The final objectives of the project are to: 1. Create an inclusive environment in cooking and catering vocational 16+ education by improving diversity sensitive teaching and learning. 2. Implement sustainability in cooking and catering vocational 16+ education to create a sustainable and conscious environment. (SHE= Sustainability Higher Education). 3. Validate the SHE-instrument, a sustainable higher education instrument for vocational education and training. 4. Describe the methodology of validation and changes and results into a handbook. Describe the best proven practices into a handbook.
In summary, the project addresses the critical need for vocational education systems to adapt to Europe's increasing diversity and the global shift towards sustainability. It aims to create an environment that is not only inclusive and sensitive to the varied backgrounds of its learners but also committed to instilling sustainable practices and considerations into the curriculum. This to make sure students in cooking and catering define the industry of the future for cooking and catering towards inclusion and sustainability. This project enabled learners, staff and stakeholders to master general skills and attitudes related to diversity, such as considering issues from multiple perspectives and reflecting on their own social and cultural identities. Through best practices learning opportunities were created that emphasizes diversity and inclusion. The cooking and catering department incorporated sustainable practices into their curriculum, reflecting a shift towards healthier lifestyles and environmental conservation. By using a qualitative measurement tool and peer evaluation as a methodology ensured a high level of implementation of sustainable and inclusion practices.