Bande-annonce du projet - en français !

Voici enfin la version française de la bande-annonce de notre projet !



Cette bande-annonce nous sert également de vidéo d'introduction sur la page d'acceuil de notre chaine YouTube. Comment vous ne saviez pas que nous avions une chaine YouTube ? Pour le moment, toutes les vidéos ne sont pas encore accessibles mais on y travaille dur ! http://www.youtube.com/user/EcuisineTV

Testing, testing, 1, 2

We're so happy to have some of our products ready (or almost ready) that we decided we would show it to some students and get their feedback.

A first test was organised in Germany at the begining of September. They gathered a few students that were already involved in the Hoogatrans Project and told them a little bit about our project.

They were able to show them :
The german videos for the soup recipe
The french videos made for the desert recipe
The glossaries made with Engage explaining some of the terms used in the french videos.



The results of this test is on page 12 of the following presentation :

Präsentation 27092012 scotland from Ecuisine

Another test was conducted at the begining of Octobe. This time it was in France and the Guinea pigs were also students involved in the HoogaTrans project : they had been working in France for two weeks, in some of the most prestigious restaurants in Bayeux (Normandie, France).

We decided to test the Language Module that we will use as an introduction to our course. It is mainly about getting them used to french and helping them to find strategies to guess new words from the context.

The testing lasted for a full hour and students were really excited about the project. They also pointed a lot of points we will be working on in the forthcoming days and weeks. This will be very helpful for all partners.

The experiment and the conclusions are detailed in this document (in French) : https://docs.google.com/open?id=0B5CuuqC9k_8OYVdGOW5pWjV6R2s

Getting there ! A few news before Glasgow Seminar

A few news from the project as the 4 partners are about to meet in Glasgow for the WP2 seminar.

Our dear Scottish friends in Anniesland college is still in the process of filming their 4 recipes. They will be hosting the next seminar and I'm sure they'll have plenty of exciting things to show us.

German team has been working hard on its own courses.
Following the model set by the french team, they've been able to finalize all the videos for their first course : the Berliner Kartoffelsuppe, AKA the famous The Potato soup, Berlin style. You'll soon know everything to know about what makes german soups so unique.

The Polish team took a different approach : they decided they would start by shooting all the videos for their 4 recipes. And they did. They sent the files and they are perfectly neat : nice fast pace editing, clear pictures and sounds and yummy recipes featuring pierogis, beetroots, cottage cheese and cabbage... and if you thought there wasn't such a thing as "Polish food", prepare to be amazed !

In France, all videos have been shot, edited and uploaded to the YouTube Channel. All the courses for the first recipe, "the norman pie" is ready and being translated in German in order to be tested by beneficiaries of TGZ OPR GmbH. Those lovely guinea pigs are soon coming to France and they shall be prepared in the best way possible for this experience !

Also, we started working with a compagny based in Caen in order to find a solution for the deployment of the course. We found many ! And I'll tell you all about them... but just not now :-)

Happy cooking from the Ecuisine team !

Language Help inside the courses

There are 2 main aspects to the Ecuisine project :

1. Teaching the basics in cooking 
2. Teaching the basics in language to prepare students for a work placement abroad

To achieve that, each course contains 2 layers :

1. the cooking course
2. a language help

This language help comes in the form of :

• a glossary of the terms that are used in the cooking course (we, French, decided to call it "Dico")
• and a quiz to help students get familiar with and memorize this vocabulary.

We're currently working hard on these glossaries for our test course. Here's what it will probably look like.

Screen capture of the glossary in the language help module

On the left side is the list of the words to learn.

On the right is a nice, yummy and zoomable picture to illustrate the meaning and reinforce memorization. As one of my mentor puts it "Something to which you can hang the word to."

On the center is the "definition" of the word.

For now it only has the English translation but it will soon feature the German and Polish translations.

We also added a couple of exemples with their translations.

