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"Καινοτόμες μορφές τουριστικής ανάπτυξης και επιχειρηματικότητας"
Date du début: 1 juin 2015, Date de fin: 31 mai 2016 PROJET  TERMINÉ 

All the candidates, who participated in the project, were trainees in the public IEK of Piraeus in specialty " Culinary Art Technician" (7 sections, flow b and c) and in specialty "Economics Management in the Tourism Sector" (3 sections, flow a). They were all aged 18+ and the group was mixed, comprising men and women. Despite their vocational training for four semesters, they have not been able to get in contact with innovative techniques and specifications and particularly with techniques already used in advanced in tourism countries. Techniques, which are not taught in any educational institution in Greece, neither to students nor to professionals, something that degrades the quality of education offered to prospective professionals, highlighting the weaknesses of the Greek educational system to keep up with the latest technological developments. Many of them already work without special abilities and skills having limited experience, professional consciousness and behavior. They cannot appreciate the need of "lifelong learning", most of them will travel abroad for the first time needing urgently to improve their skills in a foreign language. This mobility project will definitely help them cover some needs and offer them some opportunities that the present curriculum lacks. Among the 170 trainees of specialty "Culinary Art Technician" there was great interest for participation in the program. So after a special selection it was decided thata) thirty-one (31) trainees in two flows participated in the programs organized by the “CO.EUR-European Consulting and Training Association” (IT) in Rome and Ascoli. The b flow from 20th January to 2th February 2016 and the c flow from 11 to 24 May 2016. In the first flow there were 16 students studying tourism attended the sessions in Corkscrew Ltd, UK, from 9 to 22 December 2015. This program included:• Language courses in Italian, English and special terminology• Cultural sightseeing of the host cities• Seminars• Practice for both flows in restaurants and professional schools where Street Food Kitchen techniques are taught and visits to special points of Street food for testing new dishes. Visits to tourist units will also be provided for the third flow. Key objectives of the project were:- To maximize the contribution of vocational training to the level of innovation, which aims at increasing the competitiveness and the emergence of new employment opportunities through training and certification in technology.- The acquisition of certified knowledge and practical skills in topics concerning everyone’s specialty- To experience and experiment new techniques and discover new professional horizons.- To develop more opportunities by increasing employability and self-employment through the creation of further new business.- To encourage the learning of modern foreign languagesIn each flow for practical reasons and for better monitoring, participants were divided into two groups. During their education they will be able to apply the knowledge they had acquired during the seminars. They received practical training of high level professionals with extensive experience and full training. They became familiar with the terminology and organization and they recognized the spirit of collaboration and cooperation. The outcomes for participants were: • Acquisition of new skills and competences in topics involving innovative techniques• Increasing employability and career prospects while increasing initiative and entrepreneurship• Developing confidence and entrepreneurial culture• Improving language skills and increasing intercultural awareness• Appreciating the value of lifelong learning and seeking constantly info about innovations• Improving procedures of recognition and validation of competences acquired in the period of mobility• Strengthening of the European dimension and creating links with foreign operators.The duration of the mobility was defined to two weeks for each flow.



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