Catering and Hospitality from Education to Future job
Key Action: Learning Mobility of Individuals
Action: Mobility of learners and staff
Action Type: VET learner and staff mobility
National Agency: INAPP (ex ISFOL)
Project n. 2017-1-IT01-KA102-005836
Sending organisations (VET Schools): 6
Learners participant: 180
Country involved: Italy, Malta, UK, Spain
Project Total Duration (Months): 24
Project Start Date: 01/06/2017
Project End Date: 31/05/2019
Applicant oganisation on behalf of the National Mobility Consortium: IPSEOA “Pellegrino Artusi”
The objectives of the project C.H.E.F. were identified on the basis of specific analyses:
1) Analysis of consumers demand: its evolution and characteristics Nowadays, European consumers are much more sensitive to the quality of food they eat and attach greater value to food preparation and to the professionalism of hosts and waiting staff. They particularly appreciate information about the origin of offered product.
2) Analysis of the job market in the touristic, wine and food and hospitality sectors. Unlike other professional sectors, which in the last five years have experienced the aftermaths of the difficult economic cycle, this sector is enjoying a growing trend. However, positions in the sector are not always filled by graduates of Hotel Management VET Schools – who graduate with the ambition of growing professionally – and are often filled by workers with disparate professional backgrounds. To the detriment of the quality of service, the sector as a whole takes up workers with different training backgrounds.
3) Analysis on the needs of the education system Students and Trainees’ dropout rate remains too high. The professions of the sector are, in fact, very demanding and training in Italy – while schools constantly fight against school drop out – is well focused on keeping it world renowned quality high.
The combined analysis of the market, job and education system shows that consumers are increasingly sophisticated preferences. As a consequence, companies are looking for qualified workers, and schools have the responsibility to prepare professionals able to cope with market demands.
For these reasons, the Project aims to achieve four macro-objectives:
– Guarantee that all the participants acquire professional competencies on the job fully meeting the demands of Italian and foreign labour market
– Do more to prevent school and training drop out
– Enhance the distinctive characters of the Italian training to improve international placement
– Contribute to disseminating in Europe training practices with highest impact on hiring
The National Mobility Consortium is composed of 31 partner organisations, six of which are the institutes for hotel and catering services (Vet Schools), sending partners from Italy’s Lazio region.
The project, coordinated by Italy, involves three other European countries that will host the mobility: Malta, Spain, UK. There are four hosting partners abroad: one in Malta, one in United Kingdom (Plymouth) and two in Spain (Madrid and Valencia). Thirty-five European partner organisations take part in the C.H.E.F. project.The project is sponsored by the Lazio Regional Education Office of the Italian Ministry of Education, Universities and Research. There also are other organisations which support the project to guarantee its dissemination within each partner country and, more organically, at a European level, too (European Association of Hotel and Tourism Schools; Asociación de Empresarios del Turismo de la Comunidad Valenciana; European Historic Thermal Towns Association; Federació Intercomarcal d’Hostaleria i Restauració; Heritage Malta; Solidus Italia; Rete di Imprese Turistiche ETL Terre di Tuscia; Rete DEURE).
The first cohort of the project will include 180 recent graduates, selected from the six participating VET Schools for Hotel and Catering Services. The mobility period of three months abroad provide VET traineeships in companies of the sector (hotel and restaurants), especially selected to guarantee that on the job training activities fulfil the objectives identified in single units of learning outcomes.
The goal of the professional training is to guarantee that new graduates acquire professional competencies in their three main programs (food and wine, waiting and selling services, touristic reception) and facilitate the successful transition from VET education to work.