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FOUNDATION FOR THE DEVELOPMENT OF BEER- AND FERMENTATION INDUSTRY | Az erjedésipar oktatásfejlesztésének céljából létrejött alapítvány
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THE FOUNDATION FOR THE DEVELOPMENT OF BEER- AND FERMENTATION INDUSTRY INTRODUCES:

THE OBJECTIVES OF THE FOUNDATION

We strongly believe that the main requirements at future Hungarian companies will be the employment of well-qualified and trained labor force, rather than filling vacancies with semi-skilled or unskilled seasonal workers. We also believe that in spite of the fact that there are higher contribution taxes to be paid for skilled workers, employers will definitely benefit from well-qualified employees who are dedicated to their work. Their competence, loyalty and their ability to adapt to changing technologies means a great potential during both of the everyday and the long-term work of the company, which we cannot expect to be fulfilled by employees who have fixed-term contracts or who work at the company on a seasonal or temporary basis.

RECONSTRUCTION OF THE TRAINING CENTER

The fermentation training workshop – at the moment concentrating exclusively on the manufacturing of beer – is a place where students meet out of date systems, equipment and technologies.  Running the workshop itself means lots of problems itself.

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TECHNOLOGICAL IMPROVEMENT

Manufacturing beer is only one of the many fields of fermentation industry, and only one of the several theoretical topics to be covered during the vocational training. This way the students have to learn about these from textbooks, charts and pictures, thus only facing the real challenge of the profession when entering the labor market.  This is why it is extremely important for them to familiarize themselves with the procedures of the production of fruit brandy (pálinka), liqueur and malt on small-scale production lines. These can help students not only to learn about the procedures but also to get the necessary skills ”on the spot”.

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THE DETAILED INTROCUTION OF THE TRAINING

It is totally indifferent which system we use if we cannot reach our would-be students or if companies do not have any information about our high-level training and other professional programs. Apart from appearing on the world wide web, our promotional materials should be present when elementary school pupils are about to choose a profession or at the HR departments of companies.

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WE ARE OUTSIDE THE SCHOOLS

Since we follow the idea of ”Let us not just talk about it but do it” we have to be prepared to rise to the professional competitions and we have to perform on a very high level with our products. Our students will take part in professional competitions, we appear with our products is festivals and fairs and competitions. This way we will be able to promote the high educational standard of our school and our professional know-how.

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INCENTIVE PROGRAM

Since the state subsidized grants are only available for those students who learn one of the skills that are in shortage. Since it would be almost impossible to include fermentation industry into this circle, we have decided to work out and operate a system of incentives. Thus we will be able to motivate our students and also to help them get ready for the incentive and bonus system of labor market.

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BUILDING PARTNERSHIPS

We feel that it is extraordinarily important for us to cooperate with companies present in the fermentation industry.  Our aim is that we should be the first thought of these companies when planning to employ new work force. In order for our students to get the best possible professional education and to be prepared we need to need to be aware of the newest trends and technology in this field. With our partners we will work to achieve our aim: a high-level vocational training not only for future employees but also for those who currently work in the industry.

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OUR MAIN GOALS

Our goal is to set a highly developed, European standard for vocational education in the field of fermentation industry. In order to obtain this objective we set the following tasks:

 

  • we are going to follow the newest technological developments and trends of the fermentation industry in our course materials.

 

  • students should not only get familiar with the basic procedures of brewing beer inside the training center but they also should be able to get practical knowledge in a wide spectrum of fermentation industry

 

  • we are to build a dual vocational system in close cooperation with companies from the fermentation industry.

 

  • include adult education (re-training and other professional trainings) in our vocational trainings, and we are to refresh the professional knowledge of employers working in this field.

  • ”Thoughtlessness—the headless recklessness or hopeless confusion or complacent repetition of “truths“ which have become trivial and empty—seems to me among the outstanding characteristics of our time. What I propose, therefore, is very simple: it is nothing more than to think what we are doing.”

    Hannah Arendt: The Human Condition. The University of Chicago Press, 1959 p. 6.


PROBLEMS OF THE INDUSTRY – EMPLOYING PEOPLE WITH FIXED-TERM CONTRACTS, SEASONAL AND TEMPORARY EMPLOYEES

Let’s see how the training of skilled professionals and the capacity of labor market looks like in our country. Let’s compare the data with that of the EU. In brief: let’s get down to statistics.

  • “The distinctive feature of human intelligence is imagination and the power of symbolic thought. Our lives are shaped by the ideas we have and the beliefs we hold. New ways of thinking can transform us.”

    Ken Robinson: Out of Our Minds: Learning to be Creative. Capstone Publishing Ltd., 2011 Chapter 2.


THE TEAM

They are the ones who set their goals at developing fermentation industry. They understand the fundamental questions: the industry will only be able to develop and produce the right products with the help of highly-qualified workforce because with their professional knowledge they can promote cost-efficient production and for whom good production practice will not be an old-fashioned thought but an inherent part of their daily work. The members of the Foundation are all in close connection with the fermentation industry, with education and they are aware of the fact that they can make their world a better and livable place if they take the first step and don’t wait for others.

