Unconventional Food: vegeterian and vegan cuisines

ERASMUS+ KA1 - Learning
                                           Mobility of Individuals
                      VET learner and staff mobility PROGRAMME (2014-2020)

                       BVÖ Bildungsberatung & Vermittlungsagentur GmbH,
                             Frankenberg 6, 9571 Sirnitz, Österreich
                  „Unconventional Food: vegeterian and vegan cuisines“
                               Project No. 2018-1-AT01-KA102-038754
 This project is the Education consulting&Employment agency’s support to mobility for teaching and training.
It acts in the field of vocational teaching in partnership with profession teachers, career advisors responsible
for teaching process management, organisation of apprenticeships, aims to organise mobility for teaching
and learning with 16 Austrian pioneers in gastronomy and dual education system in Polish and German
vocational schools. This project seeks to implement mobility in vocational schools in Grybow, Poand and
Berlin, Germany in order to enable teachers and students (obtaining caterer’s profession)to build their
potential, trust in professional abilities. In addition, in order to strengthen liaison between education
institutions and future work places, members of personnel from small and medium sized public food and
tourism related establishments will join to gain knowledge and skills from theoretical and practical classes.
All practical activities and theoretical essentials will promote inclusive approach towards learning and be
mentored with an object to incorporate latest and most innovative teaching methods and materials in the
VET system in catering and tourism areas. Induction, theoretical as well as practical assignments will be
moderated by experts from Carinthian Chef Club(3deleg.), teaching in catering and having practical
experience working in acclaimed restaurants all around the world, Panoramadorf Saualpe(1deleg.),4
representaties of Villach Fachschule, 4deleg. from Landwirtschaftliche Fachschule Althofen, 1person from
Schmankerlstub`n Reifnitz, 1from Tameggerhof Bio-Bauernhof Familie Kampl, 1from Buschenschenke
Hanebauer Christine & Johann Kraßnig, 1 from Bioland ARCHE.
Training sessions will be organised . Every session will involve 4 Austrian teachers and 4 representatives from
public food enterprises. There will be mobility participants working divided into 2 groups. Each group will
work in 5 restaurants for 5 days according to earlier developed programs. Profession teachers, pupils
enrolled in catering and tourism programme, entrepreneurs will get acquainted with the peculiarities of
German and Polish cuisines. During the intensive studies and practice, Austrian mentors will aim to endorse
new learning material, take an innovative approach in reorganisation of workplace, create emotionally
attractive environment that would be conducive to discussions, exchange of experiences and finding
individual solutions, contribute to the organisational, managerial development and successful
implementation of entrepreneurship ideas through established feedback-advice system.
The underlying objective of the project "Unconventional Food: vegetarian and vegan cuisines" is to enhance
professional capacities of Austrian teachers while sharing their considerable experience in dual vocational
training system and catering. The theme of the classes- creative solutions in occasional food preparation and
application of innovative technologies in the work.
Direct objectives:
For the Education consulting & Employment agency’s in Austria- create conditions for the consolidation of
knowledge in vocational education, skills to maintain competitiveness in the EU catering and tourism labour
market while creatively stimulating familiarisation with Austrian education achievements.

For mobility participants- share competencies and practical work methods accumulated through teaching
and work at Austrian professional schools, restaurants, exchange experiences between teachers of old and
new EU countries while emphasizing the paramount importance of a common vocational training path for
Europe.
• Contribute to the development of catering and tourism service sector in Grybow region and exchange with
Germans as well as further the cooperation spirit among professional teaching establishments and business
enterprises in Austria, Poland and Germany.
• Increase the learning and employability potential of learners, pupils and teachers, involved in catering
education.
• Evaluate and expand the professional expertise in the realm of preparation, production and service of
occasional dishes of catering, tourism teachers working at Grybow and Berlin vocational schools.
• Support the development of critical judgment towards innovations, the correlation between the
technological advancement and progress in the professional domain.
• Introduce to customer service standards in Austrian schools and professional catering establishments,
provide training in service of wine and other beverages.
• Constitute final methodological products which will enable all mobility participants to reflect upon their
teaching experience, transferred skills and create additional value in culturally and linguistically diverse
environment.
• Mobilise communities and profession teachers to adequately react to changes happening in customer
service, raise their awareness and adapt to growing standards.

H. Main Activities
If you are planning to organise ErasmusPro mobilities, please make sure to include
information about them in your answers.
Please outline chronologically and explain the objectives and content of the activities you are
planning. If relevant, please describe the role of each project partner and/or consortium
members in the activities.

