Lifelong Learning Programme

This project has been funded with support from the European Commission.
This web site reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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Video Testimonials

This section provides access to Video Testimonials of VET Students and Companies’ managers who have been protagonists of Work Based Learning experiences.

The testimonials highlight the benefits, the skills acquired, the impact in terms of employability and the benefits for the enterprise and the VET students resulting from the WBL Experiences they have been involved in.

The testimonials also aim to underline the importance for companies, that human resources they are going to select and employ, have both the technical and professional skills to perform the specific task and the basic and transversal skills that can be acquired only by completing VET education, so to motivate students not to abandon their studies.

SWOT Testimonials - VET Student - Asen and (Tsvetomir) - Bulgaria

The interview is about
VET Students
Name
Asen
Name of the company
Professional high school
Country
Bulgaria
Main Contents of the Interview
The video shows the testimonials of two VET students - Asen and Tsvetomir from the professional high school "Prof. Dr. Asen Zlatarov". Asen talks about the positives and negatives from a WBL experience. He shares he enjoyed his practice in the kitchen of a big hotel, since he met different people, he managed to share experiences with different colleagues. Asen talks about how his practice was organized and how everyday there was something different to do. Trainers can use the video to consider with students all aspects of WBL experience.

This project has been funded with support from the European Commission. This web site reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

The SWOT - Skills for Work Opportunities in Eno-gastronomy and Tourism project © 2018