Our Scottish partner Anniesland College will proof read the English parts and the other partners will translate in German and Polish.

You can't quite here it from where you are but we will also reccords the entries (fleurer, fondu, pâte,...) so that students learn to recognize the word and get familiar with the sounds of French and their graphical representation.

All this was made using Articulate Engage, quite a bit of electricity and our brains.

This is such an exciting adventure !

... though I'm afraid I've gained a few extra pounds since I started working on this project ^_^

The mystery of the little russian - Explained

Do you know what a french cook means when you tell him that you need "a little russian" ?

In French, "La petite russe" is the name cooks use to talk about your normal everyday pan...

Our french teachers team just uploaded pictures they made of all the ustensils they use in their kitchen ! This is gonna be super useful for our project ! Thanks !

Une petite russe

Programme IdA et Ecuisine - Communiqué de presse

Programme IdA

Projet „HOGATRANS RUPPIN“

et Leonardo Ecuisine

Bayeux, avril 2012

Communiqué de presse

Réception organisée en l’honneur des jeunes stagiaires

du Brandebourg allemand

le mardi 3 avril 2012 à 17h00

Les stagiaires seront accueillis par la Mairie de Bayeux à l’Hôtel du Doyen,

salle du conseil municipal

pour un cocktail de l’amitié et une remise de certificat de stage

Depuis plusieurs années, des hôteliers et restaurateurs de Bayeux accueillent des jeunes stagiaires allemands au sein de leur établissement.

Un dispositif d’insertion professionnelle allemand qui fait le pari de l’ Europe

 

Dans le cadre du programme FSE Allemand « IdA, Integration par l’Echange », financé par le fonds social Européen, 12 jeunes stagiaires allemands en formation hôtellerie-restauration ou souhaitant confirmer leur projet professionnel, encadrés par deux formateurs, sont aujourd’hui en stage dans 9 hôtels ou restaurants de la ville. Ces stages ont été organisés par le centre technologique de Neuruppin, en Allemagne, en partenariat avec l’UMIH du Calvados et le réseau des GRETA bas-normand, en France. IdA fait le pari que le stage dans un pays européen permet d’acquérir des compétences professionnelles mais aussi de développer des compétences sociales qui facilitent l’insertion professionnelle. 80% des personnes ayant bénéficié du programme IDA ont trouvé du travail ou ont poursuivi une formation en Allemagne voire en Europe à l’issue du dispositif.

Des outils e-learning pour préparer un stage en Europe en polonais, allemand, anglais et français.

De plus, dans le cadre du projet Leonardo Ecuisine, des outils e-learning de formation à la cuisine de base sont en cours d’élaboration par le réseau des GRETA bas normand,  le centre technologique de Neuruppin, 36.6 competence center de Lodz en Pologne et Anniesland College, établissement de formation professionnelle écossais. Quatre langues sont concernées : le polonais, l’allemand, l’anglais et le français. Les outils ont un double objet : préparer le stage en acquérant les connaissances linguistiques de base et compléter son parcours professionnel par un dispositif e-learning en cuisine. Le programme repose sur l’étude des recettes des quatre pays et sera expérimenté par les bénéficiaires allemands de  la prochaine session de stage IdA en octobre 2012.

Neuf entreprises du Bessin partenaires

Les établissements de Bayeux accueillent les stagiaires allemands pendant 4 semaines, du 7 mars au 5 avril 2012 :

Vous pouvez les rencontrer si vous le souhaitez, au sein des entreprises qui les accueillent :

§  Le Pommier : Nikolaus Rötzer

§  Le Lion d’Or : Christian Jautel

§  Au Trou Normand : Christophe Barsewitz

§  Le Novotel : Robert Bäskow et Sven Wehrmann

§  Le Luxembourg : David Sielski et Ulrike Szepat

§  Le Relais des 3 Pommes : André Behnke

§  La Reine Mathilde : Manuela Vandrey et Susann Schulz

§  Le Churchill/Villa Lara : Diana Noßke

§  Le Bayeux : Patricia Günther

Les jeunes sont hébergés au "Moulin Morin" à Vaucelles, un gîte aux portes de la ville de Bayeux, d'où ils se rendent au stage en vélo.

