The objectives, identified by means of a needs analysis and described in the Erasmus Plan, concerned the improvement of various educational and training areas: - Innovation in teaching design in order to decrease school drop-outs and increase the employability of graduates. - Integration of study and apprenticeship paths with recognition of competences and credits (ECVET), in order to improve opportunities for school-to-work alternation. - Strengthening of students' transversal competences (8 European key skills). - Enhancement of staff competences in the use of ICT for teaching. - Language enhancement of teachers and learners. - Training, both methodological and linguistic, of teachers of vocational subjects at the Institute. - Training of referents for inclusion and improvement of the P.A.I. - Increased focus on the prevention of youth discomfort and addiction development. - Updating of assessment schemes relating to the curricula of DSA students. - Facilitating the acquisition and verification of students' competences measured in terms of autonomy and responsibility by means of PCTO/WBL paths in the European environment.
The Hotelier Institute of Assisi has a thirty-year history, first as a coordinated branch of the Hotelier of Spoleto, and since September 2020 as an autonomous Institute for Food and Wine Services of the Hospitality Industry. The institute is located in a reality with an international cultural vocation, with a unique flow of religious tourism, combining strong relations with both the local territory and the international tourism sector. Consistently, the training offer focuses on professional profiles such as: - Enogastronomy and hotel hospitality (two-year common course) - Enogastronomy (three-year course) - Room and sales services (three-year course) - Tourist hospitality (two-year course) - Commercial Services (five-year course) The student population, ranging in age from 14 to 18, comes from a wide catchment area, extending from Foligno to the Lake Trasimeno area, with a siginficant presence of young people from the regional capital Perugia. The international context is also found in the student composition with the presence of numerous foreign students. This makes it possible to explore different cultural and culinary aspects, outlining dynamics of inclusion, the central theme of the project.