We supported the training of confectionery students in an innovative way by developing their professional knowledge in preparing products adapted to special dietary needs. In summer 2025, graduates entered the labor market with unique skills that had not been available before. To acknowledge this achievement, participants of the workshops received certificates. By acquiring these competences, our students contribute to creating better conditions for people with food allergies and special dietary requirements at their current and future workplaces. Our objectives remained unchanged, and the newly developed teaching materials directly support them. Through the workshops, we successfully delivered learning resources across seven thematic areas: Gluten-free, Sugar-free for people with diabetes, Dairy-free (milk protein, lactose, total milk), Egg-free (whole egg, egg white, egg yolk), Paleo nutrition, and Vegan nutrition. To complement the training, we also created tests and videos, providing teachers with effective tools to improve students’ professional competences.
Our project aimed to fill a gap in confectionery training by developing teaching materials in the field of “free-from” confectionery, an area repeatedly highlighted by dual training providers as a blind spot. While our previous Erasmus+ projects focused on mobility, this small-scale partnership allowed us to gain experience in joint professional work with another vocational institution, strengthening cooperation both institutionally and individually. Employers increasingly expect young graduates to have the competence to create products that meet special dietary requirements. Meeting this demand, we developed a new teaching package that enables confectionery students to acquire these skills. The project ensured that the competencies of participating students expanded to include the preparation of products suitable for special nutritional needs. The materials produced respond to the needs of both dual training providers and confectioneries outside dual training. By publishing the results on open platforms, our school has also entered a new dimension of internationalization.