InnoGastro – Innovative Approach to Gastronomy in Vocational Schools Erasmus Project

Project Title

InnoGastro – Innovative Approach to Gastronomy in Vocational Schools

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 2016

Project Topics

This project is related with these Project Topics: New innovative curricula/educational methods/development of training courses; International cooperation, international relations, development cooperation

Project Summary

The InnoGastro project – Innovative Approach to Gastronomy in Vocational Schools was implemented by the Foundation Regional Competence Center as part of the Erasmus + Program Action 2 Strategic Partnerships for vocational education and training.
Main goals and results of the project:
– improving the quality and effectiveness of vocational education in the catering industry,
– developing new approaches to improve the competences of already practicing educators and equipping them with all competences and skills necessary to provide high quality services,
– increasing access to and promoting open educational resources created in Europe.

Results:
– consolidation and deepening knowledge of cooking techniques,
– understanding the effects caused by food ingredients,
– getting to know the work culture and practices used in European vocational training institutions,
– getting to know experimental cuisine dishes,
– increasing the organizational, management and leadership skills of the partnership members,
– strengthening cooperation with partners,
– building cooperation with institutions on the labor market,
– increase of social, linguistic and cultural skills,
– participants will become more aware of the importance of language skills for personal and professional development,
– increasing flexibility and mobility,
– broadening tolerance and openness to other cultures.

The main tasks under the project:
1. Creation of one report being a set of three analyzes (PL, LT, ES) containing research and comparative analysis. The report is a diagnosis of the current situation in each country in the field of vocational education, only the gastronomic industry.
The result: a report with a diagnosis, combined with a broad forum with entrepreneurs.
Leader: RCK, with the participation of all partners.
2. Analysis of the O1 report’s conclusions. Selection of the content of each module. Preparation of training materials. Implementation of training courses, combining online training with the theoretical part and practical training. Validation of training (creation of evaluation questionnaires in order to measure the achieved expectations and identify improvements for future trainings). Designing, organizing and implementing a pilot training course at CSHM for a group of 18 people (12 teachers on behalf of RCK and 6 entrepreneurs from the ERCC).
The result: a blended-learning course program combined with a forum with entrepreneurs.
Leader: CSHM, with the participation of all partners.
3. Pilotage of courses – teachers and entrepreneurs participating in an innovative program implement the effects of education with CSHM in the form of incorporating elements of the course into classes at the school / in the company.
4. Developing a vocational education development strategy (in the catering industry) in the field of international cooperation and the internship program with elements of experimental cuisine.
The result: a report with a diagnosis, combined with a forum with entrepreneurs.
Leader: RCK with the participation of all partners.

During the project, teachers and entrepreneurs of vocational subjects participated in the training in the field of experimental cuisine and new products in the field of gastronomy run by El Centro Superior de Hostelería del Mediterráneo (CSHM) in Valencia.
During the training, they learned the results of research and experience on new products and trends in food production, and learned the main issues of experimental cuisine.

The implementation of the project responded to the needs of knowing, identifying and applying remedial actions in the field of adjusting student competences in the catering industry of schools associated in the Regional Competence Center (project leader) in cooperation with business entities that cooperate with employers and know their needs on a daily basis.

Project partners:
Foundation Regional Competence Center (FRCK) – Partner from Poland
El Centro Superior de Hostelería del Mediterráneo (CSHM) – Partner from Spain
Viesoji istaiga “Svietimo, tyrimu ir konsultaciju centras” (ERCC) – Partner from Lithuania

Thanks to the joint implementation of the project, the partners gained new experiences of international cooperation, increasing their prestige and experience in the field of gastronomy.

Other partner benefits:
– exchange of experience, knowledge and good practices through synergy of actions and cross-sector cooperation;
– learning practical solutions in teaching used in European institutions;
– raising teachers’ professional and entrepreneurs qualifications according to foreign standards.

The materials, documents and other products created as a result of the project will be made available and promoted free of charge and made available through information and communication technologies on the project website.

EU Grant (Eur)

Funding of the project from EU: 54011,32 Eur

Project Coordinator

Fundacja Regionalne Centrum Kompetencji & Country: PL

Project Partners

• AINIA
• Viesoji istaiga “Svietimo, tyrimu ir konsultaciju centras”
• CENTRO SUPERIOR DE HOSTELERÍA DEL MEDITERRANEO, S.L