On Monday morning, punctually at 9:00 am, the exchange began with a round of introductions, during which students from the Fachakademie also presented the training opportunities offered by their school and the course of the week.
In multinational small groups, the students then worked on the recipes they wanted to cook during the week – using sustainably produced food wherever possible. The participants had already shared the recipes a few weeks earlier in a virtual conference. Now it was time to discuss how exactly the dishes were to be prepared and to calculate the costs for the individual menu items.
After a delicious coffee break, G. Sych, head of the Mainfranken Hohenlohe convivium, gave an interesting Power Point presentation on the history of Slow Food and regional products produced according to Slow Food criteria in the Mainfranken Hohenlohe convivium.
Finally, hunger called in the school canteen, where the students slowly broke down the language blockades over a joint lunch of German potato salad, Spanish ratatouille, Italian mushroom risotto and German apple compote.
In the afternoon, Claudia, Ayse and Barbara gave an informative presentation about the city of Würzburg, its sights and festivals in the area before the students finished their work assignments and posted their results on the eTwinning platform. In the meantime, a team prepared the evening meal.
At 6 p.m., Mr. J. Engelhart gave a lecture on fungus-resistant grape varieties that are bred at the State Institute for Viticulture and Horticulture. The project participants had the task of determining four types of wine according to the criteria of colour, smell, taste and body and to give an evaluation.
German