Our school partnership with schools in Czechia and France occurs on various levels and thereby intends to be conducive to a good and sustainable internationalization of our schools.Through mutual personal visits and regular exchange through various opportunities, which modern media provide (e Twinning, Office, 365, Email, etc.), a lively and active exchange with French and Czech colleagues to create lasting joint projects is expected to be established and maintained.The participating students are aged between 14 to 19 years old and will be advised by the respective teaching staff (Languages: German, French, English; Logistics, Business, Media).We have planned to establish and maintain contact with students via eTwinning and other digital platforms. The collaboration of the students via the practice firms and junior firms is of particular to us. Maintaining and regularly evaluating contact will be the responsibility of the faculty. Aside from that, mutual visits between partner schools have also been planned. The purpose of these trips is to help students between the ages of 16 and 19 and teachers become acquainted with their respective exchange partners. What is important to us is not only taking part in educational and linguistic exchange with the involved parties in this Erasmus Project, but also cultural exchange.Furthermore, this project supports a proficient use of new media. Digital communication and the ability to make oneself understandable to counterparts through the most diverse array of new technologies, e.g. e Twinning, One Note, etc., are central to our project. In cooperation with the Czech partner school, we will organize a media workshop.Starting with the first years (14 years old), the students in the Perg Business Academy learn French. Aside from that, a Czech intensive course will be offered to the students of our school within the framework of this exchange project. In this way, students can use their newly acquired language in practice. Aside from that, we will resort to English as a lingua franca in some situations, through which it will be applied to real-world situations as training for the student’s future.Starting with the third year students (16 years old), we have planned a personal exchange between individual classes. There, the students will take part in classes with their exchange partners. This project also offers the opportunity to organize trips to Czech and French businesses that specialize in sales, trading, accountancy, and other related sectors.We consider this project to be an initiation, which will nurture our students into even more open-minded and intercultural citizens of the world and will impart upon them a transnational European perspective and way of thinking. Thus, we will make an important societal contribution and our students will simultaneously be prepared for the European labor market.

<< Objectives >>SCOOK aims to increase — at the partners' level as well as their regional, national and transnational levels — AWARENESS of SUSTAINABILITY in CULINARY VOCATIONAL EDUCATION and TRAINING (VET) and the Hospitality, Restaurant and Catering sector. In addition, SCOOK aims to increase the DIGITAL READINESS of the 4 VET partners in Ireland, France, Spain and the Republic of North Macedonia, while creating INNOVATING TEACHING and LEARNING resources for CULINARY VET.<< Implementation >>SCOOK will include the implementation of a repeated multi-country cross sectional SNAPSHOT to assess SUSTAINABILITY AWARENESS of the target groups; the development of a Handbook on Recycling for CULINARY VET; the organisation of transnational WEBINARS to discuss traditional and innovative cooking methods & SUSTAINABILITY; the development of multilingual & inclusive interactive digital teaching and learning resources on SUSTAINABILITY for fish, meat, dairy & baking, cereals, vegetables, & fruit.<< Results >>SCOOK will lead to the production of (i) a digital report and dissemination materials for all results of the SNAPSHOTS; (ii) a multilingual and inclusive Handbook on Recycling for CULINARY VET; (iii) a series of transnational WEBINARS & associated multilingual materials (available post-webinars) on context-specific and European culinary techniques and SUSTAINABILITY; and (iv) multilingual & inclusive interactive digital teaching & learning resources on SUSTAINABILITY for CULINARY VET.

At the Lycée Jessé de Forest, we have been working with the five other partners - Galway International Hotel School (GMIT, Galway, Republic of Ireland), OTHER PARTNERS, and Kosovo (associate partner with its own funding to contribute to this partnership) - for several years. Each institution provides various training courses (and thus certification) in hotel and catering that are more or less developed and depend on specific skills and expertise. The proposed partnership will ensure the further development of such courses. As coordinator, we wanted to include institutions from countries that represent a diverse Europe to investigate how to improve social inclusion through culinary education, taking into account the availability and production of healthy meals using local and affordable produce. The institutions are located in peripheral European regions and/or in countries that apply for such partnerships to promote social inclusion and thus employability. Kosovo is an associate partner that is not currently an Erasmus approved country but the Kosovo institution wants to collaborate in the partnership as vocational training in hotel and catering and employability for Kosovo nationals need to be developed. During the planned mobilities (Mobility 1 will take place in France in September 2018 to launch the partnership; Mobilities 2-6 will take place as follow: Ireland October, 2018; Spain February 2018; France April 2019; Macedonia November 2019; Bulgaria, April 2020; Mobility 7 will take place in Ireland in May-June 2020 to review and process further funding applications), the partners will meet to observe, analyse and share with each other on (i) the different training and certification systems (focusing on social inclusion), and (ii) the students and teachers' culinary habits and practices. The partners adopt varied techniques and diverse cultural and linguistic usage. To analyse such diverse data, grounded theory will be adopted. Grounded theory allows to collect, codify, categorise, and link data together. Through such an analysis, a mapping exercise of the different systems - training and certification - will be undertaken. All the data will then be gathered to develop menus targeted to promote healthy culinary habits depending on the budged and produces available to the participants of each partner. The items of the menus will be produced and served to customers (students and teachers in each institution), a feedback session will take place to develop inclusive teaching and learning resources (technical, linguistic, intercultural and management). The data and resources developed will be uploaded for the general and specific public (teachers, researchers, lecturers, students, professionals). In addition, the results of this partnership will be disseminated during seminars/webinars at international conferences (e.g., Franco-Irish Forum for the Culinary Arts, Hospitality, and Tourism 2020 which takes place at the same time as the final mobility in Ireland) to target professionals in the industry (teachers/lecturers and restaurant staff). Publications are also planned in academic journals (e.g., Journal of Tourism, Hospitality and Culinary Arts) and on the Internet to provide access to teaching resources to the wider public (www.pearltrees.com). Finally, this partnership will enable the five partners and the associate partner to develop a sustainable European network to share their practice and reflections on social inclusion in the long term. It will also ensure that the partners gain visibility and raise their profiles through the activities undertaken. Completing this partnership will allow the partners to continue working together in future. The partners are planning on following this partnership with for further funding applications (innovation grant and 'school to school' funding).