Suceava Day 3 – Working on menus

The third day of our project in Suceava achieved its aims and objectives to the fullest. Cooperation and peer learning have been inherently present in every activity. First, it was work in mixed groups on virtual menus and their presentation to the audience. Students worked with the material they had prepared in advance several weeks earlier in their schools. Through this way of work, we were able to include more students from different courses to participate indirectly in the learning activity. They presented their art and mastery in the form of photos and short films. It was the students from following courses - cook, cook pastry chef, waiter and their professional teachers who breathed life into the traditions and foundations of local gastronomy. We reminded ourselves who we truly are and what is typical for every regional cuisine in every possible way. At each meal, we asked ourselves why? What was special and why has it become part of our daily life. During the process of preparing our regional and local dishes we learned a lot of interesting information. Later in Suceava, through the presentation of our gastronomy we were able to explain and recommend what is typical for our cuisine to our project partners. Students learned how to work with information and how to present it. Who knows, maybe one day in the future they will use what they have learned through the project in their business. For example, give information to foreign tourists about the history of regional gastronomy, or perhaps handle the visuals so that it attracts tourists´ interest and prompt desire to know more about the region they are visiting.