Raise their professional qualifications in the hospitality industry (Q131325): Difference between revisions

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(‎Removed claim: summary (P836): OBJECTIVE: To increase the employability of 40 students [29Dz]. II — IV of the Team of Schools No 2 in Merras, in hotel techniques and in nutrition and service techniques, by raising the professional and field skills of those pupils, to ensure that they will adapt to the current needs of employers and restaurants, to increase the knowledge and skills of 8 n-owners, including 7K, for the period X.2018-IX.2020. 1. COOPERATION BETWEEN SCHOOLS AND...)
(‎Created claim: summary (P836): OBJECTIVE: Increase the employability of 40 students [29DZ] from the class. II-IV School Complex No. 2 in Mrągow, hotel and catering technicians and gastr. by increasing professional competence and softness of these pupils, gaining professional support to the current needs of employers of this year’s tourism-gastronomics, improving knowledge and skills in 8 n- calculators, including 7K, in the period X.2018-IX.2020 ADATA under Model 1 and 2 1. C...)
Property / summary
 
OBJECTIVE: Increase the employability of 40 students [29DZ] from the class. II-IV School Complex No. 2 in Mrągow, hotel and catering technicians and gastr. by increasing professional competence and softness of these pupils, gaining professional support to the current needs of employers of this year’s tourism-gastronomics, improving knowledge and skills in 8 n- calculators, including 7K, in the period X.2018-IX.2020 ADATA under Model 1 and 2 1. COOPERATION BETWEEN SCHOOLS AND EMPLOYERS 2. DIAGNOSING PUPILS FOR COMPLETENESS. SKILLS, COMPETENCES AND ACQUISITION OF KWALIFIK. PROFESSIONAL TO FACILITATE ENTRY INTO THE LABOUR MARKET 3. EQUIPPING THE STUDENT WITH ADDITIONAL SOFT COMPETENCIES 4. EQUIPPING THE STUDENT WITH ADDITIONAL PROFESSIONAL COMPETENCES 5. PROFESSIONAL TRAINING OF PRACTITIONERS/TRAINING PRACTITIONERS. SCIENCE OF COMPETITION 6. IMPLEMENTATION OF PROFESSIONAL TRAINEESHIPS FOR PUPILS TARGET GROUP: — 20 students. II-IV direction of hotel technology [including 15 DZ], including at least 70 % of students who completed 18, i.e. 14 wasps. — 20 students. II-IV of food techniques and catering services. [of which 14 DZ], including at least 70 % of students who completed 18, i.e. 14 wasps. These are the inhabitants of the village warm.-maz., in particular the area of the Great Masurian Jez. — 8 n-payers [including 7K] vocational training and/or training instructors (teachers before, i.e. technological processes in gastronomy); catering technology with commodity, add-on services in the hotel industry; organisation of the work of the service floor and others). 1 people attend more than 1 course. EFFECTS: —acquisition of knowledge and skills by 40 pupils, 7 teachers adapted to the current needs of employers from this year’s tourism-gastronomical tourism – as a result of the agreement concluded between the school and 3 employers, cooperation models, traineeship programmes and model contracts for traineeships will be developed. (English)
Property / summary: OBJECTIVE: Increase the employability of 40 students [29DZ] from the class. II-IV School Complex No. 2 in Mrągow, hotel and catering technicians and gastr. by increasing professional competence and softness of these pupils, gaining professional support to the current needs of employers of this year’s tourism-gastronomics, improving knowledge and skills in 8 n- calculators, including 7K, in the period X.2018-IX.2020 ADATA under Model 1 and 2 1. COOPERATION BETWEEN SCHOOLS AND EMPLOYERS 2. DIAGNOSING PUPILS FOR COMPLETENESS. SKILLS, COMPETENCES AND ACQUISITION OF KWALIFIK. PROFESSIONAL TO FACILITATE ENTRY INTO THE LABOUR MARKET 3. EQUIPPING THE STUDENT WITH ADDITIONAL SOFT COMPETENCIES 4. EQUIPPING THE STUDENT WITH ADDITIONAL PROFESSIONAL COMPETENCES 5. PROFESSIONAL TRAINING OF PRACTITIONERS/TRAINING PRACTITIONERS. SCIENCE OF COMPETITION 6. IMPLEMENTATION OF PROFESSIONAL TRAINEESHIPS FOR PUPILS TARGET GROUP: — 20 students. II-IV direction of hotel technology [including 15 DZ], including at least 70 % of students who completed 18, i.e. 14 wasps. — 20 students. II-IV of food techniques and catering services. [of which 14 DZ], including at least 70 % of students who completed 18, i.e. 14 wasps. These are the inhabitants of the village warm.-maz., in particular the area of the Great Masurian Jez. — 8 n-payers [including 7K] vocational training and/or training instructors (teachers before, i.e. technological processes in gastronomy); catering technology with commodity, add-on services in the hotel industry; organisation of the work of the service floor and others). 1 people attend more than 1 course. EFFECTS: —acquisition of knowledge and skills by 40 pupils, 7 teachers adapted to the current needs of employers from this year’s tourism-gastronomical tourism – as a result of the agreement concluded between the school and 3 employers, cooperation models, traineeship programmes and model contracts for traineeships will be developed. (English) / rank
 
