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Description
In this project, we set out to carry out a study visit - a way of working with companies on the contents of programs for the students internships, with a focus on those trades that require mid-level and higher professional skills : banqueting organizer and waiter (waiter) salesman in catering establishments.
The objectives of the project are:
-improving the content of the internship programs for the specializations of banqueting organizer and waiter (waiter) salesman in public catering units
-facilitating the transition from school to enterprise, leading to a high level of employability of graduates;
-professional training of teachers who teach subjects in the field of public catering and tourism and of practice tutors;
There will be 5 teachers who teach subjects in the field of public alimentation and the principal from Technical High School who will participate in the study visit. From the company will participate 4 tutors.
Measurable results to be achieved by the project are:
-2 curriculum programs at the decision of the school (Curriculum in Local Development), in accordance with the specifications of Order nr. 4457/5.07.2016: specialization Banqueting Organizer and Waiter (waiter) seller in public catering units, level 3 according to National Qualification Centre;
-2 learning agreements for the two specializations;
-1 good practice guide in restaurants.
As transversal results for students from the specializations included in the project: the advantage of support during training (quality of training programs), but also of improved earnings after graduation, higher chances of employment, mobility, lifelong learning ability, conditions increasingly advantageous work and job satisfaction.
Summary of project results
Society is always looking for direction, and has a choice between a theoretical high school route and a professional route. The inclination of the choice towards theoretical high schools constantly postpones the moment of entering the labor market, remaining a challenge for technological and professional education, the ability to form competitive citizens at the local, national and international level. This approach requires that schools have specialists who know how to attract the children who choose them for their training; it means that there are a number of economic operators open to collaboration with education in order to benefit in a short time from a well-trained workforce, capable of occupying jobs at different qualification levels; it means that there is a new school program anchored to the realities, requirements and exigencies of the business environment. Although it seems that all this exists, things do not work according to the expectations of the beneficiaries. In addition to these, there was a need to develop the skills and practical professional competences of our students, something that was sometimes unsuccessful due to poor collaboration with economic operators. This is what the school wanted to achieve through this project, to set up a strategy for collaboration, communication and the creation of scientific content in a double game, it was the only type of project that brought together the specialists from the school and the practice tutors, which sent them to a similar environment from another country to see together, to explore together and to understand how practical internships can be carried out in production units, how they can help students, how they can evaluate them and how operators from other countries are doing. The school proposed that in this project to carry out a study visit - a way to work together with ecompanies on the contents of some programs for the practical training so necessary for future employees, with an emphasis on those jobs that require medium and higher professional skills : banqueting organizer and waiter (waiter) seller in public catering establishments.
After the approval of the project, in September 2022 the implemented team of the project started the preparation and organization for the start of the activities. The team announced to the students and teaching staff as well as the economic operators with whom the school collaborate that the implementation of the project will follow, working procedures were carried out and the selection criteria of the study visit participants. The implementation strategies was planned. The participants to the study visit were involved in linguistic preparation. Other activities has been:Organization and conduct of the study visit in Madeira. Realization of project products. Dissemination of project results.
Tangible results achieved through the project are:-2 curriculum programs at the decision of the school, in accordance with the specifications of Order 3502/2018: specialization Banqueting Organizer and Waiter (waiter) seller in public catering units, level 3 according to CNC; -2 learning agreements for the two specializations;-1 guide to good practices in restaurants.These results, especially the curriculum in local development elaborated by the project, are now a dominant feature of the personality of these specializations, which increases the role, responsibilities and commitments that the school and teaching staff have towards the citizens. The development of the CDL now reflects the valences through content-the school-community partnership, aiming at the promotion of democratic and social values. The learning agreements is a method of evaluation that includes evaluations for the efficiency of the activity performed by students at the workplace, but also psychometric measurements performed by the tutors of the practice, in order to objectively mark individual differences in learning through practice. The learning agreement allows a correspondence between the assessment at the workplace and the pedagogical assessment for the student''s grading. From the tests applied to the economic operators where we did the practice, it resulted that 100% of the answers to the questions are satisfied with the learning agreement/evaluation received to appreciate the students'' work. The guide of good practices in restaurants can be easily used by any participant in school life in the field of hospitality, The analysis of the applied questionnaires highlighted the professional skills and competences that the interns developed during their practical internships at economic operators. As transversal results for students from the specializations included in the project: the advantage of support during training (the quality of the training programs), but also of improved earnings after graduation, greater chances of employment, mobility, lifelong learning capacity, increasingly advantageous working conditions and the satisfaction of having jobs. The benefits for both individuals and employers, beyond an economic analysis of the material benefits on the labor market, are those aimed at: improving efficiency at work, creating networks, the perspective for better employment, the emergence of more interesting jobs, increased chances of career development, higher incomes, etc.