WORKPLACEMENT STUDENTS VET (48 students)Workplacement in 2015 and 2016 for students of the third degree of the departments Restaurant-Kitchen vocational secondary education, the 7the specialisation years Domestic Caterer and Restaurantmanagement-Beverages, Hotel and Hospitality Technical secondary education and the Se-n-Se Hotelmanagement, in France, Spain, Iceland, United Kingdom, Italy, Netherlands and Malta. The students want to increase the knowledge of the regional kitchen, work in the restaurant, front office and reception, animation program as well as acquire more experience in international first class hotel chain or resort or restaurant. AIM OF THE PROJECT - Confrontation with the reality of working in a restaurant, kitchen, hotel reception - Apply the acquired knowledge, skills and attitudes by working in a real working situation - Learn what are the shortcomings and strong points - Stimulate to be a more mature adult - Improve responsibility and increase social skills and attitudes - Have the possibility to work with new technologies and new European trends in cooking - Learn new techniques and methods - Learn to deal with factors as working time, working hours, work speed, efficiency, productivity, hospitality and quality assurance. - Basis understanding in daily practice in the kitchen, kitchen organization and management, construction and safety, food safety and hygienic laws… - Be more fluent in other European languages - Increase European citizenships WHEN? - The workplacement for the students last 6 to 8 weeks and is scheduled in the third period of the school year 2014-2015 and 2015-2016 There was also a longer workplacement for one student that has finished his studies and wanted to do an international workplacement before starting higher studies in the field of gastronomy and 2 workplacements of 20 days by dental technicians in the NetherlandsMENTORING During the workplacements the students have an individual mentor of the company. Co-mentorship is done by a regional Hotelschool or organisation skilled in follow up of students workplacements. During the workplacement all students will also be visited by the schoolmentor and they will use the online reporting platform Quickstage WINE STUDY OF 14 DAYS (26 students)Students of the 7th specialization yearsreceive a practical en theoretical course in workshops on the field of the following subjects: - harvesting of apples - berries and stone fruit cultivation - harvest of wine grapes - Process of vinification - working in the wine cellar - organization of wine degustations - production of sparkling wines and special work in the cellar - alcoholic drinks (grappa) - production of vinegar oilt - Italian cheese production WHEN? First 14 days of Oktober in 2014 and 2015MENTORING The students are mentored by the staff of Laimburg Research Center for Agricultrure and Foresty and by the accompanying teachers. WORKPLACEMENT – JOBJADOWING – LESSONS TEACHERS HOTEL (10 teachers)In order to have an optimal functioning of our teachers, to keep the lessons up to date and up to the expectations of the companies in the field of gastronomy, to increase the collaboration between hotelschools and stakeholders, to obtain new insight pedagogically and subject related, Stella Maris offers the opportunity to teachers technical subjects and language teachers to do an internship in other European hotelschools and to have job shadowing or give themselves some lessons WHEN? These internships are scheduled during the examinations or work placements of the students IN SERVICE TRAINING TEACHERS DENTAL TECHNIQUES (5 teachers)The evolution in the field of dental techniques is going very fast and every year new an modern high technological equipment and techniques are coming on the market. The firms Ivoclar and Amann Girbach are offering for free the opportunity to our teachers to follow an in the company a training with this new equipment. These are mainly ICT courses with new scanners and programs. This new equipment of 3D scanners is available as well in Stella Maris due to the support of those companies, but a yearly update of the program and the possibilities of it is necessary in order to be able to give lessons that are up to the expectations of the industry.RESULTS AND IMPACTStudents having done an workplacement are a lot more open for new cultures and more willing to start an international career in the field of gastronomy. After a workplacement they are a lot more mature and some of the students decided after to do start higher studies at. We have seen also an increase in practical knowledge and use of European language. The knowledge of our teachers in their field of education (gastronomy and dental technician) has increased and introduced in the theoretical and practical lessons of our students. Due to working together with other hotel schools we have a larger network of first class companies offering workplacements.