With the support of 16 catering and tourism teachers from Carinthian Chef Club, Panoramadorf Saualpe,
Schmankerlstub`n Reifnitz, Tameggerhof Bio-Bauernhof Familie Kampl, Buschenschenke Hanebauer Christine
& Johann Kraßnig, Bioland ARCHE, from Villach Beruf Fachschule, from Landwirtschaftliche Fachschule
Althofen, we pursue to organise teaching courses in vocational schools in Germany/Berlin and
Poland/Grybow in March, 2019. Two teams of 8 teachers and one project leader will conduct courses
combining theoretical and practical classes. The transfer of information will combine interactive teaching
methods, such as encourage and stimulate learners to participate, use questions to encourage discussion,
emphasizing the value of answer, use teaching aids, such as photographs, video, mapping to gain attention,
share hands-on ideas.
Detailed programme for the training period:
Arrival Day: Registration, settling, evening activities to get acquainted with participants and project leaders.

First day:
Division in two groups. Group nr 1 – in German Vocational Schools; Group nr 2 – Polish Vocational Schools
(Responsible person– Poland, Tomasz Waliczki/ Germany- Raimonda Vincaite). A group of Austrian teachers
and professional teachers will be allocated to conduct these activities:
Theoretical Part: 3hours
The introduction of the services provided in establishments such as restaurant, coffee house or touristic
venue to people, seeking place for a banquet, ball or formal reception. Presentation of contemporary
opportunities, tools and methods
Practical Part: 4 hours
Presentation of fruit and vegetables for banquet, balls or exquisite furshet.
Full menu: dedicated to Easter;
Evaluation of all activities, tasting: 1 hour;

Teachers and all learners will engage in direct food preparation. The venues, such as kitchen, canteens, and
classes will become a platform to hand-on practice: all participants will be allocated tasks, such as
presentation of vegetables and fruit, proper cutting and garnishing.

Second Day :
Division in two groups. Group nr 1 – in German Vocational Schools; Group nr 2 – Polish Vocational Schools
(Responsible person– Poland, Tomasz Waliczki/ Germany- Raimonda Vincaite)..
Theoretical Part: 3hours
Constitution of occasional menu for these festivities: Christmas, New Year, St. Valentine, Easter, stag night,
hen party, birthdays or other personal festivals.
Welcoming and engagement of guests during the time of festivities.
Practical Part: 4 hours
Combination of main dishes and desserts for various occasional festivities, means of presentation.
Full menu: dedicated to St. Valentine’s day
Evaluation of all activities, tasting: 1 hour ;

Third Day :
Division in two groups. Group nr 1 – in German Vocational Schools; Group nr 2 – Polish Vocational Schools
(Responsible person– Poland, Tomasz Waliczki/ Germany- Raimonda Vincaite).
Theoretical Part : 3 hours
Introduction to the methods how to choose, combine and use utensils, crockery, glasware for food related
functions.
The introduction to the concepts of the venue interior : organisation, preparation, and decoration.
Practical Part : 4 hours
Selection of alcoholic and soft beverages for food related functions.
Full menu: dedicated to birthday celebrations or personal occasion.
Evaluation of all activities, tasting: 1 hour ;

Fourth Day :
Division in two groups. Group nr 1 – in GermanVocational Schools; Group nr 2 –Polish vocational Schools
(Responsible person– Poland, Tomasz Waliczki/ Germany- Raimonda Vincaite).

Theoretical Part: 3 hours:
The application of innovative technologies in food processing and preparation. Preparation of healthy food :
healthy meals – fashion, luxury or necessity ?

Practical Part : 4 hours
Table mise en place and decoration for occasions such as Christmas, New Year’s, St.Valentine, birthday
celebration or personal events.
Full menu : dedicated to stag nights and hens parties
Evaluation of all activities, tasting: 1 hour;

Fifth Day :
Summarising day at Grybow/Berlin. (Responsible person – Aldona Biedermann)
Theoretical Part : 4hours.Final conference ‘Food preparation – health, creativity and innovative solutions’
Practical Part : 2 hours
Service for the furshet ‘Secrets of Austrian cuisine and their demonstration in Poland/Germany’.
Evaluation of activities, tasting : 1hour
Sightseeing, tour around the local school.

Departure day:
All participants disperse; Austrian teachers leave to Austria.

During the entire training period, pupils will prepare food corresponding to two full menus, will evaluate and
document their achievements. All notes will be beneficial for the generation of final
products.