Theme
The students realize a presentation and tasting of local food products open to guests.
Activity Duration
4 hours (in two different days)
Group Size
12-20 youngsters
Objectives
- Develop knowledge of gastronomic culture of the local area
- Develop the following soft skills: teamwork, interpersonal relationship,autonomy and verbal and non-verbal expression;
- Enhance the value of local products and traditional production methods
- Promote conscious consumption styles
Description
The activity consists in assigning participants the project of creating a presentation and tasting of local food products open to guests. The guests of the event can be families, other young people from the same context, young people from other countries or different guests.
Materials/Tools
- Tables
- Table cloth
- Plates,cutting boards, glasses, cutlery
- Pen, pencil, paper sheets, ribbons, scissors
- Food products and drinks
Space (indoor, outdoor,
settings…)
Indoor or aoutdoor depending on the setting of the food exposition.
Structures/steps (timing)
DAY 1
- The teacher explains the task to be carried out: setting up a local food exposition and tasting
- Recovery of previous knowledge about typical food and products and make a list of products will be presented to the guests
- The teacher creates groups of 3-4 students who will prepare the exposition for one or more product and will present them to guests
- Each working group defines the material needed for the tasting: the quantity of the chosen foods needed based on the expected number of guests, the materials and equipment needed for the set-up and tasting, any products needed in combination (bread, drinks…)
DAY 2
- Each working group sets up the space for the presentation and tasting of the products.
- When the guests arrive, each group takes care of presenting the products, describing their characteristics and serving them to the guests for tasting.
Evaluation System/Toolsa
The evaluation can be carried out by the educator observing the following elements:
- active collaboration of the participants during the planning and during the realization of the event;
- care and completeness of the event planning;
- care and functionality of the tasting setup;
- ability in the presentation and valorization of the products.
