Hoteliers and smart professionals — new technologies as drivers for the development of vocational education (Q128646): Difference between revisions
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(Removed claim: summary (P836): The aim of the P is to enhance the quality and attractiveness of the offer of an Ed. in 7 PDZ in Kielce, in Kielce, in the Kielce Province, i.e. the provision of food and services at the service and at the hotel sector in the context of the future employment of pupils and students (U) in the context of the future employment of pupils and students (U) in the context of the future employment of pupils and students (U) in the context of the futur...) |
(Created claim: summary (P836): The aim of P is to increase the quality and attractiveness of the offer ed. in 7 SZ ZDZ in Kielce from the area of St.V. for food and services of gastr. and i.e. hotel industry in the context of future employment of pupils and students (U) of these schools to 30.09.2017.This goal will be achieved through the implementation of the necessary training courses in the field of gastronomy prod. with e.g. molecular cuisine and hoteling with service of...) |
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The aim of P is to increase the quality and attractiveness of the offer ed. in 7 SZ ZDZ in Kielce from the area of St.V. for food and services of gastr. and i.e. hotel industry in the context of future employment of pupils and students (U) of these schools to 30.09.2017.This goal will be achieved through the implementation of the necessary training courses in the field of gastronomy prod. with e.g. molecular cuisine and hoteling with service of NPO. 1.min.68U will increase its competence incl. by completing additional classes in the field of kitchen prosed. with elements of the molecular kitchen. 2.10 U will increase its competencies by completing hotel activities with reserve programs. 3.10U will increase its key components in the field of professional use by completing the j.ang. course. 4.min.68U will increase its comp. key in the field of entrepreneurial attitudes by completing the pres course. 5.80U will be awarded with incl. by completing 150h of internships in accordance with the completed type of dod classes. 6. 7 teachers/intt. practical apprenticeships (who) will increase their competence by participating in classes specialising in molecular. cuisine or operating prof. booking programs. GD P will consist of 80 U of classes I-IV and 7 teachers (who) from 7 SZ ZDZ in Kielce from the area of St.Educating/Teaching in GŻ (70U+ 6n-li) and TH (10U+ 1 n-l). (English) | |||||||||||||||
| Property / summary: The aim of P is to increase the quality and attractiveness of the offer ed. in 7 SZ ZDZ in Kielce from the area of St.V. for food and services of gastr. and i.e. hotel industry in the context of future employment of pupils and students (U) of these schools to 30.09.2017.This goal will be achieved through the implementation of the necessary training courses in the field of gastronomy prod. with e.g. molecular cuisine and hoteling with service of NPO. 1.min.68U will increase its competence incl. by completing additional classes in the field of kitchen prosed. with elements of the molecular kitchen. 2.10 U will increase its competencies by completing hotel activities with reserve programs. 3.10U will increase its key components in the field of professional use by completing the j.ang. course. 4.min.68U will increase its comp. key in the field of entrepreneurial attitudes by completing the pres course. 5.80U will be awarded with incl. by completing 150h of internships in accordance with the completed type of dod classes. 6. 7 teachers/intt. practical apprenticeships (who) will increase their competence by participating in classes specialising in molecular. cuisine or operating prof. booking programs. GD P will consist of 80 U of classes I-IV and 7 teachers (who) from 7 SZ ZDZ in Kielce from the area of St.Educating/Teaching in GŻ (70U+ 6n-li) and TH (10U+ 1 n-l). (English) / rank | |||||||||||||||
