group 42 traditional cuisine
TRANSCRIPT
Traditionalcuisine
Etwinning project according the
Learning Lab web 2.0
April 2010
Participants
Stefka Damyanova, Bulgaria, [email protected];
Carla Tabai, Italy, [email protected]
Emese Cîmpean, Romania, [email protected]
Traditional cuisine project plan
Partners:
Art school - Bulgaria; contact person: Stefka Damyanova Vocational and Technical School - Italy; contact person: Carla Tabai
Details: Age of the pupils: 14-18Used language: English Duration: 6 (Six) monthsSchool type: High Secondary School (General Education)
Traditional cuisine project plan
Short description:
Through this project students have the opportunity to discover their traditions, the cooking customs of past generations and the traditions of their partners by exchanging information with them. Learners will be also able to relate cooking with local history, examining the changes occurred throughout the ages, from their past to the present day. Students will also introduce themselves, their hobbies and their school in a blog using writing, photos, audio or video etc.
Goals:
1. Enhancing researching skills, 2. Understanding cooking traditions and customs along the ages
and peoples; 3. Improve language skills in English;4. Using trusted resources, Web tools, and websites; 5. Learning to use Web 2.0 tools (ie. blogs, wikis, real-time
collaborative tools, etc.);
Traditional cuisine project plan
ICT tools:
- ICT Laboratory with access to the Internet, earphones, webcams, computers in network, printer; projector;eTwinning platform, Blogger, Google Docs, Wiki, You tube etc.
Pedagogical basis:
Pupils will learn how to collect, compare and classify information, to share their knowledge with the others, to communicate in English, to create digital resources and use ICT tools.
Working methods:
Pair/Group work. The school collects written and oral materials about a number of topics
Photo story
National dishesh Up-to-date
To be continued ……