Schools from Lithuania, Germany, France and Slovakia want to be partners in a project with scientific background in different European dimensions. A needs analysis brought up different shortages of competences at the different schools: The usage of ICT tools for teachers and students in learning processes is inadequate because of less teacher training and lessons for students. The developing of digital media is fast growing and so there is a big gap for using it in educational contexts. Secondly there is a big lack in knowledge about the production and preservation of food in all schools. The families use more and more not homemade food and they have easily access to a big variety in the supermarkets not reflecting about where the food comes from. In addition the awareness of the need of good language knowledge for communication between international partners in universities and companies and especially English as a scientific language also for publication of research results and collaboration between researchers is too low. From this position the partners derived different goals to close these gaps: - Promoting the acquisition of skills and competences - increasing digital skills for educational environment and create innovative learning methods - practicing experiments about food conservation - exploring cultural heritage and traditions in relation to food conservation - developing language skills especially scientific vocabulary for communication and collaboration So students of 15/16 years will participate in different activities:- doing scientific experiments, using mobile technologies (tablets, smart phones), exploring cultural, historical and culinary heritage with excursions, collaborating in eTwinning space, making online presentations, storytelling and maps stories, quizzes and posters. They will be aware of making their own food products like herbal tea mixtures, cheese, gherkins or salty cabbage. So they will be self-confident through this learning with hand and head. They will learn specific scientific vocabulary. So the students will be better prepared for choosing their future career, also in an European context. For teachers this will be a professional development in innovative digital media, refreshing foreign language usage and expanding their teaching methods especially in doing experiments. So the longer term benefits will be a more satisfying teaching. The students are better prepared for a life with digital competences, they could care better for their health and wellbeing and develop cooperation.
Schools from Lithuania, Germany, France and Slovakia wanted to be joint partners in a project with a scientific background. One Needs analysis revealed different competence deficits at different schools: The use of ICT tools for teachers and students in learning processes were insufficient and therefore this was the focus of attention and took the current development into account. The development of digital media is taking rapidly, leaving a large gap for use in educational contexts. Second, there was a great lack of knowledge about the production and preservation of food in all schools. The families use more and more non homemade food and they have easy access to a wide variety in supermarkets without thinking about where the food is coming. In addition, the awareness of the need for good language skills for communication between international partners in universities and companies and especially English as the language of science also for the publication of research results and cooperation between was too little for researchers. From this position, the partners derived various goals to fill these gaps: - Promotion of the acquisition of skills and competencies - Increase digital skills for the educational environment and create innovative learning methods - Performance of experiments on food preservation - Research of the cultural heritage and traditions in relation to preservation of food - Development of language skills, in particular the scientific Vocabulary for communication and collaboration Students aged 15/16 years participated in various activities: - conducting scientific experiments, using mobile technologies (tablets, smartphones), exploring the cultural, historical and culinary heritage with field trips, collaboration in the eTwinning Twinspace, creation of online presentations, storytelling and cards, quizzes and posters. The students were made aware that they can use their own food products such as herb mixes, cheese, cucumbers or salty be able to produce herb. By learning how to use their hands and heads, they became more self-confident and proud of what they had produced themselves. Also they learned and used the scientific terminology. In this way, the students were better prepared for the choice of their future profession, also in European context, prepared. For the teachers, this meant professional development in the use of innovative digital media, a refreshing of the use of foreign languages and an expansion of their teaching methods, especially through experimentation. The longer term benefits showed also in the application of the acquired skills in their own lessons. Pupils were better prepared for a life with digital skills, they can better look after their health and well-being and have gained valuable experience in working with other students. This also had effects and benefits in the cancellation of the last meeting in Berlin in March 2020 due to Corona. Thus, digital media, which had previously been used for were used. In the same way, communication between teachers was increasingly taking place digitally, which was also used for further training and competence development of the teachers.