Name of The Practice | Agenda 2030 | School Subject: | Transdisciplinary Goals/ Soft Skills | European Key Competencies | ||||||
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Cheese Making | Goal 2: Zero Hunger End hunger, achieve food security and improved nutrition and promote sustainable agriculture | language, written exp. recalls | To describe the process of making cheese in chronological order | cooperation | Collaboration between children during the procedure | Literacy competence | ||||
Cheese Making | Goal 2: Zero Hunger End hunger, achieve food security and improved nutrition and promote sustainable agriculture | maths, measures | To measure mass and capacity accurately when making cheese | critical thinking | To reason about procedure and physical changes | Personal, social and learning to learn competence | ||||
Cheese Making | Goal 4: Quality Education Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all | biology, transformations | Physical changes that happen with cheese making; Use of the senses in order to describe different types of cheese | Citizenship competence | ||||||
Cheese Making | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns | history, local products | Local cheese | Cultural awareness and expression competence | ||||||
Cheese Making | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns | geography | To identify the countries where different cheeses come from | Mathematical competence and competence in science, technology and engineering | ||||||
FaceTime Farmer | Goal 4: Quality Education Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all | language, written exp. recalls | Verbal relationship with the farmer | critical thinking | through the knowledge of different cultures | literacy competence | ||||
FaceTime Farmer | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns 12.2 Achieve sustainable management of natural resources 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | biology, transformations | Periodic transformation update | rework | Multilingual competence | |||||
FaceTime Farmer | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns 12.2 Achieve sustainable management of natural resources 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | history, local products | Local Farms | Digital competence | Using face time | |||||
FaceTime Farmer | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns 12.2 Achieve sustainable management of natural resources 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | geography | Farms in different countries | Citizenship competence | ||||||
FaceTime Farmer | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns 12.2 Achieve sustainable management of natural resources 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | geography | Farms in different countries | Cultural awareness and expression competence | ||||||
FaceTime Farmer | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns 12.2 Achieve sustainable management of natural resources 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | geography | Farms in different countries | Personal, social and learning to learn competence | ||||||
Maths at Farm | Goal 2: Zero Hunger | language, written exp. recalls | Students' diary about what they had learned | cooperation | Collaboration while in groups the children have to solve the problems | literacy competence | Using face time | |||
Maths at Farm | 2.4 Sustainable supply of food | maths, measures | Practical examples found in the farm to approach math topics for all grade of school Various problem solving tasks | metacognition | The children experiment their skills | Mathematical competence and competence in science, technology and engineering | ||||
Maths at Farm | Goal 4: Quality Education Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all | biology, transformations | How the animals live in the farm and what they eat | digital competence | ||||||
Maths at Farm | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns | history, local products | Local products made on the farm (milk, meat, vegetables, cereals..) | Personal, social and learning to learn competence | ||||||
Maths at Farm | 12.2 Achieve sustainable management of natural resources | citizenship competence | ||||||||
Maths at Farm | 12.3 Half per capita global food waste | cultural awareness and expression competence | ||||||||
Maths at Farm | 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | |||||||||
Measures | Goal 4: Quality Education Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all | Language, written exp. recalls | Oral presentation | cooperation | Free oral presentations, discussions in class and comparison of the results. Consideration of the other's points of view | literacy competence | ||||
Measures | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns | maths, measures | Lenght, mass, money and capacity | critical thinking | Becoming conscious about the role of maths connected in other subjects but also in real life | mathematical competence and competence in science, technology and engineering | ||||
Measures | 12.2 Achieve sustainable management of natural resources | biology, transformations | Plants | Personal, social and learning to learn competence | ||||||
Measures | 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | geography | Description of natural and human elements of the place where the pupils live. | |||||||
Pumpkin Party | Goal 2: Zero Hunger 2.4 Sustainable supply of food 2.5 Maintain genetic diversity of seeds | Language, written exp. recalls | Elaborating simple written texts about the experiences (also in groups) | cooperation | small groups activities | literacy competence | ||||
Pumpkin Party | Goal 2: Zero Hunger 2.4 Sustainable supply of food 2.5 Maintain genetic diversity of seeds | biology, transformations | Observing and experiencing on the field | critical thinking | students are encouraged to reflect on holistic approach to knowledge | Personal, social and learning to learn competence | ||||
Pumpkin Party | Goal 2: Zero Hunger 2.4 Sustainable supply of food 2.5 Maintain genetic diversity of seeds | rework | graphic and verbal reworking | Citizenship competence | ||||||
Pumpkin Party | Goal 4: Quality Education Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all | Cultural awareness and expression competence | ||||||||
Pumpkin Party | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns 12.2 Achieve sustainable management of natural resources 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | |||||||||
TastEd | Goal 2: Zero Hunger 2.4 sustainable supply of food | Language, written exp. recalls | Content and language integrated learning about digestion, breathing, circulation and organs. | cooperation | Work in group | literacy competence | ||||
TastEd | Goal 2: Zero Hunger 2.4 sustainable supply of food | biology, transformations | Content and language integrated learning about digestion, breathing, circulation and organs. | critical thinking | About the preservation of the enviroment, consumption of healthy food and sustainability | multilingual competence | ||||
TastEd | Goal 4: Quality Education Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all | geography | Knowledge about places, regions and countries | Mathematical competence and competence in science, technology and engineering | ||||||
TastEd | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns 12.2 Achieve sustainable management of natural resources 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | digital competence | ||||||||
TastEd | Goal 12: Sustainable consumption and production Ensure sustainable consumption and production patterns 12.2 Achieve sustainable management of natural resources 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | Personal, social and learning to learn competence | ||||||||
Winemaking | Goal 4: Quality Education Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all | language, written exp. recalls | knowing how to tell and describe the experience lived(speaking and writing) | cooperation | Work in group | literacy competence | Using face time | |||
Winemaking | Goal 12: Sustainable consumption and productionEnsure sustainable consumption and production patterns | maths, measures | portions and proportions of the ingredients (must and flour) | critical thinking | About local culture | multilingual competence | ||||
Winemaking | 12.2 Achieve sustainable management of natural resources | biology, transformations | causes and methods of transforming grapes into wine | rework | graphic and verbal reworking | Mathematical competence and competence in science, technology and engineering | ||||
Winemaking | 12.3 Half per capita global food waste | history, local products | Explore the historical traces of the area and its traditions | digital competence | ||||||
Winemaking | 12.8 Ensure that people everywhere have awareness of sustainable lifestyles | geography | transformations in the natural and anthropic landscape | Personal, social and learning to learn competence | ||||||
Winemaking | cultural awareness and expression competence |