EDUCATIONAL ACTIVITIES

The educational service of the Ecomuseu-Farinera offers visits and workshops for schools, aimed at all different age groups...
The educational service of the Ecomuseu-Farinera offers visits and workshops for schools, aimed at all different age groups (preschool, primary, secondary, training schools) and designed as a complement to formal education. From the museum, we want to actively collaborate in the knowledge-acquisition process carried out at schools, given that industrial heritage as evidence of production activity is a teaching resource that lets students obtain knowledge through in-situ experiments and observation of science and technology.
 
Guided tours and workshops will take you into the heart of the flour-production industry, traditional milling, wheat as a raw material, bread as a basic food and hydraulic energy. 
 
Areas of knowledge
  • Scientific-technical area
  • Food industry area
  • Historical-social area
  • Language and concepts typical of milling
Activitats educatives Curs 2015-2016
 
 

Guided tours 


The guided tours take you on a journey around the entire factory. Four basic subjects are presented: the evolution of milling; the production process; wheat, flour and bread; and the mill as a source of energy.

The interpretive elements you will find during the visit will let all students acquire and strengthen fun and interesting scientific-technical knowledge. 

Preschool, primary and secondary school

Workshop: Bread, from the baker to the table

The workshop is divided into three parts: knowledge and handling of the ingredients with which bread is made; the viewing of a video about the production process; and a description and firsthand observation of different types of bread, identifying their origins and highlighting that bread is a basic staple food that is present in many cultures. At the end of the workshop, each student will create and shape their own bread.

Preschool and primary school

Workshop: At the pace of ‘plansichter’

In this workshop, students will use sieves of different sizes, different materials and milled wheat to work on classifying and seeing how flour is gradually obtained and the different types of by-products (bran, chaff, shorts, husks, shuck, etc.).

Primary school

Workshop: The small miller

Workshop that consists of the construction of a scale model of a flour mill with a horizontal hydraulic wheel, teaching students about its structure, the characteristics of its parts and how it works. Students will receive an official certificate of small millers of the Farinera.

Primary and secondary school