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Modular training course. Promotion of local products. Summary. Why this training catalogue? Critical issues to tackle Modifiable course model Autonomous course model Catalogue topics Catalogue levels Target groups and training strategies Modular curriculum Course outline.
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Modular training course Promotion of localproducts
Summary • Why this training catalogue? • Critical issues to tackle • Modifiable course model • Autonomous course model • Catalogue topics • Catalogue levels • Target groups and training strategies • Modular curriculum • Course outline Content is worthless without methodology
Whythis training catalogue? One of the activities included in the project needed the planning of the present catalogue (work package 4 – Valorization of human capital and of knowledge in the agro-food sector). It is based on modular short courses. Each course covers specific topics from traditional catering to the valorisation of typical products in the countries involved in the Key-Q project.
Critical issuesto tackle The catalogue focuses on the following critical issues: • heterogeneous target learners with different characteristics and requirements • need for short-lasting interventions • complexity of topics • tailor-made training programmes based on learners’ professional and training needs
Modifiable course model This training catalogueisbased on modular-designedcourses and short duration of coursemodels Course model X Edizione corsuale 1 Edizione corsuale 2 Training course 3 • Itispossible to diversify training courses from the given model on the basis of: • number of participants • characteristics of participants
Autonomouscourse model Every «course model» is per se an independent module. This can be said in so far as it allows learners to acquire and consolidate one, or more than one, specific competence, to be later transferred to their own professional practice. Although being of its own kind, each course is quite clearly defined in its educational objectives, while still being linked to other courses of different levels and complexity within the “curriculum”.
Cataloguetopics The courses included in the catalogue focus on specific topics connected both to the traditional catering industry and to the valorisation of local products in the countries involved in the project (Italy, Croatia, Bosnia-Herzegovina) Meatproducts, game and coldcuts Dairyproducts Home-made pasta Interdisciplinarytopics In addition to the topicsabovementionedthere are alsoother modular courses on interdisciplinarytopicssuchas marketing, sales and management
Cataloguelevels Courses are designed to offer learners contents appropriate for their interest and profile. In order to customize learners’ personal growth and carrier, courses are organized at 3 levels of complexity: Entry Work Professional Intermediate level connected to the regular professional sector practice. It aims at filling gaps and improving work practice Entry level with no specific entrance requirements designed to offer topics of general interest Advanced level designed to increase learners’ expertise in the catering sector
Target groups and training strategies The catalogue is designed for a heterogeneous target group made up by: professionalscooks and restaurateurs trainersin the catering sector traineesfrom catering schools strategyrequired: strategyrequired: strategyrequired: based on collaboration and exchange of best practices basedon a cultural and pedagogicalapproach based on demonstration and directexperience The training strategy can be customized according to the specific characteristics and demands of the learners involved.
Cataloguecourses According to the level of complexity, the course titles are as follows: Traditionalmeat-basedproducts PDO varieties of cheese from the territory Foodallergies and intolerances, celiacdisease ENTRY 4 h 4 h 4 h 4 h Protecteddesignation of originproducts Food and winepairing Choice of seasonalrawingredients • Strategies for the territoryvalorization Egg pasta: home-made processing 16 h 18 h WORK 24 h 16 h Create a menu enhancing the value of localtradition Pasta-based first courses: traditionalrecipes Restaurantmanagment tecniques Meat-basedsecondcourses 18 h 18 h 24 h PROFESSIONAL 24 h
Modular curriculum STUDENT TRAINER PROFESSIONAL • Traditionalmeat-basedproducts • PDO varieties of cheese from the territory I prodotti a denominazione d’origine garantita • Foodallergies and intolerances, celiacdisease 4 h 4 h 4 h 4 h ENTRY • Protecteddesignation of originproducts • Food and winepairing • Choice of seasonalrawingredients • Strategies for the territoryvalorization • Egg pasta: home-made pocessing 16 h 18 h WORK 24 h 16 h • Create a menu enhancing the valueof localtradition • Pasta-basedfirst courses: traditionalrecipes • Restaurantmanagmenttecniques • Meat-basedsecondcourses PROFESSIONAL 18 h 24 h 24 h 18 h UP TO DATE PROFESSIONAL
