The pedagogical kit “Teaching Through Laboratories” was developed by the partner schools during the project and tested with students.

Language Lab

 Language lab – a module meant to help teachers develop weaker students’ linguistic
skills. The module includes ready-made lessons, materials and resources both on                     basic communication skills as well as on essential cooking vocabulary. There are,                     altogether,  14 lesson plans, covering 22 hours of teaching in the class.

Math  Lab

Maths lab – a module that offers lessons and materials on the following topics: how                to teach Fibonacci’s theory of “ideal beauty”, geometry rules, using geometry                            software (Geogebra), calculating the “divine proportion”. There are 10 lesson plans,                covering 36 hours of teaching in the class.

Artistic Lab



Artistic lab – a module dedicated to the study of the art of “convivium” (i.e. how to  sit at the table and how to welcome guests). The module is divided into 2 parts: the  first part is dedicated to teaching the topic of mise-en-place and table manners,   there are 8 ready- made lesson plans, covering 34 hours of teaching; the second part              focuses on the decorations that can be on the table and there are 8 lesson plans (22 hours of teaching) about such decorations: napkins (folding techniques), textile  napkins, napkin rings, centre pieces with vegetables, floral designs, essences,  candles, tablecloths and naprons and preparations for special occasions.

Cooking Lab

Cooking lab – a module divided into 2 parts: the first part includes 8 lesson plans (20 hours of teaching) referring to 0 kilometre food (organic food, eating locally, cultivating vegetables etc.) ; the second part also offers 8 lesson plans (25 hours of  teaching) about specific ingredients and dishes, traditional cuisine. The Cooking lab              has 2 other components:

Recipes Book

  •  a Recipes book – there are 24 traditional recipes of starters, main dishes
    and desserts, specific for the partner countries and 8 dishes that students
    invented while taking part in the project. Every recipe includes the necessary ingredients, the preparation procedure and a photo of the dish.



  •  a DVD with the filmed variant of the recipes from book, which offer step—by-step guidance about the whole cooking process.