This project entitled "Rotten Shark and Aoili : sharing culinary culture to erase differances" is a project that will unite students from the South of France and the North of Iceland. After years of cooperating on student work placements in individual mobility programs, the two schools have decided to further their partnership through a student exchange. Culinary food heritage will be used as a means to : - overcome prejudices and apprehensions regarding different cultures. - build self-confidence and develop new social and culinary skills - gain a better understanding of the need for sustainable food production and processing - motivate students through a project based work, thus reaching out to students who do not enjoy being at school - improve the communication skills of the students The use of eTwinning will enable students to exchange online throughout the project and each student will complete a Student Project Booklet that enables them to feel part of the project and record their evolution during the project. A Cookery book based on the culinary exchanges will be created by the students and published. By actively engaging together in this project the schools hope that it will be the beginning of other such collaborations. The project will be dessimated within the schools and also within the local communities thus enabling others to benefit from the discovery of a new culture and widen their horizons.
The project, entitled "Rotten Shark and Aoili: sharing culinary culture to bridge differences", brought together students from rural areas in the South of France and the North of Iceland. After years of cooperation on individual mobility programmes, the two schools decided to deepen their partnership through a school exchange. The culinary heritage of each country was used as a means to : - overcoming prejudices and apprehensions about different cultures - build self-confidence and develop new social and culinary skills - increase understanding of the need for sustainable food production and processing - motivate pupils through project-based work, thus reaching pupils who do not like to be at school - improve students' communication skills. The use of sharing platforms, eTwinning and social networks allowed pupils and teachers to exchange throughout the project. Pupils kept a personal logbook to report on their activities and personal development throughout the project. A cookbook based on the culinary exchanges was created by the pupils to share and keep track of their discoveries. The results of the project were disseminated within the respective schools and local communities, allowing others to benefit from the discovery of a different culture and way of life. It also inspired other schools in rural areas to set up partnership projects.