Deaf Chefs Learning The World Cuisine

There are various matters regarding the vocational education of the deaf individuals whose native language is the sign language. The main reasons of these matters are the teaching programs that ar...

Our project is designed with the partnership of organisations from Germany, Portugal, Turkey, Italy and Sweden. We aim to do our part to remove the barriers in front of the hearing impaired individuals who want to become a cook/chef or receive vocational training in the field of cooking or who work as professionals and also would like to develop skills or improve their professional skills. The main objective of our project is to develop a fully-accessible, totally free of charge Distance Education Program for the hearing impaired individuals who face the risk of social exclusion. They will be able to use the program totally free of charge whenever and wherever they want. We firmly believe that it will serve as a good example for similar studies in the future. Thus, after complementing the project, our target group will have had a useful tool to lift the economic, social, geographical and cultural barriers they face in their vocational training. We aim for our target group to benefit from a distance learning environment designed by fully considering their needs and the obstacles related to their education.

The coordinator organisation, Münchner Koch-Club Bavaria 1899 e.V. held the first meeting after the acceptance of the project. The coordinator formed the working teams and distributed the tasks among the teams in this meeting. All partners, except for IMPARK Bilisim Electronic Press and Advertising Education Ltd. Comp. held their first meetings in their own organisations, formed their working teams, did the task distributions, shared the lists of team members with the coordinator and started to fulfil their duties for the project. Despite some delays, the grant agreement was signed with NABIBB. After that, the coordinator prepared the subcontracts and sent them to the partner organisations. All partners except IMPARK, signed the sub-contracts and submitted them to the coordinator. We started to work harder after signing the sub-contracts. The website of our project was prepared and made available. Our website constitutes the basis of the sharing and publicity strategy of our project. The website can be reached from the following link: http://www.silentchefs.org/ We attach great importance to establishing strong and fast communication among the project partner organisations, their managers and project staff. The activities we have carried out for internal communication processes are as follows: • In order to carry out the internal communication process successfully, a Google Group account consisting of project managers and team members was created. Correspondence via email was carried out through this account. Google Group Name: Silent Chefs Gmail Account Add: silentchefsproject@gmail.com • We also created a WhatsApp group consisting of project managers and team members. We used this application in situations that reqquire fast communication. • A Google Drive account was created for quick and easy access to documents related to the management and activities of our project. Project partner organisations and work teams uploaded all important documents and reports here. Project managers and team members were authorized to access the Google Drive account. • We decided to start the preparations and hold the kickoff meeting online due to the outbreak of the pandemic and the fact that the project grant transfers could not be made until then. During the online meetings, we evaluated the preparations we made and set our agenda for the project. Kickoff meeting was held on the 29th of May 2022 with the participation of all partner organisations except our partner IMPARK. • The first 'Time and Budget Audit' work was conducted and reported by the coordinating organisation in June 2022. Time and Budget Audit work was carried out at regular intervals throughout the project. This work contributed significantly to the completion of our project on time and within a limited budget. • The first 'Monitoring and Evaluation” study was carried out and reported in June 2022. 'Quality Assurance Survey of the Activity' was prepared for all activities carried out within the scope of the project. These surveys were answered by the participants at the end of all activities. The results of these surveys were added to the relevant pages on our website for the activities carried out. • We managed to successfully complete the 'R1 - Digital Learning Platform for Culinary Education in Sign Language', namely the first result of our project led by Mavi Pencere Special Education Association until the meeting date. The presentations about the LMS and MOOC were made by Mavi Pencere during the kickoff meeting. We also revised the work plan of our project in this meeting. Our goals and activities continued in line with this work plan. We aimed to complete the project in 24 months as planned. • As of August 2022, “R2-Distance Learning Culinary Education Curriculum for the Hearing Impaired” was completed. As stated in the sub-contract, the amount of money that corresponds to 20% of the total grants for each of the project partner organisations was transferred to their accounts after the completion of R2 (https://www.silentchefs.org/curriculum.html). • As of September 2022, we started the studies for the “R3 - Distance Education Materials for the Vocational Training of the Hearing Impaired”. In this section, distance learning materials produced within the scope of our project were prepared. Sign language learning materials and measurement and evaluation materials were prepared for the units given below: (https://www.silentchefs.org/online-training.html). Unit 1: Food Safety, Hygiene and Sanitation Unit 2: Historical Development of Food Unit 3: Kitchen Management Unit 4: Kitchen Basic Techniques Unit 5: Sauces and Stocks Unit 6: Soups Unit 7: General Info on Meat, Poultry, Fish and Seafood Unit 8: Bakery Products Unit 9: Cakes Unit 10: Chocolates Unit 11: Local Tastes