On June 7 and 8, 2021, the participants in the pilot course "visited" virtually France – one of the most popular gastronomy destinations
and learned about the historical value of gastronomy on the example of the worldwide-known French cuisine.
The participants had the opportunity to learn from the experience and knowledge shared by actual French chefs in the atmosphere of the restaurant kitchen and were really impressed by the presentations made.
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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.