"Module it! Digital teaching for VET" is a European school cooperation project led by Apro Formazione, aimed at creating a digital teaching module. In the training year just ended, the four Module it partners from Italy, France, the Netherlands and Finland developed the module by involving teachers from different basic and vocational subjects.

The training module includes a program of 40 hours of teaching to be carried out in several schools, partly in asynchronous mode, partly in live streaming, using digital technologies.

The program is structured as follows:

• preparatory activities, delivered by teachers of National language, English, Mathematics and Science
• streaming cooking lessons, delivered in the cooking labs by the practical teachers
• project work, carried out by groups of international students, at a distance
• final evaluation.

Once the teaching module was implemented, it was tested in a vocational sector common to all partner schools, namely cooking. To this end, the curriculum was curved and adapted to the needs of culinary students, thanks to the active involvement of chefs from the four hotel academies involved.

The culinary teachers, coordinated by the project managers, followed these steps:

• First, they developed a "European menu" consisting of four courses - a Finnish cold appetizer, a Dutch hot appetizer, an Italian first course and a French dessert.
• In order to prepare students to cook recipes from other countries, the following preparatory activities were defined: 1) general overview of the culinary tradition of the four countries involved (National language lesson); 2) study of the European menu recipes and technical terms in English; 3) calculation of the cost and selling price of the European menu recipes (Math lesson); 4) nutritional analysis and sustainability analysis of the European menu recipes (Science lesson). The activities were developed internationally and then implemented in the classroom by teachers.
• The four European menu recipes were then delivered via live streaming from each school in turn and in English. In this way, Module it students made preparations and techniques different from those they knew and learned from teachers from other schools.
• Students from the four schools were then divided into international groups for project work. Each group was assigned a culinary theme, based on which the students developed a thematic menu (vegetarian menu, meat menu, fish menu, gluten-free menu), sharing recipes from their countries with each other. In addition to this, the students applied what they learned in the preparatory activities, calculating the production cost and selling price of their menu and analyzing its nutritional intake and environmental sustainability. The activity was conducted online, by video call, during class time.
• Finally, two final evaluations were structured: one on module content and one on satisfaction with the project activities.

After this first experimentation, the Module it project will continue: in fall 2022 the partners will create two guides on the methodology created, one for teachers and one for organizations wishing to implement the activity in their school. In addition to this, the module will continue to be implemented in the cooking sector of the partner schools.