Praktyki zagraniczne szansą na poprawę jakości ed..
Praktyki zagraniczne szansą na poprawę jakości edukacji zawodowej w regionie i wyrównanie szans młodzieży kształcącej się w branży związanej z gastronomią i hotelarstwem
Start date: Jun 1, 2015,
End date: May 31, 2016
Project was a response to high interest of young people in improving their skills abroad and on the need to have the students appropriate, necessary in today's world of competencies and skills that will help them start in life. Training project has been prepared on the basis of experience gained from the implementation of mobility projects and in cooperation with employers in the region who are waiting for an independent, creative and mobile labor market employee who will be ready to make hiring decisions. Internship program and its terms are arranged so as to constitute the basis for professional skills during external examination confirming vocational qualifications for the job. We are committed to both students and teachers know the rules that exist in the hotel and catering industry in other European countries.
The main goal of the project was to improve the quality of the vocational training, broaden the knowledge, skills and professional competences, making easier to start professional career of future hotel and catering workers. The students received Europass Mobility Certificate confirming skills and competences they acquired with exact description of educational path. Subsidiary goals were: putting knowledge into practice, to know modern standards and European traditions in the field of hotel and catering services, hotel and catering objects structures, regulations and work organisation, culture and traditions of another country, to adapt to life and work conditions in European countries, support of personal development, knowledge of food preparation techniques, hotel guest service and customer service and development of language skills and intercultural consciousness. Expected results were following: the students get work experience and know work prospects abroad, can use knowledge in practice and work in a team, skilfully use English, know and use professional terms, pass vocational exams well, are active on the job market, find job and work according to the highest standards, have knowledge that enable them to start their own business, they are independent, creative and tolerant, adapt to new conditions fast. The cooperation between school and foreign partner helps get experience in internships preparation. The realisation of the project was the source of valuable experience for teachers engaged in training preparation and realisation. They could initiate innovative measures in our school to cultivate the educational process. Dissemination of the project results rivet international cooperation connected with vocational training abroad. Young people can transfer their skills into Polish market. Vocational training in Greek hotels and restaurants means they learned in the best place.
57 trainees paricipated in the project. (interns to 3 groups of 29, 17 and 11 people each) from three schools: the School Complex no 3 in Pabianice (hotel industry)the School Complex in Minsk Mazowiecki (hotel industry) and School Complex in Sucha Beskidzka ( gastronomy), they left for training in Greece. Students came from different and regions of Poland, which translated into equal opportunities for young people. It should be noted that a large part of the schools' students come from low-income families and foreign internship helped them to acquire new skills and prevent the abandonment of schooling, which is unfortunately often practiced by people with fewer opportunities to begin education in vocational schools.
Beyond that would also benefit from training teachers-tutors who were able to observe good practice driving with interns to Greece. Given the required and necessary experience and practical skills of employees of restaurants, hotels and catering and hotel facilities, there was the problem of knowledge obsolescence and most importantly, the lack of basic skills and teaching in the field of practical teaching profession. The aim was to increase the competence of teachers and teaching practical professions related to food processing and catering by confronting teachers theoretical knowledge with practice and currently prevailing trends.
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