Normal rank
Property / summary: OBJECTIVE: Increase the employability of 40 students [29DZ] from the class. II-IV School Complex No. 2 in Mrągow, hotel and catering technicians and gastr. by increasing professional competence and softness of these pupils, gaining professional support to the current needs of employers of this year’s tourism-gastronomics, improving knowledge and skills in 8 n- calculators, including 7K, in the period X.2018-IX.2020 ADATA under Model 1 and 2 1. COOPERATION BETWEEN SCHOOLS AND EMPLOYERS 2. DIAGNOSING PUPILS FOR COMPLETENESS. SKILLS, COMPETENCES AND ACQUISITION OF KWALIFIK. PROFESSIONAL TO FACILITATE ENTRY INTO THE LABOUR MARKET 3. EQUIPPING THE STUDENT WITH ADDITIONAL SOFT COMPETENCIES 4. EQUIPPING THE STUDENT WITH ADDITIONAL PROFESSIONAL COMPETENCES 5. PROFESSIONAL TRAINING OF PRACTITIONERS/TRAINING PRACTITIONERS. SCIENCE OF COMPETITION 6. IMPLEMENTATION OF PROFESSIONAL TRAINEESHIPS FOR PUPILS TARGET GROUP: — 20 students. II-IV direction of hotel technology [including 15 DZ], including at least 70 % of students who completed 18, i.e. 14 wasps. — 20 students. II-IV of food techniques and catering services. [of which 14 DZ], including at least 70 % of students who completed 18, i.e. 14 wasps. These are the inhabitants of the village warm.-maz., in particular the area of the Great Masurian Jez. — 8 n-payers [including 7K] vocational training and/or training instructors (teachers before, i.e. technological processes in gastronomy); catering technology with commodity, add-on services in the hotel industry; organisation of the work of the service floor and others). 1 people attend more than 1 course. EFFECTS: —acquisition of knowledge and skills by 40 pupils, 7 teachers adapted to the current needs of employers from this year’s tourism-gastronomical tourism – as a result of the agreement concluded between the school and 3 employers, cooperation models, traineeship programmes and model contracts for traineeships will be developed. (English) / qualifier
 
point in time: 21 October 2020
Timestamp+2020-10-21T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0

Revision as of 16:52, 21 October 2020

Project in Poland financed by DG Regio
Language Label Description Also known as
English
Raise their professional qualifications in the hospitality industry
Project in Poland financed by DG Regio

