European value added

1.-Main value concerned project activities including pupils' immersion in culture and language
of partner communities. Students learned about others' cultures, traditions and daily lives, which
allowed them to overcome certain barriers and have a better understanding and acceptance of the
differences.
-The qualifications of the students has beend raised due to the workshops and seminars that
took place during the two years.
-They improved their foreign language skills by interacting each other not only during the
mobilities but also by emailing, facebook, website.
-The invaluable experience of being hosted by foreign families able them to build new
friendships and to understand that racism has no place in today's global world.
2.Teachers had the opportunity to share teaching expertise, ideas and methods and learn
about the educational systems of the countries involved.
-Teachers developed new skills to enhance their teaching practice in the field of food of
beverage services, including languages skills, teaching strategies and use of new technologies.
-There was an integration of culture and health knowledge into Food and Beverage field,
providing an innovative dimension.
3.This European cooperation led to an increase in motivation both for styudents and teachers:
-close contacts with people of the other nations, the dialogue regarding taste, hygiene and
food culture require an advance understanding of the diversity of culture and lifestyles within the EU.
-regular presentations by the pupils in a language which is not their native one, in combination
with study visits to export oriented entreprises underline the signifiance of the foreign language for the
future professional life.
-the useful interaction among the teachers from Food and Beverage department concerning
nationally different education systems and programs facilitate development of uniforming EU
educational standards and mutual recognition of educational qualifications.

-continuous and self evident communication with pupils, teachers, entreprises in the field of
food and other institutions in other countries will foster future professional mobility within the EU and
integration into European labour market.
-the chance to use english in a meaningful way.
-the satisfaction of working for an audience from another world, learning and sharing from
them.
4.This project created an increase on the number of the people who aim to take part in
voluntary works and develop multicultural dialogues.

Impactul asupra elevilor
-Close contact with people of other cultures requested an advance understanding of the
diversity of cultures and lifestyle within the EU and of the benefits of EU: one single market, increasing
levels of competition and innovation, the serious need for the qualified workers who are vocational
school graduated.
-The food and beverage sector has become a fast growing business in Europe which could offer
our pupils a future career. With this project we had the opportunity to make students aware of the
importance of innovations in food industry, gastronomy and catering departments. On the other hand,
regarding the differences between countries, tastes, hygiene, innovations in the partner countries in the
field of food, catering and gastronomy, our students had much impact on providing unity.
-Each country has a unique culture and cuisine developed through times, as a product of its
geographical particularities and its distinct historical evolution. Into the final products of the project
(recipe blog, website, lesson plans, recipe book) we tried to show some particularities of the traditional
cuisine of each country, so the students can catch a taste of traditional food across Europe and Turkey.
-Participating at the project activities students had the opportunity to develop key
competences: communication in English, teamwork, career development, general technical skills:
marketing, hygiene and safety and the specialized technical: organizing food production, promoting
technologies and prepared new HACCP food safety system and promote food production.
-The students that came in contact with the final products of the project have improved their
knowledge of the partner countries and cultures in a significant way.
-Participating on the mobility and activities, using the recipe blog, the web site for
communicating with the students from other partner countries the pupils improved their digital and
communicative competences, becoming aware of the importance of foreign languages.
-This was a unique opportunity for many students, since it allowed them to live for a few days
within their households and share their routine and habits. This way, they could broaden their horizons,
make new friends and learn about other countries and traditions, gain self confidence.

Impactul asupra profesorilor
-Teachers had a wonderful opportunity to interact with their peers, which enabled them to
share experiences, compare teaching methods and strategies.
-They also created bonds with each others and their students.
-At the same time, they improved their skills in English and could use ICT.
-They also developed their skilss in planning, organizing and management.
-Due to the dissemination that took place in our school, but also in the vocational schools from
the county, during the two years of the project, it raised the teachers' interest in renewing themselves in
the face of scientific and technological developments in food and beverage sector.
-On the other hand, knowing the current European type of education used in vocational
schools, teachers are now actively involved in the design and implementation of educational projects
that promote quality education, like: culinary exhibitions.
-The finalities implementation of this project are: students - centered learning, development
curriculum, guidance and counseling students, using ICT in teaching students, European integration.
-Participating on the mobility and activities, using the recipe blog, the web site for
communicating with foreign teachers and students they improved their digital and communicative
competences, becoming aware of the importance of knowing English languages.

Impactul asupra scolii
-The activities of the project but also the final products lead to usage of the new teaching
methods by the teachers but also to the endowing of the school with new teaching resources.
-The usage of the final products of the project as a teaching method involves a constant
cooperation between teachers from vocational qualifications and language teachers.
-The usage of the recipe blog, of the web site, of the all materials produced involves a constant
exchange of experience and an acces to the useful informations for teaching.
-There was a full suport of the school director and his staff in all stages of the project. They
tried to make things easier, providing the necessary means for this experience to become succesful.
-The team spirit shown by the staff is also worth mentioning.