The main goal is to allow organisations to develop networks, increase their capacity to operate at transnational level, share and confront ideas, improving professional skills and competences during work-basesd learning One more aim of the project is do develop open-minden European citizens.The project is going to take place in: AT, EE, ES, FI from the 1st of September 2016 till the 31st of August 2018.Objectives of the project:How to prepare traditional Cuisine with Slow Food Philosophy and BiodiversityHow to prepare traditional Cuisine using new techniques in kitchen (sous vide, IT-controlled-preparation)How to prepare traditional Cuisine with healty background considering allergiesHow to prepare ethic food considering international tourism and migration (halal, kosher, hindu) Every team of the partnership consists of one teachers and four students. All participants have culinary experiance and are very interested in new topics.The result is a cookbook, called Culinary trip through europe and will be used in professional subjects like nutrition and cooking.As the book will be printed by Trauner Verlag Linz the publisher will present the book at school presentation and professional fairs.Teachers will use the book for subjects like nutrition and cooking as the book has got very actual content likehealthy food, slow food, halal, kosher and hindu food.
Context/background of the project: The main goal was the development of skills and competences during work-based learning in international cooperation, improve practical skills due to working in teams with experience in cooking, learn new cooking techniques and recipes. One more aim of the project was to develop open-minded European citizens. Number and profile of participants: The exchange brought together 4 participants + 1 teacher from each partner organisation, for a total of 20 people. Participants of this project are young people – students and apprentice students – between 17 and 25. All participants had culinary experience and were very interested in new topics. Description of activities: There have been four main activities in the project. The project took place in AT, EE, ES, FL from the 1st September 2016 till the 31st of August 2018. More in particular, the project objectives are to improve empathy, tolerance and understanding among different countries, cultures and religions, discover other cultures through food and raise awareness about diversity raise awarness and discuss possible solutions. Activity 1: Meeting in Valencia/Spain – April 2017 The overall objective was to learn about cuisine with healthy background considering allergies. Provided the target group with the chance to learn about new cooking techniques and recipes considering allergies. Activities: - Non-formal learning activities: ice breakers, group activities, group discussions, intercultural evenings, country presentations - formal learning activities: Excursion to the Albufera, visiting rice farm, visiting olive oil farm, cooking activities, professional talk-lecture of a Nutritionist, Laboratory. Activity 2: Meeting in Joensuu/Finland – May 2017 The main goal was the development of skills and competences during work-based learning in international cooperation. The overall objective was to learn how to prepare food using modern methods. Provided the target group with the chance to learn about finish food prepared using modern methods. Activities: - Non-formal learning activities: ice breakers, group activities, group discussions, intercultural evenings, country presentations, sightseeing. - formal learning activities: Excursion Koli park, working in the kitchen over the subject in teams Activity 3: Meeting in Haapsalu/Estonia - October 2017. ” How to prepare traditional Cuisine with Slow Food Philosophy and Biodiversity”. The overall objective was to learn how to prepare traditional cuisine with slow food philosophy and biodiversity. Provided the target group with the chance to learn about old Estonian food - traditional festive food, nordic cuisine - slow food. Activities: - Non-formal learning activities: ice breakers, group activities, group discussions, intercultural evenings, country presentations, sightseeing. - formal learning activities: Excursion to the Nina farm - a traditional Estonian seaside farmstead, visiting the food fair - competition of young chefs, cooking activities, professional talk-lecture Ranno Paukson - topic Slow food, Workshop with HKHK Office Work students – „Eating with your Eyes, Workshop „Getting Creative “. Activity 4: Meeting in Villach/Austria – April 2018 The main goal was the development of skills and competences during work-based learning in international cooperation. The overall objective was to learn how to prepare ethnic food considering international migration and tourism as well as traditional food. Provided the target group with the chance to learn more about international food preparing. Activities: - Non-formal learning activities: ice breakers, group activities, group discussions, intercultural evenings, country presentations, sightseeing. - formal learning activities: Excursion to the Weissensee - fish farm, excursion to our slow food pope with food tasting, kitchen activities with the topics: ethnic food, traditional food modern style, traditional pastries, fish dishes A short description of the result and impact envisaged and finally the potential longer-term benefit: Youth exchange participants will have: - improved their vision of “the other” - gained interest in meeting young people from different countries - discovered other cultures - developed a critique sense towards migration issues - reflected on their own identity as a person living in a multicultural Europe - learned new cooking techniques - learned how to prepare traditional Cuisine with healthy background considering allergies - learned how to prepare ethic food considering international tourism an migration - improved their English a multicultural context Partners will have: - been inspired about new ways to use food as an educational tool for social gathering and understanding - trained potential new volunteers for hosting projects - been part of starting a new project which will hopefully lead to future editions of the - project together and other projects a