Discovering Maltese Food
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Day 1 – Arrival
Participants will be transferred from the airport to the accommodation in Malta.
Presentation of Lexema programs, main activities and staff.
Day 2 – Focus on
Maltese kitchen: story and tradition.
Short trip walking around Sliema and Valletta.
Day 3 – traditional Maltese Baked products
Visit and guided tour in a Maltese company manufacturing and distribution of food products with a strong emphasis on bread and baked products.
Day 4 – Biological production
Short class on innovative techniques and technologies involved in biological production.
Visit to a local farm and meeting with its main representatives.
Day 5 – Organic food
Visit to MOAM Malta Organic Agriculture Movement.
Workshop: Is it possible to create an intercultural dish?
Day 6 – Malta and its restaurants
Guided tour to local restaurants and hotels.
Conclusive dinner tasting local products and typical dishes.
Day 7- Departure day
Final evaluations.
Delivery of Certificates of Attendance.
Departure of participants.
Activity Programme
FEES AND REGISTRATION
This course is funded by ERASMUS+ Programme. The amount of funding depends on the rules of the Member State from where the applicant applies. The funding will cover course fees and training material.
COURSE OVERVIEW
This course is ideal for all those educators (primary & secondary teachers, university staff (academic & admin), adult educators, trainers & coaches) who want to understand the most important theories and approaches to intercultural communication and become familiar with a range of different intercultural competence models. The importance of fostering intercultural competence is highlighted in modern education theory and practice.
COURSE STRUCTURE
The seminar is spread over 7 days, from Sunday till Sunday. Every day would consist of a morning session and an afternoon session with one coffee break. The program will include also excursion and business visits.