Workshop on “Fruit Snack Crafting”

Organisation piloting the Good Practice

Secondary school of Hospitality and Tourism

Country

Bosnia and Herzegovina

Description of the good practice

On November 27, 2024, the school hosted a creative and educational workshop titled “Fruit Snack Crafting”, combining healthy eating with imaginative expression.

The workshop began with an interactive discussion about the importance of incorporating fruit into a balanced diet. Students then worked collaboratively to prepare the fruit for crafting: washing, peeling, deseeding, chopping, and cleaning their work areas. This initial part of the workshop focused on enhancing motor skills and promoting teamwork, while encouraging responsibility in a shared task.

The creative segment allowed students to turn their prepared fruit into artistic pieces. They shaped the fruit into various imaginative forms, including palm trees, fish, hearts, and animals like lions and turtles. The most inventive creations were those in the shape of hedgehogs and dolphins, which led to a playful debate about whether they also resemble dragons. After crafting their fruit masterpieces, students enjoyed a tasting session, delighting in their delicious and visually appealing creations.

A psychologist participated in the workshop, supporting the students and helping create an inclusive atmosphere for all. Additionally, a guest teacher shared insights from the pastry curriculum, providing practical advice on preparing and serving fruit salad.

The workshop concluded with an appreciation for the students’ creativity and teamwork, and the participants left with a sense of accomplishment and new knowledge about healthy eating.

Background

This workshop was designed to promote healthy eating in an engaging and hands-on way, while also developing motor skills, teamwork, and creativity. The goal was to create an environment where students could learn about nutrition while expressing their artistic talents.

Steps to take if you want to implement the good practice from planning to execution and evaluation if included

1. Planning

  • Define the goals of the workshop: to encourage healthy eating habits and foster creativity through fruit crafting.
  • Prepare the materials: fresh fruit, cutting tools, plates, and cleaning supplies.
  • Arrange the venue and organize the student groups for the activity.

2. Execution

  • Begin with a discussion about the importance of healthy eating and the benefits of fruits.
  • Guide students in preparing the fruit and creating their artistic fruit snacks.
  • Allow students to share and taste their creations in a relaxed and enjoyable setting.

3. Evaluation

  • Gather feedback from the students on what they enjoyed and what they learned.
  • Assess the creativity and teamwork demonstrated during the crafting process.
  • Use the feedback to improve future workshops and activities.

Target group/s of the practice

Students from the Secondary School of Hospitality and Tourism with a focus on promoting healthy eating, creativity, and social inclusion

Number of students involved

15 students

Benefits, impact on the students and learning outcomes

Benefits, impact on the students and learning outcomes

  • Enhanced motor skills and coordination.
  • Increased awareness of healthy eating and nutrition.
  • Strengthened teamwork and social inclusion.
  • Fostered creativity through artistic expression using food

Suggestions for future users of this good practice

  • Ensure the activities are inclusive and accessible to all students.
  • Tailor the crafting tasks to students’ interests to encourage creativity.
  • Use student feedback to adapt and improve future workshops.

Other languages

Albania – Bosnia and Herzegovina – Kosovo – Montenegro

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