The survey results from the "History in Our Kitchen" Comenius project showed that: - Participants primarily used the internet and speaking with others to research traditional recipes. - The project helped 50% of students understand their nation's traditions through research, practice, and communication, while 33% focused on research. - 57% said the project helped students understand the importance of holidays and festivities through observation, participation, communication, and exchanging gifts. - Most participants said the project emphasized the importance of using foreign languages during mobility experiences. - Two-thirds of participants learned new IT skills through various project tasks over two years, while one-third already had necessary skills.

1. COMENIUS PROJECT „HISTORY IN OUR KITCHEN”
SURVEY RESULTS
CREATED BY: DUBRAVKA ŠTIGLIĆ, PRIVATNA JEZIČNO-INFORMATIČKA GIMNAZIJA „SVIJET”, CROATIA

2. AIMS AND OBJECTIVES
Seek the opinion of the participants regarding:
 learning about history and tradition through research of traditional recipes
 using foreign languages
 developing new IT skills
 implementing project results into school’s curriculum
 ranking project implementation from the management and communication aspect
 presenting national cuisine in comparisson with the European market
 examining the value of the project results.

3. PARTICIPANTS/
METHOD OF RESEARCH
 10 countries, 11 schools
 25 teachers and other members of school staff
 an online survey created for the purpose of gathering the data with open and close type of questions
 data analysis provided by an Online survey creator tool freeonlinesurveys.com

4. RESULTS

5. WHAT DID YOU USE AS YOUR PRIMARY SOURCE WHILE
EXPLORING TRADITIONAL RECIPES, ?
Result description:
While exploring traditional recipes
almost all the participants used the
Internet and talked to people directly.

6. HOW DID THIS PROJECT HELP STUDENTS TO UNDERSTAND
THEIR NATION'S TRADITION?
Result description:
50% of results included all the
offered statements (research,
practise and communication).
1/3 of participants mostly did the
research on the traditional ways of
preparing meals.

7. HOW DID THIS PROJECT HELP STUDENTS TO UNDERSTAND THE
IMPORTANCE OF HOLIDAYS AND FESTIVITIES?
Result description:
57% of participants included all the
offered statements (observation and
participation in the festivities,
communication and exchanging gifts.
Other results include mostly informal
communication (22 %), observation
and cooking (13 %).

8. HOW DID THIS PROJECT HELP STUDENTS TO UNDERSTAND
THE IMPORTANCE OF LEARNING FOREIGN LANGUAGES?
Result description:
Most of the results emphasize the
importance of mobility and active
use of foreign languages while
travelling.

9. DID YOU LEARN ANY NEW IT SKILL DURING THIS PROJECT?
Result description:
2/3 of participants admitted the
project was helpful in learning
new IT skills, connected to various
project tasks we worked on
during the last 2 years.
1/3 of participants said they
already had the necessary IT skills.

10. DID YOU MANAGE TO IMPLEMENT THE TOPIC OF OUR
PROJECT IN YOUR OWN LESSONS AT SCHOOL?
Result description:
80 % of participants and/or
their colleagues successfully
implemented the topic of our
project in their school lessons.

11. IF THE TOPIC OF OUR PROJECT WAS IMPLEMENTED, HOW
WAS IT PRESENTED TO THE STUDENTS?
Result description:
The topic of our project was
either an extracurricular
activity or a topic in the
participants’school lessons
Only 9 % said the topic wasn’t
presented to the students.

12. HOW IS TRADITIONAL CUISINE PERCEIVED IN YOUR
COUNTRY?
Result description:
60 % of participants
said their traditional
cuisine competes with
the modern.
40 % of participants
said it’s the popular
and the most
common type of
cuisine in their
country.

13. IS YOUR NATIONAL CUISINE FAMILIAR WITHIN THE EU?
Result description:
50 % of participants
said their traditional
cuisine is very well
known in the EU.
50 % of participants
said they could use
some extra promotion
on the EU market.

14. RANK THE FOLLOWING ASPECTS OF PROJECT
IMPLEMENTATION.
Result description:
35-50 % of participants
described the
following aspects as
either very good or
excellent.
Foreign language use
got the lowest
average point – 3.5/5
The efficiency of the
coordinating school
has the highest
average point – 4.17

15. RANK THE FOLLOWING ASPECTS OF ALL THE PROJECT
ACTIVITIES.
Result description:
40-50 % of participants
described the
following aspects as
either very good or
excellent.
Foreign language use
got the lowest
average point – 3.5/5
The efficiency of the
coordinating school
has the highest
average point – 4.17

16. HOW WOULD YOU DESCRIBE THE TOPIC OF THIS PROJECT?
Result description:
61 % of participants
thought it interesting.
13% of participants
said it was either
unique, applicable in
everyday life or useful
at school.

17. HOW WOULD YOU DESCRIBE THE RESULTS OF THIS PROJECT?
Result description:
80% of participants
agreed that the results
were both useful in
promotion of national
gastronomy and their
schools’activities.

18. FINAL CONCLUSION
This Comenius project has been successfully concluded.
All the participant countries carried our the neccessarry tasks, worked
together in creating all the anticipated project products and organized the
minimum number of mobilities.
We achieved every anticipated aim and successfully implemented the
project results into our schools’ curriculum.

19. THANK YOU