1. WHAT IS EUROPASS MOBILITY?

Europass Mobility is one of the five tools that compose the European Skills Passport (Europass). It is issued by education and training authorities.

Europass Mobility is a document to record knowledge, skills and competencies acquired in another country because of one or more the following situations:

  • a work placement in an organization;
  • an academic term abroad;
  • a voluntary placement in an organization.

Any person, whatever their age or level of education, who moved to another country to learn or work can use this document to reflect his/her experience and to register which knowledge, skills and competencies he/she has developed.

  1. WHO COMPLETES IT?

The Europass Mobility should be completed by two partner organizations involved in the mobility project – the sending organization from the country of origin, and the receiving organization from the host country. These organizations can be VET schools, general schools, companies, universities, youth networks, etc.

  1. WHEn should it be completed?

The Europass Mobility should be completed after the person who has participated in the mobility has come back to his/her country of origin, to recognize the knowledge, skills and competencies developed.

  1. where to get it?

Each European country as a National Europass Centre (the complete list is accessible here: https://europass.cedefop.europa.eu/about/national-europass-centres). The sending organization should contact its national centre and follow the instructions to get an account and to generate the Europass Mobility. Once the document is completed with all the necessary information (personal data of the person participating in the mobility, incoming and sending organizations, knowledge, skills, competencies acquired…) this is sent to the receiving organization, who needs to sign and stamp it.

The final version is sent to the sending organization and to the participant in the mobility.

  1. EXAMPLE OF A EUROPASS MOBILITY

Imagine you are a VET school and one of your learners in your cookery VET courses wants to spend 3 months in a VET school in Portugal for a learning period.

When the learner comes back he/she wants to have a document to show which new knowledge, skills and competencies he/she has gained during his/her period abroad and wants this document to be recognizable by anyone who reads it.

You will address your National Europass Centre and after registering as user, you will fill the document with the required information.

EUROPASS MOBILITY

Picture of the holder
Holder of the document
      1  SURNAME(S) *       2  FIRST NAME(S) *       3  ADDRESS
Ugalde Ekain C/Autonomía, 52. 2ºD, 48012, Bilbao (Spain)
      4  DATE OF BIRTH       5  NATIONALITY
09 09 1991
dd mm yyyy
      Spanish
Issuing organisation
      6  NAME OF THE ISSUING
ORGANISATION *		       7  EUROPASS MOBILITY
NUMBER*		       8  ISSUING DATE*
Goierri Eskola 16886556
01 07 2017
dd mm yyyy
Sending partner
      9  NAME, TYPE1 AND ADDRESS *   1 if relevant faculty/department     10  STAMP AND/OR SIGNATURE
Goierri Eskola

Vocational College

Area of cookery and bakery

Lehendakari Agirre Hiribidea, 2

48054 Ordizia (Gipuzkoa, Spain)
    11  SURNAME(S) AND FIRST NAME(S) of reference person/mentor     12  TELEPHONE
Laura Igarzabal +34 946 848 954
    13  TITLE/POSITION     14  E-MAIL
Responsible for the Area of Cookery and Bakery cookery@goierri.eus
Host partner
    15  NAME, TYPE1 AND ADDRESS* 1 if relevant faculty/department     16  STAMP AND/OR SIGNATURE
EPRALIMA

VET School
Fonte Cova, Paço Vedro Magalhães
4980 – 548 Ponte da Barca
    17  SURNAME(S) AND FIRST NAME(S) OF REFERENCE PERSON/MENTOR     18  TELEPHONE
Céu Branco +35 258 480 120
    19  TITLE/POSITION     20  E-MAIL
Responsible for mobility projects ceubranco@epralima.pt
Headings marked with an asterisk (*) are mandatory
Description of the Europass Mobility experience
    21  OBJECTIVE OF THE EUROPASS MOBILITY EXPERIENCE *
To acquire and develop knowledge, skills and competence in using different raw materials – food – in cookery

To acquire and develop knowledge, skills and competence in preparing and preserving food

To acquire and develop knowledge, skills and competence in controlling food quality

To acquire work experience in an international context
    22  INITIATIVE DURING WHICH THE EUROPASS MOBILITY EXPERIENCE IS COMPLETED, if applicable
Vocational Education, level 4 EQF, in hotel and management field
    23  QUALIFICATION (CERTIFICATE, DIPLOMA OR DEGREE) TO WHICH THE EDUCATION OR TRAINING LEADS, if any
Technician in Cookery and Gastronomy
    24  COMMUNITY OR MOBILITY PROGRAMME INVOLVED, if any
Erasmus+ KA102
          DURATION OF THE EUROPASS MOBILITY EXPERIENCE
    25  *FROM
01 03 2017
dd mm yyyy
    26  *TO
31 05 2017
dd mm yyyy
Skills and competencies acquired
27A  ACTIVITIES/TASKS CARRIED OUT *
–       Prepare and preserve food

–       Control food quality
28A  JOB-RELATED SKILLS AND COMPETENCIES ACQUIRED

Skills

The Learner is able to:

§  Identify types of food: animal and plant origin;

§  Use different raw materials properly and diversely;

§  Apply the main collection methods for the conservation, use and preparation of raw materials;

§  Identify types of food:  animal and plant origin;

§  Use different raw materials, properly and diversely;

§  Apply the main collection methods for the conservation, use and preparation of raw materials;

§  Recognize influential quality factors and identify associated risks;

§  Check and control the quality of food.

