2021: Teachers learn from the teachers
Project Promoter: Liceul Tehnologic de Industrie Alimentară “George Emil Palade” (RO)
Project Code: 2021-EY-PCVET-0015
Partner: SC Backerei Fastus SRL, KISALFÖLDI ASZC SZENT ISTVÁN MEZŐGAZDASÁGI ÉS ÉLELMISZERIPARI TECHNUKUM ÉS SZAKKÉPZŐ ISKOLA
The main objectives:
1. Improving the professional training activity of students for the qualification “Baker-pastry-preparator of flour products” at the affiliated economic agent where the practical training activity is carried out with the synchronization of the theoretical teaching activity carried out within the school;
2. The training and development of students’ practical skills for the chosen workplace, in the institutional partnership between the school and the economic agent, thus ensuring contact with the “first job” with the aim of increasing the insertion capacity on the labor market of current practitioners and the safety of economic partners for the offer of a high-performance professional education for future employees;
3. Studying and planning the activities proposed by the project and training the students for the acquisition and development of practical skills at the workplace in accordance with the consolidation of the theoretical notions developed within the partner educational institution in Hungary; learning according to a good practice model of the host school students;
4. Improving skills in the use of digital techniques and promoting social media activities with the aim of popularizing the VET field, the profession of “Baker-pastry-preparator of flour products”, in order to attract and certify new learners in a safe learning environment, qualitative, European;
5. Increasing the quality of education and professional training at the level of European standards by applying the national high-performance curriculum in accordance with the needs of the demand on the national and international labor market, respecting the European standards regarding the quality of work in the food industry.
The goal was that the high school pupils to cope with this “competition” to learn according to the latest professional standards used in the European Union, in a pupil-centered climate.
Results:
– continuous professional training among technical teaching staff;
– the development of technical and digital skills among students following professional education in the field of the food industry;
– the creation of 3 innovative CDLs for the “Baker-pastry-preparator of flour products” qualification;
– 1 Memorandum of understanding for the 10th class of vocational education for the professional qualification “Baker-pastry-preparator of flour products”.
