OUR DAILY BREAD AS A PART OF CULTURAL HERITAGE, WELL-BEING AND SUSTAINABILITY – ΕΙΣΑΓΩΓΗ
Το σχολείο μας και φέτος συμμετέχει στο ευρωπαϊκό πρόγραμμα eTwinning με τίτλο: “OUR DAILY BREAD AS A PART OF CULTURAL HERITAGE, WELL-BEING AND SUSTAINABILITY”, στο οποίο συμμετέχουν εκπαιδευτικοί και σχολεία από πέντε χώρες (Ελλάδα, Ιταλία, Τουρκία, Σερβία, Σλοβενία).
Τα τμήματα που παίρνουν μέρος σε αυτό το πρόγραμμα είναι το τμήμα Δ1 με την κα Περσεφόνη Τζιουβάρα και το τμήμα Δ2 με τον κο Βασίλη Αναγνώστου.
Συμμετέχουν επίσης ο εκπαιδευτικός του τμήματος ένταξης κος Φώτης Μολυδρής καθώς και η εκπαιδευτικός Πληροφορικής του σχολείου, κα Παπαδάκη Αναστασία.
Description:
The oldest food in the world which has often saved the lives of thousands of people, the simplest but also the most precious food: bread. This project wants to talk about bread, its production starting from cereals, its being part of the cultural heritage of people, its symbolic value in religion, popular culture and art, its ancient history up to the modern one. Precisely for this reason the project can only be interdisciplinary and have an intercultural perspective. But talking about bread also means talking about the environment, zero kilometer food products, food quality and therefore well-being and sustainability in reference to the values of respect for the world and its inhabitants.
Aims:
The goals are:
to improve intercultural exchange for the construction of European citizenship
to encourage the construction of a cultural identity in a European perspective
to develop creativity also through laboratory teaching
to improve learning through the use of ICT
to learn L2 in a contextualized way
to stimulate motivation and interest
to improve reading and comprehension skills
to know the 2030 Agenda
to stimulate the acquisition of musical skills
to learn about the scientific characteristics of some plants
to understand the importance of bread in a correct and healthy diet
to increase artistic knowledges
to learn about the history of bread using various types of sources
to understand the difference between artisanal and industrial foods
to understand the characteristics of sustainable production
Ας γνωρίσουμε λοιπόν σε πρώτη φάση τους υπόλοιπους εκπαιδευτικούς φορείς που συμμετέχουν στο έργο:
