All partners were involved in the production and the dissemination of the project results: Virtual bulletins/ walls were created with Smore – by all the partners; The opening of the project International Conference was held face-to-face, on 19th February 2020 at Galati, Romania with indirect participation of the partners who sent videos with greetings and…

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Final Products

SWEETS BOOKLET – a collection of traditional sweets from all the partner countries on different holidays/ events created with storyjumper- https://www.storyjumper.com/book/read/98995946/603220f864812 SWEETS’ GLOSSARY https://read.bookcreator.com/n7SpTaSCpvPgvOEXARKhVvNSQhv1/_jIaHFjRSCmRx08nvPSJRw SOCIAL INCLUSION AND PERSONAL DEVELOPMENT – BEST PRACTICES This material was created following the theoretical and practical best practices teachers have acquired during the Short Staff Training in Braga, Portugal. It…

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Project Description

Norms, traditions, values, ways of life and concepts are transmitted only through socialization, being necessary for the integration of the individual into the groups to which he belongs. So, socialization is the process by which a child learns the thinking, norms, values, ways of participating in social life, rationalizing possible consequences, responsibility and ultimately learning to become more mature. Socialization influences personality, transforming it, shaping it and helping it to adapt. In turn, personality influences socialization, thus building a pre-existing exchange between the two.

In this regard, the partnership „SWEETS’ TASTE ALONG EUROPE” aimed to facilitate the social inclusion by cooking for trainees and trainers, based on researching on various kinds of sweets and desserts from the partner countries, meaning traditional recipes, ingredients, raw materials, preparation, and cooking, etc. The participants exploited knowledge at the source, teachers benefited from some training courses on personal development and social inclusion and students experienced socialization by acquiring- the ethnic/traditional cuisine and sweets eating habits from the partner countries, designed to stimulate their interest in learning and motivate them in continuing their studies, by experimenting sweet new experiences and approaches. Due to the fact that some of the project partners have experience and qualifications in this sector, the partnership was a great opportunity for the participants to complete their professional training and their skills and abilities too, by taking part in practical demonstrations and experience exchanges during their mobilities in the participating countries.

The project aims are :

– increasing the social skills of students belonging to a target-group chosen from every partner by encouraging them to work in groups and by sharing results. Gaining experience and knowledge regarding the place of the desserts and sweets in modern and traditional cuisine, during the whole project we intended to multiply their chances to become active citizens of their countries and of EU. Students researched their own traditional sweets meaning by ingredients, tools, preparing, decorating, serving.

They did an EU Sweets Booklet written in English and translated into all the participant countries’ languages with products’ description, recipes, and serving details.

– enhancing the teachers’ professional competence of setting-up and teaching by workshops on personal development and motivation. Every partner institution identified internal needs by analyses addressed to teachers and students. Teachers’ training was done at the partnership level with the purpose of implementing personal development and motivation. The trained teachers shared their learning in their own schools during workshops. In each participant school the target group was composed of at least 50 students from each participating school. The students were from 15 to 17 years old.

– decreasing the schools’ dropout rates by promoting learning to learn. Making together, at the partnership level a study of good practices in cooking and serving based on local techniques and traditions may keep students’ interest alive. They took part in IT use activities. Every partner made a short film on local sweets that could be included in a gastronomical route throughout the participant countries. They drew together a Europe’s Sweet Map with marks on points of interest to taste local sweets and desserts. Each mark linked to the films made by every partner. Enhancing the students’ abilities to use specific ingredients and flavors to prepare sweets and desserts from partners’ countries cuisine was realized during 1st BLM where they had to learn to prepare other country’s sweets. Before leaving, they did research on the partner countries’ cuisines. Then, they were taught by a chef from the partner institution, how to prepare and serve sweets. A commission of experts from the host country awarded them a recognition of their social skills.

Students (Ss):

– developed abilities in finding solutions as a consequence of applying new technologies to make traditional products as a means of socialization,

– improved the quality of the education by sharing best practices among partners,

– acquired new knowledge in becoming desirable and more self-confident by participating in practical activities such as preparing desserts.


-enhanced their knowledge on social inclusion of excluded teenagers as a result of self-alienation and group rejection

 -improved their psychological and social skills

-upgraded their knowledge on non-formal activities meant to stimulate Ss’ motivation

– expanded their teaching and mentoring knowledge and skills.

“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the National Agency and Commission cannot be held responsible for any use which may be made of the information contained therein”

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