Rozvoj zeleného myslenia s dôrazom na kulinársky zážitok

The methods of experiential pedagogy are employed to develop the social and professional competences of students with an emphasis on environmental protection. New knowledge and skills in the field...

The methods of experiential pedagogy are employed to develop the social and professional competences of students with an emphasis on environmental protection. New knowledge and skills in the field of gastronomy are acquired by students, who become critical thinkers and environmentally conscious individuals. Potentials in organic farming and waste-free kitchen are discovered. The professional qualifications of students are enhanced through collaboration with a chef and their own recipe creation.