Nowadays, not only the ability to prepare dishes, but the aesthetics and artistry of serving them are very important on the gastronomy market. Modern chefs not only feed people, but are artists of the taste and appearance of dishes. Gastronomy is an area that is currently very fashionable and is developing very much. Chefs are looking for new methods, culinary techniques, flavors, raw materials or products that will surprise the consumer. Following the latest culinary trends in the project, we want to look for completely new culinary flavors, as well as present the qualities of modern and traditional European cuisine. We would like to introduce project participants and other subsequent recipients to the topic of wasting food in the world and ways to prevent this phenomenon. We want to take up the subject of food in the future, regarding the possibility of obtaining food from unusual, little-known raw materials. We want to achieve this by: -developing food recipes by each country, according to which participants will prepare dishes during study visits, - organization of seminars / scientific lectures on: replacing / eliminating gluten, preservatives, lactose and other allergens, future food, zero waste, regional cuisine, fusion of spices, food management, vegetarianism, the use of low temperatures in gastronomy, - conducting culinary workshops during which participants will prepare various drinks, desserts, pastries, soups, appetizers, vegetarian dishes, regional dishes - preparation of dishes from healthy, low-processed regional raw materials as well as dishes from grasses, algae and food waste, -organization of training: modern sweet and savory cuisine with elements of molecular cuisine, bartending training, training on effective waiter service, zero waste training, - after the study visit, training sessions for school communities on topics covered during visits will be organized, conclusions, photos and recipes of dishes will be presented, - running a blog and profiles on social media, in which students / project participants will place materials (in the form of photos, text, videos) regarding the preparation of dishes, - organizing street food for the local community in Poland with the participation of all project partners, which will diversify such a meeting and will be an interesting form of project promotion, during this task each country will be able to present the advantages of its cuisine to a wider audience by preparing salty and sweet dishes characteristic of the kitchen Polish, Croatian, French and Portuguese, - organization of educational trips to food production plants in order to learn and compare production technologies, apparatus and product range in various food industry sectors in various countries, - organizing sightseeing trips to learn about culture, monuments and interesting places in Poland, Croatia, France and Portugal, - language workshops using the e-learning platform, - developing a book with recipes from all partner countries or a culinary and tourist guide on cuisine and interesting places related to cuisine, Student and teacher profile Eight students and two teachers will participate in the implementation of activities related to study visits. We assume that 6 students will be oriented in the field of food preparation and 2 in consumer service. The project will be attended by students of the second and third classes of two faculties of the Four/Five-year Technical Secondary School in the profession: nutrition technician and gastronomic services, and the First Level Industry School in the profession: chef. Anna Tęcza and Anna Fitał, specialists in the field of food technology and human nutrition, confectionery decorations and gastronomy, will be teachers coordinating activities related to the preparation of recipes, workshops and the gastronomy part in our school. Objectives / Benefits The implementation of project activities will ensure the development of key skills for all participants. Participation in many project activities will allow you to learn about the new definition of food and thus help to improve vocational training and increase students' chances of finding a job on the local labor market in Poland and in Europe. The implementation of the activities will allow to get to know innovative, developing trends in the field of gastronomy and will help to prevent early school leaving. Understanding regional raw materials and products will help promote cooperation and mobility between international partners and companies located in another country.
We started implementing project activities in September 2020 by signing an agreement with national Nordic Agencies. In each school, a project team was established, recruitment regulations were established and a budget plan was developed. Then, a joint online meeting was held during which teachers discussed the action plan for the near future. We also shared our concerns about the possibility of carrying out trips in connection with the Covid epidemic. The first joint activity was to conduct a competition for the project's logo. Each school selected one logo, and then all countries voted together. The logo proposal from Portugal became the official logo of the project. In October, each school organized an activity promoting the so-called International Chef's Day. This activity consisted of preparing recipes for dishes, exchanging recipes and preparing dishes of Polish, Croatian, Portuguese and French cuisine. After this activity and subsequent similar activities and mobilities, an online meeting of teachers and students was held, videos, photos and articles were prepared and shared on websites, social media, local media and partners' websites, during interviews with parents and in class teams. Before each mobility, students met on the e-Twinning platform. The next major action was the promotion of the so-called exhibition and preparation of holiday dishes. This activity consisted of preparing recipes for dishes, exchanging recipes and preparing holiday dishes of Polish, Croatian, Portuguese and French cuisine. Mobilities that were planned from September 2020 to June 2021 did not take place due to restrictions related to the Covid pandemic. In July 2021, each school prepared an interim report. An online meeting of teachers was held in September 2021, it concerned changing the mobility dates and making a decision to extend the project until August 2023. A request was written to the National Agency for the possibility of extending the project due to the Covid pandemic. In October 2021, schools conducted recruitment for mobility to Croatia. A school from Croatia has prepared a mobility program, which took place on November 21-26, 2021 under the Covid sanitary regime. The school from France did not participate in this mobility because it did not receive permission to travel from the school's governing body. During the mobility at the school in Metkovic, Croatia, there were trips, cultural activities in a saltworks and winery, and workshops on spices, seafood and gastronomy management. The next mobility was supposed to take place in May 2022 in Poland, but due to the outbreak of the war in Ukraine, the order of mobility was changed. A school from France developed a program for the visit to its school, and the other partners carried out recruitment. Mobility in Machecoul, France took place from May 29, 2022 to June 3, 2022. During this mobility, students participated in trips, workshops on zero-waste cuisine and the use of low temperatures, and cultural activities at the mill and with an oyster farmer. In June 2022, the Polish school developed a mobility program, and the remaining partners conducted recruitment for mobility in Werynia, Poland. The third mobility took place on September 25, 2022-September 30, 2022 in Werynia, Poland, during this mobility students participated in molecular gastronomy, allergen-free and regional food workshops. The molecular gastronomy training was conducted by an external company. Students participated in cultural activities in Sandomierz and Kraków, a cheese factory and a winery. On September 20, 2022, all partners prepared dishes and refreshments during Street Food in Kolbuszowa, presented dishes related to the topics discussed during previous mobilities and the values of the four corners of Europe. In April 2023, a school from Portugal developed a mobility program at the school in Bombarral, and the other partners recruited for the project. Mobility in Bombarral took place from May 29 to June 3, 2023. During this mobility, students participated in training on zero waste dishes and the use of algae, seafood and seaweed. Students participated in trips to Lisbon and Obidos. They participated in cultural workshops at a wine factory and a cod factory. On the last day of mobility in Portugal, there was a summary of all study visits, films and presentations were shown. In June 2023, a recipe book summarizing the entire project was developed.