Hungarian cuisine has a long tradition and it is well known across Europe. The aim of this course is to show the methodology used in local restaurants, confectioneries and hotels to the teachers in this domain.
This course wants participants to:
- Learn about different cooking methods;
- Expand their knowledge and increase their experience;
- Successfully use the knowledge acquired during their daily teaching work;
Our courses, developed in the framework established by the Erasmus+ Programme, are crafted to include both formal and non-formal education methodologies. Starting with a theoretical approach to the theme of the course, we proceed with non-formal learning strategies in order to guarantee and stimulate an active contribution from the participants involved. In practice, we use: Presentations; Analysis of study cases; Discussions in the classroom; Role-plays; Technical visits to local private and public institutions; Conferences with local professionals to exchange good practices; Job shadowing experiences; Workshops to rethink old practices and introduce new ones.
We will hand out:
- Certificate of attendance, which will include title of course, main training content and dates;
- Europass Mobility certificates issued by your NA and signed by us.
Dates & Locations
Location: Budapest, Hungary
- Day 1 – Arrival
- Participants will be transferred from the airport to the accommodation in Budapest.
- Get to know each other and welcome dinner
- Day 2 – Focus on
- Introduction to the conceptual and methodological knowledge
- Hungarian kitchen: story and tradition
- City sightseeing
- Day 3 – Confectionery Art Day
- Lesson about Hungarian confectionery
- Visit and guided tour in a confectionery shop and meeting with its main representatives
- Day 4 – Goulash Lab
- Making of goulash: visit a local restaurant’s kitchen
- Workshop: Let’s make your goulash
- Day 5 – It’s up to you
- Participants will be invited to introduce and make their typical dishes
- Workshop: Is it possible to create an intercultural dish?
- Day 6 – Italy and its restaurants
- Guided tour to local restaurants and hotels
- Conclusive dinner tasting local products and typical dishes
- Final Evaluations
- Delivery of Certificates
- Day 7 – Departure day
- Departure of participants
Training fee: 490 EUR/participant. The fee includes participation fee, training materials, stationery.
The fee does not include travel, accommodation and meals.
All costs can be funded from Erasmus+ KA1 grants.