In addition; + For Unit 5 - Four basic sauce recipes were added, videos of the preparation of the sauces were shot and uploaded to the system as learning material. + For Unit 6 - Three basic soup recipes were added, videos of the preparation of the soups were shot and uploaded to the system as learning material. + For Unit 9 - Recipes of six products were added, videos of the preparation of the recipes were shot and uploaded to the system as learning material. + For Unit 11 - Each of the project partner countries prepared three recipes, videos of 15 recipes in total were shot and uploaded to the system as learning material. • A workshop was organised by Mavi Pencere on 27-29 January 2023. This study was carried out in the professional kitchen of a vocational high school providing cookery education. Bernd Malter, the legal representative of the coordinator organisation, also participated in the workshop and prepared various dishes from the world cuisine for the hearing impaired students (http://www.silentchefs.org/workshop.html). The workshop was widely covered in the national press (http://www.silentchefs.org/media.html). The digital materials obtained during the workshop were uploaded to the system to be used as distance education materials in our project. • LTT activity of our project was held in Turin, Italy between 21-24 February 2023. The dates of the activity were determined by the Doodle survey, with the participation of all partners (https://www.silentchefs.org/ltt.html). The following training program was implemented. - How to edit video by using free VSDC program - Video editing studies in VSDC program - Preparation of educational content - Using the Admin Panel - Uploading training contents to the platform and control systems - User Panel - How to prepare matching activity with platform - How to create test? • The first evaluation meeting was held on 3-5 April 2023 in Izmir, Turkiye with the participation of all project partners (https://www.silentchefs.org/izmirmeeting.html). - Partners discussed issues related to general management, budget management and evaluation studies and monitoring and evaluation reports were presented, - The project website and social media pages were evaluated, visitor statistics were evaluated and actions to be taken to increase the number of visitors were discussed, - The data obtained as a result of curriculum scans was evaluated, - The study plan was reviewed, foreseen risks and measures to be taken against them were discussed, - Next tasks for the future plans were discussed. • As of March 2023, we started the studies for the “R4-Sign Language Culinary Terminology Dictionary”. The leading organisation of this activity is Mega Vega. All other project partner organisations were the participants of the result. - Frequently used words related to culinary and cuisine were determined. - Engineering work of the online dictionary was carried out. We aimed that the prepared dictionary should not be a simple website. It was a virtual machine running in the cloud. After the engineering and testing work of the dictionary had completed, it was submitted for the approval of the project partner organisations. It was integrated into the platform after receiving the approval of all project partner organisations. - The determined words were translated into sign language and videos of the words were shot. All of these videos were montaged. - Sign language videos of the determined words were uploaded to the digital dictionary. • The second evaluation meeting was held on 29-30 June 2023 in Ystad, Sweden with the participation of all project partners (https://www.silentchefs.org/monitoringmeeting.html). The following issues were discussed. - Evaluation of the works done since the beginning of the project. - Evaluation of the works to be done. - Project Management and Quality Control Issues: Are we managing to accomplish what is stated in the application? - Administrative and Financial Issuess - Documents we needed before the final report • Final meeting was held on 5-6th October 2023 in Lisbon, Portugal with the participation of project partners (https://www.silentchefs.org/finalmeeting.html). The following topics were discussed. - Evaluation of the works which have been carried out since the beginning of the project. - Dissemination & Sustainability of the project (recent and future initiatives) - Discussion about the multiplier event activities - Project management and quality control issues: Are we managing to accomplish what the application said we would? - Administrative and financial issues - Documents that we need before the final report • “Project Results Evaluation Form for Conference Participants” was prepared in order to evaluate the quality of the results of our project by the participants of the Multiplier Events activities. The resulting reports were added to the pages of our website where the activities take place. • The following Multiplier Events activities were held on different dates in October 2023. - E1-Munich Conference (https://www.silentchefs.org/me1.html), - E2-İzmir Conference (https://www.silentchefs.org/me2.html), - E3-Gothenburg Conference (https://www.silentchefs.org/me3.html), - E4-Torino Conference (https://www.silentchefs.org/me4.html), - E5-Lisboa Conference (https://www.silentchefs.org/me5.html). Sustainability studies carried out after the project completition are given below. • A five-page summary was prepared for the “Deaf Chefs Learning the Vegan Cuisine” project, which is planned as a continuation of this project and for which we will apply in 2024. • A workshop was held 11 November 2023 regarding “Deaf Chefs Learning the Vegan Cuisine” project. 22 hearing-impaired participants, 2 sign language interpreters and press members attended that workshop. The workshop was moderated by Esra YILDIZ, who is hearing impaired, and famous chef Derya MANAV gave training (https://www.silentchefs.org/sustainability.html). • Mr. Ralf B. Meneghini attended the international 'Gastro Antalya' fair to represent our project and made presentations promoting our project (https://www.silentchefs.org/sustainability.html).

