HORECA

Development of teaching materials for vocational training of deaf people in the HORECA sector – (09.2016 – 08.2019, Erasmus+ Programme, budget €280,000)

A strategic partnership project in the area of vocational education implemented jointly with an association supporting deaf Munka-Kör Alapítvány and Hallássérültekért (Hungary), a non-governmental organization the Institute of Citizens' Sustainable Development and Health (Greece) and B & D Hotels SA, HP Hotel Park Plaza from Wroclaw. The aim of the project is to improve the quality and increase the efficiency and effectiveness of activities for the vocational training of deaf and hard-of-hearing people in the hotel and catering industry (HORECA). The project resulted in developing three effects that directly refer to the project's purpose. These are: 

  • The concept of training for a deaf employee in 10 occupations in the HORECA industry: barista, bartender, waiter, cook, confectioner, baker, porter, room / maid, gardener, conservator. 
  • The thematic dictionary for the 10 professions specified in the previous result. 
  • Deaf at work - Vademecum for employers in the HORECA industry, which contains the most important issues relating to the employment of deaf people. 

Most of the results were created in 4 language versions: Polish, Greek, Hungarian and English.

More:

HORECA Vademecum

Przykładowy słownik tematyczny:

http://slownik.horeca.dobrekadry.pl/barista/story_flash.html

http://slownik.horeca.dobrekadry.pl/kucharz/story_flash.html

A series of training projects for the HORECA industry in preparation for Euro 2012 

A high standard of catering services for Euro 2012 

Modern catering service showcase of Lower Silesia for Euro 2012 

Language and ICT training for working people 

Professionalism as the foundation of success in hotel and catering industry 

The aim of the projects was to increase the practical competences of employers and employees of catering companies in the Lower Silesia region. Training activities allowed for better preparation of these companies for professional service to a diverse group of consumers from around the world as part of Euro 2012. The training concerned, among others: the system of food safety, quality of direct customer service, improvement of language and IT competences, cooking techniques, consumer service, learning about sommelier and barista services. In total, nearly 1,150 gastronomy employees from over 50 companies were trained. The value of four projects in total is about €300,000.

More:

Niezbędnik językowy gastronomia angielski

Niezbędnik językowy gastronomia francuski

Niezbędnik językowy gastronomia niemiecki

Niezbędnik językowy gastronomia włoski

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