Future 4 All – respect yourself and others – help shape Europe Erasmus Project

Project Title

Future 4 All – respect yourself and others – help shape Europe

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : School Exchange Partnerships

Project Call Year

This project’s Call Year is 2020

Project Topics

This project is related with these Project Topics: Inclusion – equity; Early School Leaving / combating failure in education; Access for disadvantaged

Project Summary

Our vocational training program promoting a close partnership between France, Italy, the Czech Republic and Germany is based on long standing-experience with an increasing number of students from different countries and cultures speaking German as a second language.

Even though the specific circumstances may be different we all share similar challenges.

During our exchanges, we have been developing common ideas on how we can affect positively students’ determination and consistency with the aim of empowering them to complete their school education and vocational training.

The main goal of our project is to make a difference to students’ performance while stabilizing and increasing their self-motivation. This leads to lower the average drop-out rate in a definite manner.

In line with a vocational qualification for target groups with particular promotional requirements, 5 trainee-students from each school have been involved in our project.
The German students are apprentices with special needs training to become Assistant Cooks. The Czech trainees are both students with special needs completing their apprenticeship as Assistant Cooks as well as apprentices training to become qualified Cooks. The Italian and French apprentices are training to become Hotel and Catering Management Assistants within a tripartite vocational qualification as Cooks, Service Specialists and Receptionists. Furthermore they are meanwhile offered the chance of achieving a high school graduation.

Non-disabled and disabled team members are given the opportunity to interact in terms of unity in diversity, thus eliminating their inhibition threshold towards disability and cultural diversity, in a spirit of tolerance.

The production of a buffet with the typical specialties of the four participating nations will be displayed within the framework of this project. The assignment consists in producing and presenting traditional dishes as a part of a special vocational training. The participants gain a lively insight into the accurate working methods of European cuisine.

Students will get to know the typical dishes and regional specialties of the participating countries, they will be taught the most common food processing and preserving methods and will explore the proper food preparation techniques; all this implies a technical expertise and encourages a respectful and sustainable dealing of food items. In doing so, students are supported by their specialist subject teachers.

A holistic approach enables students to get an insight into the essence of our project at a cognitive, affective and practical learning level. For a deep-seated understanding both the theoretical and practical contents are integrated.

Regular video-interviews and reflection phases in the classroom are meant to increase students’ knowledge and awareness concerning their internalized attitude and mindset regarding their working approach and conduct. A critical assessment will form a new experience contributing to the improvement of their working stiles and attitudes.

Our partnerships aim to internationalize schools by empowering youth to make a sustainable contribution to the society at a European level and to share common values and goals. As a result holding their professional image in high regard conveys incentive to further improve their performance.

Through our joint actions we are looking forward to strengthening and intensifying our mutual cooperation.

EU Grant (Eur)

Funding of the project from EU: 7000 Eur

Project Coordinator

Justus-von-Liebig Schule & Country: DE

Project Partners

• I.P.S.S.A.R. PIETRO D’ABANO
• Stredni skola gastronomie a farmarstvi Jesenik
• Lycée Régional Anne Sophie PIC