12/12/2019

Module 3. Sustainable gastronomy

Part 1: Taste of future cooking, Cooking competition event

Purpose

The purpose of this module is to learn to make environmentally friendly food and to understand
environmental indicators.

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Learning outcomes

On successful completion of this module student is able to:
● create healthy food choices (e.g. healthy eating plate)
● understand climate changes (e.g. how to eat environmentally friendly)
● explain environmental indicators (e.g. carbon footprint, the water footprint, green gas
emissions, the ecological footprint)

Teaching and learning strategy

The students learn the skills in practice by working in versatile food preparation tasks.
Students learn the use of local ingredients, to be initiative and get to be familiar with profitable
food preparation in line with sustainable development and they will put together environmentallyfriendly portions following the plate model.

Students produce and share digital material using a creative commons (CC) license in different
networks and social media platforms.

Teaching and learning strategy combines pedagogical models that simulate working life and
encourage students’ team spirit, motivation and activity.

MODULE 3: INTRODUCTION
ECVET

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Open Badges for TASTE OF FUTURE COOKING COMPETITION

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