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

(Very) Dynamic vocabulary building with Quizlet

Since a lot of the linguistic aspect of the course will be around memorizing vocabulary, I thought we need some

In Ecuisine, the main aspect of the language course will be around learning vocabulary. There are some really good tools on the Internet to automatizes vocabulary learning (this is something machines are really good at !).

Quizlet is my favourite of these tools. It's an easy to use tool based on the concept of flash cards. You just enter a list of words and their translation or definition and it automatically generates flash cards. See for yourself :

Choisissez un mode d'apprentissageDispersionApprendreFiches

Étudier ces fiches | Étudier les fiches french

Menus are (almost) ready !

Scotland and Germany sent their menus this week. Great job ! I don't really get it but this looks really typical and yummy ! See for yourselves:

SCOTTISH MENU

STARTER
Haggis, neeps and tatties with drambui cream

SOUP COURSE
Cullen skink

MAIN COURSE
Saddle of venison with black pudding, rumbledethump glazed vegetables and a thyme and redcurrant reduction

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 :