Kelner na międzynarodowym poziomie - innowację w kształceniu zawodowym w branży HORECA

The project's implementation aimed to modernize and internationalize vocational education in the HORECA industry while enhancing the quality and efficiency of vocational teaching. The Union of Pro...

The project's implementation aimed to modernize and internationalize vocational education in the HORECA industry while enhancing the quality and efficiency of vocational teaching. The Union of Producers and Employers of the Meat Industry (UPEMI) and Olympus Education Services (OES) have long been cooperating in the development of modern educational programs, organizing vocational courses, and developing teaching materials for students and teachers of gastronomic and hospitality technical schools. A key goal for UPEMI and OES was also to introduce innovative teaching methods, including the development of an online platform that would be continuously supplemented with additional vocational courses. This innovative tool was intended to support the educational activities of schools and teachers, enabling them to use ready-made, high-quality teaching resources.

As part of the project, a series of activities were carried out to modernize and internationalize the vocational education process in the HORECA industry while enhancing the competencies of students and teachers. An interactive, multilingual vocational course, 'Greek Cuisine,' was developed and made available as an open educational resource for both individual students and institutions. The course was piloted in the training activities of the Union of Producers and Employers of the Meat Industry (UPEMI) and its partner, Olympus Education Services (OES). Employees of the Culinary Technical School in Mieczyn underwent training on the development of the platform and additional educational features. 12 students and 3 teachers were trained in the use of the e-learning platform. A measurable result of the project was the certification issued to participants after completing the course and implementing pedagogical innovations by the school principal. A non-material result was the increase in the linguistic and professional competencies of course participants. The continuation of activities within the UPEMI and OES partnership has expanded international cooperation in the field of vocational education. The project's implementation marked another step in a strategic plan for the further development of modern vocational education tools.

Material results: 1.An interactive, multilingual vocational course 'Waiter at an International Level' in Polish, English, and Greek. Available as an open educational resource on an online training platform. 2.Expansion and update of a new vocational course. (A tool enabling remote education for students and teachers of gastronomy technical schools.) 3.Training for students and teachers – recruitment of 20 students from the Culinary Technical School in Mieczyn and 3 teachers of gastronomy subjects. 4.Pilot implementation of the course by a partner during student internships in Greece – 20 students. Non-material results: 1.Course participants acquired skills related to professional customer service in restaurants, knowledge of savoir-vivre, and the specifics of working as a waiter in an international environment. 2.The course enabled students to develop industry-specific terminology in English, which increased their mobility and competitiveness in the job market. 3.The introduction of modern educational tools and an e-learning platform improved the quality of education and facilitated access to innovative learning methods. 4.The continuation of cooperation between UPEMI and OES allowed for the further development of the partnership and the acquisition of new experiences.