Welcome to the ELL database for innovative projects in language teaching and learning.
This database contains projects that have received the European Language Label since 1999
(for the pilot phase 1998-99, please refer to "The European Label:
catalogue of projects 1998-99").
The database aims to inspire practitioners, stakeholders and policymakers by presenting "best practices" in the field of
language teaching and learning.
The European Language Label is awarded to local, regional, and national projects that have found creative ways to improve
the quality of language teaching, motivate students, make the best use of available resources to diversify the languages
on offer, and other innovative initiatives.
You can search the database according to a number of different criteria:
■ Year of the award
■ Projects by country
■ Educational sector(s)
■ Pedagogical theme(s)
■ Target language(s) of the projects
You can also combine up to all of these criteria to conduct a more focused search.
Your query will generate a list of the projects and individuals that have been awarded Labels – just click on the names to learn more (contact details, etc.).
Enjoy your search!
Label of the day
Health and nutrition awareness in hospitality and catering education: modern interpretation of traditional food and beverages
The long-term European mobility project in the catering sector envisages 22-week work placements in 8 countries, for young people, recently graduated in the field of hospitality/catering and not yet employed, willing to improve their skills in view of better employability. The participants going abroad spent the 4-week preparation period at the host schools, in multi-ethnic and multilingual groups of young people. After that, they are placed in selected hospitality/catering establishments, in the food production or bar-food service sectors, monitored by school tutors and industrial mentors. Preparation includes also pedagogical/cultural training, a social programme, practice workshops, intensive language courses. Furthermore, there are also lectures from experts on the project’s key topics (health and nutrition awareness combined with modern innovative interpretations of traditional dish
Click here for more details
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