The project will improve the quality and standards of VET at the school,as well as the key competencies and specialized skills of the participants in the sustainable cuisine.It will expand the educational capacity through transferring the European experience in "green" cooking,adapted and integrated into the vocational training curricula.The qualification of the beneficiaries is a prerequisite for successful career development. It will also raise the ecological culture, behavior of audience.
The project is in response to the priorities in the strategic development of the school as a "green"educational institution of high quality and European standards of VET. It corresponds to the market needs and the requirements of the restaurant business, as well as the skills and career goals of the learners.These sustainable culinary practices protect the environment and the human health,save resources, cut costs,and create conditions for the successful professional realization of the graduates