Our project is addressed to the educational staff specialized in food and beverage services, gastronomy, catering, teachers of F&B and learners. The main problem we intend to address is the the lack of materials for Entrepreneurship in F&B sector; weak links between vocational education and the labour market in this field and inadequate quality and attractiveness of studying F&B. The project stresses the lack of methods for fostering and supporting youth creativity, entrepreneurship in VET system’s institutions, lack of synergy of formal and non-formal education methods, scarce cooperation among VET institutions in seeking the same goals. The aims of our project include proposing of new teaching/learning approaches to teaching Entrepreneurship in F&B sector; adapting and transferring the best elements of the coaching methodologies aimed at fostering youth creativity and entrepreneurship into vocational education system; creating and maintaining the project platform for successful methodologies to ensure proper dissemination and exploitation of innovative techniques, as well as raising cooperation between VET providers. Over the project period we intend to have 2 project meetings, 2 short-term joint staff training events, 1 learners mobility, which not only will provide our students with an invaluable expressive output, but also develop collaboration, negotiation, problem-solving, creative thinking and dedication to the realization of a goal – all skills valuable in any employment area. This kind of participation helps give young people the tools to build better futures for themselves, whatever paths they choose. We intend to implement various project activities: doing research into the needs of Entrepreneurship in F&B sector and the existing practices in teaching F&B in Schools for Tourism and Vet providers; making reports on the analysis and summarizing the results as well as recommendations on the course content; organising field trips in the partners' regions to identify successful stories of their local small and medium businesses in F&B sector and making reports/presentations on the findings; designing the scheme of the course and the set of training materials; launching and maintaining the project website by uploading the project materials regularly; developing the course materials: tutorials, workshops and small projects; compiling the 'Guidelines for Entrepreneurship in F&B sector. The main products and outcomes of the project consist of a booklet 'Compendium of best practices' which includes Innovative teaching materials related to mastering Entrepreneurship skills in F&B sector and targeted at VET trainers which will be used as a working tool; the course Curriculum “Developing Entrepreneurship skills in F&B sector’’ and a Blended Learning Package “Developing Entrepreneurship skills in F&B sector’’; a Blended Learning Package – educational programs and didactic materials for developing Entrepreneurship competences. All the partners partner will disseminate project outcomes through the project website. In addition, all the partners will create in their Internet web space special pages devoted to the project. Information about the aims, final products and possibilities of exploitation will be given there, together with contacts to project partners and professional bodies and associations as well as our silent partners; information about project development will be updated regularly.
This project was addressed to the educational staff specialized in food and beverage services, gastronomy, catering, teachers of F&B and learners. The main problem was the lack of materials for Entrepreneurship in F&B sector; and weak connection between vocational education and the labor market in F&B sector and inadequate quality and attractiveness of studying F&B. The project impressed on the lack of methods for encouraging and supporting youth creativity, entrepreneurship in VET system’s institutions, aimed to prevent the learners from lack of synergy of formal and non-formal education methods, and realized the cooperation among VET institutions during the project implementations according to aims of the project. The target of the project included proposing of new teaching and learning approaches. The partnership also made clear teaching Entrepreneurship in F&B sector; After project works, the best methodologies in F&B aimed to encourage for the youth learners’ creativity and entrepreneurship into vocational education system; so, the project created and maintained the project platform for successful methodologies in order to ensure proper dissemination and supporting of innovative techniques, also increased cooperation between VET providers. In the project, there were five partner countries but we worked with some associations, successful food owners, hotels and restaurants during our meetings as well. The partner organizations were all related to food/drink and tourism. During 24 months over the project period the partnership realized two project meetings, two short-term joint staff training events, one learners mobility, that provided our students with an invaluable expressive output, and developed collaboration, negotiation, problem-solving and creative thinking in order to realization of the project aims . This partnership encouraged the young people to use innovative tools to build better futures for their future works in the sector. We realized various project activities: such as, did some research into Entrepreneurship in F&B sector and developed for the existing practices in teaching F&B in Schools for Tourism and Vet providers; After activities we made reports on the analysis and summarized the results according to recommendations on the course content; Each partner countries’ students organized field trips in the partners' regions in order to identify successful stories of their local small and medium businesses in F&B sector. Then they made reports and presentations on their findings during the project meetings; The partnership also desiged the scheme of the course and arranged training materials; also published the project website and uploaded the project materials regularly; developed the course materials: workshops and small projects; added the 'Guidelines for Entrepreneurship in F&B sector. The main products and outcomes of the project consist of partner countries’ school info, curriculum, starters/salads, main dishes, dessert recipes and types of food service as a booklet that 'Compendium of best practices' which included Innovative teaching materials related to mastering Entrepreneurship skills in F&B sector and in the field of VET trainers; The learners could use the course Curriculum “Developing Entrepreneurship skills in F&B sector’’ and a Blended Learning Package – educational programs and didactic materials for developing Entrepreneurship competences. The partner organizations in the project disseminated the project outcomes through the project website, Google Drive, Face Book, local TV, local and national newspapers and stands that were realized in exhibitions centers in their towns. Each partners also organized conference for the people for those who related with F&B. In addition, of this, partner’s countries created in their Internet web page special spaces devoted to the project. The project web page and the other dissemination tools included Information about the aims of project and final products. The partnership succeed to create the link between the learners, teachers, professional bodies and associations, sector of food for the future contact and supported to update the innovative techniques .