Tourism and Travel Agency

Details

Educational and teaching objectives:
The teaching should ensure that the students

• understand the cultural, social and economic importance of   tourism and take human as well as ecological aspectsinto consideration when making economic decisions,
• are familiar with the businesses and organisations of the tourism and leisure industries on a local, regional and national level as well as with their international connections,
• know the function of marketing and its tasks and objectives in businesses and organisations of the tourist industry,
• are able to develop and apply marketing strategies.
• understand the importance of traffic and of travel agencies for national and international tourism,
• are familiar with the activities of individual transport and of transport services which are important for tourism, as  well as with their economic and legal requirements,
• are familiar with the economic functions of tour operators and their relationship with the whole of the tourist industry,
• are familiar with the types, the planning, the realisation and the sale of marketable travel products, and are able to carry out appropriate activities and handle working devices customary in the trade,
• show considerate and environment-friendly behaviour when travelling.

Waitressing Principals

Details

Educational and teaching objectives:
The teaching should ensure that the students

• are able to serve food and drinks and to assist guests in their choice of meals and beverages,
• are able to plan, organise and carry out work at a restaurant efficiently, according to ergonomical, technological and administrative criteria,
• develop awareness for the importance of maintaining cleanliness and orderliness, being well-groomed, having good manners and putting service first,
• are able to prepare dishes of national and international origin, applying their knowledge of nutritional science as well as observing the requirements of food hygiene, ergonomics, ecology and cost efficiency,
• are able to handle all utilities, appliances and utensils needed for that purpose in an efficient and safe manner,
• know all relevant terms,
• realise the importance of cleanliness and orderliness, a well-groomed appearance and good manners.

Cooking Organisation Principals

Details

Educational and teaching objectives:
The teaching should ensure that the students

• are able to prepare dishes of national and international origin, applying their knowledge of nutritional science as well as observing the requirements of food hygiene, ergonomics, ecology and cost efficiency;
• are able to handle all utilities, appliances and utensils needed for that purpose in an efficient and safe manner;
• buy and store food items, stimulants, flavourings and other kitchen supplies under the correct conditions and maintain accurate computerised records;
• know all relevant terms;
• realise the importance of cleanliness and orderliness, a well-groomed appearance and good manners;
• take on responsibility as a team member in the catering trade.
• are able to serve food and drinks and to assist guests in their choice of meals and beverages;
• are able to plan, organise and carry out work at a restaurant efficiently, according to ergonomical, technological and administrative criteria;
• develop awareness for the importance of maintaining cleanliness and orderliness, being well-groomed, having good manners and putting service first.

General Didactic Principals

Details

Lessons are to be taught in a cross curricular manner taking regional specialities and current affairs into consideration.
Students shall be encouraged to take part in the life long learning process.
There shall be continual consultation with teachers of related subjects so that cross curricular thinking and comprehension are achieved.
Pedagogical meetings, written lesson plans and other necessary measures shall secure the usuage of any and all cross curricular connections.
The curriculum is to be understood as a framework which enables the teacher to take economic, social and cultural changes and innovations into account.
In all appropriate subjects importance shall be placed on ideas of civics, health, media technology and environmental protection.
It is recommended that the teacher imparts in-depth knowledge of a necessarily limited field rather than superficial knowledge concerning a wide spectrum of his subject. It is therefore necessary for the teacher to teach in an exemplifying manner.
The teacher shall choose a method of teaching which will capture the interest of the student and encourage him to recognise what is important.