Here we are again with the 2nd CulinArt Bulletin!
Here we are again with the 2nd CulinArt Bulletin!
Focus group discussions in Spain
In Spain FASE organized two focus groups discussions involving a total of 75 participants. Theprofile of the engaged participantswas varied: owners of culinary arts business, VET trainers in hospitality, trainees in hospitality, culinary art critics in the media, researchers in agrifood, public workers in the regional service for employment, food producers, representatives of professional association of restaurants.
The 2nd Steering and Evaluation Committee and Expert Workshop was held in Zaragoza
The second meeting of the project partner organizations was held on April 9-10th, 2019, in Zaragoza, Spain.
Focus group discussions in Italy
The Chefs say that: "While they are still attending school, students should have more opportunities to interact with the world of work".
"Chef: he is a person who has all-round skills and knowledge about everything in the kitchen".
Focus group discussions in France
Three focus groups have been organised in France to evaluate the needs of the culinary sector in terms of job profiles and competences.
They have been organised in vocational high schools specialised in hospitality and culinary arts. All restaurant managers and chef de cuisine from two employment areas (LePuy-en-Velay and Brioude) have been invited together with the main union of employers for hospitality and restaurants, training funds in charge of hospitality and catering, employment agency and the inspector of Education.
Focus group discussions in Bulgaria
Three Focus Group Discussions were held in Bulgaria in February and March – 1 in Dobrich and 2 in Varna organized by the project Coordinator – International College.
The purpose of the seminars was in open discussion with the participants to explore the specific needs of tourism and hospitality businesses and to define their requirements towards the professionals working in the culinary arts field. As a result from the events, were formulated concrete suggestions were formulated regarding the specific knowledge, skills and competences that the modern chef should posses in order to meet the expectations of the employers and to keep up with the latest trends and innovations in gastronomy.
© 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.