By implementing the project, the Academy aimed to achieve: - improving its training programs to meet the new trends and standards in cooking, with an emphasis on healthy cooking; - greater awareness of the types and use of ecological and sustainable foods; - use of innovative teaching methods, interactive learning, ICT in the context of an increasingly digitized society; - providing wider access to a variety of training opportunities and professional qualifications for students from outside the country, where the knowledge and skills acquired at the Academy can be validated; - improvement of students' language skills through practice in an international environment; - expansion of strategic partnerships with foreign partners; - improving the position of the Academy at the national and international level to attract more students; - better career guidance and development of trainees; - meeting the needs of the labor market by providing qualified and well-prepared people; - strengthening the capacity to participate and work on international projects; - a wider network of contacts with partner organizations and businesses;
HRC Culinary Academy (the Academy) is an organization with many years of experience in the field of professional culinary and restaurant training and as such continuously strives to develop and maintain high levels of training of its trainees following the international standards and trends in this field. At the same time, the desire of the Academy is to help overcome youth unemployment by providing well-prepared professionals with broad knowledge and skills in the culinary field, including the healthy cooking which at the moment is a major trend in the culinary field, to be able to satisfy the needs of the business and be quickly realized in the labor market. In the context of the project, mobility participants gained knowledge about healthy foods and about reducing the loss and waste of food products in the preparation of various meals. They gained valuable knowledge and experience about the complex relationship between "food - health - environment - society" in the preparation of meals and menus which is required as a new responsible reading of dietary regimes. Last but not least, they acquired skills in culinary production, applying new methods and culinary techniques for healthy cooking.