BIO-BAKERS IN SERVICE Erasmus Project

Project Title

BIO-BAKERS IN SERVICE

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : Strategic Partnerships for vocational education and training

Project Call Year

This project’s Call Year is 2020

Project Topics

This project is related with these Project Topics: New innovative curricula/educational methods/development of training courses; Cooperation between educational institutions and business; Civic engagement / responsible citizenship

Project Summary

Nowadays people are looking more and more for organic products when they go to a shop/a bakery. But bakeries are short of such products preferring to use ingredients which help to make their products easier and more attractive to the eye (addiditive flour makes the dough grow faster, artificial colouring makes the products look appealing, egg/milk substitutes make the product last longer).
Today global situation showed us that all the people need digital skills for their professional and everyday activities. Unfortunately, digital skills of the bakers are still underdeveloped. Elementary use of internet, e-learning is still unknown domain for the big majority of bakery employees while employers will prefer using e-learning to get the bakers up to date with the news in the domain.
Environmental issues are still the objectives set for 2030 (Green Deal) and in this context we identified the essential need of the bakeries – to make their products from organic ingredients and to exclude chemicals and synthetic ingredients as much as possible. In this way bakeries will have to provide their ingredients from the local farms and agricultural entrepreneurs contributing to the Sustainable Europe 2030 objective which says that “The EU’s farm sector and rural areas are crucial for the well-being of Europeans …Citizens increasingly value food produced with broader benefits for society, such as organic products with geographical indications …. Organic farming, with an emphasis on environmental protection and animal welfare, has been steadily increasing in all EU Member States since 2005 and is expected to keep growing…”
The second European Strategy objective tackled also by our project is improving the digital skills of the participants. This objective corresponds with the “A Digital Agenda for Future” in Europe Strategy 2020 which aims to develop Digital Society and the Sustainable Europe 2030 Strategy contributing to several topics such as: Quality Education – Digital education action plan; Responsible Consumption and Production – by contributing to Large Scale initiatives under Horizon 2020 on digital and sustainable transformation of the AgriFood Sector
Target group: bakers, employed in the partner organizations, future employees of the bakeries, the participants of the Baker VET and trainers in the bakery domain.
Starting with all this, the idea of this project was born with the following objectives:
OBJECTIVE 1: To improve the skills and competences of bakers in the domain of organic bakery to make them more competitive on the labour market
Activities:
– Short term Staff training “Is organic traditional?” (C1)
– Short term Staff training “Start bake organic”(C3)
– Blended mobility of learners “Now we bake organic!” (C6)
– Blended mobility of learners “Recipes exchange – Best practice exchange”(C4)
– Comparison Research “Organic versus Non-Organic Bakery”(O1)
– A Guide for bakeries “Be organic! Bake organic!”(O2)
– Interactive Bakers Platform (O4)
OBJECTIVE 2 – To develop digital skills of the bakers in order to keep them trained and informed with the help of e-learning platforms
Activities:
– Blended mobility of learners “Go online –Learn online”(C2)
– Short term Staff training “How we get our employees to use E-learning course!”(C5)
– Guide for organizations “Get your bakers online” (O3)
– Interactive Digital Course for bakers (O5)
OBJECTIVE 3 – To develop partnerships between VET providers and bakeries in order to exchange good practices between bakeries in Europe and through this to foster quality improvement of the services provided by all involved organizations
Activities:
– 10 Partnership Agreements signed between project partners
– 5 VET organizations working together with 5 bakeries
– 5 Transnational Project meetings
– 10 Multiplier Events organized by VET providers together with the bakeries
The added value of all Short term Staff trainings is that we prepare staff members of the partner organizations to multiply the results of their training, we train them first in organic bakery and digital skills and then we train them to train the studied contents to their employees or to their trainees. The trainings have limited number of participants (16-18) but we are “multiplying” this number by teaching the participants to pass on the studied topics and developed skills and competences.
During the project we already assured the continued use of the created outputs by preparing staff members to train others in their own organizations. During the Staff Trainings we prepare 20 bakers and 16 trainers in Bakery domain – to train others in organic bakery products production and 10 bakers and 8 trainers – to train others in basic digital skills and using E-learning. So in their future activity of trainers they will need to use the created methodological resources

EU Grant (Eur)

Funding of the project from EU: 268229 Eur

Project Coordinator

Asociatia Socio-Culturala “Sfantul Ioan Botezatorul” Berbesti & Country: RO

Project Partners

• PANIFICIO GARGISO S.R.L.
• Ariadne
• Previform – Laboratório, Formação, Higiene e Segurança do Trabalho, Lda
• Future Focus Ltd
• CO.GE.M.
• Ta’ Kalc Bakery
• PADARIA IRMAOS LOPES, LDA