They will work as a team to achieve a common goal: Creating a complete breakfast meal. This meal should have good aesthetics, be tasty and at the same time particularly nutritious. This particular meal is supposed to have such characteristics (nutritional, aesthetic and taste) that it can be consumed with pleasure by a teenager aged between 15-21 years. The groups that will participate should cooperate in groups of 3 to 7 people and are invited to present us with a full breakfast meal,
-presenting their product in three-dimensional or two-dimensional form (live production with photography and proforma construction
- documenting why they chose the particular ingredients
-supporting why this meal is served at that particular time and for what purpose (scenario for who will consume the particular meal and why he chose it). More information is given in the draft call for tenders.
-creating a recipe where the preparation process will be clearly described (recipe name, ingredients, preparation time, waiting time (if cooling or heating of some or all of the product occurs) in a .doc file, font 12, times new roman, with series spacing 0.5 and spaces left and right at 2.5 In addition to describing the recipe they should - document why they chose the particular ingredients and support why this meal serves its consumers.
Methodological Proposals
It is recommended
- development of a project plan (arrangement of ideas, design, planning, implementation, projection, dissemination, evaluation),
- use of descriptive analysis "5W+2H" (Who, When, Where, What, Why, How, How Many) in order to question and reflect on issues of quantity, quality, origin of products to be proposed (e.g. food kilometers, cycle production and consumption, cooking or food preparation process, combination of nutrients and proportions, etc.).
- content strategy: research, measure and compare, plan, implement, promote & publish, improve.
- product advertising: promotion planning, planning, cross-comparisons with other products, creating a product diffusion network, social networks, improvement processes, impact analysis, website design, etc.
Evaluation criterias
The final project will be evaluated according to criteria:
a) The nutritional and nutritional value
b) The taste
c) The quality of the ingredients
d) The aesthetics of the final product
e) The ease of preparation by adolescents
f) Photographing the work
The participation of the students is optional and the consent of the parents/guardians is required for their participation. The competition will take place outside the schedule. Evaluation procedures for the student competition are foreseen and will be accompanied by evaluation material for each submitting student group, which will be completed by the teachers and students.
Also, it is important for every interested participant to know that a Responsible Declaration is required from the intern supervising the student that he or she accepts the publication of the student's work in an electronic or printed medium, in accordance with the terms of the announcement.. Finally, with regard to copyright, the provisions of Law 2121/1993 "Intellectual property, related rights and cultural matters" [Government Gazette 25/A/04-03-1993] apply, as applicable . Specifically: Article 1 "intellectual property", Article 3 "property right", Article 4 "moral right", Article 12 "transfer".
The student competition takes place without any financial burden for the Students.
