‘Stay 3E- stay Eco-friendly, Entrepreneurial , European. Providing practical solutions for effective teaching and enjoyable learning at primary level.’ Erasmus Project

Project Title

‘Stay 3E- stay Eco-friendly, Entrepreneurial , European. Providing practical solutions for effective teaching and enjoyable learning at primary level.’

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 2016

Project Topics

This project is related with these Project Topics: Labour market issues incl. career guidance / youth unemployment; Overcoming skills mismatches (basic/transversal); Early School Leaving / combating failure in education

Project Summary

The project ‘Stay 3E- stay Eco-friendly, Entrepreneurial , European-providing practical solutions for effective teaching and enjoyable learning at primary level’ aimed to raise pupils’ competencies in Ecological, Entrepreneurial and European education by being immersed in real-life context. It was realised by 6 European schools (5 primary and 1 secondary): Szkola Podstawowa nr 3 im. Jana Brzechwy, Poland (the coordinator), Ecole Elementaire Jean Jaures 1, France, Proto Dimotiko Sxoleio Melission, Greece, Ceip San Isidro, Spain, Istituto Comprensivo Carmagnola 3, Italy, Scoala Gimnaziala Ion Simionescu, Romania. The project was carried out at two age levels: Level 1-pupils aged 6-9, Level 2-pupils aged 10-15. The approximate number of particpants at Level 1 was 1900, at Level 2-1100 and about 150 teachers from 6 partner schools. The prior goal of the project- raising pupils’ competence in applying knowledge to practice could be met due to setting up school gardens and culinary classrooms. Series of culinary and gardening classes were taught to pupils, which let them develop transversal and life skills and apply their academic knowldege to real life situations. All the activities were related to ecology, entrepreneurship in European dimension. Cooperation with peers from European schools provided possibility of mastering linguistic skills in practice whilst the deepened knowledge about the region and its potential shaped one’s regional and European identity. The project was realised at 5 stages: 1.”Stay 3E in the regions”, 2. “Stay 3E in ecology.”, 3. “Stay 3E in Maths”, 4. “Stay 3E in entrepreneurship”, 5. “Stay 3E for the Future”. Pupils: -designed, set up and maintained culinary classrooms and school gardens, reported on weather observations and compared the climate condtions in partner schools in reference to plants selection for the school gardens, participated in the classes with a dietist, compared their diet with the food pyramid, cooked regional dishes, learned to read and make recipes, measured, classified, created and played Maths games, created multilingual dictionary of the terms of the project, organized school fairs, attended workshops: ecological, entrepreneurial, artistic, linguistic, created a project mascot and eco-Christmas cards, made a research into local products and their prices, compared the prices across European countries. The teachers organized contests, displays, European events at the schools to monitor and evaluate the project work progress. The project tasks were realized by the means of eTools, such as multimedia presentations, Google docs, Kahoot, Padlet, Slidely, Canva etc. 55 pupils accompanied by 15 teachers took part in 4 short-term learning activities’ events during which they participated in various workshops on the project themes, elaborated on the mulitilingual dictionary and other products of the project, learned about the culture of the host country, presented the information about their country, region, schools, mastered their linguistic skills. 45 teachers participated in 4 joint-staff training events. During the events they developed their knowledge about applying various methods to teaching: Montessori method, CLIL, TEACHH method, ‘Flexible Zone’-an educational innovation introduced to Greek schools. There were also two transnational meetings held during the project. The project work and its dissemination was supported by Facebook, GoogleDrive, Messenger, schools’ webpages, Twinspace, project stakeholders. The results and the products of the project are: ‘Stay 3E board game’, ‘Stay 3E culinary and gardening course’, ‘Stay 3E regions tour guide’, ‘Stay 3E multilingual dictionary’, ‘Stay 3E Scarecrow Adventures’, ‘Stay 3E cookery book’, Stay 3E Twinspace, Facebook page. The results of the project and its positive impact on the particpants encouraged the schools to keep on realising European projects and take up other project-related initiatives. The project has been awarded with eTwinning Quality label and with ‘European Year of Cultural Heritage 2018 (EYCH) label’ (Spanish school’s initiative). The Polish school is introducing the pedagogical innovation to the school curriculum applying the culinary course and other products of the project. The school continue teaching culinary and gardening classes.

EU Grant (Eur)

Funding of the project from EU: 136425 Eur

Project Coordinator

Szkola Podstawowa nr 3 im. Jana Brzechwy w Pulawach & Country: PL

Project Partners

• Scoala Gimnaziala Ion Simionescu
• ECOLE ELEMENTAIRE JEAN JAURES 1
• PROTO DIMOTIKO SXOLEIO MELISSION
• CEIP SAN ISIDRO
• Istituto Comprensivo Carmagnola 3