MedFlavors project aimed to emphasize oenogastronomy tourism with the transnational participation of the following three countries: Greece, Cyprus and Spain. The goal of the project was the development of a new transnational thematic tourism product. The integration of local gastronomy and cultural assets in a single new tourism product enhances its differentiation and its recognition. The core element of the proposal was to familiarize the traveller with unexploited features of the cultural heritage such as taste and local nutritious products. The trend today is expressed in an organized global level, through consumer movements like Slow Food (a smart title that opposes fast food). Academics who study the changes in the tourism market agree that one of the major trends in tourism development is the inclusion of wine-gastronomy in the tourism product offer, and according to data from the World Tourism Organization, 44% of tourists consider local culinary habits as one of the dominant destination selection criteria for their visits. Based on the above mentioned, the consortium included three partners from Greece, Cyprus and Spain, being the coordinator Chamber of Professionals and Handicrafts of Rodopi which promotes entrepreneurial issues, support the local economy in collaboration with local professionals. This project aimed to promote the design and implementation of actions for the development and promotion of this specific tourism product. In particular, the creation of a network of competent bodies. The other two partners of the project were the Centro Superior de Hostelería and RegioCop. The Centro Superior de Hostelería is a vocational training centre recognized by the Ministry of Education and Culture of the Valencia Community. The centre’s main activities are the training and acquisition of skilled students in the fields of hospitality and catering. The centre offers a wide range of training programmes: intermediate vocational training, higher-level training courses, certificates regarding the cuisine, catering and pastry, master and postgraduate degrees in tourism management. The RegioCop is a dynamic provider of consulting services present in Belgium and Cyprus, with a track record of successful projects supporting EU related communication either for the European Institutions or the private sector. The project main activity was the development of a comprehensive education and training programme for professionals in the field of food service (local products, preservation and promotion of traditional flavours and recipes, food marketing) with the creation of a guideline manual, which will ensure the authenticity and quality of the businesses. In parallel, the establishment of an interactive website, an e-magazine that will provide all-around navigation and promotion of good practices, traditional recipes, links to traditional local products, registration of high nutritional value certified product ads. Through this website professionals (project participants and others) will be able to exchange messages, opinions, create their personal profile, post photos and view certified firms and local products even after the end of the project. The selection of these areas will be based on standards and quality criteria in order to ensure the overall quality of the action that will serve as a point of reference in the domestic and foreign tourist market. The oenogastonomy was the basis for the integrated tourism proposal, for both local and foreign visitors to be familiar with the historical development of all aspects of the local culinary culture.

"The main objective of the project was to bring the results of vocational training in catering to the needs of the labor market within 24 months. The main objective was realized becasue we reached the following specific objectives: - improving the quality and efficiency of vocational education in the catering and tourism industry, - developing new approaches to improve the competence already practicing teachers and providing them with all the expertise and skills necessary to provide high quality services, - increasing access and promoting generated in Europe, open educational resources, - increasing social mission for the promotion of vocational education with the needs of employers.In the context of the objectives of the project as the most important priority we decided together with our partners, ""The development of business partnerships in the field of vocational education and training (...)"". Our project assumes implementation action to better adapt the learning outcomes to employers' expectations of the catering and tourism industry and the changing labor market needs through the preparation and training of teachers. The process of adjusting takes place when teachers have the knowledge, skills and qualifications which reflect the needs of employers. Employers are looking for specific skills, well-prepared to carry out specific practical tasks. This is possible only if we modernize workshop consulting and - qualification teacher. Partnering in the project focused on innovative methods of learning based on the experience of cross-border cooperation (Poland - Latvia) and international (Spain - Poland - Latvia). The project prepared an innovative pilot program course in the kitchen of ecoproducts in catering for teachers based on an earlier diagnosis and tests described in the form of reports and recommendations.Another priority, the implementation of which is part of the project concern the strengthening of key competences in educational programs and training and promote learning in the workplace for all, with special emphasis on vocational training at the employer. Analysis of data obtained in the course of preparation of the Development Strategy of Vocational Education Podlasie Region indicates that only one-third of all teachers (30%) had previously worked in the profession. Also, unfortunately, a small percentage (12%) of teachers working in vocational schools have the opportunity to take advantage of internships in companies in order to improve professional skills. Much more is while the percentage (52%) of teachers working in vocational schools in the province. Podlasie, who raised the qualifications for vocational courses. The analysis results indicate that a significant proportion of vocational schools do not sufficiently care about the qualifications of teachers. During the project, teachers and trainers of vocational subjects participated in training on ecological products in the field of gastronomy conducted by the CSHM in Valencia. During the training they learnt the results of research and experimentation on new products and trends in food production, learn about the main issues of ecological cuisine. These issues of innovation in the development of catering and prepared a training program based on the needs of employers affiliated Perfect Project.Implementation of the project respond to the need to know, identify and apply remedial action in the field of matching the competence of the student in the catering industry schools associated within PP and DTS in cooperation with operators on a daily cooperating with employers and who know their needs.Partners through joint implementation of the project gained new experience of international cooperation, increase their prestige, become thus better known in Poland and in their countries and can count on new partners, encouraged example of the successful implementation of the project. Participation in a large international project positively affects the employees of the partner institutions. They benefit from the experience developed in the project. Other benefits to partners: - exchange of experience, knowledge and good practices through synergies and cross-sectoral cooperation; - learning practical solutions in teaching applied in the European institutions; - raising the professional qualifications of teachers according to international standards.The resulting project materials, documents and other products are available free of charge and promoted on the basis of open licenses and made available using information and communication technologies on the project."

