Goal 1: Addressing the lack of practical skills in the field of culinary arts by integrating lifelong learning approaches and experiences from successful examples in Europe, thereby enhancing students' international vocational exposure. Goal 2: Enhancing students' proficiency in using foreign languages in both work environments and daily life. Goal 3: Increasing students' employability prospects and fostering school-industry collaboration by equipping them with the knowledge, skills, and competencies desired by employers. Goal 4: Eliminating issues of absenteeism and school dropout stemming from students' low motivation, lack of interest, general impressions, and feelings of professional inadequacy. Goal 5: Promoting values of European heritage, tolerance, and democratic participation, while also encouraging environmental sustainability and the widespread use of digital platforms, in alignment with the priorities of the Erasmus+ program.
Since 2006, the existing modules have not been updated, so they are insufficient to train qualified personnel. Half of our students continue their internship activities in businesses that are not suitable for developing their professional, linguistic, personal and social competences for 4.5 months in the summer months. The rest of our students are employed in 3 hotels in Antalya as bellboys, busboys, cleaners, service personnel, etc., apart from the positions they need due to their lack of experience, social skills, industrial special skills and basic technical skills, and foreign language deficiencies. Due to the above reasons, our students do not have the knowledge, skills and qualifications to gain the qualifications demanded by employers, and their employment opportunities after graduation are limited. When the e-graduate data is also examined, it is seen that the majority of our students work in other jobs outside of our professional fields.