The European coastal regions are characterized by a strong tourism industry, based on coastal tourism, beaches, leisure and nature. These tourist economies are based on a high level of gastronomy; guests receive excellent food quality in restaurants, where the local (Maritime) food finds its way to the kitchens. To maintain this high quality of gastronomy and secure it for the future, quality chefs are need, able to process local food - products in an innovative and sustainable way in the kitchens. In doing so they to promote the region as a tourist and gastronomic region. However, the coastal regions have a shortage of chefs, which are able to make the necessary innovation. The labour market is in need of new skills , because the job is changing. Each Cooking@Sea will develop the right network with gastronomical companies and restaurants and identify future proof skills of the gastronomical industry , test them and secure them in collaboration with the network of restaurants and partner organizations from the region. Skills that are highly important for the cook of the future are; the pursuit of excellence, creativity, sustainability and the ability to process the regional product in (new) dishes. The Cooking@Sea VET module will be built on the skills and with 3 pilots with in each region test them with at least 225 students. The partners of Cooking @ Sea will jointly renew the existing gastronomical curriculum in this way, with the right European skills. In addition the partners will make their national qualification cross boarder transparant using EQF and adopt principles of work-based learning duing the Cooking@Sea pilots. Teachers working in Cooking@Sea project will be trained in the new skills during a training program offerred by each Cooking@Sea partner. After the training they will receive a Cooking@Sea international training certificate (C@SITC) as proof they understand the new skills. We expect the students of Cooking@Sea will find a job easily. The impact will also be big on each region. The touristic economies will be supported and local food products promoted. Most important, VET education will be innovated because Cooking@Sea offers a method and a blue print to extract new skills for new jobs and connect them to VET education. To dissemintate the Cooking@Sea project results, promote the job a cook and promote the regions as gastromomical and touristic regions 3 Cooking@Sea festivals will be organised. They festvals will become a international gastronomical feasts, attracting partners, authorithies and public and a lot of PR.
The European coastal regions are characterized by a strong tourism industry, based on coastal tourism, beaches, leisure and nature. These tourist economies are based on a high level of gastronomy; guests receive excellent food quality in restaurants, where the local (Maritime) food finds its way to the kitchens. To maintain this high quality of gastronomy and secure it for the future, quality chefs are need, able to process local food-products in an innovative and sustainable way in the kitchens. In doing so they to promote the region as a tourist and gastronomic region. However, the coastal regions have a shortage of chefs who are able to make the necessary innovation. The labour market is in need of new skills, because the job is changing. Each Cooking@Sea partner has or has developed their network with gastronomical companies and restaurants in their region. With the representatives of these networks they identified future proof skills of the gastronomical industry, tested them and secured them in collaboration with the network of restaurants and partner organisations in their region. New skills that are highly important for the Cook of the Future are: the pursuit of excellence, creativity, sustainability and the ability to process the regional product in (new) dishes. The Cooking@Sea VET module and teacher training materials have been built on the identified new skills. During 2 pilots each region has tested them with at least a total amount of 120 students throughout Europe. The partners of Cooking@Sea have jointly delivered a module and teacher training material that renews the existing gastronomical curriculum with the new skills. In addition the partners have made their national qualification cross border transparent based on EQF and adopted principles of work-based learning during the Cooking@Sea pilots. Teachers working in the Cooking@Sea project have been trained during a training program offered by each Cooking@Sea partner. After successfully following the training they should have received a teacher training certificate. Fish quality, from buying fresh fish to preparing and cooking it, is an important part of the project and the developed module. An e-book with recipes of the partners and their region is developed and a deliverable of the project. We expect that the students who follow the Cooking@Sea module with new skills will find a job easily. The impact should be big on each region as schools use the module in their education. The touristic economy is supported and local food products have been promoted. Most important, VET education can be innovated using the Cooking@Sea module offering a method and a blueprint to extract new skills for new jobs and connect them to VET education. To disseminate the Cooking@Sea project results, promote the job of cooks and promote the regions as gastronomical and touristic regions, two Cooking@Sea festivals have been organised. These festivals became international gastronomical feasts, attracting partners, students, authorities, public and PR. A third festival was planned in June 2020 finalising the project. The final festival could not take place and this had an effect on the completion of the project.