Favourite recipes (A05)
Favorite recipes and typical dishes from all over Europe
Teachers and students
of the four participating countries work together in order to develop awareness of typical dishes from their countries.
The link between school and real life will receive a new and functional dimension because participants will cook traditional dishes in order to organize charity events, will read, apply and write cooking recipes collected in an e-Cookbook.
This subproject unites students and teachers from 4 European countries: Germany (“Realschule Eberbach” from Eberbach), Netherlands (“Jac.P.Thijsse College” from Castricum), Romania (?coala Gimnazial? “Mihai Viteazul” from Pucioasa) and UK („Alderley Edge School for Girls” from Alderley Edge). The British school works only online.
Themes / Topics:
Traditional cuisines, National celebrations and specific traditional dishes, European regions and their customs and traditional dishes, Favorite dishes – healthy dishes, Natural ingredients, The validity of food productions, Cooking recipes, Cooking tools and domestic (electronic) appliances; cooking hygiene, Anniversary cookies and sweet gifts, Charity work.
This activity approaches some specific curriculum competencies in an integrated vision:
- English (by reading, understanding, listening and speaking on the same topic);
- Mother tongues (by reading and writing non-literary texts as recipes, listening and understanding oral messages and writing short texts and essays, leaflets, flyers and posters on the same topic);
- ICT (by composing leaflets, flyers, posters, PPTs and short videos, taking pictures and especially communicating with the foreign mates by using electronic ways as emails, videoconferences, forums);
- History and Geography (by finding information about different European regions, traditions and customs, cultural awareness);
- Counseling and Orienteering (by developing entrepreneurial and living skills, orienteering in a future career and becoming aware about a healthy feeding / healthy food);
- Mathematics, Physics, Chemistry and Biology (measuring, timing, using the proper temperature while cooking, converting Fahrenheit grades in Celsius grades and viceversa, obtaining the proper mixtures, knowing and finding natural / ecological raw materials for their cooking).
This way, this activity will lead the participants especially to improve their living skills.
Products: Each product will be accompanied by a lesson plan.
At the end of the project, teachers and students realize together the final products: posters, flyers, mini-brochures, PowerPoint / Prezi presentation about traditional dished and healthy food; Videos about European places / regions and traditional dishes; the description of the two non-formal education methods (“Photo Voice” and “Delivering life”), exhibition and charity events.
The final product is an European “e-Cookbook”, including the most popular national recipes (illustrated step by step), translated in: English, German, Romanian and Dutch.
These products are used in order to disseminate the project as well as becoming teaching-learning open resources.
12-15 years old
RO, DE, NL, EN
Aims And Objectives
Participating in this activities, students will:
- Approach some specific curriculum competencies in an integrated vision
- Offer a new and functional dimension to the link between school and real life
- Develop their living skills
- Create links between formal and informal education
- Work together in order to develop awareness of typical dishes from each involved country
- Organize a common exhibition in order to present / discover / taste the national flavours and the specific of traditional food pots
- Increase the entrepreneurial and civic skills, interpersonal and social competencies and the spirit of volunteerism, by cooking together and organizing common charity events
- Improve life skills
- Enhance their communication skills in English
- Read, apply and writecooking recipes
- Translate the recipes in English
- Enhance their digital skills - Working at an eBook (“European e-Cookbook”)
Participating in this subproject’s activities, students:
- enhance their communication skills in English (i.e. by: reading and understanding specialized texts in familiar domains as traditional cuisines, cooking recipes, main ingredients and their origin, European different regions and their customs and traditional dishes; writing cooking recipes and collecting them in an e-Cookbook, composing leaflets, fliers, mini-brochures on the same topic or warning people about a healthy food; speaking on the same topic, while presenting their products in a common exhibition in order to show, discover and express personal opinions about the national flavours and the specific of traditional food pots)
- increase their entrepreneurial and civic skills, interpersonal and social competencies and the spirit of volunteerism, by cooking together and then organizing common charity events; the formal education will be twined with the informal education
- develop their living skills, by cooking, using the suitable cooking tools and domestic (electronic) appliances and feeding healthy
- enhance their digital skills by electronically writing of e-Cookbook, different leaflets, flyers, posters, PPT / Prezi presentations and short videos and especially communicating with the foreign mates by using ICT tools as emails, Skype videoconferences, specialized forums, groups and networks
- create links between formal and informal education (by cooking together with their parents and grandparents) and between formal and non-formal education (eg. by collaborating with a youth NGO: “Youth 4 All”, from Romania)
- Posters, flyers, mini-brochures about traditional dished and healthy food
- Videos and PowerPoint / Prezi presentations about European places / regions and traditional dishes
- An European e-Cookbook, including the most popular national recipes (illustrated step by step), translated in: English, French, German, Spanish and the mother tongues of the other involved countries as Romanian and Netherlands.
