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News IREAS

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March 13, 2020

Have you read our latest newsletter Education and Social Policy?

Here comes the Easter present – the first newsletter of 2020! And first of all, it contains links to materials that can be downloaded for free:

1 ) Programme Little John and His Journey around The World, which focuses on work with children with a foreign mother tongue – travel with the children virtually at least:)

2) Water Agent Manual, which focuses on water management – make use of this time of long-distance learning by concentrating on topics that are crucial for our planet.

Furthermore, you can read in the newsletter more about our projects - e.g., about how our colleague Víťa Malý works on advancing gastronomy in the Czech Republic by supporting specialized classes with practical workshops. If you look at the photographs from the final feast, you will see we may expect much more from our cooks in the future. You can find more information about the conference “SHARING MATTERS” – benefits of mentoring and coaching in the school system. Unfortunately, the conference had to be cancelled but you can look forward to a new date in the autumn. And last but not least! We are just preparing a new project focusing on Prague gymnasiums. Throughout the year, we offer development based on the principles of systemics for both teachers and students. You can find basic information in the newsletter but we will release more soon.

The Education and Social Policy team wishes you a pleasant reading!

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Oct. 5, 2019

Cooks, confectioners and waiters have been through busy practical weeks!

Three weeks full of non-stop cooking, baking and serving, as well as development of communication skills and teamwork. This, and a lot more, is offered during executive and practical weeks, organized for chosen gastronomy students as part of the project Support to General, Executive and Practical Education of Gastronomy Students (CZ.02.3.61/0.0/0.0/16_012/0000606). Executive and practical weeks are five-day events for 25 students coming from four different schools. The executive week focuses on students’ skill development with regard to practical use (communication, teamwork, employment, etc.). The practical week cultivates the students’ practical skills in gastronomy (professional courses concerning, e.g., work with modern technologies, processing of game meat, fishes and seafood, etc.). Students gain certificates for completing the courses and also a free one-year membership in the Association of Cooks and Confectioners.