The training activity in Italy was organized by IPSSEOA Pietro Piazza. The mobility included 15 students coming from the Vocational Schools involved, located in France (Lycée hôtelier Yvon Bourges de Dinard), Spain (CENTRO INTEGRADO DE FORMACIÓN PROFESIONAL LA MERCED), Poland (Zespol Szkol Gastronomiczno-Hotelarskich), and 5 students of IPSSEOA Pietro Piazza. Students attended practical healthy cooking classes in the school labs using a learning-by-doing methodology. Learners, supported by their cookery teachers, prepared selected dishes on three topics: allergy, metabolic, and celiac disease. The activity promoted a socio-cultural exchange between peers, encouraging the development of specific multicultural culinary knowledge and skills.
A detailed description of mobility activities follows: