Bad Gleichenberg goes Europe
Date du début: 1 juin 2016,
Date de fin: 31 mai 2017
1. three mobilities for apprenticesThe project participants are apprentices from the vocational school of tourism in Bad Gleichenberg. The workplacements will take place in different sectors of tourism in Valencia, Spain and in Kilkenny, Irland. The participants will be working in the gastronomy sector (hotels and restaurant) and stay with host families. There is a big need for skilled workers with language knowledge in the Austrian economy, especially in the hospitlity industry you find a lot of guests speaking foreign languages. Hence this project provides our apprentices with experience that will enhance their chances on the labor market. In the weeks prior to the mobilities the participants will prepare for the project, once in the foreign country there are following key aspects: * broading of horizons concerning everyday working life and mentality in the host country* putting into practice the existing practical and theoretical skills* socialising with guests, hotsfamilies and supervisors in the host country* enhancing team skills through shared experience and knoweldge exchange* application of language skills* awareness of history and culture of the host country2. One teacher mobility to Irland The teacher's mobility will provide new ideas and approaches, establish existing cooperations and find out about trends in tourism. After the experience the teachers should pass on these new skills to their students. Culinary topics will be learned by participating in cooking classes, organising an Austrian evening in the cooking school in Thomastown, as well as other visits. Following goals should be achieved: * be able to cook country specific food (in the high end tourism industry)* learn about new technologies in the kitchen* new trends in tourism Interesting skills in the service area will be taught by visiting Beer and Whisky brewerys, excursions to restaurants and hotels and participating in a degustation menu (Zuna)* elegant food service for a la carte guests in the irish luxury segement * working techniques in the beer and whisky production* getting to know and recognizing different irisch specialitiesAdditionally following points for sustainability and pedadogical consequences: * exchanging ideas with other participting teachers and professionals in the culinary school * preparing material for teachers to use after the return to Austria* presentation of the results of the visit at the confernce at our school
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