Rozvoj zeleného myslenia s dôrazom na kulinársky zážitok

<< Objectives >>The methods of experiential pedagogy are employed to develop the social and professional competences of students with an emphasis on environmental protection. New knowledge and skills in the field of gastronomy are acquired by students, who become critical thinkers and environmentally conscious individuals. Potentials in organic farming and waste-free kitchen are discovered. The professional qualifications of students are enhanced through collaboration with a chef and their own recipe creation.<< Implementation >>A series of educational trainings/ workshops will be held in a field of green gastronomy, developing the participants’ creative and critical thinking. Their national pride is strengthened by participating in mobility. New recipes are created using national ingredients while zero-waste principles are applied. The result of their work is published in a recipe book.<< Results >>Knowledge and skills in the field of gastronomy are acquired by students, leading to an increase in their professional competences and employability. The gained experience and the recognition of their creativity have a positive impact on their personality and motivation. The teachers focus on the development of critical thinking. Students' personal and cognitive growth are evaluated through interviews and reports. The students' ecological thinking is shaped which they apply in their profession.