Evaluation of the Spanish visit
Evaluations of the German visit
Evaluation of the Romanian visit
Evaluation of the Turkish visit
Evaluation of the Italian visit
Evaluation of the Polish visit
Summary
In our
project, students will search for local traditional meals and introduce them
via various activities. As meals reflect religious, cultural and traditional
features, they will also be equipped with cultural aspects of partners. We will
also do activities to fight obesity and junk food. We will do it as:
1) Students will search for meals and collect data on how they are cooked. We will divide two years to four periods: in the first, we will focus on soups and starters, second on main dishes, third on pastries and desserts and last on pies and drinks.
2) Before visits, students prepare DVDs including recordings of how local dishes are cooked to exchange them with partner countries. They also prepare flashcards and posters including recipes of meals. Flashcards are exchanged and posters are exhibited in visits.
3) In visits, conferences on obesity and junk food are presented by specialists. A traditional night of host country is organized when guests are served traditional meals, a meal contest is carried out and a traditional clothing show focusing on clothing in rural areas of partners is organized.
4)After visits, host country prepares a brochure of all meals introduced. Turkish team prepares a brochure on health benefits of those meals in contrast to junk food. Brochures are delivered in next visit. Products are published on web.
5)In last visit, each partner performs a theatre on eating habits and traditional lifestyles of their communities.
Apart from website, DVDs, brochures, conferences and theatres, flashcards, posters, logos, slides, questionnaires, dictionary of kitchen words, web-based dictionary of meals, brochure of rural clothing of all partners, brochure of meals cooked on special and religious day, school newspapers, booklet, dictionary of theatre words and project diary are produced.
1) Students will search for meals and collect data on how they are cooked. We will divide two years to four periods: in the first, we will focus on soups and starters, second on main dishes, third on pastries and desserts and last on pies and drinks.
2) Before visits, students prepare DVDs including recordings of how local dishes are cooked to exchange them with partner countries. They also prepare flashcards and posters including recipes of meals. Flashcards are exchanged and posters are exhibited in visits.
3) In visits, conferences on obesity and junk food are presented by specialists. A traditional night of host country is organized when guests are served traditional meals, a meal contest is carried out and a traditional clothing show focusing on clothing in rural areas of partners is organized.
4)After visits, host country prepares a brochure of all meals introduced. Turkish team prepares a brochure on health benefits of those meals in contrast to junk food. Brochures are delivered in next visit. Products are published on web.
5)In last visit, each partner performs a theatre on eating habits and traditional lifestyles of their communities.
Apart from website, DVDs, brochures, conferences and theatres, flashcards, posters, logos, slides, questionnaires, dictionary of kitchen words, web-based dictionary of meals, brochure of rural clothing of all partners, brochure of meals cooked on special and religious day, school newspapers, booklet, dictionary of theatre words and project diary are produced.
Project Objectives and Strategy
Our objectives are:
1. To search for local and traditional meals in different countries
2. To increase awareness of our students about the local and traditional meals
3. To prevent some rarely cooked traditional meals from abolishing
4. To increase interest in younger generations for traditional meals
5. To help students apprehend the importance of eating healthy food and keeping away from junk food.
6. To inform students and public on dangers of obesity and junk food via conferences
7. To teach students to cook traditional meals
8. To learn about customs, cultures and lifestyles of partner countries on the basis of their cuisines
9. To search for meals cooked on special and religious days in partner countries
10. To determine the differences and similarities in partner countries in terms of styles of cooking
11. To search for health benefits of local meals in partner countries
12. To arise awareness of the cultural differences and similarities of each partner community with regard to their eating habits
13. To encourage pupils to overcome negative attitudes towards eating habits and meals of partner countries
14. To arise interest in students towards traditional meals in partner countries
15. To practice English to communicate with students of participating countries
16. To know each other by ICTs such as videos and multimedia resources
17. To travel to foreign countries
18. To enable students to obtain data on rural areas in Europe
19. To give students the chance to live with families of partners and get first hand information on their cultures
20. To increase awareness and interest in other cultures in Europe
21. To arise interest in theatre
22. To improve the cooperative skills of students
23. To present traditional clothing in rural areas of Europe
We want to address two main subjects or problems: the knowledge of or tolerance towards cultural diversities in Europe and health hazards caused by obesity and junk food. We have determined local traditional meals as the field of study while dealing with these subjects, and hence we also wish to conserve the richness of our cuisines and carry them to following generations.
We will apply Communicative Approach as it emphasizes interaction as both the means and the ultimate goal of learning a foreign language in teaching processes. This way, we want to focus on interaction while learning a language. To summarize, interaction among students will be the cornerstone of activities during all phases of our project.
1. To search for local and traditional meals in different countries
2. To increase awareness of our students about the local and traditional meals
3. To prevent some rarely cooked traditional meals from abolishing
4. To increase interest in younger generations for traditional meals
5. To help students apprehend the importance of eating healthy food and keeping away from junk food.
6. To inform students and public on dangers of obesity and junk food via conferences
7. To teach students to cook traditional meals
8. To learn about customs, cultures and lifestyles of partner countries on the basis of their cuisines
9. To search for meals cooked on special and religious days in partner countries
10. To determine the differences and similarities in partner countries in terms of styles of cooking
11. To search for health benefits of local meals in partner countries
12. To arise awareness of the cultural differences and similarities of each partner community with regard to their eating habits
13. To encourage pupils to overcome negative attitudes towards eating habits and meals of partner countries
14. To arise interest in students towards traditional meals in partner countries
15. To practice English to communicate with students of participating countries
16. To know each other by ICTs such as videos and multimedia resources
17. To travel to foreign countries
18. To enable students to obtain data on rural areas in Europe
19. To give students the chance to live with families of partners and get first hand information on their cultures
20. To increase awareness and interest in other cultures in Europe
21. To arise interest in theatre
22. To improve the cooperative skills of students
23. To present traditional clothing in rural areas of Europe
We want to address two main subjects or problems: the knowledge of or tolerance towards cultural diversities in Europe and health hazards caused by obesity and junk food. We have determined local traditional meals as the field of study while dealing with these subjects, and hence we also wish to conserve the richness of our cuisines and carry them to following generations.
We will apply Communicative Approach as it emphasizes interaction as both the means and the ultimate goal of learning a foreign language in teaching processes. This way, we want to focus on interaction while learning a language. To summarize, interaction among students will be the cornerstone of activities during all phases of our project.