food Education for globAl flavouRs, producTs and disHes Erasmus Project

Project Title

food Education for globAl flavouRs, producTs and disHes

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 2017

Project Topics

This project is related with these Project Topics: Recognition, transparency, certification; New innovative curricula/educational methods/development of training courses

Project Summary

The overall objective of the project “food Education for globAl flavouRs, producTs and dishEs”_E.A.R.T.H. was to elaborate a training model designed to the professional upgrading of cooks and catering operators, so that they could be able to work in different social contests characterized by different culinary requirements. The main purpose of the E.A.R.T.H. project was to deliver a new offer in the catering and food service sector with the implementation of continuous vocational training courses that want to provide the cooks, catering operators and VET teachers with a set of skills in order to satisfy the diverse dietary requirements of the last 30 years. 4 partners from Lithuania, Italy, Spain and Greece took part in the project: Kaunas Food Industry and Trade Training Center, Lithuania (KMPPMC)- project coordinator, VET school, ITALIAN CUISINE DI PARDINI GIANLUCA, Italy- VET school, tertiary level, AINTEK SYMVOULOI EPICHEIRISEON EFARMOGES YPSILIS TECHNOLOGIAS EKPAIDEFSI ANONYMI ETAIREIA, Greece (IDEC)- a training consulting company, CENTRO SUPERIOR DE HOSTELERÍA DEL MEDITERRANEO, S.L, Spain (CSHM)- VET school. KMPPMC, CSHM and Italian Cuisine are VET schools working with cooks programms, IDEC has a long experience working with ECVET in European projects and could provide expertise for the development of a new training model according to ECVET principles, allowing transfer of learning outcomes and permeability. Project target groups- teachers, students, bussiness companies, cooks, associations, etc. Direct project participants were teachers and students at partner schools, around 600 people got benefit from the activities organised by theproject.The participants that were involved are the following: final consumers during the local debates, catering operators and VET teachers during the vocational training courses, enterprises during the internships, journalists during the dissemination activities, stakeholders and other potential interested operators during multiplier events. The most important impacts were the following: acquisition of new professional knowledge and competences that could be used on the labour market (resulting, hopefully, in a reduction of unemployment rate); growth of capabilities to work in international and multi-ethnic contest and improvement of linguistic competences; availability of a new training model more oriented to the needs of the labour market; deeping of cooperation and of the exchange of good practices among training entities and labour world; enlargement, innovation and diversification of culinary offer addressed to the final customers, especially those with specific food needs and requirements and, also, enlargement of final customers for the enterprises involved in the project. The partners working together created intellectual outputs:manual for the European training model; e-learning interactive platform; training materials. Manual describes the development and implementation of ECVET principles in the involved countries (Greece, Italy, Spain, Lithuania); defines cook’s standard technical professional competences, structure and definition of the training courses, importance of the “Europass Mobility”. E- learning interactive platform consists of 3 modules: vegan and vegetarian meals, non- allergetic food and ethnic cuisine. All training materials were developed as Open Educational Resources (OER) and are available on the e-learning platform. All interested parties can download free of charge the materials elaborated, once the user has registered on the e-learning platform. The registration allows to monitor the quantity of downloaded materials and also to build a database on the type of users. Moreover, all training materials are shared on dissemination platform.

EU Grant (Eur)

Funding of the project from EU: 184163,68 Eur

Project Coordinator

Kauno maisto pramones ir prekybos mokymo centras & Country: LT

Project Partners

• ITALIAN CUISINE DI PARDINI GIANLUCA
• AINTEK SYMVOULOI EPICHEIRISEON EFARMOGES YPSILIS TECHNOLOGIAS EKPAIDEFSI ANONYMI ETAIREIA
• CENTRO SUPERIOR DE HOSTELERÍA DEL MEDITERRANEO, S.L