Peer to peer cooking

Primary school pupils lack knowledge about the origin and production of food (in general) and the importance of using seasonal and local food.

Through cooperation between different age groups of pupils - a combination of gastronomy students of the Secondary Vocational School of Trade and Services Trenčín Jilemnického 24 and pupils of the second grade of our primary school - a successful activity was created, where pupils learned new information about cooking with local and seasonal food, about the production of cottage cheese and bryndza and had the opportunity to test their skills in preparing lunch.

1. We agreed on cooperation with SOŠOaS Trenčín and planned a half-day cooking together. 
2. At the agreed time - on Earth Day, 22 April - we came to this partner school and spent several interesting hours with the students. 
3. After meeting and greeting us, the students gave us a schedule of our joint activities. The teacher of this secondary school, who is a nutritionist, prepared group tasks for us, from which we learned how to make bryndza and curd.
4. We also made cottage cheese practically.
5. We then worked in groups in the school kitchen, under the guidance of our peers from the high school, to make pancakes, bryndza filled potatoes, bryndza spread, cheese puffs and cheese curd filling for pancakes.
6. The last step was a self-made lunch.
7. Everything was prepared with ingredients from local farms