Throughout the times, people have made progress thanks to the exchanges they have developed. In the current context of globalization, which seems to tend rather towards a uniformity of our consumption habits, Europe must allow each of its future citizens to become actors of their future. For this they must be able to maintain their cultural identities and also to model and enrich them by exchanges of knowledge, know how to do and know how to be. We, as trainers in the hotel and catering industry, through this project, are committed to providing our students, future European citizens, with the skills necessary to defend and promote their regional gastronomic identities while enriching them with cultural and professional contributions from other territories. As consumers, these young people will have to incorporate, in their practices, common sense procedures in order to valorize each terroir to maintain a sustainable local activity and thus respect the environment. This project, built between 3 partners with gastronomic identities representative of Europe (east-Romania, south-Portugal and west-France), will allow, through exchanges set up, to share knowledge, working techniques, methods and learning practices. The pupils of our sections participating in the project will concretely and fully integrate the notions of European citizen as both actor and responsible consumer. This project is organized around 3 meetings (each of the 3 partners in charge of the organization of one of them). Each meeting will be the culmination of preparatory work for research, sharing and exchange of best practices. During these meetings, visitors will visit local suppliers and producers of foodstuffs used in the kitchen and restaurant as well as visiting typical restaurants of each terroir. Within each partner institution, participants will attend class sessions, mainly in production workshops. The culmination of these meetings will be, in each school, the production of a menu and the service of this menu with a local clientele. The goods used will be sourced from selected local suppliers and meet quality and sustainable development criteria. The participants will be divided into multi-national teams and will be able to share their respective knowledge and skills. During the preparatory work, which will take place before and during the meetings, the participants will produce audio / videos (slideshows, short films, tutorials ...) which will be disseminated within each institution, on blog and Facebook pages. These materials can be used by any student or trainer. This preparatory work will be an opportunity for the participating students to write group projects to identify the identity products (food and beverages), the specific uses of each partner (gastronomy, product culture, farming and meal habits), technical data sheets and food supplies. This work will then be published on the "Facebook" pages and on the "blog". Through this project, participants will be able to share and improve learning, teaching and training activities. They will be able to perfect their speaking skills and speaking a foreign language (French). They will be able to build lasting links between pupils of different nationalities. They will learn how to produce and disseminate synthesis documents (recipes, slideshows, videos, tutorials) in a foreign language (French) and produce innovative recipes. They will discover the heritages, cultures and food habits of other European countries. They will discover the functioning of the various means of supplying restaurants in foodstuffs, especially those linked to sustainable development and those focused on "short circuits" (local production and distribution). The participants will be able to acquire a certain autonomy (in the choice of the products, their traceability and in the production of their creations), a mastery of the realization of a meal, an appropriation of the uses, customs and techniques of the partners.
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.