Initial situation / Problem
No country in the world is currently home to more refugees than Turkey. According to the United Nations High Commissioner for Refugees, UNHCR, more than 3.5 million refugees currently live in the country. Nearly 90 percent of them are people who fled Syria from the civil war. For the vast majority of these people, Turkey is not a transit country but a destination. The refugees want to stay permanently and build up a new livelihood. This presents the Turkish state and above all the receiving communities with enormous challenges.
In cooperation with seven German chambers and associations, sequa contributes to the integration of refugees into the Turkish labour market and Turkish society through vocational qualification measures. Training measures are currently being carried out in eleven sub-projects.
One of these sub-projects is being carried out jointly by BiWe and IHK Antakya in the province of Hatay. In a division of labour, vocational qualification measures are implemented in gastronomic professions.
The overarching objective is to provide Syrian refugees and disadvantaged Turkish groups with skills for earning income from professional and entrepreneurial activities. The subproject between BiWe of the IHK Antakya specialises in the implementation of vocational qualification measures in the gastronomy sector in the Hatay region.
General structure of the subproject
As with all TAMEB subprojects, a holistic approach is also pursued here. This means that the vocational qualification measures are flanked by language courses and training courses for social integration into Turkish society.
Sufficient language skills are the decisive factor for successful training and integration into both the labour market and the host society. Once the participants have been selected, they are first taught the corresponding Turkish language skills (A2) in a three-month language course. At the same time, courses on social integration begin. Once these courses have been successfully completed, the professional qualification measures begin.
In close cooperation with the Turkish partner, the first step was to equip a training centre. Qualification takes place on the basis of modular courses. Each class consists of no more than 20 participants, so that a high number of participants can be reached by the end of the project. These follow the guidelines of the Turkish Ministry of National Education (MoNE) so that official recognition is guaranteed. During the training the participants are advised by mentors, which leads on the one hand to low drop-outs, on the other hand to high placement rates in companies after completion of the training. At the end of the in-company training, the company makes a final assessment of the person and decides whether he or she will be hired. For those who are not employed, it is the mentor's task to find out whether they can be accommodated elsewhere.
Successes to date
A total of 75 out of 80 participants completed the programme. Currently there are another 40 people in gastronomic training or internships. Further courses and internships are planned.