Arxiu de la categoria: #TASTINGSCHOOLS

Östersund stay report

Östersund stay at Lugnvisksskolan school is framed in the series of transnational meetings scheduled in the framework of Tasting Schools Project, coordinated by Pou de la Muntanya School. After the meeting in Dénia last October, team members from IC Ferrari (Parma), Kaland Skole (Bergen) and Dénia met in Lugnviksskolan (Östersund) in order to perform four actions related to the project.

First, each present member introduced dynamics undertaken by each school so far. Then, they proposed new activities and strategies. Subsequently, they moved to assess the evolution of the program, in order to detect possible shortcomings and suggest possibilities for implementation of the quality of the work in the short and medium term. Finally, a session was devoted to organizing programs of mobility between teachers and students for the coming months.

The meeting also allowed knowing first-hand the functioning and organization of the host school, including classes with students of different levels.

They formed part of the welcome team and participated actively in the development of our stay. Along with them, the participants in the meeting had the opportunity to check the impact of the Erasmus project in different areas of the building, dedicated to highlight it, as the mobile library or playgrounds. In this sense, even the canteen gained prominence, since we were able to observe there the implementation of healthy habits, exchange views and talk with students, chefs and teachers.

THE EXPECTED ACADEMIC OUTPUTS

In this context, the expected outputs are the following: projecting visits with students to prestigious restaurants; attending Chefs conferences; organizing fishing, grilling and “tasting the fish” activities; creating haikus; working nutritional and healthy habits; visiting museums of the city and international cooking schools; scheduling a Tasting Lab and a Science Project aimed to the study of vegetables, fruits and berries; doing «the seeds project»; writing a collaborative tale; and vegetable markets; travelling Europe in two classrooms; engaging families in kitchen sessions, and students in Skype exchanges, and implementing school gardens and the practice of traditional and local games.

As can be seen from this report, all of these objectives will undoubtedly benefit this interdisciplinary project, as this series of meetings, ultimately, made it possible to communicate, discuss and resolve key issues for optimal monitoring of Tasting Schools.

Blanca Rosell Garcia

Day of skiing in Duved

Day of skiing in Duved March 28, 2017

Tuesday, March 28, we had a field day in Duved, it was downhill which was on the program.

It was really changing weather from snow storm and sunshine, when the sun arrived it was nice.

It was full speed on the slopes all day.

Lunch consisted of grilled burgers.

After 5 hours of skiing there were many tired legs that sat on the bus for the journey home to Lugnvik.

Kick off #Tastingschools

Kick off #Tastingschools


Wednesday 11th January, there was a great activity at school when the project #Tastingschools kicked off.

Wednesday 11th January, Teachers prepared a large fruit and vegetable market in the main hall, where the students got a good presentation of all 50 kinds of vegetables. It was also an opportunity to smell, taste a bit and take away all the vegetables.

The students from 7th grade had “Taste Workshop” in the kitchen. They presented dishes based on vegetables. Pupils and adults got to taste ratatouille, lime marinated cucumber, beetroot, with blueberries and a green smoothie. Not all students thought everything was nice as well, but all the students tasted everything. The green smoothie was a clear favourite.

On the red room, the project was presented to the students. Participating cities were presented and objectives of the project were reviewed. Engaged pupils asked many good questions.

It was a great day for everyone at school.