WORKPLACEMENT STUDENTS VET Traineeships in 2017 and 2018 for students of the third degree of the departments Restaurant-Kitchen BSO, Hotel TSO, Se-n-Se Hotel Management and the 7th specialisation years BSO Restaurant Company and Beverage Knowledge - Catering Contractor in Germany - Netherlands - Italy - and Malta. The students have gained experience and further skills in regional and international gastronomy and the organisation of restaurants or hotels.PURPOSE OF THE PROJECT - confrontation with the reality of the profession and the working environment. - Learning to apply the knowledge, skills and attitudes acquired at school by participating in concrete work processes and host situations. - Learning to discover one's own qualities and working points - Promote the growth towards adulthood and independence - Teaching and promoting social skills and attitudes in a sense of responsibility - Offer the opportunity to work with the latest technologies and to become acquainted with new European views and trends - Learn various professional methods and techniques - Learning to take into account factors such as working time and hours, pace, efficiency, productivity, guest orientation and quality assurance - Gain basic insight into daily practice, in terms of implementation and organisation, management, equipment, safety regulations, hygiene legislation, etc. - Increase practical knowledge and skill of the English -, French - and German languages and acquire some basic knowledge of the Italian language. - To strengthen European citizenship through contacts with other cultures and customs.WHEN- Internship period 1: 24 April 2017 - 20 June 2017 (6 to 8 weeks depending on study year).- Internship period 2: 17 November 2017 - 22 December 2017 (5 weeks)- Internship period 3: 23 April 2018 - 19 June 2018 (6 to 8 weeks depending on study year)MENTORING (Folow-up) During the internships the students are supervised by the internship mentor of the company. A hotel school or organisation with knowledge of internships supervises the students on site.All students are also visited during the internship by the internship supervisor of the school. The students report via the online program Quickstage to the school. 14-DAY WINE COURSEStudents of the 7th year BSO Restaurant Company and Beverage Knowledge - 7 Catering Banquet Contractor and 6 Hotel TSO receive practical and theoretical training in workshops on the field and work about:-the apple harvest, various varieties and storage methods-berries and stone fruit cultivation-grape harvesting and winemaking (analysis of various vines and soils - fermentation process - storage and conditions to be met by the wine cellar - knowledge of the label and chemical and micro-biological wine analysis)-work in the wine cellar-the organisation of wine tasting sessions (degustations)-the making of sparkling wines and the remuage process in the cellars-alcoholic beverages (grappa) and olive oil making-Italian cheese production WORKPLACEMENT TEACHERS HOTEL (TAA) In order for our teachers to function optimally, our teaching content to be up to date and adapted to the wishes of the business community, to promote cooperation between hotel schools, to gain new insights both pedagogically and professionally, Stella Maris gives the teachers practice, technical subjects and language teachers the opportunity to do jobshadowing at other European hotel schools or to give some lessons themselves. - Activities teachers (internship supervisors) during internship visit: - Evaluation interviews.- Assignments and guidance in kitchen, restaurant and hotel- In cooperation with the supervisor: lessons on national and regional gastronomy of the country - region concerned.- Organising excursions, visits with the students (trainees) to cultural and tourist sites - sights and monuments specific to the country or region.- Organising - and visiting with the students (trainees) training-related companies in the region of the traineeships.o Vegetable marketo Fish tradeo Breweryo Hotelso …

Our project is one of the Erasmus+ projects that serves the aims of the cooperation of European countries in further developing and modernizing their VET systems by mutual interaction.The objectives of the project are:- Give to VET teachers (of our college) the opportunity to have short training abroad in order to be exposed to other teaching methods and practices used elsewhere in Europe.- Give to VET teachers (of our college) the opportunity to teach topics of their field in the context of a similar institutions abroad, collaborate with colleagues and gain valuable experience.The total number of participating teachers in both activities are 6. Teachers are selected for the various projects given their experience and performance.It is expected that from their participation, teachers will gain knowledge, skills and ideas for better teaching and that they will identify good practices in order to apply back in our institution. Furthermore, the collaboration with colleagues will continue, building and strengthening interactions with VET systems in Europe. - Give students the opportunity to have training either in similar vocational institutions or in enterprises abroad. The total number of participating students are 13. The selection of students will be based on their wish to participate and their overall performance.It is expected that by participating in training activities in another European country, students will gain valuable experience in their field of study and that they will have the opportunity to meet potential employers. Furthermore, by meeting other European young people and establishing friendships with them students contribute to the European integration.

The SKIP2 Project has a total length of 20 months and is carried out within the framework of the initiatives promoted by EnAIP Piemonte aimed at structuring inclusive and integrated training paths which can increase the level of employability of learners and spread, among the staff (managers, trainers administrative and secretary staff), a higher awareness with regard to the central role of transnational mobility within a wider strategy aimed at ensuring the implementation of a sustainable economic growth, along with a higher social cohesion. The project consists of three main activities: two of them are addressed to learners and one to the staff. As for the learners, they are mainly weak individuals risking social marginalisation first, and then professional exclusion: in fact, they are primarily youngsters with few personal, cultural and economic resources - who often lack the tools to reply to the needs of a changing world, of a more and more multi and intercultural society, of an always more selective labour market with a scarce availability of posts – and thus need to be supported in the development of intercultural awareness, in the reinforcement of their language skills and, more in general of their social abilities which will be integrated to the technical competences. A first group of 58 learners, who attend initial vocational training courses carried out by EnAIP, in the tourist, leisure, hospitality