Background of the project Both schools have been working together in numerous projects since 2012. This has resulted in an active interest on the part of the pupils in dealing with the everyday life and cultural background of the young people in the partner institution. Thus the idea was born to creatively develop regional history, geography and traditions in food culture into a youth-oriented cross-over cuisine. In this, they bring the regions of Franconia and the foothills of the Carpathian Mountains together to live and enjoy life together. In doing so, they are creating a culturally informative cookbook - in keeping with the long-standing tradition of school cooperation to have an impact on society - that reaches the regional public as well as guests of the two cities and allows the community to participate in the constructive relationships between the pupils*. Number and profile of participants In the project, 15 to 20 students from grades 11 and 12 from both schools work together. The participants have been selected in such a way that on the one hand the targeted implementation of the project is ensured by the necessary motivation of the applicants. On the other hand, attention was paid to a balanced social composition of the group (group dynamics). Description of the activities The project partners develop the content on the eTwinning platform. In the first phase of the project, pupils will collect information on the history, geography and culinary traditions of the Franconian and Carpathian foreland regions. First project meetings at the respective partner school allow them to get to know each other personally. Under the guidance of a young top chef, a cooking course is held in which selected regional cooking culture is practised together. In the next step, the pupils* create a cookbook on the eTwinning platform with cross-over dishes that are tested and documented. This cookbook product enables pupils to develop a wide range of skills, from handicraft cooking, photography, graphics, drawing, text production, organisation, layout, speech and public presentation. Methodology of implementation The project was born out of school life, so that the interested parties have already come together. With the help of the supervising teachers and two young top chefs, the students work electronically on the basic topics in binational cooperation. The students' own activities are in the context of the positive experiences from previous joint projects, which have always had an impact on the community of both cities. The common ground between the two working groups will be established through the collection of material on eTwinning and will be consolidated and deepened during the first two project meetings in the respective partner country. Based on the common experience, the cross-over kitchen will be developed in mutual exchange. The joint presentations in the respective partner country form a clear objective. The permanent dissemination of the results to the public will be ensured in the final phase. Expected results and potential long-term benefits The mutual occupation with the historical-geographical-sociocultural foundations and characteristics of both regions will, against the background of the common features of the European cultural heritage, allow the regional and national characteristics of the partner region to be discovered and experienced as one of the project's goals. The independent project work, using the proven eTwinning platform, strengthens the pupils' key competences. These range from scientific skills in exploring the regional basics to everyday skills in acquiring cooking skills, organisational skills in organising and implementing events and personal skills in presenting the results. The product cookbook will also be made available to the other partner schools of the participating institutions as well as to the regional public and linked on the results platform. The results will be disseminated throughout Europe via the homepage and the network of europafels. They contribute as a template to a more active shaping of school partnerships and motivating schools to establish international contacts. The active engagement with the common values arising from the European cultural heritage as a maxim for action is intended to awaken and strengthen European awareness among young people as an affective goal. The dissemination beyond the school partnership motivates other schools to intensify and deepen their European partnerships.
Background of the project Both schools have been working together in numerous projects since 2012. This has resulted in an active interest on the part of the students to engage with the everyday life and cultural background of the young people in the partner institution. This gave rise to the idea of creatively developing regional history, geography and traditions in food culture into a youth-oriented cross-over cuisine. In it, they bring together the regions of Franconia and the Carpathian foothills to live and enjoy together. In doing so, they will create a culturally informative cookbook - in keeping with the established tradition of school cooperation to have an impact on society - that will reach the regional public as well as guests of the two cities and allow the community to participate in the constructive relationships between the students. Number and profile of participants The project involved 15 students in grades 11 and 12 from each of the two schools. The participants were selected in such a way that, on the one hand, the goal-oriented implementation of the project was ensured by the necessary motivation of the applicants. On the other hand, care was taken to ensure a balanced social composition of the group (group dynamics). Fifty-seven students applied for the P-.seminar advertised for this purpose. Description of the activities The project partners worked out the basic content on the eTwinning platform. In the first phase of the project, the students gathered information on the history, geography and culinary traditions of the regions of Franconia and the Carpathian foothills. The first project meetings were replaced by virtual meetings due to the pandemic. The forms of cooperation were adapted to the situation. In the next step, the students jointly created a cookbook on the eTwinning platform with cross-over dishes that were tested and documented. This cookbook product, despite the limitations, allowed the students to develop, according to plan, a wide range of competences, from the art of cooking to photography, graphics, drawing, text production, organization, layout, public speaking and presentation during the presentations in both countries and finally in Brussels. . Methodology in the implementation The project emerged from the school life, so that the interested parties had already come together before the start of the project. With the help of the supervising teachers and two young top chefs, the students worked out the basic topics electronically in binational cooperation. The students' own activities were in the context of the positive experiences from previous joint projects, which have always had an impact on the community of both cities. The commonality of the two working groups was established according to plan through the collection of materials on eTwinning. From the common experience in virtual exchanges in practical work in the kitchen in German-Polish tandems developed the Cross-Over Kitchen. These joint vitual exchanges partner country pursued the agreed objective. The permanent dissemination of the results, also to the public, was ensured in the final phase. Expected results and potential longer-term benefits The mutual occupation with the historical-geographical-sociocultural basics and peculiarities of both regions let discover and experience the regional-typical and national peculiarities of the partner region against the background of the commonalities of the European cultural heritage as a goal of the project. The independent project work under the proven use of the platform eTwinning strengthened essential key competencies of the students. According to plan, this ranged from scientific skills in exploring the regional basics to everyday skills in acquiring cooking skills to organizational skills in organizing and implementing the events as well as personal skills in presenting the results. The product cookbook was also made available to many partners of the participating institutions as well as to the regional public. Via the homepage and the network of Deutschhaus-Gymnasium and europafels the results find a European distribution. They contribute as a template to a more active design of school partnerships and motivate schools to establish international contacts. The active confrontation with the common values arising from the European cultural heritage as a maxim for action should awaken and strengthen the European consciousness in young people as an affective goal. The dissemination beyond the school partnership motivates other schools to intensify and deepen their European partnerships.