Way from culinary heritage to cooking art

"This project focuses on pedagogical issues involving the teaching staff of each partner. The European school has traditionally been already engaged that allows harmonious development of students. But teachers at the same time need more information about how colleges work in other countries. Always we need more information, more inspiration, opportunity to look from another point of view. This project will give us that opportunity. The results of the project will be useful a long time after its end. Teachers will acquire new knowledge, skills and experience will be useful both in the lessons and in preparing students for practice in Tourism and catering enterprises participation in the professional competitions of Latvian and European level VET schools. In the project, we plan cooperation between VET schools of four countries Latvia, Lithuania, Estonia, and Italy in the exchange of good experience in the field of tourism and catering. During the project, two project management group meetings, with 8 participants, are planned - one at the beginning of the project, the other before the end of the project. We plan four experience exchange and learning activities for teachers - once in each partner school for 6 teachers from 3 other schools. Each of the partner schools has its own strengths: the Italian school works closely with local food producers and local catering companies; Lithuanian school has a great experience in using the school teaching restaurant in the teaching process. The school in Vory, Estonia has a strong integration of culinary heritage in the learning process, the Latvian school - in Kuldīga cooperates extensively with various organizations - ""Culinary Heritage Association"", ""Lauku ceļotājs"". The main aim of the project is to support tourism and catering teachers, to help them gain new experience and knowledge in an international environment, which will allow them to broaden their professional knowledge and learn more about the partner countries, their culture and culinary heritage, and its integration into the useful cooking process.An additional goal is to broaden teachers' horizons and improve their knowledge of foreign languagesAs a result of the project we plan:• 6 teachers from each school (24 teachers in total) will have gained new professional experience and skills,• teaching video material will be prepared, which can be used in the teaching process of all partner schools. Added-value of the project - students and teachers from each of the host schools will have the opportunity to learn about guest teachers' presentations about their country, school, and culinary heritage."