ACTIVITIES
The following activities are going to be implemented to reach the project’s objectives:
Benchmarking of existing curricula on sustainable cooking and other relevant related content in 4 countries
100 Interviews to experts in VET Training, Environmental Sustainability and Gastronomy Industry
4 Roundtables with 12 experts in VET Training, Environmental Sustainability and Gastronomy Industry
20 Good Practices on Sustainable Cooking
Production of 4 national and 1 global report on “State of the Art and Good Practices concerning Sustainable Cooking”
Definition of the Curricula for VET Cooking Courses on “Sustainable Cooking”
Creation of a VET module on Sustainable Cooking to be integrated into VET courses of Gastronomy
Elaboration of a training platform with the contents and the resources of the module
12 Evaluation and Validation Meetings with 36 experts in VET Training, Environmental Sustainability and Gastronomy Industry
Platform’s functionality and usability tests with at least 40 interested persons
Final phase
Pilot test with 8 trainers and 80 trainees
Online show-cooking activity with trainers and trainees from all the countries
7 Multiplier Events and 1 Final Conference (total: 170 participants)
Creation of a Final Publication: “Promoting Sustainable Cooking to fight for a better World”
