CONTEXT:The life in 21st century is unpredictable; economic crisis, the fear of unemployment, refugees’ problem, are only some of the challenges that people encounter every day. In response to current issues, there is also a challenge for modern education to equip young generations with the skills that will enable them to find themselves successful on labor market. The project may be considered a tool kit for striking a balance between academic knowledge and practical learning.THE OBJECTIVES:The project ‘Stay 3E- stay Eco-friendly, Entrepreneurial , European-providing practical solutions for effective teaching and enjoyable learning at primary level’ aims to raise pupils’ competencies in Ecological, Entrepreneurial and European education by being immersed in real-life context. Informal learning situations are to stimulate the transversal and life skills development, skills supporting our pupils in learning and later on in their work. Additionally, we wish to build up pupils’ identification with the regions they come from, with respect for all the Europeans.THE NUMBER AND PROFILES OF THE PARTICIPANTS:Our project will bring students and teachers from six countries together from six partner countries: Poland (coordinator), France, Italy, Spain, Greece and Romania. Approximately, about 1900 pupils, aged 6-9 (Level 1) and about 1100 pupils, aged 10-15 (Level 2) and 150 teachers from the partner countries will be involved in various project activities. 55 pupils, 16 teachers (accompanying persons) will take part in short-term learning activities and 39 teachers will participate in joint-staff training events.DESCRIPTION OF ACTIVITIES:Our activities will include following topics:• learning about the regions of the partner schools• learning about ecology and ecological food in relation to the regions• Maths and Entrepreneurship learning in real- life context• developing life skills: cooking and gardening• setting up and maintaining a school garden• taking part in common learning activities: performing ecological play, working out the quiz for paper chase, workshops on producing olive oil, soap, cheese, pepper, etc., Salone del Gusto and Terra Madre• eTwinning activities accompanying the project• collaborative cooking and gardening classes• learning the languages of our partners (multilingualism) and their cultural heritage• visiting local eco-farms, companies, institutes, primary and secondary schools, preschools• work and activities for local communities• meeting with teachers, producers, farmers• active participation in a number of classes of different subjects.METHODOLOGY USED IN THE PROJECT:• learning through experience• task-based learning• formal/informal learning• transversal and life skills contribution to high-level basic skills development• using innovative methods of teaching: CLIL, TECHH, eTools, blended-learning, Montessori method• project work at two linguistic and age levelsRESULTS-SUMMARY:Qualitative:• improving pupils abilities to apply knowledge to practice• better competence in Maths and ecological education• broadening knowledge about the European regions• developing life and transversal skills• enhancing teachers’ professional developmentQuantitative:• the syllabuses of 3 optional courses: ‘European Eco-friendly and Educated Citizen’, ‘Healthy cooking’ and ‘School gardening’• ‘Stay 3E cookery book’• ‘Stay 3E board games’• ‘Stay 3E regions’ –a tourist guide• ‘4Seasons in Stay 3E regions’-an interactive Google calendar• ‘How to set up and maintain a school garden’-a guide• ‘Stay 3E Scarecrow’s adventures’-a travel diary• ‘Stay 3E’ mascot• ‘Stay 3E-teaching in practice’ –lessons plans• ‘Stay 3E multilingual dictionary’• ‘Stay 3E specialities’ –a picture dictionaryIMPACT OF THE PROJECT:We expect the project to have impact on pupils, teachers, parents and other stakeholders at local/regional/national/transnational level. Pupils will gain knowledge about the regions and learn how to make school learning applicable to their everyday lives. By working together with their European peers they will improve collaborative skills and get used to more flexibility which is so needed in a globalized world. All the partner schools will offer the pupils higher level of education based on European cooperation and training experience. The local communities will realize their regions’ potential, which can result in undertaking common initiatives designed to address the problem of unemployment. All the activities and their results will constantly be communicated to the local press, respective stakeholders and students’ parents.POTENTIAL LONG-TERM BENEFITS:• Pupils take responsibility for their lives and future• Pupils are better achievers at further levels of education• Early-school leaving risk is decreased• Unemployment rate is decreased• Increase in business initiatives in relation to the regions’ potential• Improving the quality of education system
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.