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 Testimonial - Company - Agriturismo Il Pianaccio - Italy

The interview is about
Company managers
Name
Elisa Giannuzzi
Name of the company
Agriturismo
Country
Italy
Main Contents of the Interview
Elisa Giannuzzi is the owner of this Farm tourism Pianaccio, Montale, Pistoia, Italia.She has experience with WBL with Students from School Management of Montecatini "Istituto Alberghiero". She has both catering and apartments so she can do WBL with both for the restaurant as waiter or assistant cook or at the reception to relate with customers. She works in summer with Danish, Polish, English so they could have a good experience with language. Some things are learned only with activity so perhaps more hours need to dedicate to work than theoretical

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