- Strengthening the quality and internationalization of our education, - improving the level of key general and professional competences and skills of young people, even those with fewer opportunities, - improving the quality of the key competences of the staff and their motivation for international cooperation, - improving the language skills of the participants, - improvement of academic success and reduction of school dropouts or early school leaving, - active integration into the labor market by encouraging innovation and entrepreneurship, - encouraging and shaping students into active and motivated citizens with common European values, improved intercultural understanding and a sense of belonging to the community). - implementation of informal and informal learning, - achieving a positive impact on the integration of immigrant students into the school environment and wider society and facilitating easier integration. - increasing the number of new forms of cooperation between countries with various new projects with the aim of strengthening permanent cross-border cooperation of European dimensions, - promotion of deficit professions among young people and the elderly, - dissemination of results and examples of good practices.
We train for the deficient professions of confectioner, baker and butcher and the food nutrition technician program. There is a shortage of these professions on the market, but they are still among the less attractive for young people, and they do not choose them to the extent that employers offer them job opportunities. We want to further motivate students for more active school work and positive understanding, perception and realization in the field of intercultural cooperation. We want to enable as many students as possible to practice abroad, as we are aware that such an experience is an important milestone in the personal and professional development of a young person. With the mobility of employees, we want to strengthen their professional competences and practical skills and thus increase the professional expertise of the entire school team with the aim of gaining experience abroad and transferring it to the home environment. We want to encourage the development of creative solutions for problems in the local environment, especially in the field of healthy and trendy eating among both young and old, the use of various traditional and trendy technologies in food processing and production processes.