INTEGRACIÓN DE CONOCIMIENTOS Y PRÁCTICAS DEL SECTO..
INTEGRACIÓN DE CONOCIMIENTOS Y PRÁCTICAS DEL SECTOR ALIMENTARIO EN UNA DIMENSIÓN EUROPEA
Start date: Jun 1, 2015,
End date: May 31, 2016
Project Title: INTEGRATION OF KNOWLEDGE AND WORK PLACEMENT WITHIN A EUROPEAN DIMENSION
This project wants to develop the curriculum and language skills of students from INS Escola d'Hoteleria i Turisme de Barcelona so that they can adapt and practice them in their future profession.
The number of students planned for international mobility are 15. 10 out of these students belong to the course CFGM Bakery, Pastry and Cake and the remaining 5 students belong to of CFGM of Food Processing.
Along the 14-day schedule in Perpignan (excluding the two days of travel), there will be one-week stay in the host CFA Perpignan with conducting training apprenticeship, followed with another week in companies involved in the sector of the food industry, according to the students’ studies.
- The first week students are attending school with other French students in workshops and classrooms in order to learn the procedures and techniques used in France in the different areas of vocational training of this professional field.
- The second week the students are carrying out internships in French companies of the above mentioned sector to acquire a more professional and totally practical training in which they have to perform the skills they have previously got, both in its provenance center as in the French center during the week they are spending in Perpignan.
We have to remark that students of CFA of Perpignan also perform the same program whern they come to Barcelona.
The main objectives of the stay in CFA Perpignan are:
a) To put into practice the contents that students have been working throughout the course within a different working and social environment but at the same time so close as France in the Intermediate Vocational Training Studies of the Food Industries professional field, in order to improve the knowledge of techniques and material used in this profession:
- Bakery, Pastry and Cake.
- Food Processing.
b) To improve key competences related to integration in the labour market.
c) To contribute to social cohesion through increased mobility opportunities for learning and strengthening cooperation between the field of education / training and the working world.
d) To learn and communicate in French.
e) To grow up as students and as professionals in training within the sector in the personal aspects such as:
. The maturity that any stay abroad involves,
. The level of responsibility in the entrepreneurial world and in front of new situations,
. Enrichment of their own knowledge of another European and Mediterranean culture,
- Learning from other entrepreneurs.
This exchange carries out a closing ceremony. There is an assessment of the stay together with the acquired linguistic skills and cultural knowledge. All this joint experience is performed in a special act, followed up by a diploma delivery to each student.
The expected impact on the participants, on the work placement and on the organizations themselves as well, which are the exhange schools, together with its links with the local business network, produces a deep impact on the basis of establishing networks of reliable contacts and trust. All the participants in this project know the procedures where a certified quality is assured, and , at the same time, students from both countries enrich themselves in a common experience with renewed forms of action in the exercise of the profession and the more traditional crafts and jobs.
This long-term experience will benefit participants in their integration into the labour market, learning from entrepreneurs and in the organizations and institutions will mean the strengthening of cooperation between the working world and the trading world.
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