- The description of the two non-formal education methods (“Photo Voice” and “Delivering life”), as a new approach of the formal education by using non-formal methods in school activities.
- Charity events
Specific outcomes of A5 subproject:
For both categories (students and teachers), the main qualitative results of A5 subproject are:
- increased communication competences in English
- developed skills for working in multinational groups, improved capacity of making decisions and assuming specific responsibilities in collaboration with partners, based on respect, understanding and tolerance
- developed digital skills
- increased abilities to apply non-formal methods in outdoor and indoor activities
- higher life skills (to cook, to travel, to interact with foreign people, to ask information, to have right behaviors while visiting some cultural objectives, to enterprise little researches about healthy food, at school and in the street, to organize social / charity events)
- improved knowledge about traditional food of partners’ countries
- raised cultural and historical awareness and geographical specific of partners’ countries
- Deciding together about the main topics and setting the responsibilities (i.e. procuring the feedstock, selecting them, choosing the proper utensils and food pots, preparing the food, cooking, using the suitable cooking tools and domestic / electronic appliances, cleaning and washing dishes).
- Organizing small groups in order to work at common cooking projects at home, even involving their parents and grandparents, as a link between the formal and the informal education.
- Organizing events with cooking a set meal or preparing a buffet together, in common meetings, and then providing the foodstuffs (i.e. a Delivering life event, a charity event as a sailing trade, an anniversary event, a school event, a national celebration as a National Day, a holy day as Nativity or Resurrection)
- Conducting little researches about the healthy / unhealthy food, in the street and at school
- Organizing public events in order to make people aware about a healthy feeding; Romanian students and teachers collaborate with a local NGO, “Youth 4 All” (i.e. street surveys, organizing a Photo Voice), in order to link the formal education with the non-formal education. Then, they record this activity and they share it to their mates and colleagues. In the short-term exchange of groups of pupils held in Netherlands, Romanian students share with their foreign mates (from Germany and Netherlands) this method of non-formal education (Photo Voice).
- Presenting the products as exhibitions in order to discover / taste the national flavours and the specific of traditional food pots
- Realizing a collection of traditional national recipes in own Mother tongues (German, Romanian, Dutch and English) and voting which ones will be translated in foreign languages (English, Dutch, Romanian, German) in order to include them in an European e-Cookbook (to be used in Foreign languages classes).
Common activities at the meetings
- The involved teachers from Germany, Romania, Netherlands will form and organize their working groups.
- Students and teachers will decide together about the main topics and set the responsibilities.
- Students will organise small groups in order to work at common cooking projects.
- Students will organise events with cooking a set meal or preparing a buffet together.
- Students will enterprise little researches about their food, at school (is it healthy or not?)
- Students will organize public events in order to make people aware about a healthy feeding.
- In project meetings, students will present their products in a common exhibition.
- Students will make a collection of traditional national recipes in their Mother tongues.
- At the end of the project, teachers and students will realize together the final products.
Romanian lesson plans:
German work plans:
Here you can find the link for student's evaluation.
- Project week in Germany WORK PLAN (docx)
- Programm in Holland (docx)
- Questionnaire about food (docx)
- Video diary of the project week in Germany (external site)
- Video: Recorded cooked recipe_Pork Stew / Tochitura de porc_RO (external site)
- e-Book_Romanian traditional recipes_RO (pdf)
- Illustrated recipe of "Cozonac" (Romanian Christmas and Easter cake) (pdf)
- PPt: Historical Romanian regions & Specific traditional dishes_RO (pdf)
- PPt: Visit to a local Pastry Factory_RO (pdf)
- What Non-formal education means?_RO (pdf)
- Description of a non-formal educational method: PHOTO-VOICE_RO (pdf)
- Description of a non-formal educational method: DELIVERING LIFE_RO (pdf)
- Published article of a Charity event_RO (pdf)
- PPt: Cooked recipe: Stuffed cabbage rolls (Sarmale)_RO (pdf)
- ePub: Pancakes (epub)
- ePub: Fruit Sticks (epub)
- eBook: Bolognese 1 (external site)
- eBook: Bolognese 2 (external site)
- eBook: Gnocchi (external site)
- Mother Tongue