This project is part of Erasmus+ program for cooperation for innovation and the exchange of good practices. The project is aimed at delivering high quality learning opportunities.

The two main priorities of the project are:

  • Enhancing digital integration in learning, teaching, training and youth work at various levels
  • Promoting entrepreneurship education and social entrepreneurship among young people.

The project is designed to:

1) enhance the quality and relevance of the adult learning (AL) offer in culinary arts, by developing new and innovative approaches and disseminating best practices;

2) increase the labour market relevance of AL programmes and qualifications in culinary arts;

3) facilitate lifelong learning guidance and the transition of culinary arts learners through different levels and types of formal and non-formal education through the use of European reference tools for the recognition and validation of qualifications;

4) foster youth employment and the gradual reorientation of the culinary business towards social objectives and responsibility, in particular by integrating into culinary arts programmes the social, sustainability and innovation dimensions of business, and by establishing a social incubator for the culinary business.

The project focuses on:

– young people, especially those that are not in employment, education or training (NEETs)

– development of higher competencies in culinary arts, with special attention to innovation and the emerging business trend of acting socially responsibly.

The project is designed to benefit adult learners (improving quality & relevance of training), business (improving trainees’ competencies) and society (promoting social responsibility and social entrepreneurship).

The objectives are justified by EU policy priorities and the reality in EU economies and education and training systems:

  1. Improving quality and relevance of the AL offer in culinary arts, with a focus on unemployed youth and NEETs
  2. Increasing the labour market relevance of AL in culinary arts
  3. Facilitating flexible learning paths, efficient LLL guidance and validation of competences.
  4. Fostering the gradual reorientation of the culinary business towards social objectives and responsibility, as well as innovation.
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