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Description
The project deepens mutual cooperation between Střední školou hotelnictví a gastronomie SČMSD Praha, s.r.o., Norwegian Secondary School Storhamar videregaende skole Hamar and the company Příležitost pro Gastro s.r.o.
The project aims to modernize vocational education and make it more attractive. Using the method of non-formal learning and education to extend the knowledge and skills of teachers and through them increase the professional and entrepreneurial competences of pupils. To get acquainted with the system of Norwegian education, to focus on the dual system of education and inclusion of disabled students and foreigners, on the development of human resources in the framework of lifelong learning, including learning from practice. Last but not least, the aim of the project is to get to know the Norwegian approach to the environment through practical lessons - waste reduction and raw materials management.
Visits of our teachers and company representatives in Norway and Norwegian teachers in the Czech Republic will strengthen the cooperation of all participating institutions and support the professional development of vocational schools´ teachers and vocational trainers from the company. It will improve the access within inclusion to the disabled and foreigners and will strengthen cooperation within the elements of dual education with social partners from contractual workplaces and gastronomical employers. It will help to introduce elements of dual education into the school educational programme of school.
We will use the acquired experience and knowledge with the donor educational institution to create at least one ECVET learning unit, but also to further cooperation – e.g. student mobility.
Summary of project results
The project has deepened the mutual cooperation between the Secondary School of Hospitality and Gastronomy SČMSD Praha s.r.o., the Norwegian Secondary School Storhamar Videregaende skole Hamar and the company Příležitost pro Gastro s.r.o. It fulfilled the goals of the project, to make vocational education more attractive and to modernize education. Using the method of informal learning and education, it expanded the knowledge and skills of pedagogues, who through teaching will transfer the acquired knowledge to school pupils and increase their professional and entrepreneurial competences. Thanks to the study visit to Norway the pedagogues and the vocational education lecturer got to know the Norwegian education system, they focused on the dual elements of the education system, the inclusion of the disabled and foreigners, on the development of human resources as part of lifelong education and learning, including learning from practice. Last but not least, they got to know the Norwegian approach to the environment as part of practical teaching - waste reduction, management of raw materials. The mutual visits of Czech pedagogues and company representatives in Norway and Norwegian pedagogues in the Czech Republic strengthened the cooperation of all participating institutions and supported the professional development of vocational school teachers and vocational training lecturers from the company. It improved the inclusion approach to the disabled and foreigners, strengthened cooperation within the elements of dual education with social partners from a number of contractual workplaces and gastronomic employers. It helped to implement elements of dual education into the school curriculum.
Summary of bilateral results
Both partners actively participated in all project activities and were helpful in creating project outputs. The partner donor school actively cooperated in the process of project planning and implementation. They provided a curriculum for learning about the peculiarities of the Norwegian education system. They made it possible to visit the school - theoretical and practical teaching, meeting and discussion with teachers of vocational subjects of gastronomy, analysis of lessons with teachers, meeting with the school management and actively participated in the creation of the ECVET teaching unit. They arranged a visit to their contracted gastronomy workplace and allowed a discussion with the staff responsible for the pupils'' practice. They assembled a team of professional teachers who visited the applicant''s school and the workplace of the vocational training lecturer, familiarized themselves with the content of the teaching and the proposed changes, e.g. elements of dual education, inclusion. They contributed to the presentation and dissemination of information about mutual cooperation within the project. The experience and knowledge gained from the project were used to create the ECVET teaching unit, but will also contribute to further cooperation – e.g. student mobility.