PROJECT AIMS

1. Creation of one report consisting of a set of three analyses (PL, LT, ES) containing research and comparative analysis.

2. Analysis of the conclusions of the O1 report.

3. Piloting courses - teachers and entrepreneurs participating in the innovative program implement learning outcomes from CSHM in the form of including course elements in school/company classes.

4. Development of a strategy for the development of vocational education (in the catering industry) in the field of international cooperation and an internship program with elements of experimental cuisine.

PROJECT OBJECTIVES

1. Improving the quality and efficiency of vocational education in the catering industry.

2. Developing new approaches to improve the competences of already practising educators and equipping them with all the competences and skills necessary to provide high-quality services.

3. Increasing access and promoting open educational resources created in Europe.

Consolidation and deepening of knowledge about culinary techniques

Understanding the effects caused by the ingredients

Learning about the work culture and practices used in European vocational training institutions

PROJECT RESULTS

Development of creativity

Increasing the organizational, management and leadership skills of the partnership members

Strengthening cooperation with partners

Building cooperation with institutions on the labour market

Increase in social, linguistic and cultural skills

Participants will become more aware of the importance of language skills for personal and professional development

Learning foreign languages, especially specialized vocabulary

Increased flexibility and mobility

Expanding tolerance and openness to other cultures

2016-1-PL01-KA202-026572

Funded by the European Union. However, the opinions and views expressed are those of the author(s) and do not necessarily reflect the views of the European Union or the national agency. Neither the European Union nor the national agency can be held responsible for them.