Vysokoškolské vzdelávanie
Odborné vzdelávanie a príprava
Školské vzdelávanie
Vzdelávanie dospelých
Mládež a šport
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| Keys to Success | |
| Číslo projektu: | 2019-1-FR01-KA229-062221_2 |
| Popis projektu: | na stránke Európskej komisie |
| Grant: | 26418 € |
| Sumár projektu: | Three high schools in catering and hospitalities , three countries linked to a common thread: gastronomy and European cultural heritage that were decreed earlier , a mobility problem and deleterious school climate. They find that the match between education and employability needs to be improved. Partners who want to participate in other European countries practices, systems and different administrative and educational organization. We examined our difficulties to understand and apprehend the professional world, to find the motivation for their education and their professional training. They also have difficulties to project themselves into a professional mobility outside their region. The project is committed to develop the social, professional and linguistic skills of our students in the field of catering, especially for our most vulnerable and disadvantaged learners. The project also aims to help students to communicate in English and develop the practice of oral language. We seek to identify the obstacles to a positive insertion in the professional environment to promote social inclusion through contact with other cultures and other know-how related to gastronomy and hotels in general. We have also planned to develop remediation tools after observing other practices and methods. Beyond the main objective, we also want to address new skills, communication skills (intercultural, linguistic, digital) and finally promote autonomy and self-confidence. The 3 educational institutions are involved in the project with different issues and working methods. Engaged learners, aged 15 to 18, are all students in the hotel and restaurant sector. 24 pupils per educational institution are involved for the entire project and 12 pupils in each school for mobility. The teaching teams are composed of 5 to 7 people per high school, an administrative and financial team and a steering team in charge of teaching and administrative work composed of 3-4 people. The planned activities will be coordinated through eTwinning, and institutions will work on a common gastronomy project that will allow teams and students to get to know each other. Activities related to the kitchen and service specialties ( in each establishment) will be carried out in each school, as well as activities related to the culture of each of the partners. English will be practiced through activities such as tutorials on professional practices, the production of newsletters, virtual exchanges. In terms of communication and diffusion, the project and the productions will be disseminated through Twinspace, the website created for the project, at information meetings, forums, open day, publication of articles in the press local and official education sites. A coordinator team has been set up in each establishment with a principal interlocutor. Since France is the coordinator of the project, the French interlocutor set up from the beginning regular electronic exchanges to build the project in a collaboration way. These exchanges were reinforced by video-conferences in order to plan the mobilities and activities. Throughout the project each institution has specific responsibilities related to the activities: Italy manages Twinspace, Slovakia the newsletters and France as coordinator ensures that the schedules of activities is respected, and manages the website created for the project. In order to measure the success of the project we will use indicators. That will be compare at the entrance to the training and at the end of the project. For the dropout, we will rely on changes in enrollment between the first year and the last, and the number of sanctions and exclusions. Involvement and success in teaching will be assessed using language placement tests, professional practice or teaching sessions, graduation (through success rate) and prosecution study. The students going abroad for internships or for a job will be compared with current rates. An online questionnaire will be submitted to the entrants on the interest of the project and their desires for mobility. We expect a drop in dropout, better social inclusion, increased skills, validation of language skills via the Europass passport. In the long term the partners will be able to collaborate in order to perpetuate exchanges between institutions through new Erasmus + or eTwinning projects, to obtain the eTwinning quality label, and to spread the European dimension of each establishment. |
| Koordinátor: | Stredná odborná škola Jána Bocatia |
| Košice | |
| myshryz@yahoo.co.uk | |