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), Italy (AO), and 5 students of P5. 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: