BACKROUND OF THE PROJECTThe aim of EC action plan for Entrepreneurship 2020 is to ease the creation of new businesses and to create a much more supportive environment for existing entrepreneurs to thrive and grow. In this project we answer directly to EC´s intervention propositions: 1) Entrepreneurial education and training to support growth and business creation and 2) Dynamising the culture of entrepreneurship in Europe: nurturing the new generation of entrepreneurs. Investing in entrepreneurship education is one of the highest return investments Europe can make. Surveys suggest that between 15% and 20% of students who participate in a mini-company programme in secondary school will later start their own company.OBJECTIVES OF THE PROJECT1) CREATE a new inspiring, practical and DIGITAL eLEARNING ORIENTED PEDAGOGICAL MODEL - eLEARNING WITH POP UP COMPANY MODULE - in English to learn entrepreneurship in vocational education 2) CREATE REAL Street food pop up restaurant in Finland, Spain, Italy and Latvia.3) UNITE European vocational curriculums of participating schools with new Working as Entrepreneur module (15 ECTS).4) DISSEMINATE new PEDAGOGICAL MODEL TO STUDY ENTREPRENEURSHIP to new countries outside Europe (incl. e.g. Jordania) with the use of filming the whole concept and inviting observers to pop up restaurants.NUMBER AND PROFILE OF PARTICIPANTSIn this project participating 9 vocational schools of 4 countries represent fields of BUSINESS STUDIES (Helmi, Mercuria (Finland), Badalona (Spain), De Amicis (Italy), Jēkabpils (Latvia)) and RESTAURANT SERVICES (Perho (Finland), Barcelona (Spain), Bardolino (Italy), Riga (Latvia)) & restaurant entrepreneur from each country. DESCRIPTIONS OF ACTIVITIES AND METHODOLOGYThe main idea the project is:STEP1 - PLAN With eLEARNING MODEL 25 students of 4 countries will create in 2-3 months a STREET FOOD POP UP RESTAURANT BUSINESS PLAN in guidance of teachers and restaurant entrepreneurs.STEP2 - ESTABLISH AND FILM Students will in practice ESTABLISH AND RUN THEIR STREET FOOD POP UP RESTAURANT for 2 days in foreign country (WORKSHOP1 first restaurant in Finland with Finnish Street food cuisine). STEP 3-8 - ESTABLISH AND DISSEMINATEThis same concept will be done in Spain (WORKSHOP2), Latvia (WORKSHOP3) and Italy (WORKSHOP4).- During the last two WORKSHOPS in Latvia and Italy also participants from Europe and outside Europe will be invited into WORKSHOPS as observers on the spot or through internet online.STEP 9 –DISSEMINATE MOREThe film - TOGETHER WE CAN – LEARN HOW TO CREATE A INTERNATIONAL POP UP COMPANY - will be published by the last spring of the project in order to export European entrepreneur education.METHODOLOGIESSTUDY ENTREPRENEURSHIP Theoretical framework to learn Entrepreneurship is new Working as Entrepreneur module (15 ECTS). This will be learned through two main methods: - eLEARNING METHOD: acquiring the basic knowledge with eLearning pedagogical model which platform includes entrepreneurship study materials, eLearning teaching and learning methods, methods of guidance of students, assessment, collecting feedback. - with CREATE STREET FOOD POP UP RESTAURANT MODULE (METHOD)Participants/mobilities:Each workshop mobilities:1 teacher+3 students/school (except Finland 3 schools total 2+7) (in total each workshop 6-7 teachers + 18-19 students) + from home country at least 1 teacher + 3 students/school)DESCRIPTION OF RESULTS, ENVISAGED IMPACTS AND POTENTIAL LONGER TERM BENEFITS1) eLearning with Pop up company module - NEW INSPIRING, PRACTICAL AND DIGITAL eLEARNING ORIENTED PEDAGOGICAL MODEL - IN ENGLISH to learn entrepreneurship in vocational education 2) eLEARNING PLATFORM WILL BE ESTABLISHED3) FOUR REAL STREET FOOD POP UP RESTAURANTS WILL BE ESTABLISHED4) EUROPEAN VOCATIONAL CURRICULUMS OF PARTICIPATING SCHOOLS WILL BE UNITED WITH NEW WORKING AS ENTREPRENEUR MODULE (15 ECTS)5) NEW PEDAGOGICAL MODEL TO STUDY ENTREPRENEURSHIP WILL BE DISSEMINATED TO ALL OVER THE WORLDDirect impacts to students, teachers, restaurant entrepreneurs, coordinators, restaurant customers, partner schools and observers.INTANGIBLE RESULTS6) INCREASE KNOWHOW OF CULINARY AND FOOD CULTURE BETWEEN DIFFERENT EUROPEAN CULTURES 7) NATIONAL AND INTERNATIONAL CO-OPERATION OF SCHOOLS AND STUDENTS WHO HAVE DIFFERENT MAIN SUBJECT OF STUDIES 8) THE INTERNATIONAL COOPERATION OF BUSINESS AND SCHOOLS This includes the co-operation with new observer countries such as Jordania.9) VET TEACHERS WILL LEARN NEW SKILLS AND GET KNOWHOW IN ENTREPRENEURSHIP AND CULINARY CULTURE IN INTERNATIONAL PROJECT10) AS A BROADER OBJECTIVE THIS MODEL WILL ENCOURAGE YOUNG PEOPLE TO WORK AND BECOME ENTREPREUREURSIn this project students will learn how to eLearn entrepreneurship and show skills in pop up company module. As a longer term benefit students will be more willing to be entrepreneurs as they have positive experience on it.
