Title L`Europe à une table
Project Number DE/13/LLP-LdV/IVT/285475
Project Type Mobilité - formation professionnelle initiale IVT
Individual Participation Impossible
The idea: Apprentices of gastronomy from Hildesheim work and live for about five weeks in three famous French hotels and restaurants of the Charente near Angoulême as well as in the “Hilton Hotel” in Palermo on Sicily.
The prospective hotel clerks, manageress and chefs are going to experience the gastronomy in a totally new view and are going to work on an intercultural level they ever got to know before.
Eleven apprentices accepted this challenge and spent five eventfully weeks in France and Italy.
The Walter-Gropius-School is the dual partner and enables the participation in the LdV-program. After elaborate dialogues with training companies of Hildesheim and their trainees, 11 scholarship holders took part in the project. The acceptance was given in the second year of the apprenticeship. During the school day (in German vocational schools it is once a week in the second year) they took part in French and Italy language courses. Further activities during the preparations were the exchange of experiences with the participants of the year before, an intercultural exchange with French and Italian teachers and students. The students worked in different hotels of Hildesheim. They had regular meetings with the EU-project manager Mr Rafael Meyer, to talk and discuss about the preparations. The scholarship holders invited the management of the participating training companies for an evening to the Walter-Gropius-School, to get a foretaste of French and Italian culinary enjoyments. Afterwards the apprentice
, Cognac-fabrics, oyster beds and the cities. The intercultural exchange was aided by a bilingual education, shared meals and the inspections of different companies with French and Italian students (e.g. wine cellar).
After these four days the apprentices started to work in the hotels and restaurants.
The goals were to upgrade the language abilities, independent planning as well as oenology (recommendation, presentation and country-typical wine service), the eating habits, preparation and recommendation of country-typical appetizers, intermediate courses, main courses and desserts as well as local delicacies.
Even the social skills like cultivated manners and to be friendly, to engage the guest and to work well in a team with colleagues of different cultures has promoted. These and other aims were evaluated in written form by the exchange trainers. They used evaluation sheets and forwarded them to the project manager.
Afterwards the apprentices got certificates of employments, resident permits and an Europass.
On the basis of a presentation the apprentices reported to invited guests like the regional school authority, IHK (Chamber of Commerce and Industry), representatives of county, trainers, parents, teachers and the press, their experiences they made during the project.
If you like you can read and inform yourself about the project with the expectations, experiences, follow-up work and presentations on our blog/website.
Formation tout au long de la vie
Validation, transparence, certification
Marché du travail
Sectors Hébergement et Restauration