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There are 36 students from ZSH-T named after T. Halik in Świdnica who are going to take part in this project. We would like to give a chance to go abroad to all students who are going to work in hospitaliy & gastronomy. Unfortunately it is impossible & that is why they will have to be chosen in a way of selection. Those ones who will leave are to develop their skills & professional competences, o ...

In order to meet professional challenges and improve competitiveness in catering constant adaptation to changing demands is required. In the gastronomical sector, the trend for sustainable, balanced and healthy meat-reduced cuisine is meanwhile overarching. The result of a co-operation project "Co-operation on Healthy, Sustainble and Well-balanced Food Consumption" proved that this demand is grow ...