Cast

Those recorded in the deed of foundation now show themselves to the public. Let’s see who the members of this winning team are:

FERENC GÁL

Founder

In my career I have had the luck to work from lower primary education to secondary vocational training in all fields of the educational spectrum. At present I am the general director of FM KASZK.

I believe that our main goal is to help children and young people achieve their aims in life; no matter if it is to set up a model school, to take part in public administration or to develop a special program for helping the most disadvantaged or the poorest students.

I am in constant search of new things, of methods and of good educational practices that can work under the circumstances of the Hungarian educational system.

DR. ANIKÓ VÁRI

Member of the advisory board

As the professional deputy at FM KASZK I am part of the school administrators for the second year. I have been responsible for the international cooperation of the school for four years and am proud to manage several project for our teachers and students.

After finishing my secondary studies in the special biophysics class at Radnóti Miklós Experimental High School in Szeged I continued my studies at the College of Tessedik Sámuel. I obtained a BSc degree as an engineer of environmental management. I got my MsC degree as an agricultural engineer at the University of West Hungary.

Before earning my doctorate, I worked for a HR company in Győr where I got familiar with the world of multinational companies and got a lot of experience.

KATALIN ORSOLYA SZABÓ

Trustee

I got into Bercsényi in 2007 as a student by accident. After finishing my studies I started working in the brewing workshop of the school, as a trainer. Meanwhile I started my university education at Corvinus University in Budapest majoring in Food Engineering during which I specialized in beer and liquor industry. At the same time I got promoted to be the head of the workshop. Beer is not only my profession but my hobby too. This way I spend not only my working hours but my free time with improving my expertise in brewing beer.

JUDIT FARKAS

Founder

I have been working in a laboratory that is specialized in food safety since 2007. I am a technician of food analysis and a chemist and got enrolled in Food Engineering at Corvinus University. There I met the pioneers of Hungarian fermentation industry with who we developed the mutual aim of improving the standard of vocational training in this field. Due to my experience in the field of food safety I feel it is essential that high-quality food should be produced by well-qualified and experienced employees.

LÁSZLÓ FERENC TAMÁS

Founder

After finishing my studies I started working as a professional trainer. I had my private enterprise and studied at a university where I got an educational degree. Later education and professional training – passing on my knowledge to future generations became my primary interest again. This is where I feel at home.

GÁBOR KIRÁLY

Member of the advisory board

From several of my schools Bercsényi and its beer specialization was the first one. I have been working for Dreher Brewing factory for almost twenty years. Meanwhile I became an informatics expert, I listened to lectures about photography, I read and write and I am a ‘webworker’. Besides simply existing in this world, I decided not to wait but to make things happen and start the reforms of beer production.

THE PERSON WHO SHARED HIS VISION WITH US

JÓZSEF SZABÓ

He grew up in the 80ies in a brewery and got infected by the smell of the brewery. He got his qualification as a brewing professional, his favorite place was the training workshop and the experimental plant. He was working at the brewery for years, then searching for his goal in life, wandered around the world and as a technician, he even got to the secret workshops of the Coca Cola Company (technology, syrup-making). After experiencing and learning a lot, he became inspired and decided to study at Corvinus University, majoring in fermentation industry. Then, one day he got the idea and collected all those people who have the potential to change this industry.

AND THOSE PEOPLE WHO HELP OUR WORK:

Stelzel-Viktor

STELZEL LAW FIRM

Dr. Viktor Stelzel graduated from the Law School of Eötvös Lóránd University in 2008. He established his practical expertise during his trainee years at two law firms and in a bank. In 2006 he was an ERASMUS grant recipient during which he continued his studies at the Law School of University of Lisbon (Faculdade de Direito, Universidade de Lisboa).

After earning his degree he started to work at Óvári and Partners Law Firm as an articled clerk followed by a position of junior rapporteur at MKB Bank. From April 2009 he worked as an articled clerk for Szőke and Partners Law Firm (from March 2012 the firm changed its name into Winkler, Barna and Partners Law Firm) until 19th June 2012.

After an excellent final exam he took his vow on 20th June 2012 at the Budapest Bar. Following that he became the founder and the executive lawyer at Stelzel Law Firm.

He speaks English and Portuguese languages. His special fields are corporate law, labour law, securities law and business law.

He was bewitched by the aims of the foundation at the fermentation department of Corvinus where he is studying to become a master of brewing beer.



  • „The present rate and scale of technological change means that we are facing a paradigm shift in the ways in which we live and earn our livings. It needs to be met by a comparable paradigm change in how we think of education. We need to rethink some of the fundamental ideas that we have come to take for granted as simple common sense: about education, intelligence and ourselves.”

    Ken Robinson: Out of our Minds – Learning to be Creative. Capstone Publishing Ltd., 2011.



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