Abstract:

The Mediterranean diet, a UNESCO-recognized intangible cultural heritage, is more than just a list of ingredients. It's a philosophy of life rooted in tradition, fresh, local products, and a celebration of communal meals. This article examines a project proposed to a group of students attending a Restaurant and Catering course at the School of Tourism and Maritime Technology of the Polytechnic of Leiria – Portugal. Students discovered the vibrant flavours of the Mediterranean, exploring the origins and core principles of this dietary pattern, delved beyond the "paper" by carrying out research on ingredients, dishes, and nutritional information – into the "fork" – the rich culinary experiences that embody the spirit of the Mediterranean diet, by choosing dishes that use olive oil, bread and/or wine as main ingredients, and that can be found on the Portuguese, Spanish and English cuisine. This initiative aimed to promote collaboration (multidisciplinarity, interdisciplinarity, and transversality), between English for the Restaurant Industry I, and Spanish for the Restaurant Industry I language courses, and was implemented during the first semester of the 2023/2024 academic year. On the second semester, in the curricular unit Introduction to Catering and Restaurants students are going to prepare the dishes and/or ingredients previously explored and prepare the III International Gastronomic Fair with tastings for the academic community. The project also incorporated a digital component, as students were responsible for promoting and publicizing the event through internal communication channels and various digital resources, allowing them to develop their digital skills alongside their culinary and linguistic ones.

This is an exploration of project-based learning (PBL) which has been gaining momentum in higher education in recent years. This methodology moves beyond traditional lecture-based teaching, instead utilizing projects to cultivate practical skills, apply theoretical knowledge, and deepen content understanding. The popularity of PBL is driven by its potential to enhance learning outcomes, foster critical thinking skills, and prepare students for the demands of the modern workforce.

The implemented project-based learning methodology proved to be an efficient strategy for teaching foreign languages. Students not only developed language skills (oral and written communication in various foreign languages), but also gained valuable social and cultural knowledge. This included teamwork, appreciating the diversity and gastronomic richness of the Mediterranean diet. Additionally, the project promoted digital skills by requiring students to utilize digital tools for communication and promotion. Overall, this approach facilitated knowledge construction through a content-based learning approach.

Keywords:

Mediterranean diet, gastronomy, project-based learning, foreign languages learning.