    Statements

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    353,564.93 zloty
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    84,855.58 Euro
    13 January 2020
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    415,958.75 zloty
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    99,830.10 Euro
    13 January 2020
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    85.0 percent
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    1 October 2018
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    30 September 2020
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    NU MEDIA ELŻBIETA JAŻDŻEWSKA
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    53°47'53.5"N, 21°34'37.9"E
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    53°52'7.0"N, 21°18'18.7"E
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    53°48'7.2"N, 21°13'34.0"E
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    53°44'57.1"N, 21°20'28.3"E
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    53°50'40.9"N, 21°8'36.6"E
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    CEL: Zwiększenie zatrudnialności 40 uczniów [29DZ] z kl. II-IV Zespołu Szkół nr 2 w Mrągowie, technik hotelarstwa i technik żywienia i obsługi gastr. poprzez podniesienie kompetencji zawodowych i miekkich tych uczniów, zdobycie dośw. zawodowego dostos. do aktualnych potrzeb pracodawców br. turystyczno-gastronomicznej, podniesienie wiedzy i umiejętności u 8 n-cieli, w tym 7K, w okresie X.2018 r.-IX.2020 r. ZADANIA w ramach Modelu 1 i 2: 1. WSPÓŁPRACA SZKÓŁ Z PRACODAWCAMI 2. DIAGNOZOWANIE UCZNIÓW POD KĄTEM UZUPEŁN. UMIEJĘTNOŚCI, KOMPETENCJI I UZYSKANIA KWALIFIK. ZAWODOWYCH UŁATWIAJĄCYCH WEJŚCIE NA RYNEK PRACY 3. WYPOSAŻENIE UCZNIA W DODATKOWE KOMPETENCJE MIĘKKIE 4. WYPOSAŻENIE UCZNIA W DODATKOWE KOMPETENCJE ZAWODOWE 5. DOSKONALENIE ZAWODOWE NAUCZYCIELI PRAKTYCZNEJ NAUKI ZAWODU/INSTRUKTORÓW PRAKT. NAUKI ZAWODÓW 6. REALIZACJA STAŻY ZAWODOWYCH DLA UCZNIÓW GRUPA DOCELOWA: - 20 uczniów kl. II-IV kierunku technik hotelarstwa [w tym 15 DZ], w tym min. 70% uczn., którzy ukończyli 18 r. życia tj. 14 os. - 20 uczniów kl. II-IV kier. technik żywienia i usług gastronom. [w tym 14 DZ], w tym min. 70% uczn., którzy ukończyli 18 r. życia tj. 14 os. Są to os. zamieszk. woj. warm.-maz., w szczeg. obszar Wielkich Jez. Mazurskich. - 8 n-cieli [w tym 7K] kształcenia zawodowego i/lub instruktorów prakt. nauki zawodu (uczą przedm. tj. procesy technologiczne w gastronomii; technologia gastronomiczna z towaroznawstwem, usługi dodatk. w hotelarstwie; organizacja pracy służby pięter i inne). 1 os. uczestn. w więcej niż 1 kursie. EFEKTY: -zdobycie wiedzy i umiejętności przez 40 uczniów, 7 nauczycieli dostosowanych do aktualnych potrzeb pracodawców z br. turystyczno-gastronomicznej, - w wyniku zawartego porozumienia szkoły z 3 pracodawcami zostaną wypracowane modele współpracy, programy staży, wzory umów na staż, które będą wykorzystywane w przyszłości. (Polish)
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    OBJECTIVE: Increase the employability of 40 students [29DZ] from the class. II-IV School Complex No. 2 in Mrągow, hotel and catering technicians and gastr. by increasing professional competence and softness of these pupils, gaining professional support to the current needs of employers of this year’s tourism-gastronomics, improving knowledge and skills in 8 n- calculators, including 7K, in the period X.2018-IX.2020 ADATA under Model 1 and 2 1. COOPERATION BETWEEN SCHOOLS AND EMPLOYERS 2. DIAGNOSING PUPILS FOR COMPLETENESS. SKILLS, COMPETENCES AND ACQUISITION OF KWALIFIK. PROFESSIONAL TO FACILITATE ENTRY INTO THE LABOUR MARKET 3. EQUIPPING THE STUDENT WITH ADDITIONAL SOFT COMPETENCIES 4. EQUIPPING THE STUDENT WITH ADDITIONAL PROFESSIONAL COMPETENCES 5. PROFESSIONAL TRAINING OF PRACTITIONERS/TRAINING PRACTITIONERS. SCIENCE OF COMPETITION 6. IMPLEMENTATION OF PROFESSIONAL TRAINEESHIPS FOR PUPILS TARGET GROUP: — 20 students. II-IV direction of hotel technology [including 15 DZ], including at least 70 % of students who completed 18, i.e. 14 wasps. — 20 students. II-IV of food techniques and catering services. [of which 14 DZ], including at least 70 % of students who completed 18, i.e. 14 wasps. These are the inhabitants of the village warm.-maz., in particular the area of the Great Masurian Jez. — 8 n-payers [including 7K] vocational training and/or training instructors (teachers before, i.e. technological processes in gastronomy); catering technology with commodity, add-on services in the hotel industry; organisation of the work of the service floor and others). 1 people attend more than 1 course. EFFECTS: —acquisition of knowledge and skills by 40 pupils, 7 teachers adapted to the current needs of employers from this year’s tourism-gastronomical tourism – as a result of the agreement concluded between the school and 3 employers, cooperation models, traineeship programmes and model contracts for traineeships will be developed. (English)
    21 October 2020
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    Identifiers

    RPWM.02.04.01-28-0029/18
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