GastroINKLUSIV – New models for inclusive professional vocational training in VET schools
According to the WHO, approximately 15 % of the world’s population lives with disabilities. These people face difficulties to find employment and are at a high risk for poverty. As a result, it is necessary for the VET system to provide educational programs that address the needs of people with and without handicaps and to satisfy the needs of the economy for a skilled workforce at the same time.
The objective of our project “GastroINKLUSIV” is to exemplarily demonstrate opportunities for inclusive education in VET in the field of gastronomy. For this, VET schools, experts for inclusive education and global learning as well as companies together develop learning models and formulate recommendations for other VET schools and companies.
The project methodology interlinks multiple levels of action: capacity building, competence development for teachers and practical application by young people in vocational training. In this process, participation is a basic principle for the success of inclusion.
- development of innovative inclusive learning units,
- manual for the development of inclusive learning materials and a guideline for inclusion in VET-schools and companies,
- recommendations for political, economic and educational actors,
- dissemination and transfer measures,
- accompanying PR work
In our project eleven partners from three EU countries (Germany, Austria and Italy) work together – VET schools, experts for inclusive education and global learning, and companies from the catering sector. A strategic advisory board with representatives from government, chambers of trade and commerce, associations, and unions will support to the project.
The main project result is an innovative model for inclusive learning for professional vocational training. Adapted methods and materials that reduce language complexity in the learning process decrease barriers and enable learning in heterogeneous groups. The cooperation between educational institutions and companies will be strengthened and new approaches to support an inclusive culture in vocational schools and companies result.
Given my experience advising vocational education teachers in the food and beverage industry, I strongly support the project “GastroINKLUSIV”. Education and training are public goods, and a democratic society needs to ensure the best possible access to them for all its members. Inclusion implies that all members of society have the possibility to participate in education and training, regardless of their individual attributes. Education and training are keys to young people’s participation in the economy. This project broaden access to training and employment in the food service industry.Andreas Truglia, Berlin Chamber of Commerce and Industry
Germany, Italy, Austria
EPIZ e.V. (Lead Partner), BGZ, BIS e.V., OSZ Dahme-Spreewald, Hotel Palace Berlin
In AT: BAOBAB, Berufsschule für Gastgewerbe, Kuratorium Wiener Pensionisten-Wohnhäuser;
In IT: Eurocultura, Pia Società San Gaetano, Vignaioli Contrà Soarda
Tel: +49 (030) 809 94 114
European Commission – Erasmus+