Meeting and Eating with Nation's Units ( Different..
Meeting and Eating with Nation's Units ( Different Countries with Different Backgrounds)
Date du début: 1 juil. 2015,
Date de fin: 30 juin 2017
Our institute has been working in partnership with the vocational school in Aschaffenburg since 2003. During this period we have completed 6 succesful projects with them. We also got in touch with the Irish Institute of Technology in Tralee three years ago, where we established contact with the Hotel-Tourism and Culinary Department. In the summer of 2013 and 2014 several students of ours completed their summer work practice at Irish and German catering companies organized by the international coordinators of the above mentioned institutes. In order to strengthen our relationship with our partner schools, we intend to enter Erasmus+ KA1 students' and professionals' mobility project under the name of MENU (D&D), Meeting ans Eating with Nations' Units (Different Countries with Different Backgrounds). As the name implies, our teachers and students plan to have international meetings so as to observe the features typical of the Irish, German and Hungarian cousine. In the framework of the Erasmus+ mobility programme, we would like to campare and contrast the catering industry of our partner countries with ours, via the help of the partner schools' vocational trainings. Where student mobility is concerned, 12 students and 2 accompanying teachers will go on vocational practice to Ireland in the first semester of the school year 2015/2016, and another 12 apprentices with 2 accompanying professionals, a highly qualified language teacher and an expert in tourism, will go to Germany in the first semester of 2016/2017. In both cases, the duration of their vocational practice will be 26 days. In regard to professional mobility, 4 teachers and trainers working in vocational training, intend to take part in job shadowing in Ireland and another 4 in Germany. The length of their stay will be 6 days in the spring semester of the two school years. In the selection of our students, we pay close attention to those who are disadvantaged in some way.
We applied three approaches in our student-centered pedagogical methodology so as to reach our goal in the project:
- One is "behind the scenes", in the kitchen where our trainee cooks can not only get to know but also work with the technology, equipment and methods used in the target country.
-"On the stage", in the serving area where the members of our service team can make a comparison between the different utensils, methods, customs and protocol considered to be significant in the cuisine of our partner countries.
- In the computer laboratories of the partner institutes where trainee students find similarities and contrasts between the different vocational systems, the combination of age and appreciation of the trainee students. Furthermore, working with IKT tools they also highlight their economic and social situation and future perspectives.
We will examine each country's diet and eating habits, having a closer look at their food preparation and serving techniques. Most ingredients will be bought from local farms and markets where organic food can be purchased. Our trainee cooks will prepare traditional dishes in new ways where the widespread "locavore" idea, popular in European countries, will be in focus. Our waiters and waitresses will work with various serving techniques recommending matching drinks, all of which will be fulfilled in foreign languages. During the 23 day-long working period, students will spend 20 days at designated companies in authentic circumstances and 3 theoretical days in the host institutes.
This way, besides their vocational skills, not only their foreign language knowledge but their intercultural competence will be improved. Our students will acquire these so called "good practices" in different types of drinking and eating facilities. The knowledge they gain will be spread among their school mates and built into our curriculum in various ways, such as by demonstrations, presentations, yet most of all with the tutoring help of the teachers and students who have taken part in the programme. That is, mentors will assist practical work, in groups in our trainee kitchen demonstrating the techniques aquired abroad.
Our long term aim is, after having a widespread dissemination of the results of the mobility project, to maintain our work relationship with our partners. This way the professional competence of our teachers will be up to date and they will be able to teach students in a way that the knowledge of the future workforce will meet the requirements of the labour market.
In addition, in the long run the knowledge of our staff and students will help them improve the level of service. Our trainee students will improve our regions' appreciation with their high level skills as qualified service team members can help our economic situation. Moreover, if the future generation of Miskolc consists of professional workers, they flourish catering and tourism in our area, even reduce the level of unemployment offering EU standards in Hungarian cuisine.
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