Programme Leonardo Da Vinci ________ DIONISO European Virtual Academy For The Improvement Of The Win

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ProgrammeLeonardo Da Vinci________DIONISO
European Virtual Academy For The Improvement
Of The Wine And Gastronomic Culture

• (PROGETTO PILOTA ANNO 2005 I/05/B/F/PP - 154133)

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What is the problem that the Project Dioniso want
to deal with?

• The quality growth of catering
• offer in Europe,
• in terms of production,
• has not been accompanied
• by a contextual quality enhancement
• of dining hall service.

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What is the reasons of this development gap?

• The lack of strategic culture in many companies
  which do not grasp the importance of the
  enhancement of the service culture in the
  dining hall, in the perspective of the companys
  competitivity development
• The incomplete correspondence of skill levels
  (technical and vocational, relational and
  cultural) of operators working in the dining
  hall, with respect to the needs expressed by the
  labour market pertaining to the types of sector
  operators managing dining hall services, in a
  perspective of adding value to the company.

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General Objective of the Project

• Start up an enhancement process of dining hall
  professional figures, thought
• the improvement of cultural and relational
  skills
• the identification of shared European training
  standards.

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Dioniso main phases and activities
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PHASE 1 DRAFTING OF INNOVATIVE METHODOLOGIES AND
MATERIALS FOR THE EUROPEAN TRAINING OF ROOM
SERVICE PROFESSIONALS

• OBJECTIVES
• Collecting, comparing and streamlining available
  dedicated sources with respect to existing needs
  in the different Countries, via the drafting of a
  unified analysis of needs at international level,
  in order to outline descriptions of job standards
  consistent with consumption trends following
  European models for the catering sector dining
  room services.
• Formalising needed innovative skills in order to
  fine tune the capabilities of operators in the
  catering sector dining room services, in terms
  of higher response to needs coming from the
  Labour Market.

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PHASE 1

• Activities
• Act.A Mapping and systematisation of existing
  material
• Act.B Identification of competences which may
  be learned via the use of TLC
• Act.C Collection of teaching materials

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PHASE 2 PRODUCTION OF E-CONTENT AND
TECHNOLOGICAL IMPLEMENTATION OF LEARNING PLATFORM

• OBJECTIVES
• Production of e-content connected to the European
  innovative competences deemed learnable via
  e-learning, to be tested in blended mode.
• Adjustment and personalization of the learning
  platform of the technological partner SINFORM,
  for the implementation of the technological
  portion of the learning model to be piloted.

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PHASE 2

• Activities
• Att.A - E-content production
• Act. B Personalising of the learning
  environment

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PHASE 3 PILOTING OF THE MODEL

• OBJECTIVES
• Testing of the identified model, the products to
  be used in informal learning settings (e-learning
  mode with blended approach), on several Focus
  Groups.
• Contributing to the promotion and strengthening
  of innovation for vocational training system in
  the catering sector dining room services in
  order to improve competitiveness and
  entrepreneurship, via the teaching pilot testing
  of innovative competences mapped in Phase1.

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PHASE 3

• Activities
• Act.A Selection of the sample of beneficiaries
  and definition of the focus groups
• Act.B Preparation and organisation of the pilot
  testing

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PHASE 4 VALIDATION OF THE MODEL

• OBJECTIVES
• Validating the tested teaching model, the used
  methodologies (blended approach), and the
  different interim products developed within the
  framework of phase 1 of the project.

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PHASE 4

• Activities
• Act.A Validation of the intervention model

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PHASE 5 ENHANCEMENT AND DISSEMINATION OF
RESULTS

• OBJECTIVES
• disseminating the interim and final results of
  the project, namely the validated teaching
  model/prototype, methodologies and products, in
  the networks of the reference of the project
  partners
• promoting the project interim and final results
  towards other subjects who operate in the
  catering sector.

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PHASE 5

• Activities
• Act.A Sharing of interim and final activities
  and results with the partners networks of
  reference
• Act.B Review of the transferability of the
  model to other Target Groups or sectors

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THE ENHANCEMENT PLAN

• The activities prevue in the plan are divided in
• 1) general dissemination actions
• 2) dissemination actions targeted to each phase

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Mains general dissemination actions

• a) EVENTS
• b) INSTITUTIONAL MEETINGS
• c) OTHER ENHANCEMENT MODES

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EVENTS

• National AIS conferences
• Annual Conferences Eurhodip
• Specific meetings or the partnership (organised
  in different partner countries of the project
  Italy, Slovenia, France, Spain and Belgium).
• Organisation of a final international conference
  aiming at publicising activities and outcome of
  entire project.

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INSTITUTIONAL MEETINGS

• Dissemination moments organised by each partner
  within the
• framework of network they belong to, where they
  will enhance
• (interim and final) results and project
  activities.
• Specifically
• Eurhodips Boards of Directors and General
  Assemblies
• AIS s General Meetings and Boards
• periodical meetings of EBNT with territorial EBT
  and Representatives of employers and trade unions
  
• meetings of steering committees/schools meetings
  of participating schools

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OTHER ENHANCEMENT MODES

• A dedicated Internet Site of the Project
• Participation in theme-based monitoring
  activities organised by the European Commission
  and the National Leonardo Programme Agency
• Periodical information to the project direct
  beneficiaries (publication on periodical, school
  bulletins, circulars to members etc)

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PROJECT PARTNERS


PROJECT COMMITTEE

STEERING COMMITTEE comprising Institutional
representatives of project partners Representative
s of associated partners
TECHNICAL-SCIENTIFIC COMMITTEE comprising Pr
oject Leader for each Partner Researchers Teachers
/Trainers Field experts
ASSOCIATED PARTNERS (as important Testimonials)
Fisascat Filcams Uiltucs
Federalberghi
Fipe
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• Thanks for your attention