We applied for this project because we want to attract more pupils to this line of study. We also want more of the pupils who start here to finish their education with an apprentship. We need help to make the pupils more motivated for school by showing them the possibilities within the occupation. By sending them abroad they will both grow as persons, and they will get opportunities they normally would never get and at the same time develop skills that will make them attractive as employees. We will also show them how a certificate of apprenticeship will give them the possibility to work abroad in an exciting business. By sending teachers we hope they will achieve new knowledge on how to teach to motivate, learn new methods of cooking and get ideas on how to make this line of study more interesting for the pupils. We also hope to create pupils and teachers who are open to other cultures and develop frindship between countries.
We applied for this project for several different reasons. First of all, the Food and beverage line of study has very few applicants. As a result of this, the pupils who start there do not really want to attend, and are poorly motivated. For this reason, a lot of pupils quit and do not become apprentices. The branch is in great need of pupils, but our school is not able to produce enough apprentices. It is also a problem for the municipality that many of these pupils leave school and do not finish their education. As a result of dropping out, it is very difficult for them to be employed, and they can easily end up outside of the society. We believe that by offering the possibility of practice abroad for some pupils, this will raise the interest for this line of study. This is also meant to motuvate pupils to stay in school. Most of the teachers in the department have worked there for many years, and there is a great need to get new ideas both concerning ways of teching, and new, innovative tecniques to motivate the pupils to a larger degree. We think the teachers are a vital part of the challenge, and that it is important to improve their skills in cooking more fine dining meals than traditional, Norwegian food.