The Overall Goal
To enhance the quality and relevance of VET offer in culinary arts following the labour market needs and with view of increasing youth employability, trans-national mobility and career advancement. The overall goal transfers the objectives of the call for proposal to gastronomy due to the high-employment potential of the gastronomy-related professions and their significance for hospitality and tourism.
CULINART specific objectives are:
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To identify the major skill needs in culinary arts and the resulting improvement implications for the VET qualifications in the…Read More
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To develop a joint labour-market relevant VET qualification in culinary artsRead More
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To create a sustainable cooperation structure to inaugurate the joint VET qualification in culinary artsRead More
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To initiate the recognition of the joint qualification in the NQF systems of the partner countriesRead More
Expected Results
improved relevance and attractiveness of VET education
improved opportunities for recognition of skills gained on the job and for trans-national mobility for work and study
established partnerships and gained expertise for better targeting and marketing of culinary arts programme
showcasing transparency and comparability of culinary-arts VET across the EU
enhanced employment and career progression perspectives in the culinary professions
CULINART BLOG
Blog
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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… -
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…
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Project Partners
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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.