R1 - Digital Learning Platform for Culinary Education in Sign Language The distance learning platform was produced at this stage. We built this platform as the rough construction of a building. All content and teaching materials were uploaded and run from here. https://www.silentchefs.org/online-training.html The study lasted four months and the work packages are shown below. • R1/1 Interface Design - Our distance learning platform or the hearing impaired was designed with an user-friendly interface. All partner organisations in the project were participants. • Selection of R1/2 Cognitive Tools - The tools that enables the users to progress before, during and after the trainings were developed in this stage. All partner organisations in the project were participants. • R1/3 Engineering Studies - Engineering and coding studies for the designed interface and selected tools were carried out at this stage. • Translation into R1/4 English Language - All necessary translations for the English version of the engineering structure were completed by Mavi Pencere. • R1/5 Testing Platform and Fixing Bugs - Distance learning platform was tested by all partners and reported errors were eliminated. R2 - Distance Learning Culinary Education Curriculum for the Hearing Impaired Distance learning culinary education curriculum for the hearing impaired and structured learning units were created at this stage. German version - https://www.silentchefs.org/curriculum-de.html Turkish version - https://www.silentchefs.org/curriculum-tr.html Italian version - https://www.silentchefs.org/curriculum-it.html Portuguese version - https://www.silentchefs.org/curriculum-pt.html Swedish version - https://www.silentchefs.org/curriculum-se.html The units that make up the curriculum are as follows: Unit 1: Food Safety, Hygiene and Sanitation Unit 2: Historical Development of Food Unit 3: Kitchen Management Unit 4: Kitchen Basic Techniques Unit 5: Sauces and Stocks Unit 6: Soups Unit 7: General Info on Meat, Poultry, Fish and Seafood Unit 8: Bakery Products Unit 9: Cakes Unit 10: Chocolates Unit 11: Local Tastes For each unit; • Key learning moments were identified, • Verification and approval processes among the partners were completed, • Common decision was taken on which elements the learning materials should focus on, • Achievements and acquisition activities were determined, • Texts to be translated into the sign languages of the project partner countries were prepared. R3 - Distance Learning Materials for the Vocational Training of the Hearing Impaired German version - https://www.silentchefs.org/de.html Turkish version - https://www.silentchefs.org/tr.html Italian version - https://www.silentchefs.org/it.html Portuguese version - https://www.silentchefs.org/pt.html Swedish version - https://www.silentchefs.org/se.html At this stage, distance learning materials produced within the scope of our project were prepared. Sign language learning materials and measurement and evaluation materials were prepared for the units given below. Unit 1: Food Safety, Hygiene and Sanitation Unit 2: Historical Development of Food Unit 3: Kitchen Management Unit 4: Kitchen Basic Techniques Unit 5: Sauces and Stocks Unit 6: Soups Unit 7: General Info on Meat, Poultry, Fish and Seafood Unit 8: Bakery Products Unit 9: Cakes Unit 10: Chocolates Unit 11: Local Tastes In addition; For Unit 5 - Four basic sauce recipes were added, videos of the preparation of the sauces were shot and uploaded to the system as learning material. For Unit 6 - Three basic soup recipes were added, videos of the preparation of the soups were shot and uploaded to the system as learning material. For Unit 9 - Recipes of six products were added, videos of the preparation of the recipes were shot and uploaded to the system as learning material. For Unit 11 - Each of the project partner countries prepared three recipes, videos of 15 recipes in total were shot and uploaded to the system as learning material. R4 - Sign Language Culinary Terminology Dictionary https://www.vsldictionary.org/ R4/1 - Frequently used words associated with culinary and cuisine were determined. R4/2 - Engineering work of the online dictionary was carried out. We aimed that the prepared dictionary should not be a simple website. It was a virtual machine running in the cloud. After the engineering and testing work of the dictionary had completed, it was submitted for the approval of the project partner organisations. It was integrated into the platform after receiving the approval of all project partner organisations. R4/3 - The determined words were translated into sign language and videos of the words were shot. All of these videos were montaged. R4/4 - Sign language videos of the determined words were uploaded to the online dictionary. Other Results • Presentations - https://www.silentchefs.org/kickofmeeting.html a. Why we are doing this? b. Who is it for? c. What do we intend to achieve in this phase? d. What do we intend to achieve in the future • LTT Activities Lecture Notes - https://www.silentchefs.org/ltt.html • Quality Assurance Surveys of the Activities – a. https://www.silentchefs.org/izmirmeeting.html b. https://www.silentchefs.org/monitoringmeeting.html c. https://www.silentchefs.org/finalmeeting.html d. https://www.silentchefs.org/kickofmeeting.html e. https://www.silentchefs.org/ltt.html • Project Results Evaluation Form for Conference Participants a. https://www.silentchefs.org/me1.html b. https://www.silentchefs.org/me2.html c. https://www.silentchefs.org/me3.html d. https://www.silentchefs.org/me4.html e. https://www.silentchefs.org/me5.html • Media Pages - https://www.silentchefs.org/media.html • Social Media Pages a. https://www.instagram.com/silent.chefs/ b. https://www.facebook.com/silentchefs/ c. https://www.youtube.com/channel/UCtFNInL4tydmpB6CtLkFO-Q