Le jour prévu de regroupement des stagiaires est en principe le lundi, mais les horaires de travail varient selon les accords passés avec chaque entreprise et stagiaire. 

Nous vous remercions de faire écho à cette initiative originale des acteurs du tourisme dans le Bessin.

 Bien cordialement.

Thierry Lhuillery, UMIH, 06 08 60 31 51

Alain Tambour, rectorat de Caen

We're in the Newspaper !

Ouest France is one of the big local newspaper here.

They came to visit us during the IDA graduation ceremony and they published an article about it yesterday !

It also mentions Ecuisine and a few words from Alain Tambour, the heart and brain of the Ecuisine project. Read the article below or get it from our web album !

Association "Les petits plats dans les grands"

It was important for the project us to be backed up by cooking professionals. So we decided to have l'association "Les petits plats dans les grands" (French version of "Host with The Most") onboard with us.

Last week we visited Thierry Lhuilery, head of the association and happy owner of the charming "Le Pommier" ("The Apple Tree"), one of Bayeux's most exquisite attractions !

Thierry was very helpful in suggesting ideas for our language course and let us take picture in his restaurant !

Read more about their involvement in the project after the break.

Did I mention... ?

Did I mention we had a facebook page ?

It has news, links and it already has 30 "friends" !

Come say hello !

http://www.facebook.com/EcuisineLearning

Polish Menu is here !

Our Polish partners sent their menu this weekend. Here it is, with pictures !

The famous tartar steak recipe

- STARTERS - 

Tatar

Tatar Strait

- SOUP -

Zupa borowikowa z łazankami

Boletus soup with small flat noodles

The main course (duck)

- MAIN DISH -

Kaczka w jabłkach z zasmażanymi buraczkami i pieczonymi ziemniaczkami

Duck marinated in apples with roasted beets and potatoes

- DESERT -

Jabłecznik z lodami, bita śmietaną i sosem czekoladowym 

Apple pie with vanilla ice-cream, cream and chocolate

Download the seminar report

We made a document to summarize all that's been said during the 2 days of the seminar:

• Presentation of the partners' institutions
• Presentation of the teams who are working on this project
• Presentation of the pilot tool
• Discussions on the vocational curricula
• Discussions on design
• Technical choices
• Role attribution
• Financial guidance

Get it from google docs :

• as a pdf  http://bit.ly/yukQtB
• as a .doc http://bit.ly/reportfrdoc

Quick Seminar Debrief

Last week was our second seminar, an important step for all the partners : an opportunity to get together and find out the practical details about our collaboration the final outcome of the project.

The Scottish partner, Anniesland College, and the German partner, Technologie- und Gründerzentrum Ostprignitz-Ruppin GmbH [DE], came to France in Caen for 2 days. Unfortunately, the polish partners from 36°6CC couldn't come but Mosqi.to, the sub-contractor in charge of the design, brought a Polish touch to this meeting.


Many things were agreed on at this meeting :

The E-Cuisine project under the spotlight

In its 28th issue (october 2011), the magazine Soleo* features an article on mobility issues inside Europe and the Leonardo da Vinci program, one of its main vector. E-Cuisine is presented as "a linguistic and intercultural tool that is innovative, and adaptable to many countries."**

How it all started ?

The "E-Cuisine" project in its European form was born through the need to prepare German beneficiaries for work experience periods in France.

This began as early as 2007 when e-learning tools were presented to German trainers and experts in different seminars in preparation for a mobility scheme in the framework of an Equal initiative for German kitchen apprentices.

Picture by Xiaofeng17

Welcome !

Welcome to le Ecuisine project blog !


Here is place for us to let you know about our project and all the lovely people involved in it !