Schulart: Vocational school Projektidee: European contemporary cultural cuisine for the new generation
The principal objective of this project is to develop the students understanding of the differences in eating and cultural habits between the participants through the use of various cuisine styles and product knowledge. In addition, students will develop their interpersonal skills through meeting and interacting with students and teachers from different cultural backgrounds. Through the student and staff mobilities, teachers and students will be able to learn and understand the culinary and cultural differences between the countries and eventually develop a healthy lifestyle in their nutritional approach and eating habits. Apart from enhancing their general and technical knowledge, these skills would also assist them for possible future movements within the European Union, whether these are for employment opportunities or for leisure.
In addition, the project participants will examine how catering is developed and used in the day to day operations and activities that take place in the participants' lives such as at home (e.g. breakfast, snacks, lunch and dinner). They will also examine the different styles of cuisines used on a daily basis apart from the local ones, in different aspects of their day to day lives such as when eating out (restaurants, cafes, school canteens etc) and of course at home.