@article{BleyHeindl2023, author = {Bley, Sandra and Heindl, Johanna}, title = {Ingenieurp{\"a}dagogik an der Technischen Hochschule Rosenheim. - eine Laufbahn im beruflichen Lehramt die mit der Liebe zum Holz beginnt}, series = {BAG Report}, volume = {2023}, journal = {BAG Report}, number = {02}, organization = {BAG Bau-Holz-Farbe e.V.}, pages = {20 -- 29}, year = {2023}, abstract = {Die Technische Hochschule Rosenheim ist {\"u}berregional bekannt f{\"u}r Ihre Expertise im Fachbereich Holz und Bau. Nach dem Vorbild des kooperativen Modells der Hochschule Landshut in Kooperation mit der TU M{\"u}nchen implementierte die TH Rosenheim im Jahr 2020 den Studiengang Ingenieurp{\"a}dagogik f{\"u}r den Fachbereich Bautechnik mit der Option Holztechnik als Unterrichtsfach. Der Beitrag skizziert Motive, Strukturelemente sowie erste Entwicklungen. Dabei lassen erste deskriptive Ergebnisse die Hoffnung zu, dass sich {\"u}ber das Modell neue Zielgruppen f{\"u}r eine Karriere im Lehramt an beruflichen Schulen generieren lassen. Besonders auff{\"a}llig f{\"u}r das Rosenheimer Modell ist die Bedeutsamkeit der Polyvalenz sowie das Interesse an einer praxisnahen Ausbildung rund um den Werk- und Baustoff Holz.}, language = {de} } @inproceedings{HeindlBleySchuetz2022, author = {Heindl, Johanna and Bley, Sandra and Sch{\"u}tz, Markus}, title = {Freie fachspezifische digitale Lernmedien f{\"u}r die Bau- /Holztechnik (OER) - Studierende konzeptionieren, produzieren und teilen Gamifications und Erkl{\"a}rvideos.}, series = {7. Technikdidaktik-Symposium des Journals of Technical Education}, booktitle = {7. Technikdidaktik-Symposium des Journals of Technical Education}, year = {2022}, language = {de} } @misc{HeindlBleyMisera2025, author = {Heindl, Johanna and Bley, Sandra and Misera, Susanne}, title = {Digital Transformation in the Hospitality Sector - Effects on Professional Competence Profiles}, series = {Trends in Vocational Education and Training Research, VETNET Conference Series}, volume = {2025}, journal = {Trends in Vocational Education and Training Research, VETNET Conference Series}, number = {8}, editor = {N{\"a}gele, C. and Stalder, B.E. and Kaiser, F. and Malloch, M. and Kersh, N.}, doi = {10.21240/vetcon/2025/ecer/36}, pages = {123-137}, year = {2025}, abstract = {Context: Digital transformation is changing work processes and skill requirements in almost all economic sectors. The hotel and restaurant industry faces a particular challenge. It must combine traditional, highly personalized services with new digital technologies. The German vocational education system shows increasing digital integration. However, systematic analyses are missing. These analyses should examine which digital competencies are included in trainingprograms. They should also show how professional requirements are changing. Approach: This study uses a multi-method research design. The first step examined key regulatory documents. These included training regulations and curricula for hotel specialists and cooks. We used qualitative content analysis for this examination. The second step involved 33 guided expert interviews. We interviewed stakeholders from companies, vocational schools, associations, and staff members. We analyzed the data using qualitative-deductive methods. The analysis followed theoretically based category systems. Findings: The document analysis shows that digital content exists in the regulatory materials. We found explicit digital content (n=37) and implicit digital content (n=52). The materials include requirements for trainees such as process understanding, teamwork skills, and adaptability. However, gaps exist in several areas. These include data analysis, creativity, lifelong learning, and cross-disciplinary interest. The interview analysis identified five central transformation areas. These are digital sales, digital guest journey, process optimization, digital staff management, and data-based decision support. These changes create new skill requirements on three levels: Knowledge (e.g , IT basics and tool know-how), Skills (for example, handling digital systems, organization, and communication), and Attitudes (for example, openness, willingness to learn, and team orientation). Conclusions: The results show that technological developments in the hotel and restaurant industry have wide-reaching effects. They do not only require technical adjustments but also deep pedagogical and didactic changes in vocational education. A tension exists between economic requirements (such as automation) and the need for social-emotional skills. This tension is especially important in direct guest contact. The study emphasizes the importance of systematic skill development. This development must consider professional, personal, and organizational aspects. A stronger integration of future-oriented skills is necessary. These skills include creativity, reflection ability, and willingness for lifelong learning. This integration will help prepare professionals for digital change in a sustainable way.}, language = {en} }