Activities

Project work is divided into 7 work packages, and their implementation involves consistently implementation of the following activities:

designing a joint VET qualification in culinary arts for associate professionals (EQF level 4, ESCO 34),

elaboration of pathways to further studies at tertiary level,

establishment of a strategic international alliance of VET providers and business entities for piloting, delivery of the new qualification and transition to employment,

fostering qualification’s accreditation within the NQFs of the countries represented in the project,

stakeholder mobilisation in favour of adapting the VET for the culinary professions to the enhanced economic and social role of the foodservice sector.

Within the qualification, emphasis is put on both hard and soft skills along with knowledge on sustainability, innovations in gastronomy, artisan food, preservation of European culinary traditions as heritage.

Work Packages

Work Package 1

Work Package 1

Project Management
Work Package 2

Work Package 2

Setting Strategic Goals for the Development of a Joint VET Qualification in Culinary Arts
Work Package 3

Work Package 3

Development of a Joint VET Qualification in Culinary Arts
Work Package 4

Work Package 4

Alliance for Delivery and Piloting of the Joint VET Qualification in Culinary Arts
Work Package 5

Work Package 5

Development of a Qualification Accreditation Strategy
Work Package 6

Work Package 6

Dissemination and Sustaining Impact
Work Package 7

Work Package 7

Quality Assurance and Evaluation
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