Diapositiva 1

1
DESCRIPTION OF THE TWO BLENDED MODELS
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture
San Patrignano 28 September 2007

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

2
MODEL A) COURSE USING BLENDED APPROACH DESTINED
TO THE FRUITION FOR CLASS GROUP MODEL B)
COURSE USING BLENDED APPROACH FOR THE
INDIVIDUAL LEARNING
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

3
MODEL A) COURSE USING BLENDED APPROACH DESTINED
TO THE FRUITION FOR CLASS GROUP _______ The
course is structures in learning sessions of 3
hours. Total hours of training 21
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

4
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture
I SESSION (INTRODUCTORY) Title Presentation
of the e learning methodology Lenght 3 hours
(all of frontal lesson)

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

5
NOTIONS OF VITICULTURE, OENOLOGY AND OENOGRAPY
(ITALY, FRANCE, SPAIN, SLOVENIA) (Lenght 9
hours) IISESSION Title History and
techniques of viticulture Lenght 3 hours (of
which 2 in e learning and 1 of teaching in
classroom) III SESSION Title Techniques of
oenology and oenography of the 4 involved
Countries (Part 1) Lenght 3 hours (of which 1
corresponding to the e-learning object on line, 1
video clip on Oenology, 1 of Oenography through
pdf on -line) IV SESSION Title Techniques of
oenology and oenography of the 4 involved
Countries (Part 2) Lenght 3 hours (of which 2
of oenography through pdf on line and 1 of final
exercise/practice of the module)
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

6
THE FOOD AND WINE CONNOISSEURSHIP EUROPEAN
CULTURE ITALY, FRANCE, SPAIN, SLOVENIA Length
9 hours VI SESSION Title The Food and Wine
connoisseurship European culture Italy and
France Lenght 3 hours (of which 1 of lesson in
classroom, 1 through an e-learning object
dedicated to the Italian food and wine
connoisseurship, 1 e-learning object dedicated to
French food and wine connoisseurship) VII
SESSION Title The food and wine
connoisseurship European culture Spain and
Slovenia Lenght 3 hours of which 1 of lesson in
classroom, 1 through an e-learning object
dedicated to the Italian food and wine
connoisseurship, 1 e-learning object dedicated to
French food and wine connoisseurship) VIII
SESSION Title Comparison among work teams with
crossed tasting of typical products of the 4
Countries and final evaluation Lenght3 hours (of
which 2 of comparison tasting in classroom, 1
of final evaluation of the students level of
learning gained)
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

7
MODEL B) COURSE USING BLENDED APPROACH FOR THE
INDIVIDUAL LEARNING _______ The course is
structures in learning sessions of 3
hours. Total hours of training 21
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

8
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture
I SESSION (INTRODUCTORY) Title Presentation
of the e learning methodology Lenght 3 hours
(all of frontal lesson)

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

9
NOTIONS OF VITICULTURE, OENOLOGY, OENOGRAPHY
(ITALY, FRANCE, SPAIN, SLOVENIA) Lenght 9
hours IISESSION Title History and
techniques of viticulture Lenght 3 hours (of
which 2 of on line learning and 1 of video clip
on line related to viticulture) III
SESSION Title Techniques of oenology and
oenography of the 4 involved Countries (Part 1)
Lenght 3 hours (of which 1 corresponding to
the e-learning object on line, 1 video clip on
Oenology, 1 of Oenography through pdf on -line)
IV SESSION Title Techniques of oenology and
oenology of the 4 involved Countries (Part 2)
Lenght 3 hours (of which 2 of oenography
through pdf on line and 1 of final
exercise/practice of the module)
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

10
THE FOOD AND WINE CONNOISSEURSHIP EUROPEAN
CULTURE ITALY, FRANCE, SPAIN, SLOVENIA Length
9 hours VI SESSION Title The Food and Wine
connoisseurship European culture Italy and
France Lenght 3 hours (of which 1 of
introduction through pdf on line, 1 e learning
object dedicated to italian Food and Wine
connoisseurship, 1 e learning object dedicated
to French Food and Wine connoisseurship ) VII
SESSION Title The Food and Wine
connoisseurship culture Spain and
Slovenia Length 3 hours (of which 1 of
introduction through pdf on line, 1 e learning
object dedicated to Spanish Food and Wine
connoisseurship, 1 e learning object dedicated
to Slovenian Food and Wine connoisseurship) VIII
SESSION Title Final comparison at distance and
final evaluation Lenght 3 hours (f which 2 of
distance comparison with the support of a
didactical tutor, 1 of final evaluation of the
level of learning gained)
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)

11
Thanks for your attention Rossella Fabbri
ProgrammeLeonardo Da Vinci________ DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PILOT PROJECT - 2005 I/05/B/F/PP - 154133)