Improving the quality of vocational training in a cross-border area

Improving the quality of cross-border specialised and vocational education by improving the competences of teachers and pupils, enriching the educational offer combining theory with practice, undertaking active cooperation with the socio-economic environment with the exchange of good practices in the Polish-Slovak area thus supporting their adaptation and attractiveness on the local labour market in the period IX.2019-VIII.2021 This objective will be achieved, inter alia, by means of pioneering actions, by comparing the content of education in the field of gastronomy and mechanics at secondary school level in the Polish Slovak cross-border region and taking into account the relevant conclusions of this analysis when developing an optimal model of theoretical and practical education. Target group: students from PL and SK, teachers from PL and SK Tasks in the project: 1. Joint improvement of the skills and professional competences of students and teachers in the field of mechanics. 2. Joint improvement of the professional skills and competences of pupils and teachers in the field of gastronomy. 3. Joint improvement of skills and professional qualifications of teachers. 4. Professional experience through internships and apprenticeships for young people. 5.Promotion. 6.Project management Main results: increasing the competences of teachers and students from Poland and Slovakia, creating natural working conditions, establishing sustainable cooperation with employers, improving the quality of vocational training.

Poprawa jakości transgranicznej edukacji specjalistycznej i zawodowej poprzez podniesienie kompetencji nauczycieli i uczniów, wzbogacenie oferty edukacyjnej łączącej teorię z praktyką, podjęcie aktywnej współpracy z otoczeniem społeczno-gospodarczym z wymiana dobrych praktyk na obszarze polsko-słowackim w ten sposób wspierając ich adaptację i atrakcyjność na lokalnym rynku pracy w okresie IX.2019-VIII.2021 Cel ten zostanie osiągnięty m.in. za pomocą pionierskich działań, przez porównanie treści kształcenia w zakresie gastronomii i mechaniki na poziomie szkoły średniej w polsko słowackim regionie transgranicznym i uwzględnienie istotnych wniosków tej analizy przy opracowywaniu optymalnego modelu edukacji teoretycznej i praktycznej. Grupa docelowa: uczniowie z PL i SK, nauczycieli z PL i SK Zadania w projekcie: 1. Wspólne doskonalenie umiejętności i kompetencji zawodowych uczniów i nauczycieli w zakresie mechaniki. 2. Wspólne doskonalenie umiejętności i kompetencji zawodowych uczniów i nauczycieli w zakresie gastronomii. 3. Wspólne doskonalenie umiejętności i podnoszenie kwalifikacji zawodowych nauczycieli. 4. Doświadczenia zawodowe poprzez realizację staży i praktyk zawodowych dla młodzieży. 5.Promocja. 6.Zarządzanie projektem Główne rezultaty: wzrost kompetencji nauczycieli i uczniów z Polski i Słowacji, stworzenie naturalnych warunków pracy, nawiązanie trwałej współpracy z pracodawcami, podniesienie jakości kształcenia zawodowego.

The cooperation of vocational schools in Iwonicz and Sarbinowo opened access to innovative educational methods for pupils and teachers. By establishing contacts with businesses and businesses in the border country, the chances of future workers for a good job in their profession increased. Project successes In the border region, there are not many educational centres that would train skilled workers at a high level in different areas. The aim of this project was to improve the quality of vocational education and training through a number of activities. Initially, a number of training courses for teachers were carried out to improve the skills of those who introduce young people to the labour market. Subsequently, vocational schools in Iwonicz and Sabinów were established and jobs were created that mimic the professions of future mechanics, technicians and chefs. Special courses were prepared for the students, in which special professional problems were explained to them in a practical way. On the basis of cooperation between two institutions, the state of vocational education and training, especially in the field of gastronomy and mechanics, was analysed. Teachers and practitioners have created a new educational model that combines practice and theory. In addition, schools have established cooperations with employers from the border area that enable them to promote their students and support them at the beginning of their professional careers. The project promotes practical training and enables a long-term exchange of best practices between institutions at the border.