The EU priorities for VET to 2020
"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…
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Interviews with International Chefs
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…
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INTERVIEW WITH MAITE FERNANDEZ
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…
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Should You Work in a Restaurant Before Attending Culinary School?
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!
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Advantages and Disadvanages of Being a Culinary Artist
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.
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Empirical Research in Vocational Education and Training
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".
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Vocational education and training in Bulgaria
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.
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© Copyright 2018
Project Ref. No. 597848-EPP-1-2018-1-BG-EPPKA3-VET-JQ
CULINART: Designing a Joint VET Qualification in Culinary Arts and Pilot Pathways for Continuing Training is co-funded by the Erasmus+ programme of the European Union.
The European Commission's support for the production of this publication does not constitute an endorsement of the contents, which reflect the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.