Implementation: sequencing, planning, cooking, making something together, group assignment
Requirements: equipment and facilities, including cooking space, sink with running water, table, utensils, including bowls, knives, spoons, glasses, whisk (or fork or blender), ingredients for 3 portions, including 4 teaspoons of honey, 2 glasses of yogurt, seasonal fruit (e.g. strawberries, blue berries, grapes, raspberries), walnuts (or other nuts), raisins (or dried cranberries), species on request (e.g. cinnamon, vanilla)
Step 1: The facilitator distributes the recipe to all participants.
Step 2: Participants provide the ingredients (under the condition they were assigned this task, otherwise the facilitator) and the facilitator explains the equipment and utensils that will be used.
Step 3: Participants share the source of the ingredients, where they purchased them (grocery, market, own garden, etc.)
Step 4: Participants are divided into groups of 3 and allocated a cooking space. They are guaranteed necessary tools and receive instructions from the facilitator.
Step 5: Responsibilities are divided among group members (the facilitator assists if necessary, so all participants take part in the cooking).
Step 6: Groups check the ingredient proportions on the recipe with their supplies. Groups can share with each other the ingredients. After measuring the correct amounts, they start the cooking.
Step 7: Whish (or blend) the honey and yogurt in a bowl.
Step 8: Spoon 1 tablespoon of the liquid ingredients into each of the three glasses.
Step 9: Chop the nuts and slice the fruit (after washing and drying). Mix together the nuts, if you have a variety of them, together with the raisons (cranberries).
Step 10: Start layering the fruit, nuts and remaining honey yogurt until you reach the glass tops.
Step 11: Top (finish up) the dishes with the remaining fruit.
Step 12: Groups show their results and finally taste their dishes.
Step 13: Participants share feedback, suggest recommendations for improvements and discuss the nutritional value of the dish. Leftovers (ingredients) are collected by the participants to take home with them.
- developing team working skills while cooking
- exchanging ideas, negotiating and dividing responsibilities
- understanding the nutritious value in simple, affordable and tasty dishes