With this project the department of Restaurant and Food Processing studies at Trysil videregående skole, located in Trysil - Norway, and The School of Culinary Arts, Hospitality and Tourism, located in Trapani - Italy, wish to engage in a collaboration. Both these places have a considerable tourist industry and both schools seek to take advantage of this by training the students to meet the needs of the industry. Fifteen students (attending their first and second year at Restaurant and Food Processing studies in Trysil and The School of Culinary Arts, Hospitality and Tourism in Trapani) will be picked out for each of the four visits. There will be one visit in the autumn of 2015, one visit in the spring of 2016, one visit in the autumn of 2016, and the last visit will take place in the spring of 2017. Each visit will last two weeks, and there will be two or more teachers accompanying the students each time. The purpose of the visits will be rooted in the Norwegian national curriculum, both the general part and in the specific goals of each of the subjects involved in the project, and in the Italian national curriculum. We will emphasize entrepreneurial methods to stimulate the active and curious student. The visits will also promote the students' entrepreneurial competences. The participants will face the challenge of meeting something which is different, where they themselves must relate to these challenges without a given solution. The interpersonal relations will help shape and influence the process of learning. The participants will through their new experiences in a new learning environment attain knowledge about and get an understanding of the similarities and differences between the tourist industries in the two countries. This will give the participants an opportunity to reflect and achieve a deeper understanding, something which also implies to see their own culture in a larger context. It is an explicit goal that the visits should improve each participant's understanding of themselves and their professional basis. The participants will be trained well in using English, since that is the only common language.
In this project the department of Restaurant and Food Processing studies at Trysil videregående skole, located in Trysil - Norway, and The School of Culinary Arts, Hospitality and Tourism, located in Trapani - Italy, has been engaged in a collaboration. Both these places have a considerable tourist industry and both schools wished to take advantage of this by training the students to meet the needs of the industry. Thirty-forty students (attending their first and second year at Restaurant and Food Processing studies in Trysil and The School of Culinary Arts, Hospitality and Tourism in Trapani) were picked out to take part in each of the four visits (the number varied for each visit). There was one visit in the autumn of 2015, one visit in the spring of 2016, one visit in the autumn of 2016, and the last visit was in the spring of 2017. Each visit lasted eight days, and there were two or more teachers accompanying the students each time. The purpose of the visits were rooted in the Norwegian national curriculum, both the general part and in the specific goals of each of the subjects involved in the project, and in the Italian national curriculum. We emphasized entrepreneurial methods to stimulate the active and curious student. The visits also promoted the students' entrepreneurial competences. The participants were forced to face the challenge of meeting something which is different, where they themselves had to relate to these challenges without a given solution. The interpersonal relations helped shape and influence the process of learning. The participants were through their new experiences in a new learning environment able to attain knowledge about and get an understanding of the similarities and differences between the tourist industries in the two countries. This gave the participants an opportunity to reflect and achieve a deeper understanding, something which also enabled them to see their own culture in a larger context. It was an explicit goal that the visits should improve each participant's understanding of themselves and their professional basis. The participants were well trained in using English, since that was the only common language.