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Avrupa Mutfağında Yaygın Olarak Kullanılan Sos lu Yemeklerin incelenip yapılarak Yöremiz Mutfağında uygulanması
Start date: Jul 1, 2014, End date: Jul 1, 2015 PROJECT  FINISHED 

This Project covers Giresun Girls Technical and Vocational High School, Giresun Hotel Management and Tourism Vocational High School , Bulancak Girls Technical and Vocational High School, Ünye Arif Nihat Asya Girls 'Technical and Vocational Education and Eskisehir Veterans Jacob Sadar Girls' Technical and Vocational Lise beverage to service areas , kitchen, and service branch program , 11th and 12th students . Sauce making is the world 's thinnest and painstaking job. On the basis of Turkish cuisine sauces are almost non-existent . Classic French Cuisine reason of the acceptance of in the whole world is the sauce . The sauce is prepared separately each time from the food , dish of water is not considered as the sauce . The sauce that accompanied the dish is complementary in terms of taste and appearance .The right sauce must be used with the right food . Species must be congruent with each other . Most importantly, dish should be prepared as a nice meal near the triple - garnish - sauce in water to create color harmony . Sauce should be used in sufficient quantity , one must not cover completely the food ,the taste of the meal should arise. It is a must for us to observe , learn and implement to gain this ability. With its natural structure, living local culture , peace, quiet , protected coasts, Giresun and the eastern Black Sea region , by the incentives of the Ministry of Tourism,will be one of the hottest tourist destinations in the next period. The Black Sea coast road has been completed that enhances the region's tourism potential.An airport will be constructed and put into practice in 2014 in Ordu-Giresun provinces. Being aware of the tourism potential of the region , national and international tourist hotels and hostels by investors is trying to meet the need . This will serve tourists from businesses , responding to the expectations of dishes to suit their tastes and sauces to prepare those elements of quality cuisine and service are needed . The personnels who have education on this area are the biggest necessity of our region. . Educational institutions are able to meet this need , and these are our schools . With this project ,the participants that consits of students who are studying on kitchen and service branch will have training on cuisine , the preparation and presentation of sauces And.,the industry needs qualified labor force because of growing relationships with Europe. These applications in their fields will cause development of their professional knowledge and skills, learning Europe's innovative practices and taking them into our country ,improving 'foreign language skills, and also it will enhanve our schools' popularity in our towns . With the increasing interest in vocational education , skilled labor force in the region 's tourism sector will contribute a new competitiveness in the region . We wil carry out this project with our partners in 4 movements , in 4 experienced European countries The Project will take place ; between 11.11.2014-28.11.2014 in Netherlands , , between 15.03.2015-27.03.2015 in Romania, between 08.02.201-20.02.2015 in Czech Republic and between 05.05.2015 -17.05.2015 in Austria
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