The EU priorities for VET to 2020

28 June 2019 Blog 120 Views
"At a time when 40 % of Europe’s employers can’t find people with the right skills to fill their vacancies, vocational skills have become one of the best ways to mould one’s career. VET should become a first choice for the young and allow adults to continuously upskill and reskill in line with the needs of the labour market.” 
Marianne Thyssen 
Commissioner for Employment, Social Affairs, Skills and Labour Mobility 

Interviews with International Chefs

27 June 2019 Blog 366 Views

Roberto Baquero is a Spanish International chef who stresses the importance of a good training but also the influence of the work based learning. He emphasizes that the most important thing a chef should do, in addition to knowing how to cook, is to know how to communicate with his team, create a calm and stable environment, in spite of being in a very stressful profession.

The importance of CULINART Project is in creating an international VET training in the Culinary Arts, the communication and interchange among all the professionals of this field is seen as being very enriching and the need of continuous training in this field is essential.



09 June 2019 Blog 100 Views


Today we are interviewing Maite Fernandez, from Zaragoza, Spain. As for her studies, she has the High Technician Degree in the Restoration Sector and the University Degree for Teaching, so she combines cooking and teaching. As for her achievements, after achieving her studies she worked 2 years as a cook and afterwards was promoted as chef de cuisine, position that she had been keeping for 8 years now. But all the while she also imparted classes related to cooking and kept training herself in order to be updated on every new culinary technique. As for hobbies, hers is painting! Whenever she has a little time to dedicate to it, she enjoys painting!


Should You Work in a Restaurant Before Attending Culinary School?

11 January 2019 Blog 1229 Views

Many of those interested in becoming a chef, or pursuing some type of culinary career, become interested in food, and perhaps develop a passion for cooking, at home. Then, they decide to enroll in cooking school, and pursue their dream job: Becoming the head chef at a big-time restaurant!


The changing nature and role of vocational education and training in Europe

10 January 2019 Blog 1281 Views

Some interesting research on VET in Europe by CEDEFOP


Advantages and Disadvanages of Being a Culinary Artist

09 January 2019 Blog 1566 Views

A culinary artist is someone educated in the preparation of food for restaurants. As a professional, he is more commonly referred to as a chef or head cook. Some achieve this level with a diploma and hands-on training, but many chefs complete two- or four-year culinary programs.


Empirical Research in Vocational Education and Training

08 January 2019 Blog 1761 Views

In Springer you can read Empirical Research in Vocational Education and Training witch is with open access. The title of that specific material is "Supporting change in VET: teachers’ professional development and ECVET learner mobility".


Vocational education and training in Bulgaria

03 January 2019 Blog 211 Views

Bulgaria has strong youth education traditions. The share of those with upper secondary and post-secondary education is higher than in the EU; the share with low or no qualification is below EU average.


ECVET Magazine issue 33 is online!

28 December 2018 Blog 1633 Views

The 33rd issue of the ECVET Magazine is now online. 



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