Interviews with International Chefs

27 juin 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.


Should You Work in a Restaurant Before Attending Culinary School?

11 janvier 2019 Blog 1230 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 janvier 2019 Blog 1281 Views

Some interesting research on VET in Europe by CEDEFOP


Advantages and Disadvanages of Being a Culinary Artist

9 janvier 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

8 janvier 2019 Blog 1762 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".


ECVET Magazine issue 33 is online!

28 décembre 2018 Blog 1633 Views

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