Description
The main objective of the project is to enable the experts of both Hungary and Norway to better understand the professional environment, the Norwegian dual educational structure, its qualitative and quantitative content, and the specifications of each given country. The project is concerned with the every day use of innovation and IT in production workshops. The target group of the project are experts who are involved in the education of the trade, coordination of the branches, and international professional overview and competitions. The second part of the project is an international conference held in Hungary (HUNOR), with the aim of presenting the problems of the industry by country and defining cooperation opportunities aimed at resolving them. The conference is to analyse the nutrition habits of the 21st century by taking into account traditions. The result of this will be responses to the changes by country - in vocational training, in the use of base materials and in technology procedures.
Summary of project results
The strategic objectives of the Board of the Hungarian Confectionery Industry (Magyar Cukrász Iparosok Országos Ipartestülete, MCIOI) include, inter alia, broadening of the organisation’s international relationships and multicultural further training of its members along with others working in the trade. Professionals involved in the two-way mobility project familiarised themselves with one another’s professional activities, the practices in the two countries in the area of dual vocational training, commercial production and technological processes as well as the work of the interest representing organisations. The key achievement of this undertaking – the HUNOR conference – is the essence of the project, which enabled technical/professional organisations to exchange their experiences. Upon the closure of the project the parties agreed that the Hungarian confectionery industry will be introduced to the Norwegian public in Oslo with the help of the Erasmus+ programme.
Summary of bilateral results
The 16 participants who visited Norway in the framework of the project have reported that they acquired a lot of new technical/professional knowledge. They learned about the structure of education in Norway and about the structure and operation of the Norwegian chamber. In productive plants and shops they practised the way special Norwegian breads and biscuits are made and at the same time they witnessed how the French trend is gradually gaining ground. They have incorporated the new skills and knowledge gained during their visit in their work as teachers and trainers as well as in their day-to-day work, thereby ensuring the widest possible dissemination of knowledge. The 6+1 participants of the project visiting Hungary took part in a conference of several days, both as members of the audience by delivering presentations. They visited commercial bakery and confectionery plants and shops and local markets and they also visited the Hungarian Museum of Trade and Tourism where even a presentation was delivered for them. With the help of the mobility programme they familiarised themselves with the past and present of catering in Hungary and the themes discussed in the HUNOR conference contributed to the widening of their professional knowledge. The Board has expressed its view that the programme’s objectives were accomplished. According to feedback and reports from the participants the project contributed to their personal professional development and advancement and to the extension of their cultural horizons. They are conveying their new knowledge and experiences through multiple channels (directly and indirectly) thereby multiplying the newly acquired knowledge. We made sure that the technical/professional conferences developed and acquired in the course of the mobility programme should be relevant elements of the Board’s professional knowledge dissemination drive and we guaranteed the sustainability of the project’s impacts by publishing the newly acquired knowledge and experiences in publications of the Board and the Hungarian Bakers Association. (Cukrászmester (confectionary) magazine, Pékmester (bakery) magazine, Bakery) The successful implementation of the project offers further opportunities for cooperation so that we can be even more open towards each other’s cultures.