The main objective of the project is to bring the results of vocational training in catering to the needs of the labor market within 24 months. The main objective will be realized when we reach the following specific objectives:- improving the quality and efficiency of vocational education in the catering industry,- developing new approaches to improve the competence already practicing teachers and providing them with all the expertise and skills necessary to provide high quality services,- increasing access and promoting generated in Europe, open educational resources,- increasing social mission for the promotion of vocational education with the needs of employers.In the context of the objectives of the project as the most important priority we decided together with our partners, "Strengthening the recruitment, selection and implementation of the best and most suitable candidates to the teaching profession". Our project assumes implementation action to better adapt the learning outcomes to employers' expectations of the catering industry and the changing labor market needs through the preparation and training of teachers. The process of adjusting takes place when teachers have the knowledge, skills and qualifications which reflect the needs of employers. Employers are looking for specific skills, well-prepared to carry out specific practical tasks. This is possible only if we modernize workshop consulting and - qualification teacher. Partnering in the project will be focused on innovative methods of learning based on the experience of cross-border cooperation (Poland - Lithuania) and international (Spain - Poland - Lithuania). The project will be prepared an innovative pilot program course in the kitchen of experimental and new products in catering for teachers catering based on an earlier diagnosis and tests described in the form of reports and recommendations.Another priority, the implementation of which is part of the project concern the strengthening of key competences in educational programs and training and promote learning in the workplace for all, with special emphasis on vocational training at the employer. Analysis of data obtained in the course of preparation of the Development Strategy of Vocational Education Podlasie Region indicates that only one-third of all teachers (30%) had previously worked in the profession. Also, unfortunately, a small percentage (12%) of teachers working in vocational schools have the opportunity to take advantage of internships in companies in order to improve professional skills. Much more is while the percentage (52%) of teachers working in vocational schools in the province. Podlasie, who raised the qualifications for vocational courses. The analysis results indicate that a significant proportion of vocational schools do not sufficiently care about the qualifications of teachers. During the project, teachers and trainers of vocational subjects will participate in training on an experimental kitchen and new products in the field of gastronomy conducted by El Centro Superior de Hostelería del Mediterráneo (CSHM) in Valencia. During the training they will learn the results of research and experimentation on new products and trends in food production, learn about the main issues of experimental cuisine. These issues of innovation in the development of catering and prepared a training program based on the needs of employers affiliated Research Centre (broadly described in paragraph D2).Implementation of the project will respond to the need to know, identify and apply remedial action in the field of matching the competence of the student in the catering industry schools associated within RCK in cooperation with operators on a daily cooperating with employers and who know their needs.Partners through joint implementation of the project will gain new experience of international cooperation, will increase their prestige, become thus better known in Poland and in their countries and can count on new partners, encouraged example of the successful implementation of the project. Participation in a large international project positively affects the employees of the partner institutions. They will benefit from the experience developed in the project. Other benefits to partners:- exchange of experience, knowledge and good practices through synergies and cross-sectoral cooperation;- learning practical solutions in teaching applied in the European institutions;- raising the professional qualifications of teachers according to international standards.The resulting project materials, documents and other products will be available free of charge and promoted on the basis of open licenses and made available using information and communication technologies on the project.
The InnoGastro project - Innovative Approach to Gastronomy in Vocational Schools was implemented by the Foundation Regional Competence Center as part of the Erasmus + Program Action 2 Strategic Partnerships for vocational education and training. Main goals and results of the project: - improving the quality and effectiveness of vocational education in the catering industry, - developing new approaches to improve the competences of already practicing educators and equipping them with all competences and skills necessary to provide high quality services, - increasing access to and promoting open educational resources created in Europe. Results: - consolidation and deepening knowledge of cooking techniques, - understanding the effects caused by food ingredients, - getting to know the work culture and practices used in European vocational training institutions, - getting to know experimental cuisine dishes, - increasing the organizational, management and leadership skills of the partnership members, - strengthening cooperation with partners, - building cooperation with institutions on the labor market, - increase of social, linguistic and cultural skills, - participants will become more aware of the importance of language skills for personal and professional development, - increasing flexibility and mobility, - broadening tolerance and openness to other cultures. The main tasks under the project: 1. Creation of one report being a set of three analyzes (PL, LT, ES) containing research and comparative analysis. The report is a diagnosis of the current situation in each country in the field of vocational education, only the gastronomic industry. The result: a report with a diagnosis, combined with a broad forum with entrepreneurs. Leader: RCK, with the participation of all partners. 2. Analysis of the O1 report's conclusions. Selection of the content of each module. Preparation of training materials. Implementation of training courses, combining online training with the theoretical part and practical training. Validation of training (creation of evaluation questionnaires in order to measure the achieved expectations and identify improvements for future trainings). Designing, organizing and implementing a pilot training course at CSHM for a group of 18 people (12 teachers on behalf of RCK and 6 entrepreneurs from the ERCC). The result: a blended-learning course program combined with a forum with entrepreneurs. Leader: CSHM, with the participation of all partners. 3. Pilotage of courses - teachers and entrepreneurs participating in an innovative program implement the effects of education with CSHM in the form of incorporating elements of the course into classes at the school / in the company. 4. Developing a vocational education development strategy (in the catering industry) in the field of international cooperation and the internship program with elements of experimental cuisine. The result: a report with a diagnosis, combined with a forum with entrepreneurs. Leader: RCK with the participation of all partners. During the project, teachers and entrepreneurs of vocational subjects participated in the training in the field of experimental cuisine and new products in the field of gastronomy run by El Centro Superior de Hostelería del Mediterráneo (CSHM) in Valencia. During the training, they learned the results of research and experience on new products and trends in food production, and learned the main issues of experimental cuisine. The implementation of the project responded to the needs of knowing, identifying and applying remedial actions in the field of adjusting student competences in the catering industry of schools associated in the Regional Competence Center (project leader) in cooperation with business entities that cooperate with employers and know their needs on a daily basis. Project partners: Foundation Regional Competence Center (FRCK) - Partner from Poland El Centro Superior de Hostelería del Mediterráneo (CSHM) - Partner from Spain Viesoji istaiga "Svietimo, tyrimu ir konsultaciju centras" (ERCC) - Partner from Lithuania Thanks to the joint implementation of the project, the partners gained new experiences of international cooperation, increasing their prestige and experience in the field of gastronomy. Other partner benefits: - exchange of experience, knowledge and good practices through synergy of actions and cross-sector cooperation; - learning practical solutions in teaching used in European institutions; - raising teachers' professional and entrepreneurs qualifications according to foreign standards. The materials, documents and other products created as a result of the project will be made available and promoted free of charge and made available through information and communication technologies on the project website.