Evaluating Catering and HOspitality Skills; throug..
Evaluating Catering and HOspitality Skills; through ECVET: mobility for students promoting the European Labour market and quality enhancement for staff in Europe
Start date: Jul 1, 2014,
End date: Jun 30, 2016
Ester Mosessons Culinary School (gymnasium) is a member of two partnerships in Europe within mobility for students and staff exchange. One is CHASE (Consortium of Hospitality and Accomodation Schools in Europe), with15 partner schools and one placement organisation), where Merike Merelaid, the school´s coordintor, is the chairwoman. CHASE celebrates its 24th anniversary this year. The other network is for Food Producers such as bakery and butchery schools with whom the cooperation has developed for more than 15 years.
In the project the students become more confident with better self-esteem, language and culture knowledge, and higher professional skills. It is an eye-opener for them, when they discover Europe - and the world - as a potential labour market. Through their own networks their possibilities of employment in Europe increases. They become more attractive on the home labour market as well, owing to new ideas and knowledge they have received.
The staff/management (16 teachers, and 10 staff/management) will increase language and culture knowledge, and their own professional skills through the project. When they meet the partners and discuss pedagogics, transparency and equivalent assessment of the students´ placement periods through ECVET and learning agreement, they can prepare our own students better and when receiving students and staff, as well, from our partner organisations in Europe. Their professional skills increase through new influences and ideas they receive in the project and their language skills improve when teaching in English. They become more interested in other cultures and other languages, besides English, as well. They apply more for further education and training in Europe and show greater interest to teach at our partner schools in English. Our management will implement ECVET and the common documents we use within the project in our school, which will improve the quality of our education and the cooperation with the partners in Europe.
Another objective is to continue the long-term work in our school and in the project with sustainablity within food, beverage, health, life-style, ethnic, social and gender equality, ethics, which they study in the school environment, in society and at the placements in receiving countries. The aim of our school is to implement sustainability even to a higher degree in our organisation and with our European partners, to improve the quality of our education and in the project, which will generate more effective results.
Our own placements will be involved and receive information and learn about the objectives of the project from students and staff/management at our education course for supervisors and at placement visits.
The 44 students within CHASE will be offered a lingusitic and culture preparation through lessons/lectures. Sustainability in another school and industry in Europe will be discussed and studied, in theory and at practical lessons, for months, before departure in September. At the partner organisations they are firstly offered one month´s preparation of the country´s food, language and culture in theoretical and practical lessons together with students from the host school. Thereafter they practise for 4-months in the kitchen/service at hotels/restaurants of high quality chosen by the receiving organisation. During the prepartion month in the host country they are prepared to study and discuss sustainability at the placements and in society and they are offered excursions and study visits to suit the themes of the project.
The preparation of the 36 bakery/confectionery and butchery students commences in August when they begin their 3rd year and continues until they leave in spring between February and May. During the month in the host country the students will receive between 3-7 days of preparations in food, culture and sustainability during theoretical and practical lessons integrated with other students from the host school, before beginning their practice at the placements for at least 3 weeks. The placements are high quality bakeries and butcheries to fit each student´s level.
The school will receive higher status and an international profile thanks to the project. Students from other municipalities will apply to our school, as well. The students are more confident and interested in working in Europe and the world after graduation. They have discovered a labour market outside of Sweden and can use their own networks in the receiving countries. They are more attractive to the Swedish labour market, as well, thanks to better self-esteem, better language and culture knowledge of Europe and higher professional skills.
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