Revival of the historical food of Europe and benefits for healthy diet of population”: Gastronomy of Porto and the Minho Region

Portuguese cuisine is very diverse, with different regions having their own traditional dishes.

We are organizing a recipe book with the most traditional recipes from all our country´s regions.

Meanwhile, here is a presentation about the Minho Region.

 

 

Comenius Project "What we are, what we hope we will be" : Last meeting in Cosenza, Italy

The last meeting of our Comenius Project “"What we are, what we hope we will be"” took place at the Italian school Liceo Scientifico “G. B.Scorza” in Cosenza.
The FORAVE Comenius Team met the project partners, carried out the planned activities and evaluated the project.
After some presentations about future jobs and the daily routine of a trainee, the Comenius European team participated in some field trips and sports activities.

Comenius Project "What we are, what we hope we will be" : Career Days

Since our meeting in Norway we have organized “Career Days” during which we got some information about the different jobs we can have in the future.

We had a Quality Control Engineer, Carla Barbosa, and a former student, Silvia Santos, who talked about the skills, needed to be successful in that area of work and answered all the doubts we had.

We also had a Mechanic Engineer, Joel Dias, and a former student of the Automation and Maintenance Course, Tiago Dias, who underlined that a good job is the result of study and hard work and that we must be students during all our life if we don´t want others to replace us in our workplace. They also warned us that companies are looking for the best technicians and that we shouldn´t expect to get a high wage salary immediately after finishing school, but that we would only get it after years of hard work and experience.

Finally, we had a seminar with a former student, Lucinda Santos, a successful accountant who works for the Tax Office Services and who considered that to be successful we need to know everything about our area of work but also to try to learn something about the different jobs related with that area. She also warned us that there is no such thing as a job for life and that we have to continuously improve our skills and knowledge throughout our life.

The Comenius Students

Comenius Project "What we are, what we hope we will be" : A day in the life of a trainee

I´m Cátia Neves and I´m a 12th grade student at FORAVE. I study Management and Administration and this is my last year at school. During this last year I have to work in a company for some time (420 hours). It´s my traineeship. I think a traineeship is very important because we can contact with the reality of the world of work and we can acquire new skills and develop the ones we got at school. This year I`m working at Moveltor a company which makes furniture for the internal market but also for some clients abroad. My working hours are from 9 to 5, so I work 7 hours a day. I have different tasks during my trainee working day. First, the manager of the company gives me some information about the work I have to do. After that I deal with all sort of documents like invoices, quotes, receipts and others. I also answer phone calls and receive clients. Sometimes I have to go to the bank, to the post office or to the Tax Office. I can also visit suppliers and clients. It´s a hard day of work but also a very rewarding one because I think I learn a lot and I feel I will be prepared to face the real world of work and to be a successful manager.

“The Revival of the historical food of Europe and benefits for healthy diet of population”: Meeting in Trollhättan, Sweden

The second meeting of our Comenius Project “The Revival of the historical food of Europe and benefits for healthy diet of population” took place at the Swedish school Magnus Åbergsgymnasiet in Trollhättan. Two teachers and six students from FORAVE met the project partners and carried out the planned activities.

After some presentations about one´s school/country, all the Comenius European team participated in field trips and in a workshop during which they cooked some typical Swedish dishes that were tasted and evaluated by the groups from the different countries.

Here are some pictures.

“The Revival of the historical food of Europe and benefits for healthy diet of population”: Portuguese Christmas Dishes

Food is an important part of Christmas traditions in Portugal.

There is a wide variety of Christmas dishes that can be found on Portuguese dinner tables during Christmas time. As most of them have their origin in the Mediterranean diet, olive oil, fish, potatoes and vegetables are their most important ingredients.

The night of the 24th December is an important time in the Christmas calendar. On Christmas Eve, or “Consoada”, the Portuguese have salted cod fish for dinner. Its preparation starts the day before Christmas Eve when the cod is steeped in water for 24 hours to remove most of the salt. It is then cooked in a large pan of water with vegetables, potatoes and eggs.

On Christmas Day many different dishes are eaten including turkey, pork, kid, and lamb.

Cakes and sweets are also a major part of the Christmas dinner. “Bolo rei” or king cake, "Mexidos" and “Rabanadas” are some of the favourite ones.

To show you some of these typical dishes, our Comenius students have prepared a “Christmas dinner”.

Here are the pictures, the recipes ("Mexidos" and "Bacalhau Cozido") and the results of the meal evaluation.

Happy Christmas!!

“The Revival of the historical food of Europe and benefits for healthy diet of population”: Visiting Caves Calém (Porto Wine Cellars)

Project work about the visit and Porto Wine