Travel, learn and taste the world.

"<< Background >>We applied for this project to address the need for fostering professional, social, and language skills among students and teachers of our vocational courses in the field of catering: waiters, cooks and food industry for future workers.By engaging in culinary workshops cultural exchanges, and pro-health education, participants enhanced their interpersonal communication, developed competitiveness, and built relationships with peers, host families and students from rural area in the hostel . The project promoted healthy eating habits, cultural awareness and improved English language proficiency, preparing participants for better interaction with future employers and communities. The project responded to several important needs: Increasing motivation – participation in the project encouraged its users to learn and develop professional skills. Improving the quality and attractiveness of vocational education – exchanges visits allowed students to gain practical experience in an international environment, develop skills and knowledge of modern food indudtry trends. Poject experiences have increased their competitiveness on the labour market and prepared them for the dynamic requirements of the food industry. << Objectives >>The partners wished to enroll teachers and students in undertaking professional and educational projects through various activities: organizing culinary workshops, conducting pro-health education and sharing experience with partners, developing their competitiveness, helping them to acquire new professional and social skills in the field of interpersonal communication, which contributed to a better interaction with future employers and employees. The participants would acquire and consolidate language skills, establishing new acquaintances and friendships, developing their language and social competences. Participating in the project strengthened the opportunity to practise English in everyday life and improve the food industry vocabulary.Through active participation in the project, young people broadened their horizons, overcome social and language barriers, acquired new professional skills, and at the same time improved their digital skills.<< Implementation >>We organized culinary workshops:- healthy menu with starter, main course and dessert in Portugal- vegan cuisine with the participation of chefs from the Świętokrzyskie Chefs and Cooks Foundation in Poland- online culinary workshops devoted to the preparation of Christmas dishes, Polish, Romanian and Portuguese cuisineWe participated in:- herbal workshops at the Museum of Ancient Metallurgy of the Świętokrzyskie Voivodeship in Nowa Słupia in Poland- workshops on the analysis of the composition of selected dishes at the University of Chemistry and Food Science, andfood factories in RomaniaVisited:- in Lisbon, ""Mercado da Ribeira"" – an old vegetable and fish market converted into a catering hall with local catering establishments and a local rice processing plant in Salvaterra de Magos, Orivárzea in Portugal-Delta Museum in Tulcea in Romania- Podłazy Cheese Factory, the family Sandomierz Vineyard in the High Mountains and the Opatowska Krówka Plant in Poland-a Junior Master Chef competition was organized during a study visit to Romania-a meeting with Portuguese chefs was organized in Lisbon-a visit to the Senior Home in Galatia (located close to the school)<< Results >>The students collaborated and actively participated in the planned activities, ensuring everyone's involvement. They established connections with host families, built bonds and relationships. Through this cooperation, they developed interpersonal skills, teamwork, and the ability to connect with peers, with whom they remain in contact to this day.The activities promoted healthy eating habits and lifestyles within their communities, expanded their gastronomic and practical knowledge, and increased their awareness of responsible food management. The youth broadened their horizons, overcame social and language barriers, and simultaneously developed culinary and digital skills. The participants enhanced their professional and social skills, particularly in interpersonal communication. Collaboration with partners increased their motivation to learn foreign languages and provided insight into cultural heritage. Joint work among teachers facilitated the exchange of experiences, the acquisition of new knowledge, and the improvement of qualifications in their respective fields. Additionally, visits to the Senior Home enriched students’ understanding of diseases, elderly diets, volunteering opportunities, and senior care."