The partners wished to enroll teachers and students in undertaking professional and educational projects through various activities: organizing culinary workshops, conducting pro-health education and sharing experience with partners, developing their competitiveness, helping them to acquire new professional and social skills in the field of interpersonal communication, which contributed to a better interaction with future employers and employees. The participants would acquire and consolidate language skills, establishing new acquaintances and friendships, developing their language and social competences. Participating in the project strengthened the opportunity to practise English in everyday life and improve the food industry vocabulary. Through active participation in the project, young people broadened their horizons, overcome social and language barriers, acquired new professional skills, and at the same time improved their digital skills.
We applied for this project to address the need for fostering professional, social, and language skills among students and teachers of our vocational courses in the field of catering: waiters, cooks and food industry for future workers.By engaging in culinary workshops cultural exchanges, and pro-health education, participants enhanced their interpersonal communication, developed competitiveness, and built relationships with peers, host families and students from rural area in the hostel . The project promoted healthy eating habits, cultural awareness and improved English language proficiency, preparing participants for better interaction with future employers and communities. The project responded to several important needs: Increasing motivation – participation in the project encouraged its users to learn and develop professional skills. Improving the quality and attractiveness of vocational education – exchanges visits allowed students to gain practical experience in an international environment, develop skills and knowledge of modern food indudtry trends. Poject experiences have increased their competitiveness on the labour market and prepared them for the dynamic requirements of the food industry.