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Immersion professionnelle en restauration européenne des terminale bac professionnel SERVICE ET CUISINE
Start date: Jun 1, 2015, End date: May 31, 2017 PROJECT  FINISHED 

The catering school Sainte Thérèse located in La Guerche de Bretagne welcomes 230 students who commit themselves to a career in cooking and service, either in initial education or in apprenticeship. Work experience is an integral part of the student’s three-year school curriculum. One of the priorities of the school project is to promote a window on the world and citizenship and to make it more accessible for the students. Consequently, the aim of the school has been to focus the learners’ training on embracing other cultures for many years now. In application of the call for proposals Erasmus + (2014/2020) and the BOEN from January 15th, 2015, the goal is to allow young people to acquire an additional experience in Europe and to develop their mobility abroad. This 24-month new “Erasmus+” KA1 project includes two periods of mobility. They will take place in Spring 2016 and Spring 2017 and last 4 weeks. The 32 learners concerned by this project will be working in catering companies in Poland, Italy, Spain, Ireland, Malta, and in a new country, Portugal. This mobility is designed for learners from the English-language European Section who study in last year "vocational baccalaureate diploma" to become a chef or a waiter. 1 - ACTIVITIES - As part of the English-language European Section classes : development of the language skills and acquisition of the catering-related vocabulary - Immersion in a catering company : being a cook or a waiter during 4 weeks enables students to adapt themselves, to learn and to enhance their know how and social skills - Cultural discovery of the country : visit of the town where the learner is working, involvement in typically local events 2 -METHODOLOGY - Presentation of the mobility project and preparation since the first year of vocational school - Involving the teaching staff in the preparation of the mobility project - Selection of terminales from the English-language European Section - Collaboration with partners to look for internships and to ensure their quality, but also to find accommodations - Logistics, welcome, follow-up and assessment of the trainee done by the partner - Assessment of the project : durability if successful or rectification in the event of difficulties encountered 3 - IMPACT AND EXPECTED RESULTS - Development of new technical skills - Encouraging higher education after a vocational training - Enhancing the CV of the future recent graduates - Increasing the number of internships abroad - European exposure of the school - Acquisition of new methods for the teaching staff 4 - LONG-TERM BENEFITS - Uniting the teaching staff around a common project - Team building - Increasing registers in the English-language European Section - Being compatible with a rapidly changing European catering labour market - Increasing access to higher education - Developing partnerships with schools offering similar trainings
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