The Champagne-Ardenne Region and the Vysocina Region closely cooperate in the framework of European decentralized cooperation. A partnership convention was signed in 2006. Education is one of the most important stages of cooperation between the two Regions. Both the Champagne-Ardenne Region and the Vysocina Region are competent regarding education and training. The Champagne-Ardenne Region and the Vysocina Region intend to reinforce their cooperation in educational issues and make the choice of working together in the framework of the Erasmus+ in 2014-2016 years so as to enlarge the scope of their educational actions. Main goal: enhancing the quality and relevance of the learning offer in education in partner regions by involving both regional offices and schools, developing new and innovative approaches, supporting the dissemination of best practices from involved schools and swapping experience preferably in catering education. Objectives: - revising and strengthening the professional profile of the teaching professions in the region - bring new ideas into teaching vocational subject especially catering education, find new approaches to pupils at risk of early school leaving - share experience - exchange ideas in the field of cooperation of schools and firms in the field of catering /visit of school restaurants, apprentices in restaurants and catering companies etc. - summarize all experience in a cookery book with learning/teaching materials Associated partners are 4 schools and an institution established by the Vysočina Region: Hotelová škola Světlá a Obchodní akademie Velké Meziříčí, Střední škola obchodu a služeb Jihlava, Hotelová škola Třebíč, Obchodní akademie a Hotelová škola Havlíčkův Brod, Vysočina Education, in-service teacher training institution There are 6 associated partners on the French side: the Rectorat of Reims, the National Cooking Academy (“Académie Nationale de Cuisine”) and 4 public high schools - Lycée professionnel - Lycée des métiers Gustave Eiffel in Reims, Lycée des Métiers de Bazeilles in Charleville-Mézières, Lycée Polyvalent Denis Diderot in Langres, CFA (apprenticeship training center) Interpro de l'Aube. Expected results: - Continuing and developing the already started cooperation between Vysočina Education and Champagne-Ardenne in the field of catering education - education and professional development of vocational teachers and new methodology approaches - support of local catering industry - involvement , mutual cooperation and support of school founders - educational exhibition - information for all people in the Region authority office in Jihlava. Intellectual outcomes - Cookery book and cooking dictionnary - during each short-term joint staff training event competent people - chefs, vocational teachers etc will prepare one local food, an outcome is a local recipe + teaching/learning materials in 3 languages En, Fr, Cz - working sheets for pupils and teaching instructions for teachers. The project plans 5 short-term joint staff training events when all participants will work on topic – cooking.
Project summary The Alsace Champagne-Ardenne Lorraine Region and the Vysocina Region closely cooperate in the framework of European decentralized cooperation. A partnership convention was signed in 2006. Education is one of the most important stages of cooperation between the two Regions. The submitted project application was a logical conclusion of the cooperation. The Alsace Champagne-Ardenne Lorraine Region and the Vysocina Region intended to reinforce their cooperation in educational issues and made the choice of working together in the framework of the Erasmus+ in 2014-2016 years so as to enlarge the scope of their educational actions. Main goal: enhancing the quality and relevance of the learning offer in education in partner regions in catering education, create new pedagogics and exchange good practices by involving both regional offices and schools, developing new and innovative approaches, supporting the dissemination of the best practices from involved schools and swapping experience preferably in catering education. The main outcomes were summarized in Intellectual Outputs. Partners involved in project: Hotelová škola Světlá a Obchodní akademie Velké Meziříčí; Obchodní akademie, Střední zdravotnická škola, Střední odborná škola služeb a Jazyková škola s právem státní jazykové zkoušky Jihlava Obchodní akademie Dr. Albína Bráfa, Hotelová škola a Jazyková škola s právem státní jazykové zkoušky Třebíč A project partner was also Vysočina Education - příspěvková organizace Kraje Vysočina, zařízení pro další vzdělávání pedagogických pracovníků a středisko služeb školám. This institution is involved in networking schools, supports improvement of competences, the institution is experienced in project management. French partners: : Académie de Reims, Académie Nationale de Cuisine - Champagne-Ardenne, Lycée des Métiers de Bazeilles, Lycée Professionnel - Lycée des Métiers Gustave Eiffel, Centre de Formation d'Apprentis Interpro de l'Aube, Lycée Polyvalent Denis Diderot. Académie de Reims – office responsible for quality of education Académie Nationale de Cuisine - Champagne-Ardenne – national catering academy, its aim is supporting, protecting, teaching and spreading ideas of French and also continue with traditions in France and abroad. Project activities: Intellectual outcomes - Cookery book and cooking dictionnary - during each short-term joint staff training event competent people - chefs, vocational teachers worked on this outcome. Participants produced working sheets for pupils and teaching instructions for teachers, photo exhibition, e-book summary of recipes. International project meetings – meetings of school staff, founding bodies, further partners from Vysočina region and Alsace Champagne-Ardenne Lorraines with the aim to learn the school system and catering education were organized. Further activities: evaluation, conference, Europass for all involved participants In addition to the major project outputs project had a significant impact on improving the quality of vocational training. Due to the participation in mobilities teachers and other participants gained a wide range of competencies, eg. In the field of vocational skills using new methods and practices when cooking French food, expanding knowledge in the field of gastronomy and food preparation, application of professional techniques, compiling menu and wine list were important skills of participants. The long-term benefit of the project is to improve the quality of vocational education in the field of gastronomy in the two regions. This project was followed by another project in Vysocina region, financed from its own budget and focused on the same goal.