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ECVET phase 2 - student mobility and staff exchange. Awareness of the hazards in food
Start date: Jul 1, 2016, End date: Jun 30, 2018 PROJECT  FINISHED 

Ester Mosessons gymnasium belongs to two large networks in Europe, one is CHASE, (Consortium of Hospitality and Accomodation Schools in Europe, with 19 organisations), which celebrated its 25th anniversary in Budapest in nov. 2015 and our school´s coordinator Merike Merelaid is Chairwoman. The other network is for bakery and butchery schools in Europe, where we have cooperated for more than 15 years. 14 teachers and 10 staff participate in the project, length: one week.Our participants receive a higher degree of intercultural competences in the project by broadening their persepective and understanding for various cultures and languages, which makes them better citizens, who understand the migration situation better. They deepen their knowledge and critical thinking when meeting various cultures and migrants at the host school and learn how they are integrated in the organisations. The project helps the participants to understand the difficulties, that might occur for migrants to adapt to a new country, but highlights also problems, that can occur for our students to adapt to a new culture and work culture at placements. The project presents a European Labour market to the students to prevent unemployment among youngsters, where one, in spite of background, has a chance for employment. In the project we communicate in English, which improves and deepens the language competences of the participants. Meeting another language and culture increases understanding and tolerance for other cultures, also at home. The interest to learn other languages, except English, increases among the participants. The students compare their culture with their host country, which makes them more aware of pros and cons between the countries. They study equality, gender equality, migration, integration, etnicity and religion, in their host country, which increases their critical thinking in a positive way along with understanding migrants in Europe, and other cultures back home.The students mature and become more responsible. They develop their professional skills, which make them better employees both at home and in Europe. They create their own networks meeting young people in the host school and at the placements.Our teachers and staff increase their professional skills, as well, through job-shadowing and in pedagogical discussions with European colleagues. They teach students at the host schools and try their own pedagogical methods on them, and receive new insipration from European colleagues in the teaching field. One part of the pedagogical discussions will include food and beverage labels and their contents, and how to teach students to avoid the greatest hazards. One of the objectives in the project is quality assurance of the ECVET work, which began in the last Erasmus project; the use of MoU and Learning Agreeement in a more efficient way to increase transparency more between the organisations also when assessing students, despite the different schoolsystems. It is important to involve management in the discussions in Europe, how to increase competences for staff in ECVET. When the students (26) in hospitality have been chosen in May, the 2nd school year, they will receive language, culture and food culture preparation, both in practice and theory , in our school for several months before leaving for their host country in Sept. During their placement in the host countries, the practical and theoretical preparations continue during an induction month in the host organisation followed by a 4-month long placement in quality hotels/restaurants chosen by the host organisation. During the induction month the students receive language, culture and food culture preparation, both in theory and practice, including learning about the labels on foods and beverages and the hazards they are exposed to. They participate in excursions and study visits connected with the themes of the project.30 bakery and butchery students are prepared from Sept, year 3 until they leave for their placements during different times in spring from Febr- May. During one month´s placement in Europe they receive a few days-one week´s preparation at the host school in food, culture and about food and beverage labels integrated with students from the host school followed by at least 3 weeks´ high quality placement periods.Ester Mosessons receives higher status and a more distinct International profile through the project, which results in, students from other regions and from all over Sweden apply rto attend our school. Our own placements become involved and are very positive to learn more about ECVET and the objectives in the project.

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