and catering sector, will take part in mobility flows lasting 14 days in the following training agencies: Training Vision (UK), Malta Vocational Centre (Malta), European Career Evolution (Ireland), Cap Ulysse (France) and AIP Languages (Spain). Thanks to the collaboration that these institutions have with companies of the tourist, hospitality and restauration sectors, learners will be able to be directly in contact with the professional contexts. For this target group, we envisage the participation of a leader. This is required since some of the participants are under-18 youngsters, and this project represents the first significant experience abroad, away from their families, so the presence of an adult contributes to make it more sustainable and substantial for them. The second activity is addressed to a group of 30 learners, who have completed their qualification within 12 months or are attending a professional specialisation, for whom an experience in a European context helps reinforce the knowledge and skills acquired during the training course. These learners will take part in mobility flows lasting 28 days and will be welcome by Training Vision (UK), Malta Vocational Centre (Malta) and AIP Languages (Spain), who will organise and manage their internships in companies of the tourism, leisure, hospitality and catering sectors. They will attend online language preparation before departure. As for the staff, EnAIP commitment is aimed at improving, at an internationalisation level, the skills of the human resources involved, at different levels, in the provision of effective training processes which need to reply to the needs of the companies, which are in return also implied in internationalisation processes (decentralisation, systemic or sectorial network, partnerships, merging, etc.). The internationalisation development thus means for EnAIP the achievement of a higher ability to prepare their operators to sustain the motivations, ambitions and personal and professional projects in a European dimension of youngsters and make them able to reply to the needs of the companies and of the labour market, so to improve their employability and to act as active citizens through labour inclusion. 70 resources of EnAIP will be involved in updating training sessions abroad on the following topics: - UK: Cross cultural management – for trainers, guidance experts and VET designers - Malta: English language – for VET operators - Malta: Management of VET initiatives with companies - for tutors and career guidance experts - France: Labour services offer – for case managers, career guidance experts, project managers and VET designers - France: Cooperative learning - for trainers, guidance experts and VET designers - Spain: Diversity management – for trainers, career guidance experts, VET managers and VET designers.

"This project ""GASTROTUR: Our future in Europe"" aims at the Mobility of Vocational Training students of students from ""Cooking and Gastronomy"", ""Services in Restoration"", ""Bakery, Pastry and Confectionery"" and of ""Driving of Physical-sporting Activities in the Nature"" for doing their internships in Italy and Malta. The Coordinator of the Consortium is the Mas Camarena School, which in its European development plan has included in the foreground the mobility actions of the students; the rest of the Centers members of the Consortium (CIPFP Ciudad del Aprendiz and ECOTUR) share the same interest in having their students participate in the mobility actions contemplated in the Erasmus + Projects.This joint interest is based on the belief that participation in them offers their students the possibility of improving their training in a global way (theoretical, practical and linguistic competences), as well as allowing them to live an integrating and belonging experience. European reality that constitutes the European Union.These two factors contribute significantly to the future incorporation of students in the labor market, and to their professional and personal fulfillment, aspects that constitute the training objectives of the centers involved.The project offers the students of the aforementioned training families the possibility of improving their technical-professional and personal skills through the completion of internships for 4 weeks in companies in these sectors in Italy and Malta.The intermediary organizations in these destinations have a great experience in the development of European projects, while the companies selected for the realization of the practices also have the necessary means, both material and human, to guarantee the maximum quality of the same.22 participants and their respective accompanying persons went to Florence, Italy, in 3 different flows, for the realization of practices of the above-mentioned sectors in the following companies:14 students of Cooking and Gastronomy did their internships in the following establishments: Cantina Barbagianni, La Taverna degli Assi, Ristorante Buca Poldo, Sull'Arno Hotel Mediterraneo, Le Menagere, Ristorante Fluido, O'Munaciello, Osteria dei Fiorentini, Guido Guildi, Taverna del Bronzino, Pizzeria Ristorante Il Teatro and Il Bottegone.2 students of Bakery, Pastry and Confectionery in: Guido Guildi and Pasticceria Marzocco.3 students of Restoration Services developed them in: Osteria dei Fiorentini, Ristorante Buca Poldo and Trattoria Cesarino.Finally, 3 students of driving physical activities in the natural environment were welcomed by the Equestrian Club ""La Baita"".In Roana, Italy, 3 recently qualified did the internships in the Acropark Laghetto Roana, participants of Driving physical activities in the natural environment.Regarding Malta destination, a total of 17 participants made their stay in the following companies: Caffè Cordina, Westin Dragonara Resort and Nature Trust Malta divided into 5 flows.Of these 17 were divided into:4 students of Driving physical activities in the natural environment in Nature Trust.7 of Bakery, Pastry and Confectionery in Caffè Cordina.3 of Cuisine and Gastronomy in Caffè Cordina and in the Westin Dragonara Resort.The general objective of the project is to increase the technical strengths of the participants by achieving practical training in a real environment, with the added value of intercultural learning and the improvement of language skills. Likewise, they will improve their social skills and increase their confidence in themselves by overcoming situations that escape their comfort zone.All these consequences of participation in the project suppose a process of personal and professional growth that results in an improvement when facing the challenges posed by the labor market today.Likewise, the future impact of the project is based on achieving a greater labor integration of the young participants thanks to a better professional training. At the same time, it helps to spread the ERASMUS + programs not only in the participating Centers, but also in the local, regional, national and international environment and collaboration networks are created between Centers, seeking the improvement of the educational systems at European level."