PROJECT CARD

The goal of this project is to know the cultural heritage and make it available to all, through digital means, removing the social, cultural and physical barriers. Students and teachers work cooperatively to achieve the project’s objectives.

We intend to use different student-centred pedagogical approaches.

We will develop each year project-based learning in each school, learning about gastronomy as a European Cultural Heritage.

It will lead us to use different strategies such as pair work, teamwork, cooperative learning, developing social skills, use of ICT and creative expression... that are useful for dealing with diversity in the classroom and developing our students’ key competencies.

Activities are designed so that each month all partners work on the project. In that way, we can assure objectives are achieved by students and teachers. Although students aged 10-13 are the ones working on the eTwinning project and taking part in the mobilities, we will try to involve our whole communities.

Year 1: Each school investigate about traditional products in its own region: raw materials, how they are cultivated or harvested, sustainable agriculture and the traditional recipes or products with that raw materials. Our final product for this year will be a digital handbook with traditional gastronomic raw materials from A to Z- from birth to kitchen.

Year 2: Our objective is to discover the influence of our gastronomical cultural heritage in our societies, how it si an important part of our diet, celebrations, in the development of our cities and how the monuments, places and buildings related to gastronomy in the past are reused today. Our final product is an urban gastronomical handbook, describing the buildings and places related to gastronomy present in each region, a map with geolocation and an interactive Map - UNESCO World Heritage Sites by children’s eyes.

Working on all the activities will lead us to get the objectives of this project to improve our teachers' profile, the use of innovative and digital practices in each school, language communication skills in a foreign language in our teachers and students, develop critical thinking, investigating about our gastronomical cultural heritage and how we can preserve it.