TASTE THE PAST PROJECT 2012 - 1 -TR1-LEO04-35792 6

Partners

• Coordinator: Bursa Yildirim IMKB Kiz Teknik ve Meslek Lisesi – Vocational secondary school, Bursa, Turkey
• Business Incubator-Gotse Delchev, Entrepreneurship Promotion Centre, Nonprofit / Nongovernmental organization, Gotse Delchev, Bulgaria
• Bursa Esnaf ve Sanatkarlar Odalari Birligi - Chamber of crafts, Bursa, Turkey
• Hayat Lokantasi Mustafa Selek Gida San. Turizm. Ltd.Sti. – Restaurant, Bursa, Turkey
• IAL Innovazione Apprendimento Lavoro Friuli Venezia Giulia Srl Impresa Sociale - Vocational training centre or organization, Aviano, Italy
• Technikum Zakladu Doskonalenia Zawodowego w Lublinie - Vocational training centre, Lublin, Poland
• LeSoCo, London, United Kingdom

OBJECTIVES AND STRATEGIES OF THE PROJECT

• To strengthen the cooperation and communication between enterprises and institutions that offer vocational training by establishing partnerships with NGOs and SMEs,
• To contribute to the formation of a common European culinary culture as a result of the cooperation with partners,
• To improve students' skills and competencies that they will use in the labour market and in their future lives,
• To contribute to the formation of awareness in participants about a common European culture through mobilities by strengthening the intercultural dialogue and cooperation
• To follow and facilitate the transfer of kitchen technologies used in a workshop and new technological developments and innovations in the field of vocational education and training as a result of the mutual mobility with the project partner countries
• To increase knowledge and skills of students and teachers in food and beverage services through mobilities
• To strengthen the intercultural dialogue and cooperation between the project partner countries through mobilities
• To contribute to the formation of awareness in participants about a common European culture through mobilities
• To organize vocational education and training activities to resolve the problems of aging population and the growing skill needs that Europe is facing,
• To ensure older people's active participation in lifelong learning with their guidance to students
• To make a difference in vocational education and training by creating an environment where old cooks will transfer their skills and experiences to young people
• To increase the attractiveness of the interaction and the mobility with the project in order to achieve the target of EU education and training systems being a world quality reference which is stated in Lisbon strategies and which is also the overall objective of lifelong learning

IMPLEMENTATION OF THE PROJECT

• Our project is based on the cooperation between the vocational high school students who have been studying in the field of food and beverage services and the old cooks (50+)who retired from the same field.
• The project is planned to last for 2 years.
• The groups that consist of old retired cooks and students share information in theory and practice with each other in the workshops. By this way, nearly forgotten traditional dishes are revealed again.
• Young candidate cooks implement these recipes under the supervision of the elderly cooks and teachers, and the process steps and implemented recipes will be photographed and filed.
• At the end of the project, each partner institution will bring the recipes reflecting their country's food culture into a booklet. While partners are doing these activities in their own countries, they make mobility visits to each other.
• At the end of the project, each country's booklet is a part of the book “The European Food Culture From Past to Present” which reflects the common European food culture.
• A website tastethepast.eu that contains the contents of this book is prepared where different recipes from different countries can be added as well.

RESULTS AND OUTCOMES

• The creation of profile forms to learn about the participating students and cooks
• Training plan
• As many surveys as the number of participants showing the current situation of the cooks and students at the beginning of the training
• The creation of a group and a blog one for each to facilitate the communication
• To ensure increasing the knowledge of students who take part in the project with quiz competitions on cultures of the partner countries
• Video outcome of a single quiz competition
• Increasing the knowledge and experiences of students with at least one seminar the professional chefs will give
• The set up of a support unit at school for easier placement of students during and after the training as a result of strengthening cooperation and communication between business and vocational education and training institutions
• The contribution to active aging and inter-generational solidarity with a professional level of cooperation and communication between old cooks and students
• The preparation of the ground for new projects especially like LdV TOI and LdV IVT through a network of cooperation with partner countries
• The education and training of better equipped students by providing knowledge and skill transfer from old cooks to students and so a contribution to strengthening food and beverage services
• As many surveys as the number of participants showing the status of contentment of cooks and students at the end of the training
• Local recipe booklets which includes the recipes that comes out at the end of the practical training of the project activities
• The printing of the brochures which provides information about the content of the project and information about the partner countries
• 30 cookbooks which includes the recipes of the past and which is also another outcome of the project at the same time
• A web page including the recipes and photographs from the cookbook and where the guests can also add new recipes
• Five CDs of educational seminars
• The contribution of the creation of a common European culinary culture with the cookbook prepared in cooperation with the partner countries