Warmia-Masuria, Umbria, Dalmatia – flavour of regions Erasmus Project

Project Title

Warmia-Masuria, Umbria, Dalmatia – flavour of regions

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 : Strategic Partnerships for vocational education and training

Project Call Year

This project’s Call Year is 2016

Project Topics

This project is related with these Project Topics: Quality Assurance; ICT – new technologies – digital competences

Project Summary

Project “Warmia-Masuria, Umbria, Dalmatia- flavours of regions” lasted for 21 months. In the project took part the total of 33 students from 3 partner schools and 15 teachers. The undertaking included the representatives of Zespół Szkół nr 2 im. Jędrzeja Śniadeckiego w Szczytnie, the Italian school Istituto Professionale di Stato Enogastronomia – Ospitalita Alberghiera – Servizi Commerciali “Giancarlo De Carolis” in Spoleto and the Croatian school Turisticko – Ugostiteljska Skola, A. G. Matosa 60 from Split.
In choosing participants, the schools were guided by the vocational skills, the motivation for staying in the profession and the principle of gender equality. The mutual aim of the partner schools was ensuring easier acquiring and recognition of skills and vocational qualifications in the specific countries and abroad regardless of the way of acquiring them – formal or informal. The project activities were focused on ensuring fulfilling the objectives of the Strategy Europe 2020 which are also included in the Strategy of Regions Development. The completed project “Warmia-Masuria, Umbria, Dalmatia- flavour of the regions” was focused on the development of vocational training of students and teachers and on acquiring practical skills connected with preparing dishes from fish and seafood. The project was a response to the ensuing need to improve the quality of catering services in Europe. It was aimed at improving the quality of fish and seafood served in local restaurants in Warmia-Masuria, Umbria and Dalmatia regions. The improvement has been done by raising the professional competence and practical skills of both teachers and students gained through the preparation and drawing up of the dishes made of sea fish, freshwater fish, snails, crabs, molluscs and seafood. In each of the partner schools there were prepared regional dishes typical for a specific country. In Poland they worked on freshwater fish from Masurian lakes and also from the Baltic sea. They also used native crabs and snails. In Croatia and Italy they improved their skills by working on fresh, easily available for the home country freshwater fish, sea fish and sea food.
The goals were acquired by the mentioned three gastronomic schools. They have built a strategic partnership for vocational education. Within the project there took place the exchange of experiences of good practice by organizing cooking workshops. They took place partially in local restaurants and partly at schools, which were prepared to conduct this kind of activities – Agrotourism – Tusinek (Poland), Premijer Gaz (Croatia), CirceoPesca (Italy), and also in Pomeranian Culinary Academy in Gdańsk. Taking into consideration the different profiles of the activities of the mentioned companies, the participants of the project worked on the fresh, regional fish food. During the project activities the participants created and shared in virtual space the following results: Cookbook containing descriptions of regional dishes of the above mentioned regions and Dictionary of regional cuisine. The two products are the results of the acquired experience and knowledge of both students and teachers and were created during project visits in Szczytno, Spoleto and Split.
The main aim of the project – to improve the qualifications of the students by preparing them in a practical way to perform in the future the profession of cook and related occupations in the field of regional cuisine and improving the qualifications of the teachers was accomplished. In order to acquire this goal the experience of the partner schools in improving the skills of the gastronomic workers was used. The participants also learnt new tools and teaching methods.
Thanks to the international cooperation, by working under the guidance of professional coaches, the participants were able to learn specific techniques during working on regional products, they were able to choose a fresh product of the highest quality and prepare it in a professional way, being able not to waste it. The added value to the project was the raising of participants’ awareness about the traditions, culture and culinary heritage of the above mentioned regions, which has increased the attractiveness of their gastronomic offer. Thanks to the project the participants gained new practical skills, built European identity. Also, the linguistic qualifications of the participants were improved. The project has influenced improving vocational training in the three partner schools in a positive way. There were introduced innovative pedagogical solutions, and above all there were introduced changes to the modular programs for the profession of waiter and technician of nutrition and gastronomic services. In a positive way there has been developed the cooperation with local community and gastronomic organisations. The skills acquired during the project, confirmed with the certificates, increase the participants’ chances on the labor market.

EU Grant (Eur)

Funding of the project from EU: 106560 Eur

Project Coordinator

Zespol Szkol nr 2 im. Jedrzeja Sniadeckiego & Country: PL

Project Partners

• Istituto professionale di stato per i servizi alberghieri della ristorazione e turistici
• Turisticko ugostiteljska skola Split