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| Property / summary: The aim of P is to increase the quality and attractiveness of the offer ed. in 7 SZ ZDZ in Kielce from the area of St.V. for food and services of gastr. and i.e. hotel industry in the context of future employment of pupils and students (U) of these schools to 30.09.2017.This goal will be achieved through the implementation of the necessary training courses in the field of gastronomy prod. with e.g. molecular cuisine and hoteling with service of NPO. 1.min.68U will increase its competence incl. by completing additional classes in the field of kitchen prosed. with elements of the molecular kitchen. 2.10 U will increase its competencies by completing hotel activities with reserve programs. 3.10U will increase its key components in the field of professional use by completing the j.ang. course. 4.min.68U will increase its comp. key in the field of entrepreneurial attitudes by completing the pres course. 5.80U will be awarded with incl. by completing 150h of internships in accordance with the completed type of dod classes. 6. 7 teachers/intt. practical apprenticeships (who) will increase their competence by participating in classes specialising in molecular. cuisine or operating prof. booking programs. GD P will consist of 80 U of classes I-IV and 7 teachers (who) from 7 SZ ZDZ in Kielce from the area of St.Educating/Teaching in GŻ (70U+ 6n-li) and TH (10U+ 1 n-l). (English) / qualifier | |||||||||||||||
point in time: 21 October 2020
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Revision as of 13:06, 21 October 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Hoteliers and smart professionals — new technologies as drivers for the development of vocational education |
Project in Poland financed by DG Regio |
Statements
669,269.81 zloty
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787,376.25 zloty
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85.0 percent
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1 September 2016
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30 September 2017
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ZAKŁAD DOSKONALENIA ZAWODOWEGO W KIELCACH
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Celem P jest podniesienie jakości i atrakcyjności oferty ed. w 7 SZ ZDZ w Kielcach z terenu woj. św. na kier. t.żywienia i usług gastr. i t. hotelarstwa w kontekście przyszłego zatrudnienia uczniów i uczennic (U) tych szkół do 30.09.2017.Cel ten zostanie osiągnięty poprzez org. zajęć dod. w zakresie gastronomii prozdr. z elem. kuchni molekularnej i hotelarstwa z obsługą progr. rezerwacyjnych dla U,a także w części dla N,wyposażenie U w niezbędne na RP dośw. zaw. poprzez realizację staży zaw. oraz podwyższenie komp. kluczowych U w zakresie j.ang. branżowego i przedsiębiorczości.Rezultaty P: 1.min.68U zwiększy swoje kompetencje zaw. poprzez ukończenie zajęć dod. w zakresie kuchni prozdr. z elementami kuchni molekul. 2.10 U zwiększy swoje kompetencje zaw. poprzez ukończenie zajęć dod. w zakresie hotelarstwa z obsługą programów rezerw. 3.10U zwiększy swoje komp. kluczowe w zakresie posługiwania się j. ang. branżowym poprzez ukończenie kursu j.ang. 4.min.68U zwiększy swoje komp. kluczowe w zakresie postaw przedsiębiorczych poprzez ukończenie kursu przeds. 5.80U zdobędzie dośw. zaw. poprzez ukończenie 150godz. staży zaw. zgodnie ze zrealizowanym typem zajęć dod. 6. 7 nauczycieli/inst. praktycznej nauki zawodu (KiM) zwiększy swoje kompetencje poprzez uczestnictwo w zajęciach specj. z kuchni molek.lub obsługi prof. programów rezerwacyjnych. GD P będzie stanowiło 80 U klas I-IV i 7 nauczycieli (KiM) z 7 SZ ZDZ w Kielcach z terenu woj. św. kształcących się/uczących na kierunkach TŻ (70U+6n-li) i TH (10U+1 n-l).Wniosk. kwota dof. wynosi:751626,25 zł.Kwota wkładu własnego wyn.44250,00zł (Polish)
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The aim of P is to increase the quality and attractiveness of the offer ed. in 7 SZ ZDZ in Kielce from the area of St.V. for food and services of gastr. and i.e. hotel industry in the context of future employment of pupils and students (U) of these schools to 30.09.2017.This goal will be achieved through the implementation of the necessary training courses in the field of gastronomy prod. with e.g. molecular cuisine and hoteling with service of NPO. 1.min.68U will increase its competence incl. by completing additional classes in the field of kitchen prosed. with elements of the molecular kitchen. 2.10 U will increase its competencies by completing hotel activities with reserve programs. 3.10U will increase its key components in the field of professional use by completing the j.ang. course. 4.min.68U will increase its comp. key in the field of entrepreneurial attitudes by completing the pres course. 5.80U will be awarded with incl. by completing 150h of internships in accordance with the completed type of dod classes. 6. 7 teachers/intt. practical apprenticeships (who) will increase their competence by participating in classes specialising in molecular. cuisine or operating prof. booking programs. GD P will consist of 80 U of classes I-IV and 7 teachers (who) from 7 SZ ZDZ in Kielce from the area of St.Educating/Teaching in GŻ (70U+ 6n-li) and TH (10U+ 1 n-l). (English)
21 October 2020
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Identifiers
RPSW.08.05.01-26-0039/16
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