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Understanting the Planetary Health Diet
In this phase, students develop communication skills through practical and dynamic activities based on real-life situations in the hospitality and restaurant sector, with the foreign language serving as the medium of instruction.
Active learning methodologies are applied from a CLIL perspective, integrating professional culinary content with language practice to promote meaningful learning in authentic contexts.
Critical thinking is reinforced through debates and case studies on sustainability, responsible consumption, and the role of restaurants in reducing food waste. Learning is further enhanced through expert talks, culinary demonstrations, and field visits that connect classroom knowledge with real-world practice.
CULINARY DeBATES
CULINARY DeBATES
One of the main focuses in the classroom is building critical thinking, encouraged through debates, case studies, and discussions on topics like sustainability, responsible consumption, and the role of restaurants in reducing food waste.
MENU DESIGN
MENU DESIGN
Students participate in creating menus and recipes inspired by the Planetary Health Diet guidelines, emphasizing sustainable ingredient selection and zero waste reduction. They also promote these menus and recipes through texts and digital media, conveying health and sustainability values.
EXPERT TALKS
EXPERT TALKS
Students attended inspiring talks with hospitality experts, learning about industry trends, best practices, and real-world challenges, while having the opportunity to ask questions and engage in discussion.
In these sessions, key culinary topics are explored, including healthy and seasonal diets, balanced nutrition, and sustainable cooking approaches. Particular attention is given to zero food waste practices, encouraging responsible use of ingredients and environmentally conscious decision-making in the kitchen.
FIELD VISITS
FIELD VISITS
Students participated in field visits to hospitality and food organizations, observing professional practices and sustainable culinary techniques, and engaging with real-world operations in the sector.
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