CASYS activities are organized as an integrated project with 5 Work Packages where the activities are implemented together and with shared resources by all project partner organizations, followed by upgrades and exchange of experience that provide the final project outcomes and results.

Project Activities

Preparation Phase

WP1: Pilot adult learning course “Culinary Arts and Culinary Business Management”.

1.1 Development and e-publication of a course curriculum

1.2 Development of training guidelines and reading materials

1.3 Development of individual schemes for utilizing the course and recognition of its results by CASYS partners (as an extra-curriculum course in the HEI partners, as a vocational course – in the VET partners, as a non-formal industry course – for the NGO partners).

WP2: Exchange of good practices for promoting the social role of the culinary business

2.1 Exchange of good practices in the field of culinary innovations: focus on healthy lifestyles and public health

2.2-2.4 Exchange of good practices for strengthening the contribution of culinary businesses to: local employment & social inclusion, environmental sustainability, community development;

2.5 Development and publication of good practices compendium

2.6 Joint Staff Training in Dobrich, Bulgaria

2.7 National conferences for promoting the course curriculum and the good practices compendium (6 events)

Exploitation Phase

WP3: Establishment of Pilot Social Incubator for the Culinary Business

3.1 Establishment of a Social Incubator and selection of experts who would contribute to its work

3.2 Implementation of pilot initiatives:

  1. a) Development of validation procedures allowing for the recognition of skills in the field of culinary arts acquired through informal and non-formal learning, including work experience and flexible pathways into the course “Culinary Arts and Culinary Business Management”.
  2. b) Carrying out an ethnographic culinary study – collection of traditional authentic recipes with attention to various ethnic cuisines, regional variations in traditional recipes and locally grown products.
  3. c) Elaboration of regional action plan (RAP) for the development of socially responsible culinary business.
  4. d) Organization of a multiplier event for the promotion of the RAP and the culinary study, including a culinary exhibition – 1 event in Dobrich, Bulgaria. The Social Incubator provides for the stakeholder participation.

3.3 Creation and maintenance of culinary innovations blog and YouTube channel, where all partners share video and multimedia resources

WP 4: Organization of pilot training on the adult learning curriculum and the LLL guidance

4.1 Development of an on-line platform for distance learning providing access to the adult learning course, the LLL guidance and the validation model.

4.2 Organization of a blended mobility for adult learners – it includes preparation and participation in a culinary exhibition organized in collaboration with the Social Incubator.

WP 5: Project Management and Evaluation

5.1 Project management and dissemination

5.2 Project and output evaluation

5.3 Four partner workshops

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