dissemination on social networks and the dissemination of information via these networks have enabled a better knowledge of Erasmus projects and a better picture of the teachings given in our high school.

EU Grant (Eur)

Funding of the project from EU: 103156,02 Eur

Project Coordinator

LP Louis Armand & Country: FR

Project Partners

• Agrupamento de Escolas Fernão do Pó
• Liceul Tehnologic Grigore Moisil Deva