Improving the quality and European relevance of VET through workplace mobility focused on gourmet and fusion cuisine, carving techniques, and sustainable cooking. The project enhances students’ intercultural, social, personal, and environmental competences while promoting teamwork, inclusion, creativity, and innovation. The results will be integrated into VET practice and shared with the school community, stakeholders, and the wider public.
The project aims to modernize and improve the quality of VET in hospitality by introducing European standards and innovative culinary practices such as gourmet, fusion, carving, and sustainable cooking. Work-based mobility will promote inclusion and support personal and professional development. The results will be integrated into the educational process and shared with the school community and the wider public.