The main objective of the project was to improve the professional competences of 52 students - food and catering technicians, chefs, pastry chefs, hotel management technicians and tourist services technicians over a period of 2 years in the field of: - preparing selected Spanish and Slovenian dishes and selecting conditions for food storage - preparation of selected Spanish and Slovenian cakes and desserts - serving a foreign guest at the reception as part of the check-in procedure and preparing the accommodation unit to receive the guest - preparing offers for tourist events and knowledge of tourist attractions in Spain and Slovenia. The specific objectives of the project in support of the main objective are: 1. to increase students' knowledge of the EU, in particular the European Parliament 2. become familiar with the Europass application documents 3. encourage entrepreneurship and self-confidence 4. to integrate people with disabilities into society 5. increase competence in the use of professional English 6. develop the ability to work in an international team 7. to learn about the cultural heritage of the partner countries
The The Upper-secondary School of Gastronomy and Hospitality applied for the project because there was a need: - to include pupils with certified disabilities and fewer opportunities in vocational training; - to increase the use of validation of competences acquired in all learning environments; and: - to increase the number of practical training activities in real workplaces; - an increase in the ability to present their skills and qualifications and knowledge of application documents; - Increased involvement of young people in social and political life and increased awareness of Europe and European democracy, concepts of justice, equality, citizenship, human rights. Increased interest in daily world events and especially in Europe's challenges: migration, climate change, youth unemployment or data protection issues; - Increased skills in qualifications T.06; T.13; T. 14; T.11; T.12; - increase foreign language skills in order to be able to use a range of linguistic means to carry out professional tasks, use foreign-language information sources.