This projects is created by a group of vocational schools with the specialisations in gastronomy and health care which prepare their students for their future professional careers in Croatia, the Czech Republic, Italy, Spain and Slovakia. The schools are important players in education in their regions as they provide high quality education in their fields aiming at preparing their students for the labour market in their own country as well as in the whole Europe. On the grounds of the previous facts, the project is set around the idea of connecting cooking with health care in form of health food, sound diet and sensible lifestyle within the individual capabilities of every person. The main objectives of the project are defined this way: improvement of language teaching and learning, promoting healthy lifestyle, inclusion of students with fewer opportunities and / or learning disabilities, and familiarize with the cultural heritage of both own country and partner countries of every partner school. Among other supplementary objectives of the project we can add the strengthening of the cooperation in local and European scale by creating partnerships not only with the participating school, but also outside the project scheme, e.g. with the local institutions, food producers, restaurants and providers in the domain of health care and services. The participants of this project can be characterized as the students and teachers of the partner schools with the folowing specifications regarding their numbers and profiles. The students are aged 14 - 19 and they are studying in the domains of cooking, serving and health care, e.g. nursing, pharmacist and physiotherapist. The estimated number of students involved in the project is 94 of those participating directly in the partner meetings, but we assume the number to be much larger as they will be involved also in the activities, tasks and events outside the planned meetings to achieve all the aims and objectives of the project. As far as the teachers are concerned, there will be directly participating 41 teachers of different school subjects ranging from foreign languages to professional subjects taught at individual schools. However, also in the case of teachers we estimate higher nubmer of involvement as other teachers of the partner schools will be joined in the preparation of the parnter meetings and while working on the individual events, tasks and activities constituing the basis of the project. There are suggested several types of activities with different kinds of methodologies to be used during the project to achieve the high-quality outcomes and results, e.g. workshops, lectures, hands-on practices, CLIL methodology, using of ICTs, field trips, virtual communication through social networks and spaces. The different methodologies will be used according to their relevance to the individual activities and they will be in hands of individual partners with the respect of their abilities and capacities within their own environment. Although some of the methods are obligatory for every partner country, e.g. CLIL method for producing learning and teaching materials, ICTs in communication and spreading of the project outcomes, hands-on practices while cooking workshops or fild trips with the aim of discovering and showing the cultural heritage of individual regions and countries. As far as the project results are involved, we concentrate on both material and immaterial results of the project in several forms to reach wider public and especially achieve the maximum of our aims and objectives. Therefore there will be produced materials for wider use in education with the CLIL methodology to join the language teaching with the professional knowledge required by the future employers of our students. Those materials will vary in their form from videos, ppt presentations to posters, brochures and even e-books with traditional and forgotten recipes of every partner country. The immaterial results will be present in the form of knowledge, new ways of learning and teaching implemented by individual school, increase in the foreign language skills and their everyday use by students and teachers, and gaining knowledge about the cultural heritage of the individual countries with the emphasis on the healthy lifestyle and the awareness about it. The project is design to have a strong potential longer term benefits in further cooperation of the partner countries in bigger strategic partnerships to widen the initial ideas of the project. Moreover, we assume the use of created materials in the school programmes of the partner schools to make it more up-to-date and closer to the requirements of the job market. Nevertheless the project will increase interest in the studies at the partner schools with the help of diverse events and activities as well as establishing cooperation with local organizations and institutions.
This project was realized by a group of four vocational schools aiming at preparing learners for their future careers in the fields of gastronomy a health care in the Czech Republic, Croatia, Slovakia and Italy. The cooperating schools are among the most important players in the education field in their regions as their deliver high quality education for the learners preparing for the local and European labour market. The project connected two domains which are representing the specialisations of the partner schools - cooking and healthcare in the form of healthy food, convenient diet and sensible lifestyle within the possibilities of every person. The main objectives of the project were the following domains: improvement of language teaching and learning, promoting healthy lifestyle, inclusion of the learners with less opportunities and/or learning disabilities, familiarization with the cultural heritage of own and partner countries. Among other aims we can list the enforcement of the cooperation on local and European level by creating partnerships not only among the partners schools, but also with other organizations, e.g. local institutions, food producers, restaurants and products and services providers in the health care. The main participants of the projects were learners and teachers of partner schools who were gradually involved in the realization of common activities either directly or indirectly while in person partner meetings or on-line ones, as well as while dealing with the tasks emerging from the project at individual schools. The age of the learners was between 14 - 19 and they were studying to become future cooks, waiters, nutritional therapists, nurses, dental hygiene, but there were also involved the learners from the so-called gymnasium section from Croatia. As the project was prolonged due to the covid-19, there were involved more learners as assumed while many of learners finished their studies during the project realization and so they needed to be replaced by new learners. As far as the numbers of teachers are considered they slightly decreased, but their specializations were varied covering not only the teachers of foreign languages, general and professional subject teachers, but also the representatives of the school management from individual partner schools. Directly during the partner meetings there were participating 157 people both learners and teachers from which there were 97 guests and 60 people at hosting schools. There were used vried types of activites and methods to achieve quality outcomes while the period of the project realization, e.g. workshops, lectures, practical lessons, CLIL method, ICTs, field trips, virtual communication via social networks and spaces. Furthermore, the last mentionned played a vital role especially after there were many regulations due to the covid-19. Ever of the partern school used methods and realized activities according to their possibilities, but it showed up that the involved schools started to use the applications they did not use and even did not know about them before the project started, e.g. Padlet, Kahoot, Genially, Book Creator, Canva. The only required issues were the following: creating CLIL materials and their eventual use during the lessons, use of ICTs in communication and production of final outcomes and practical lessons of cooking as wel as field trips to give a better idea of cultural heritage of involved regions and countries. Within the project results and outcomes we focused at making both material and non-material products, which are serving today as supplementary teaching and learning resources at partner schools and they are available also for the wider public. As the material results we can mention, e.g. several brochures with recipes, materials for teaching with CLIL method, videos with cooking instructions for drinks and dishes, presentations with ifnoramtion including the project themes etc. From the non-material outcomes there is very important the change in the attitude of learners and teachers towards learning, teaching and especially using of foreign languages, higher interest of learners in their studies at partner school for having the opportunity to be involved in similar projects, exchange of practical matters among the teachers of individual subjects as well as raised awarness on the cultural heritage and healthy lifestyle issues. Nevertheless, it is important to mention the great cooperation among the partners as there are held some negotiations regarding the possibilities of creating new projects and partnerships. The materials produced during the project realization enriched and up-dated the existing school programmes of the partner school so that they prepare the learners better for their future careers. Finally, the cooperation among the partner school was not the only one as there were created cooperations with other organizations and institutions on local levels while the project realization.