INTRODUCTION

Food is a highlighting element of the cultural background of a country. Traditional foods are adapted to the elements that nature brings to people. Thus traditional food is an adaptation to the environment and plays an important role in the cultural heritage.

OUR PROJECT AIM

This is an eTwinning project in which Dr. Işıl Gülmez was co-founder with Guillem Amer (English teacher) who first had the idea of the project. We had partners from Turkey, Spain (Mallorca), France and Italy.

Our aim was to encourage students to promote their cultures through traditional recipes. We also aimed to practice the countable and uncountable nouns, the use of adverbs. In addition we aimed to promote the language exchange.

USING TECHNOLOGY

We used various technologies in our project. Tools such as Canva, Jamboard, Padlet, Flipbook, Google Documents were used in the project.

In order to evaluate the results of the project we used not only post survey but also Kahoot quiz. Within the scope of survey we also got opinions of students about the project. The opinions were shared in Wordcloud.

PEDAGOGICAL INNOVATION

Our project included step-by-step recipes. It overlaps with the algorithm subject in ICT courses. Our project also used multidisciplinary approach that included various subjects.

INTEGRATION OF STEM CONCEPT

Our project promoted key competences as well as STEM concepts. Thus our project promoted competences such as language literacy, Math, science, digital and entrepreneurship.

math competence

In our project students used quantitative data such as weight and time. In addition they used figures, numbers.

scıence competence

Students made experiments and observations of physical and chemical changes in their kitchen while cooking. They also could to do

dıgıtal competence

Students used algorithm when they were working with step by steps the recipes step by step. They also used web 2.0 tools in the project hence promoted digital competence.

Learning to learn competence

Students shared their works and got feedbacks from others. These feedback allowed them to reflect on their own works which helped them to improve themselves.

Entrepreneurship competence:

Each group had a word on how to do the tasks. Students took responsibilities of their own work in creating new contents.

Social and civic competence

Colloborative works in project promoted students’ communication, empathetic thinking and their respect others’ values and opinions. 

Cultural awareness and expression competence

On the whole of the project in which we teamed up with different countries, we learned about different cultures. We found out similarities and differences. We also learned to respect other cultures. 

RESULTS OF THE PROJECT

In conclusion, project improved students’ collaboration, motivation, digital, social skills and cultural awareness. Results of surveys revealed that partners liked the project. To sum up our project reached its goals.

Link of the project: https://twinspace.etwinning.net/209731/home