Description
This theoretical and practical course on the Mediterranean Diet has a total duration of 20 h, organised into 6 modules that combine theoretical learning, practical cooking sessions and application activities (TP). The aim is to provide participants with a deep understanding of the principles, benefits and practices associated with this dietary pattern, recognised as one of the healthiest and most sustainable in the world.
In the theoretical modules, trainees explore the origins and fundamentals of the Mediterranean diet, learn how to plan balanced meals, reduce food waste and value local and seasonal products. The course also includes a component dedicated to food sustainability, addressing the environmental impact of consumption choices, reading labels and identifying local producers and suppliers.
The practical sessions allow participants to apply the knowledge they have acquired by preparing typical Mediterranean dishes, from starters and main courses to healthier desserts, always focusing on simple techniques, fresh ingredients and making full use of food.
Throughout the training, participants develop skills to integrate the principles of the Mediterranean diet into their daily lives, promoting a more balanced, tasty and environmentally friendly diet. At the end, each trainee prepares and presents a sustainable Mediterranean menu, applying the knowledge acquired in an integrated manner.
European Dimension
The course promotes European values of sustainability, cultural sharing and well-being by highlighting the Mediterranean diet as the common cultural heritage of several southern European countries. It encourages respect for regional gastronomic diversity, cooperation between local communities and the adoption of healthy and sustainable lifestyles, in line with the priorities of Erasmus+ in the areas of education for sustainability, active citizenship and the promotion of European cultural heritage.
The multicultural dimension is reinforced by the possibility of sharing food practices and culinary traditions among participants from different Mediterranean countries, promoting intercultural dialogue and European solidarity around food and sustainability.
