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Inovatívny spôsob využitia tradičných surovín v gastronómii
Start date: 01 Jul 2016, End date: 31 Jan 2018 PROJECT  FINISHED 

Implementation of the project fulfills the role of the school established by the European Development Plan. The students of Secondary Vocational School of Business and Services studying in the fields of education and training - Hotel Academy, waiter, waitress and apprenticeship innkeeper are involved in the planning of the project "Innovative Way of Using Traditional Ingredients in Gastronomy.” Mobility will be recognized as a part of the compulsory practical training and as a condition for obtaining the apprenticeship certificate. Mobilities will be attended by 48 students in 4 weeks, in 6 groups (2 groups in each country) in the hotel s and restaurants in Italy, Greece and Poland. Students from economically, socially and geographically disadvantaged region and with high level of unemployment will have the opportunity to participate in Mobility. These students would not have a chance to acquire foreign experience without financial support of the program and they enter the labour market in our region very hard. The project aim is to enable the students to advance their knowledge, professional skills and competences in the field of gastronomy, get the latest technological methods in traditional national gastronomy using the traditional ingredients, become familiar with the operation, logistics and hotel management, improve their verbal communication and skills, acquire intercultural skills, improve and advance the knowledge and skills to get the most of competencies to facilitate their entry into the European labour market, learn about new technologies for preparing hot and cold dishes, use the traditional ingredients and recipes, become familiar with basic foodstuffs and traditional fresh ingredients used in the Italian, Greek and Polish cuisine, improve in serving and table etiquette, use modern restaurant program and booking information system, adapt to the new working environment, advance the cultural horizons of participants, get to know the new work environment and work discipline of people in the EU Member States, understand the labour market and its needs, to acquire, consolidate and develop language competences and foreign language skills in communication with customers in everyday life and develop the participants´ autonomy, teamwork, cohesion, helpfulness. The methodology used in the implementation of the project is: - mobility, workshops, competitions, discussions, interviews, statistics. Each participant will receive Europass - Mobility and certificate of taking part in the mobility. Participants will develop an electronic Power-Point Presentation and a seminar work describing their mobility restaurant or hotel . They will prepare workshop of traditional regional dishes and local specialties, the regional dishes calendar, the trilingual dictionary of traditional ingredients and the mobility bulletin. The aim is to deepen and promote the trend of cooking using the local, high-quality and fresh ingredients, prepare specialties related to the local traditions of the region, discover the richness and diversity of the regional cuisine tastes. All activities will be publicized in mass media. The expected impact will be to strengthen the position of school in the region, increase the interest of professionals about the graduates, increase the interest in studying at the school between the pupils of primary school and their parents, innovate the School Educational Program in vocational subjects and foreign languages and innovate curricula in gastronomy subjects and foreign languages with experience and knowledge from Mobility. Long-term benefit is to advance the professional competences of students in the field of gastronomy, hotel and foreign languages in response to the actual needs of the labour market, strengthen the international dimension of education and training of students, improve the collaboration between the schools and professionals in gastronomy and improve the prestige of school in our region. We want to increase the attractiveness, internationalization and modernization of VET in our school.
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