This workshop is for all the pupils of first class of secondary junior school; during the curricular lessons ( two hours), the experts of “Slow Food association”, explain how to prepare the bread with mother’s yeast. The students are involved actively : they make and cook the bread with natural yeast.
24 students, 8 students each from the three 3rd class of the school (3A, 3D, 3F) have attended a laboratory hold by two nutrition experts MADEGUS.
During this laboratory, the students had the chance to learn the main basis of an healthy snack and they got some simple but tasty recipes! so the students have reported what they have learned to their classmates.
Intercultural Menu at school. Trough the project, created during the project “Crescere in armonia – Educare al BenEssere” (Grow up in armony – educate to WellBeing), the local administration wants to promote new initiatives that let the school catering be a chance of meeting and welcoming cultural differences.
Some videos are avaible for students and their families that show how the proposed international meals are made.
The initiative arises lots of curiosity and interest and whets the children appetite that are encouraged to try new tastes and new meals.
This week, in Pou de la Muntanya school, in Dénia, the last of the transnational coordination meetings of the Erasmus + KA2 #TastingSchools project has been made. In it, teachers from Kaland Skole from Bergen (Norway), Lugnviksskolan from Östersund (Sweden) and Giacomo Ferrari Institute from Parma (Italy) participated.
After two years of shared work, it’s time to finish this interesting project that has been co-financed by the Erasmus + program of the European Union. During this time, we have developed four thematic blocks: Let’s visit, Let’s cook, Let’s move and Art & Cooking, each with several sections: research, visits to the environment and use of new technologies.
During the meeting, we evaluated the mobility of students and teachers, held last week in Dénia, and we have been working with the booklet that will collect examples of everything we have worked during these months. Also, we worked and discussed about the final report that must be drawn up to send to the Erasmus + National Agency.
The cultural program of the week has included the approach to our culinary culture and the singularities of Dénia as a Creative City of Gastronomy declared by UNESCO.
The 4th of April teacher organized a special afternoon for students and pupils, In the Anna Frank Primary School . They proposed to them Gregg Segal’s exhibition, an activity where they could recycling coffee pods, an activity where mums and dads discovered how they can use the food that usual is trashed and an activity about the organic compost. All these activities wanted to show how is possible to give a new life to the objects and the foods. We only need a bit of imagination. Are we a creative city or not?!?
This project started in October and finished in January. Every week we went for two hours in a swimming pool were two teachers helped pupils to live in a better way their relationship with water. It was also an opportunity to increase their friendship and to discover the good health habits.
Deconstructing Education: creative and inclusive schools in gastronomic cities