The aim of the project was to increase employment opportunities for people with special needs by developing their professional, social, and practical skills in the field of gastronomy and hospitality. It also sought to improve the quality of vocational education through the introduction of modern and sustainable educational solutions. An important objective was to strengthen the competences of staff in working with individuals with diverse needs and to develop methods supporting inclusive education. The project enabled the development and dissemination of good practices in vocational integration through international cooperation and the exchange of experience. Additionally, the project activities focused on promoting the principles of sustainable development in the gastronomy and hospitality sectors, as well as fostering pro-environmental attitudes and social responsibility among participants.
The project “Sustainable Gastronomy and Hospitality – Vocational Integration of People with Special Needs” was developed in response to the growing need to include people with special needs in the labour market, particularly in the gastronomy and hospitality sectors. The Centre for Education and Care of the Voluntary Labour Corps (OHP) in Tarnów identified significant barriers limiting this group’s access to vocational education and employment, resulting, among others, from inadequate teaching methods, limited practical skills, and insufficient international cooperation in this field. The project addressed the need to improve the quality and accessibility of vocational education by implementing modern, sustainable solutions in gastronomy, as well as by developing participants’ professional and social competences. An important element was also the exchange of experiences with international partners, which enabled the identification of good practices in vocational integration and inclusive education. The implementation of the project aimed to increase participants’ employment opportunities, enhance their independence, and promote the principles of sustainable development in the gastronomy and hospitality sectors.