Competencies

§  The holder prepares and preserves food, by:

–                       applying collection, preparation and conservation methods to raw materials;

–                       adequately using and diversifying different raw-materials;

–                       respecting food safety and hygiene procedures;

–                       respecting occupational safety and hygiene standards.

§  The holder controls the quality of food by:

–                       implementing quality control procedures;

–                       respecting restaurant food safety and hygiene procedures;

–                       respecting occupational safety and hygiene standards.
29A  LANGUAGE SKILLS AND COMPETENCIES ACQUIRED (if not included under ‘Job-related skills and competences’)
– Communication with Portuguese teachers, colleagues, providers and within an international team of cookers

– Improvement of his English speaking skills

– Acquisition of new professional terminology in English and Portuguese
30A  COMPUTER SKILLS AND COMPETENCIES ACQUIRED (if not included under ‘Job-related skills and competences’)
–       Use of APPs for order processing and stock management
31A  ORGANISATIONAL SKILLS AND COMPETENCIES ACQUIRED (if not included under ‘Job-related skills and competences’)
–       Organizational skills

–       Prioritization of tasks

–       Time management

–       Follow directions

–       Registration of processes and results

–       Problem solving
32A  SOCIAL SKILLS AND COMPETENCIES ACQUIRED (if not included under ‘Job-related skills and competences’)
–       Team work

–       Verbal and nonverbal communication skills

–       Sociability

–       Flexibility
33A  OTHER SKILLS AND COMPETENCIES ACQUIRED
– Intercultural skills and adaptation to a new cultural environment

– Resilience
34A  DATE * 35A  SIGNATURE OF THE REFERENCE
PERSON/MENTOR		 36A  SIGNATURE OF THE HOLDER
01 07 2017
dd mm yyyy
Headings marked with an asterisk (*) are mandatory
Record of courses completed and individual grades / marks / credits obtained
27B  STUDENT MATRICULATION NUMBER *
28B
COURSE UNIT CODE [1]		 29B
TITLE OF THE
COURSE UNIT*		 30B
COURSE DURATION[2]*		 31B
LOCAL
GRADE [3]*		 32B
ECTS/ECVET
GRADE [4]		 33B
ECTS/ECVET
CREDITS 5
8239 Food – Raw Material 50 hours 18 4.5 credits
Add or remove lines if required
34B  ESSAY/REPORT/DISSERTATION
Not applicable
35B  CERTIFICATE/DIPLOMA/DEGREE AWARDED IF ANY
Unit of Learning Outcome: Food – Raw Material
36B  SURNAME(S) AND FIRST NAME(S) of mentor/administration officer 37B  SIGNATURE OF THE HOLDER
Céu Branco
38B  DATE OF VALIDATION *
31 05 2017
dd mm yyyy
39B  NAME, ADDRESS AND STATUS OF THE INSTITUTION * 40B  STAMP OR SEAL
EPRALIMA

VET School

Fonte Cova, Paço Vedro Magalhães
4980 – 548 Ponte da Barca
Headings marked with an asterisk (*) are mandatory

WEBSITE REFERENCES

https://europass.cedefop.europa.eu/documents/european-skills-passport/europass-mobility

ANNEX I – TECHNICAL SHEET

  • This tool aims to provide:
    1. a comprehensive understanding of a Europass Mobility;
    2. points to consider in the fulfilment of a Europass Mobility;
    3. an exemplification on how to fulfil a Europass Mobility.
  • This tool is intended to be used in determining the following via the template:
    1. aims of the Europass Mobility;
    2. data of the holder (learner) and the sending and receiving organizations;
    3. description of the Europass Mobility experience;
    4. skills and competencies acquired by the holder (learner).
  • Within the EURspace Pedagogical Kit, this tool is intended for the use of schools, public bodies and other private enterprises who participate in European mobility projects.
  • Within the EURspace Pedagogical Kit, this tool is intended to be applied in the context of ECVET implementation, specifically, to validate, recognize and register the learning outcomes acquired by VET learners in a variety of learning contexts, such as, when learners participate in European mobility projects.
  • Phase and Stage of the Pedagogical Circuit in which the tool should be used:
    • Phase 3: After Mobility
    • Stage 8: Registering Learning Outcomes

[1]. COURSE UNIT CODE: Refer to the ECTS information Package provided on the website of the host institution

[2]. DURATION OF COURSE UNIT: Y = 1 full academic year | 1S = 1 semester | 2S = 2 semesters | 1T = 1 term/trimester | 2T = 2 terms/trimesters

[3]. DESCRIPTION OF THE INSTITUTIONAL GRADING SYSTEM

In Portugal the grading system goes from 1 (very poor) to 20 (outstanding). 18 means “very good”

[4]. ECTS CREDITS: 1 full academic year = 60 credits | 1 semester = 30 credits | 1 term/trimester = 20 credits

The course had a duration of 200 hours during the trimester. The equivalence and recognition of ECVET credits depends on the sending organization.