The planned project "Warmia-Masuria, Umbria, Dalmatia- flavour of the regions" is focused on the development of vocational training of students and teachers and on acquiring practical skills. The project is a response to the ensuing need to improve the quality of catering services in Europe. The innovation of the project indicates its scope and content. The project is aimed at improving the quality of fish and seafood served in local restaurants in Warmia-Masuria, Umbria and Dalmatia regions. The improvement will be done by raising the professional competence and practical skills gained through the preparation and drawing up of fish dishes and processing of food with the help of natural and traditional methods.To ensure the realization of the objectives of the project, the three partner schools connected with catering industry have built a strategic partnership for vocational education. This project brings together schools from regions of Warmia - Masuria , Umbria and Dalmatia and aims at the exchange of experiences of good practice by organizing cooking workshops. Cooking workshops are partially planned in local restaurants and partly at schools, which are prepared to conduct this kind of activities. During the project activities the participants will create following results: Cookbook contains descriptions of regional dishes of the above mentioned regions and Dictionary of regional cuisine.The main aim of the project Erasmus + "Warmia- Masuria, Umbria, Dalmatia - flavour of regions" is to enable the participants of the project to improve their qualifications by preparing them in a practical way to perform in the future the profession of cook and related occupations in the field of regional cuisine of Warmia and Mazury, Umbria and Dalmatia. The schools taking part in the project want to raise the professional qualifications of teachers and students by using the experience of partner schools in order to improve workers' skills by using new tools and teaching methods. The common goal of the participant schools is to ensure the easier recognition of vocational skills and qualifications in different countries regardless of whether they are acquired through formal or non-formal education. Training and tools adopted here will ensure the implementation of the objectives of the Europe 2020 Strategy which are also included in the Strategy for the Development of the Regions.The project will last for to years ( 2016-2018). In the project activities will take part a total of 36 students from the three partner schools and 15 teachers. In choosing participants, the schools will be guided by the principle of gender equality and they will take into account students with fewer opportunities.The international cooperation is needed for the project, because by working under the guidance of professional coaches, participants will be able to learn specific techniques during working on regional products, they will be able to choose a fresh product of the highest quality and prepare it in professional way.The added value to the project will be the raising of participants' awareness about the traditions, culture and culinary heritage of the above mentioned regions, which will increase the attractiveness of their gastronomic offer. The project is aimed to gain new practical skills, building an European identity and the use of foreign languages. The project will improve the quality of vocational training.
Project "Warmia-Masuria, Umbria, Dalmatia- flavours of regions” lasted for 21 months. In the project took part the total of 33 students from 3 partner schools and 15 teachers. The undertaking included the representatives of Zespół Szkół nr 2 im. Jędrzeja Śniadeckiego w Szczytnie, the Italian school Istituto Professionale di Stato Enogastronomia - Ospitalita Alberghiera - Servizi Commerciali "Giancarlo De Carolis" in Spoleto and the Croatian school Turisticko - Ugostiteljska Skola, A. G. Matosa 60 from Split. In choosing participants, the schools were guided by the vocational skills, the motivation for staying in the profession and the principle of gender equality. The mutual aim of the partner schools was ensuring easier acquiring and recognition of skills and vocational qualifications in the specific countries and abroad regardless of the way of acquiring them – formal or informal. The project activities were focused on ensuring fulfilling the objectives of the Strategy Europe 2020 which are also included in the Strategy of Regions Development. The completed project "Warmia-Masuria, Umbria, Dalmatia- flavour of the regions" was focused on the development of vocational training of students and teachers and on acquiring practical skills connected with preparing dishes from fish and seafood. The project was a response to the ensuing need to improve the quality of catering services in Europe. It was aimed at improving the quality of fish and seafood served in local restaurants in Warmia-Masuria, Umbria and Dalmatia regions. The improvement has been done by raising the professional competence and practical skills of both teachers and students gained through the preparation and drawing up of the dishes made of sea fish, freshwater fish, snails, crabs, molluscs and seafood. In each of the partner schools there were prepared regional dishes typical for a specific country. In Poland they worked on freshwater fish from Masurian lakes and also from the Baltic sea. They also used native crabs and snails. In Croatia and Italy they improved their skills by working on fresh, easily available for the home country freshwater fish, sea fish and sea food. The goals were acquired by the mentioned three gastronomic schools. They have built a strategic partnership for vocational education. Within the project there took place the exchange of experiences of good practice by organizing cooking workshops. They took place partially in local restaurants and partly at schools, which were prepared to conduct this kind of activities – Agrotourism – Tusinek (Poland), Premijer Gaz (Croatia), CirceoPesca (Italy), and also in Pomeranian Culinary Academy in Gdańsk. Taking into consideration the different profiles of the activities of the mentioned companies, the participants of the project worked on the fresh, regional fish food. During the project activities the participants created and shared in virtual space the following results: Cookbook containing descriptions of regional dishes of the above mentioned regions and Dictionary of regional cuisine. The two products are the results of the acquired experience and knowledge of both students and teachers and were created during project visits in Szczytno, Spoleto and Split. The main aim of the project - to improve the qualifications of the students by preparing them in a practical way to perform in the future the profession of cook and related occupations in the field of regional cuisine and improving the qualifications of the teachers was accomplished. In order to acquire this goal the experience of the partner schools in improving the skills of the gastronomic workers was used. The participants also learnt new tools and teaching methods. Thanks to the international cooperation, by working under the guidance of professional coaches, the participants were able to learn specific techniques during working on regional products, they were able to choose a fresh product of the highest quality and prepare it in a professional way, being able not to waste it. The added value to the project was the raising of participants' awareness about the traditions, culture and culinary heritage of the above mentioned regions, which has increased the attractiveness of their gastronomic offer. Thanks to the project the participants gained new practical skills, built European identity. Also, the linguistic qualifications of the participants were improved. The project has influenced improving vocational training in the three partner schools in a positive way. There were introduced innovative pedagogical solutions, and above all there were introduced changes to the modular programs for the profession of waiter and technician of nutrition and gastronomic services. In a positive way there has been developed the cooperation with local community and gastronomic organisations. The skills acquired during the project, confirmed with the certificates, increase the participants’ chances on the labor market.