Context/background of the project The aim of EC action plan for Entrepreneurship 2020 is to ease the creation of new businesses and to create a much more supportive environment for existing entrepreneurs to thrive and grow. In this project we answer directly to EC´s intervention propositions: 1) Entrepreneurial education and training to support growth and business creation and 2) Dynamising the culture of entrepreneurship in Europe: nurturing the new generation of entrepreneurs. Investing in entrepreneurship education is one of the highest return investments Europe can make. Surveys suggest that between 15% and 20% of students who participate in a mini-company program in secondary school will later start their own company. The previous KA2 project “Kick off to Entrepreneurship with Pop-up Company” (2014-1-FI01-KA202-000875) was selected as a Success Story and as a Good Practice Example by the European Commission. Objectives; 1) CREATE a new inspiring, practical and DIGITAL eLEARNING ORIENTED PEDAGOGICAL MODEL - eLEARNING WITH POP UP COMPANY MODULE - in English to learn entrepreneurship in vocational education 2) CREATE REAL Street food pop up restaurant in Finland, Spain, Italy and Latvia. 3) UNITE European vocational curriculums of participating schools with new Working as Entrepreneur module (15 ECTS). 4) DISSEMINATE new PEDAGOGICAL MODEL TO STUDY ENTREPRENEURSHIP to new countries outside Europe (incl. e.g. Jordania) with the use of filming the whole concept and inviting observers to pop up restaurants. Number and profile of participating organisations; The participating organizations were 9 vocational schools in 4 countries representing fields of BUSINESS STUDIES; Perho and Mercuria (Finland), Badalones (Spain), De Amicis (Italy), Jēkabpils (Latvia) and RESTAURANT SERVICES; Perho (Finland), CETT (Spain), IPSAR Luigi Carnacina (Italy) and Riga (Latvia). There was also a restaurant entrepreneur from each country participating in the project as a mentor. Description of undertaken main activities; During the project Working at a Company study module (15 ECTS) in eLearning format in English was created. The first Transnational project meeting to start the project took place in Helsinki in September 2016. Four workshops were organized and four real pop up restaurants were established in the four participating countries. Workshop 1 in Finland: Teurastamo Christmas market in December 2016 (Helsinki) Workshop 2 in Spain: Palo Alto market in May 2017 (Barcelona) Workshop 3 in Latvia: Christmas market in December 2017 (Riga) Workshop 4 in Italy: Chiaretto rose wine festival in May/June 2018 (Bardolino) The final dissemination seminar was organized in Helsinki in May 2018 and 50 stake holders were invited to participate in the seminar. Results and impact attained; During the project all business and culinary students studied Working at a Company study module (15 ECTS) in eLearning format in English. Students learned to setting up and running a successful pop-up restaurant and they gained valuable knowledge on entrepreneurship during the learning process. The learning process included two main methods; Working at a Company study module (15 ECTS) in eLearning format and establishing a real pop up restaurant in practice during the workshop week abroad. The activities were carried out in co-operation with restaurant entrepreneurs. In each workshop a pop-up restaurant was set up in one of the participating countries with about 30 students and their 10 teachers working together for the success of the restaurant. A total of four pop-up restaurants were set up in the four countries. Over 100 students were involved in the project during the 2 years.