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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

Modular training course

Promotion of localproducts


Summary

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


Why this training catalogue

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 issues to tackle

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

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


Autonomous course model

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”.


Catalogue topics

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


Catalogue levels

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

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.


Catalogue courses

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

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


Course outline

Course outline


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Course outline


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