Title eCuisine – A model for interactive e-learning to enhance vocational conversation and to arouse intercultural awareness in the hospitality sector
Project Number LLP-LDV-TOI-12-AT-0003
Project Type Transfer of Innovation
Increasing mobility is a characteristic feature of today’s world with effects for both, tourists and people working in tourism and hospitality industry. In a modern labour market facing the challenges and needs of mobility the mixture of language learning combined with the ability to make use of new media and technologies is one of the basics in tourism education. Very often it is the quick/immediate response to “simple” questions, such as when ordering meals from a menu in a foreign country that initiates customer satisfaction and intercultural understanding. The project was therefore intended to start intercultural curiosity. It should encourage those in the hotel-tourism sector to enhance the interest of students and their teachers in the dishes eaten in other countries.
The project emphasized especially the following factors and points: reduce barriers to work mobility, increase international understanding and cooperation, a flexible delivery mode supporting modern learning requirements, an integrated approach to language and intercultural training, attractive and interactive learning materials supported by pictures to be produced and integrated by the users themselves to make their presentation individual.
eCuisine was a project transferring knowledge and material established in existing language learning programs for schools and the wider field of vocational education and training into the field of gastronomy, hospitality and service.
The national cuisine of Austria was in the centre of the project, together with additional dishes and drinks from the partners' cuisines. Dishes were not just to be collected and translated as easily available in existing online dictionaries but also explained and described to enable people in the industry as well as in practice oriented educational programs to start vocational conversation with guests from project partner countries without barriers of grammar and vocabulary. To secure adequate resources for continuation after the end of the project, the partnership with software engineering enterprises and enterprises which have developed ordering devices for the restaurant use was an important and integrated module of the project.
The consortium of the project was made up of well-established institutions involved in the hotel-tourism sector with experience and expertise in all aspects of catering and cooking. An in-depth needs-analysis with target groups was carried out in each partner country to check the outcome of the research results and their applicability.
Description The consortium consisted of 8 partners (7 core, 1 associated from the industry). The most common/traditional specialities from the Austrian cuisine plus "highlights" from the other partners' cuisines were described and integrated into an e-learning tool and app protoypes for mobile devices for use in the gastronomy and catering sector. Target groups were teachers/trainers as well as learners and employees of the catering industry.
Open and distance learning
Accommodation and Food Service Activities
program or curricula
material for open learning
prototype app(s)for mobile devices
website with learning programme