YOUNG, EUROPEAN AND SKILLED Erasmus Project

Project Title

YOUNG, EUROPEAN AND SKILLED

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 Schools Only

Project Call Year

This project’s Call Year is 2016

Project Topics

This project is related with these Project Topics: Creativity and culture; International cooperation, international relations, development cooperation; Entrepreneurial learning – entrepreneurship education

Project Summary

A majority of countries willing to participate in the project entitled ‘YOUNG, EUROPEAN AND SKILLED’, have already successfully worked together in 2013 on a Comenius project focused on gastronomy, tourism and commerce. The new country willing to take part in the Erasmus+ project will widen the scope of cultures and strengthen the links between European citizens. The objectives of the Erasmus+ project are to improve the students’ vocational skills by developing their opportunities to adapt to an international marketplace, it supports the development of entrepreneurial skills, with an emphasis put on social entrepreneurship, developing creativity thanks to applied arts and design. The students need to enhance their practise of foreign languages and to foster their European identity by being used to meeting European siblings, as well as sharing vocational, entrepreneurial and cultural experiences. Each region has an attractiveness whose communication and image can be further developed in the fields of gastronomy, tourism and commerce. The project also addresses private partners -producers, boutiques, shops, restaurants, craftsmen-, ready to be involved at an international scale. The project will federate schools and private partners in the dissemination of quality food, sustainable ressources from the local environment, social businesses and associated craftsmanship. Most participating schools are involved in vocational fields. The project addresses students in catering, tourism, management, communication or commerce.The number of participating students and teachers from each partner country involved in mobilities will enable the host country to welcome easily the international delegations.The number of participating students involved in the project in each school is important, because the students participating in the mobility will act as ambassadors of each school, but the students of every school and every section mentioned above are supposed to take part and get involved in the project.The action verbs: ‘produce, cook, taste, serve, promote, enhance entrepreneurial skills, create, sell, communicate, share’ sum up the spirit of the projet. The main event for each partner country will be the organisation of discussion forums with local entrepreneurs and the creation of innovative gastronomic technical procedures when relevant. In addition, each partner school will create, produce and organise an event that will:• make use of the added value of the European partnership• serve as an inspiration for business plan• be used to exceed the duration of the project• contribute to the strengthening of basic and transversal skills. create eco gardens, exhibitions, design proposals, workshops, tutorial videos and moviesIn each partner country, students will contact the local professionals ready to be involved in the projet. They will set up a calendar of actions to valorise the chosen produces. These actions will include conferences given at schools by professionals.The dates of the mobilities will provide deadlines for the progress of the project. Workshops will be organised to share documents and create dissemination actions including posters, leaflets or videos, as well as the use of digital tools. This partnership will help the students understand how to set up entrepreneurship. Every mobility will be the occasion of an assessement concerning the progress of the project, trying to relate the difficulties, the way to overcome them, but also stressing out the successes and the way to enhance or maintain a positive synergy amongst international partners. English will be the chosen language for communication, but any European language of any visited country will be taught to learn the basic words and sentences enabling daily communication.The expected results are :-to strengthen the links between European countries, people, schools, students and staff-to foster the belonging to a same continent, including diversity as a richness-to enable the encounter of youth from many countries and help them perceive the usefulness of the mastering of foreign languages-to improve the students’ vocational skills and open up their minds on the process of entrepreneuship -to include partners from the professional fields in order to open up every school to their local economic environment -to get each school involved in long-term European projects as a means to improve the skills of students and teachers alike, relying on the impact of sharing pedagogical practices -to create a structure that would become an actor in the field of gastronomy and commerce, whatever the long-term outcome of the schools’ international commitment.The potential longer term benefits would be to make it easier for each school to collaborate at a local, regional, national and international level with professional partners, thus enabling the students from every country to get to know other cultures and improve their entrepreneurial skills.

EU Grant (Eur)

Funding of the project from EU: 111755 Eur

Project Coordinator

LYCEE PROFESSIONNEL JEAN GUEHENNO & Country: FR

Project Partners

• Sukromna Spojena skola EDUCO
• Agrupamento de Escolas de Miranda do Corvo
• Tees Valley Collaborative Trust
• Oswald-von-Nell-Breuning-Berufskolleg