Description
The project serves several purposes: to introduce and compare the Hungarian and Norwegian vocational training system, methodology and gastronomy, and to guide participants on how to comply with regulations in the field of vocational training. The Hungarian Project Promoter has the intention to expand its international connections, gain further experiences in the field of education and training and to help Hungarian confectionary to appear on the international scene. The project supports vocational training and practical training instructors, thus dissemination of the knowledge gained covers a wide range. The project will improve and help the professional development of educational experts. This mobility project strives to extend the trade experiences of the domestic participants, make certificates obtained in foreign training become part of their professional carrier, and elevate their work to another dimension of quality.
Summary of project results
The Association of the Hungarian Confectionary Industry is an interest representation association with limited funding. Our association could not have implemented such a large-scale project from its own resources. The support granted to our project allowed us to implement our mobility objectives. The professional goals of MCIOI include the widening of international relations and multicultural training of our members and employees of our industry. The two-way mobility programm includes 2 target groups: 1/ 11 days/8 p. Hungarian trainers joined the technical lessons of Ettersstad videregaende skole, presenting traditional Hungarian cakes to Norwegian students. The 1-week cooperation led to a press conference and product presentation at the Hungarian Embassy, which was a major component of our project. 2/ 12 days/6 p. - studies the Norwegian education structure, and the framework and operation of the chamber. During a site visit they studied in practice how the special Norwegian bread and biscuits are made. The members of both groups had an opportunity to take part in a street food show and also visit a professional exhibition. The participating experts learnt about each other’s professional activities, the dual vocational education practice in each country. We also witnessed the extremely fast changes of the Norwegian gastronomy. 3/ 7days/8 Norwegian vocational trainers were informed on the current status of Hungarian dual vocational education by two vocational schools. The guests also observed the students’ activities and the teaching methods at the training kitchen. They also attended the HUNOR conference and gave a presentation on the status of Norwegian vocational education. They visited confectionery plants, and markets and also paid a visit to the Hungarian Museum of Trade and Catering, combined with a presentation. With the help of the mobility program they learnt about the past and presence of Hungarian catering, while the HUNOR conference and the simultaneously organised Bakery Academy topics were ideal to expand their professional knowledge. We made sure that the technical competences developed in the mobility program should become relevant components of the distribution of the professional knowledge of the Trade Association and the sustainability of the impacts of the project is also guaranteed with the description of the gained experience in Trade Association and Baking Association publications.
Summary of bilateral results
The sender and host partner shared the tasks of organisation. In Hungary the projects were advertised on the websites of MCIOI and the Baking Association. The applicants were selected by delegated managers and the project manager. The selection of the members of the group travelling to Norway was organised by Ettersstad videregaende skole. MCIOI was responsible for making travel and accommodation arrangements. The work program in Oslo and Hungary was a shared responsibility with the Norwegian partner, while the arrangements at the visit sites were made by the host/local partner. The presentation on-site and the visit to the chamber were also prepared by the host/local partner. The press conference organised within the framework of the project in Oslo was arranged by the Embassy and the project manager. Ambassador Lady, Ms. Anna Mária Sikó made a statement expressing her satisfaction with the results of our event and referred to our project as exemplary. The Hungarian Museum of Trade and Catering and the Baking Association also joined the organisation of the program in Hungary. The HUNOR conference was organised and the speakers were invited by the Baking Association and the project manager. During the closing of the project the parties agreed to continue their cooperation. The organisation of the annual general meeting of the Norwegian Baking Association in Budapest in 2017 was a result of the continued cooperation. As a host, we organised one technical event: a ‘lángos’ (doughnut) making show and tasting, accompanied with flyers.According to the evaluation prepared by the National Trade Association the objectives of the program were achieved. On the basis of the feedback and reports of the participants the project contributed to their personal professional development and widening of their cultural horizon. The experience can be shared on a number of channels (directly or indirectly) thus multiplying the acquired knowledge. The successful implementation of the project can be a good basis for continued joint cooperation and for turning towards each other’s culture more openly.