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:
In the morning, welcoming and introducing of all participants; visit of the school premises and labs; evaluation questionnaire ex ante on knowledge, attitude and practice will be administered and filled up by students; cookery and food science teachers will make a theoretical introduction to the three different topics. Then, a common discussion will take place and offer open dialogue between teachers and pupils. Lunch at school premises focusing on traditional cuisine, sharing a moment of multicultural exchange among peers.
In the afternoon, teachers and students will guide the foreign partners through the cultural heritage sites and the traditional culinary heritage of the host country.