Events - CHEEP Erasmus plus project

Italy Multiplier Event

Tue, 30 May 2023 10:00:43 +0200

The Italian multiplier event was held at "IPSSEOA Pietro Piazza" Vocational School (AO) on 30th May 2023. Specific speeches dealt with the "Evaluation of knowledge, attitude, and perception in the field of healthy cooking" (IO1), the new vocational curricolo in healthy cooking (IO2, IO4), the principles presented in the Healthy Cooking Webinar (IO3) the Augmented Reality Healthy Cooking Book (IO4, IO5), Learning, Teaching and Training Activities carried out during learners’ mobilities in Italy (C1), Spain (C2), Poland (C3) and France (C4). The Italian school students presented their learning experiences and the intercultural impact in their professional perspectives. Moreover, a final buffet was organized and offered to participants. This event was an opportunity for students to experiment themselves in a public event allowed the participating families to acquire knowledge and tools to live “cooking” as a pleasant and healthy moment redesigning traditional dishes, with a new approach, descovering that limits may be a challenging starting point to explore and find new paths.

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Poland Multiplier Event

Thu, 25 May 2023 00:00:00 +0200

The aim of the multiplier event was to disseminate the results of the CHEEP project to the Polish stakeholders, vocational schools, and parents, in particular of children with NCDs risk factors, involving a maximum of 75 participants.

The Polish multiplier event was organized in two half days at "Zespol Szkol Gastronomiczno-Hotelarskich" (P5):

In the first half day, the results of the project produced by the CHEEP project were presented.

Specific talks were dedicated to the following project results:

the report related to the "Evaluation of knowledge, attitude, and perception in the field of healthy cooking" (IO1)
the presentation of the new vocational curriculum in healthy cooking (IO2, IO4)
the principles presented in the Healthy Cooking Webinar (IO3)
the Augmented Reality Healthy Cooking Book (IO4, IO5)

In the second half day, a Final Cooking Show was organized in the school cooking labs. The Polish school students had the opportunity to prepare and present their best healthy dishes, explaining to the participants the recipes and the basic principles to redesign traditional cuisine with a new healthy approach. This event was an opportunity for students to experiment themselves in a real working context and allowed participating families to acquire knowledge and tools to live "cooking" as a pleasant moment. They learned useful suggestions on how to deal with special dietary needs without losing the pleasure of eating tasty food. Moreover, they rediscovered traditional dishes with a new healthier approach, understanding that limits are often a challenging starting point to explore and find new possibilities.

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France Multiplier Event

Thu, 25 May 2023 10:00:00 +0200

The aim of the multiplier event was to disseminate the results of the CHEEP project to the French stakeholders, vocational schools, and parents, in particular, those of children with NCDs risk factors, involving a maximum of 75 participants.

The French multiplier event was organized in two half days at "Fondation Apprentis d'Auteuil" (P1):

In the first half day, the results of the project produced by the CHEEP project were presented.

Specific talks were dedicated to the following project results:

the report related to the "Evaluation of knowledge, attitude, and perception in the field of healthy cooking" (IO1)
the presentation of the new vocational curriculum in healthy cooking (IO2, IO4)
the principles presented in the Healthy Cooking Webinar (IO3)
the Augmented Reality Healthy Cooking Book (IO4, IO5)

In the second half day, a Final Cooking Show was organized in the school cooking labs. The French school students had the opportunity to prepare and present their best healthy dishes, explaining to the participants the recipes and the basic principles to redesign traditional cuisine with a new healthy approach. This event was an opportunity for students to experiment themselves in a real working context and allowed participating families to acquire knowledge and tools to live "cooking" as a pleasant moment. They learned useful suggestions on how to deal with special dietary needs without losing the pleasure of eating tasty food. Moreover, they rediscovered traditional dishes with a new healthier approach, understanding that limits are often a challenging starting point to explore and find new possibilities.

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Spain Multiplier Event

Thu, 25 May 2023 10:00:00 +0200

The aim of the multiplier event was to disseminate the results of the CHEEP project to the Spanish stakeholders, vocational schools, and parents, in particular, those of children with NCDs risk factors, involving a maximum of 75 participants.

The Spanish multiplier event was organized in two half days at "Centro Integrado De Formaciòn Profesional La Merced" (P4):

In the first half day, the results of the project produced by the CHEEP project were presented.

Specific talks were dedicated to the following project results:

the report related to the "Evaluation of knowledge, attitude, and perception in the field of healthy cooking" (IO1)
the presentation of the new vocational curriculum in healthy cooking (IO2, IO4)
the principles presented in the Healthy Cooking Webinar (IO3)
the Augmented Reality Healthy Cooking Book (IO4, IO5)

In the second half day, a Final Cooking Show was organized in the school cooking labs. The Spanish school students had the opportunity to prepare and present their best healthy dishes, explaining to the participants the recipes and the basic principles to redesign traditional cuisine with a new healthy approach. This event was an opportunity for students to experiment themselves in a real working context and allowed participating families to acquire knowledge and tools to live "cooking" as a pleasant moment. They learned useful suggestions on how to deal with special dietary needs without losing the pleasure of eating tasty food. Moreover, they rediscovered traditional dishes with a new healthier approach, understanding that limits are often a challenging starting point to explore and find new possibilities.

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