"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."

"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 PolandEl Centro Superior de Hostelería del Mediterráneo (CSHM) - Partner from SpainViesoji istaiga ""Svietimo, tyrimu ir konsultaciju centras"" (ERCC) - Partner from LithuaniaThanks 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."

BACKGROUND & CHALLENGESWork-Based Learning (WBL) is well established in the HORECA sector, as most employers offer apprenticeship programs in partnership with VET providers. This is necessary, as related occupations require further to knowledge and practical skills, a first-hand experience across business functions and future work duties. Nevertheless, the HORECA industry still notes a gap between the skills and knowledge learned by apprentices through WBL and those needed by the workplace, particularly to what regards environmental and sustainability skills. One of the key reasons, is the fast-paced emergence of relevant new market niches technological changes, new legislation/regulations, and last but not least, evolving customer expectations. EC study in 2016 reports the major skills gaps in HORECA education and training, underlining that the “greening” of the industry has led to considerable changes in the tasks and competences required by employees. HOTREC (December 2016) has published a pledge to improve the quality of apprenticeship schemes by promoting new skills development to tackle the new tourist demand. The EU Skills Panorama (2016) includes hospitality managers among the occupations needing skills upgradingOBJECTIVES ENVIRECA aimed to align work-based learning with workplace requirements as regards environmentally sustainable practices. Project objectives were: •Develop a comprehensive and up-to-date WBL curriculum and new training content on environmentally sustainable work practices to be embedded in HORECA VET provision•Introduce training delivery methods to enable HORECA apprentices to apply the acquired knowledge and skills in real life workplace situations via training scenario•Enhance VET-business cooperation and facilitate the integration of environmental components into HORECA WBL curricula and national/EU certification schemes.PARTNERSHIP The partnership comprised 5 partners with complementary skills and long experience on delivering innovative methods on environmental and sustainability skills. FLA brought its expertise and capacity in the environmental field and guaranteed the upgrading of HORECA WBL schemes. DU brought its experience in designing curricula tailored to market needs. EXELIA brought its long experience in delivering innovative learning methodologies and pedagogies. HRC brought its experience in designing work-based training in the HORECA sector and access to HORECA companies. CSHM brought its specialization on job specific training curricula and apprenticeships in HORECA industry.ACTIVITIES UNDERTAKEN •Map skill needs on environmentally sustainable work practices and update occupational requirements for HORECA employees •Design of a WBL curriculum and Open Educational Resources for training HORECA apprentices in environmental technologies and sustainable work practices•Delivery of a simulation game with practical scenarios on HORECA key business functions to foster new skills development •Organization of a pilot session to validate ENVIRECA units of learning outcomes and training material•Design of an Environmental Certificate Supplement for the integration of green components into HORECA certification schemes•Creation and distribution of a position paper to promote the incorporation of green skills requirements into occupational standards (to reach 75 stakeholders)•Organization of national information days in partnership countries to promote project results and strengthen collaborations between VET providers and HORECA employersMAIN RESULTS AND IMPACT ACHIEVED•Evidence-based learning outcomes on sustainable HORECA work practices•A 6 weeks WBL curriculum, referenced to EQF level 4, available in 6 EU languages•50 hours of versatile studying materials, offered in the form of open educational resources, in 6 EU languages•A board game with 5 scenarios that simulate “real-life” working situations.•A certificate template for learners receiving training on environmentally sustainable HORECA work practices•A set of policy recommendations on how improve the supply and quality of work-based learning in the HORECA industryIt is estimated that ENVIRECA has benefitted: •300-450 VET providers•500-600 HORECA employers •5500-7000 HORECA employees and apprentices•50-75 sectoral representatives and regulatory entities•1000-1500 other individualsLONG TERM BENEFITS•Improved HORECA networks’ knowledge and capacity for learner centered approaches.•Increased HORECA employers’ capacity to provide environmental and sustainability skills to employees •Increased knowledge of learners, trainers, mentors on how to apply theoretical knowledge in practice by developing handbooks and case studies.•Extended networks and synergies among stakeholders, HORECA, environmental institutions and authorities by producing the framework for integration of sustainability skills.•Strengthened links between informal and formal education pathways