1st meeting in France 19-23 th october 2009, last news

Dear Partners,

The first meeting will take place soon in France and you are all welcome.

1- England comes by plane with 8 students, 2 teachers and perhaps a Comenius turkish assistant?
2- Nederlands comes by plane on their holidays so without student but with two teachers.
3- Spain would come by mini bus with 4 students and 2 teachers.
4- No news yet from Turkey but one teacher will be there.

All partners will arrive on Sunday the 18th.
All partners will be greeted with a host family, except the 2 Spanish teachers who have booked an hotel in Rochefort. Spain will leave the meeting on Thursday the 22nd (midday).Nederlands leave on Friday morning. Others partners will leave France on Friday the 23rd evening.

A schedule of work and visits has been sent to all partners who have approved, even if it is possible that there may be some modifications.

Each country has accepted to participate in the financing of the activities, visits and meals in proportion to their number.

France has requested individual invoices for each country so that they will have evidence of payments for their participation (coach, mini-bus, visits etc...)
Each country must do the same when they are hosting a visit
Visiting countries need to bring euros to pay their invoices when they are in France.

If you have any suggestions or comments before your arrival please let us know as soon as possible.

Regards to everybody,
Yours,
Philippe and french comenius team.

Now the meeting is over and we have had a nice week working and visiting.
Some pictures showing an activity with the SEGPA's students and a french buffet to discover differents way of cooking in France. View, smell, taste, touch were in this activity:

Les élèves de la Segpa ont réalisé un buffet de 60 convives pour les participants à ce projet. Le tour de France culinaire a permis à tous de découvrir différentes spécialités et d’apprécier les

saveurs, les couleurs, les odeurs des produits transformés. Les élèves de la Segpa ont ainsi développé leurs savoir-faire aussi bien en cuisine qu’en restaurant avec beaucoup d’application.