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The aim of the project is to find the European balance for joint cooks’ qualifications and at the same time make improvements for cooks’ qualifications.
LATEST NEWS
e-Cookbook
Virtual pop-up competition event To support the aims and objectives of the Cooking for the future (CORE) project we organised…
Sustainability plan
The Dissemination, Exploitation of results and Sustainability work package aims at generating a strategy and tools for the dissemination of…
Guidelines supporting the use of the European level framework for VET in the hospitality field
This guideline is designed to meet the needs of those training for or involved in the hospitality and catering industry.…
The recording of our webinar is now available
Did you miss a CORE webinar? The Cooking for the future webinar is available to watch online as a recording. …
Online interview on the results and impact of Healthy Future project May 2021
Healthy future project 2016-2018 The Healthy food choices for a sustainable future – Healthy Future project was a development project…
Core Pop-Up event competition outcome was a success
One of the high peaks in Cooking for the Future –project was Pop-Up event –competition, where student teams from participating…
Welcome to the “Future of gastronomy and culinary education” webinar on Wednesday 12 May 2021 at 12-15 CET
How does the future of gastronomy look like? How is the technological development and robotics changing the Hospitality sector? How…
Congratulations Team Vamia!
Yesterday we had our CORE project virtual pop-up events evaluation meeting. THE WINNING TEAM was Vamia, Congratulations! Photo 1. V.A.…
Virtual Pop-Up competition event in (27.4-29.4.2021) April 2021
A virtual pop-up competition was held on Wednesday 28th of April. Have a look: Omnia, streaming link and Vamia, streaming…
Our promo video for the upcoming event
Have you already remember to register? If not click HERE This is our promo video for the upcoming event…
CORE – Final dissemination event 12.5.2021
Our dissemination event its on Wednesday 12.5.2021 at 12 NOON CET. The registration is already open. Here is a link…
Sustainable Development in Restaurant and Catering education at Omnia
How we changed the operations of the student restaurant Herkku and the educational restaurant Henricus more sustainable in our education?…
Institute of Technology Tralee and Cork Institute of Technology merge to form Irelands second Technological University.
By Colette O’Shea, Research Project Assistant, MTU. On January 1st 2021, The Institute of Technology Tralee (ITT) and Cork Institute…
TRADITIONAL BUT NEW CUISINE, THE BASQUE CUISINE
GLOBAL GASTRONOMY Land and sea, sea and land coexist on the stoves of Basque homes. A match made to bestow…
Sustainable Gastronomy
Sustainability, whether one is discussing food or water or agriculture, is without question, one of the key issues going forward…
Covid-19 Scenario for 2030
The covid-19 pandemic that changed the world in the spring of 2020 has been one of the biggest single shocks…
The effect of coronavirus on teaching – in Omnia
Effects of Covid-19 in teaching Photo 1. The student’s canteen Due to the corona outbreak, last spring the effect of…
Accessibility Statement for CORE-project
The website https://cookingforthefuture.net/ is subject to the Act on the Provision of Digital Services (available in English and Finnish). Under…
Waste management and recycling
The population will grow in the future. The consumption hysteria of modern society has now partially reached its peak. Industrial…
Sustainability in the gastronomy after the Covid-19
Food should not be a threat to sustainability, but a source of development. MUST MEET FOLLOWING REQUIREMENTS: Resources optimization The…
COVED-19 perspectives by ITT examples by Luke and Valerie
Examples are written by Luke and Valerie My name is Luke Dalton and I will be a 4th year student…
Covid-19 A New World in Education
A long, long time ago, in a galaxy far, far away, everything was as it usually was i.e. we were…
Effects of the coronavirus in vocational institute
There haven’t been so much headlines about the future financial challenges for educational institutions. Partly because the effects of the…
Teaching Catering and Hospitality during COVID-19 pandemic
During the Spring 2020 semester all teachers around the world were faced with similar challenges as schools were closed and…
BADGE FINLAND- WEBINAR 14.5.2020
This was the last Badge Finland webinar of the spring season, the topic of the webinar was: The Open Badges…
Badge Finland- Webinar
Badge Finland -webinaari: Osaamismerkit KA3 Core -hankkeessa 14:00 – 15:00Webinaari Tässä webinaarissa Oona Haapakorpi Omniasta kertoo CORE –…
On Line Distance Teaching
Photo 1. Janne's online lesson I wasn´t concerned about the consequences of Covid-19 on my work until just before the…
How to create a pop-up event
Step 1: Come up with your concept Event will have a theme or focus on a specific set of…
Don’t Panic: Food Tips and Hints
Covid-19 / Corona Virus and the associated emergency measures that have been introduced have been a big shock to us…
CORE project research was presented in the meeting at The Finnish Hospitality Association (MaRa)
Photo 1. Oona Haapakorpi from Omnia and Minna Halmetoja from MaRa On 25th of February lecturer Mrs Oona Haapakorpi from…
Third Core meeting in Tralee, Ireland. 11.-13.2.2020
Photo 1. CORE team The third Core meeting in Tralee, Ireland started with the wind. The weather varied between sunshine,…
Third CORE transnational project meeting in Tralee
Tuesday 11.02.2020 Location: Institute of Technology Tralee Time: 00:00 Description: Third CORE meeting in Tralee, Ireland 11-12.2.2020
CORE project: 360° virtual learning environments as part of teaching
Virtual learning environments Photo 1. The first online lesson is about to begin Virtual learning environments represent a whole new…
Mid-term monitoring meeting, Joint Qualifications in VET, Brussels, 27/01/2020
Monday 27.01.2020 Location: Brussels Time: 09.00-17.00
Living with Phenylketonuria (PKU) and a Protein Restricted Diet in Ireland
Ever wondered why a customer …..asks you to heat a pale looking bread roll or pizza base? Asks for the…
Omnia´s learning environments for cooking students
How we educate our cooking students every day? The present concept of “learning environment” is wide like sky if we…
Omnia’s education for adult immigrants
The integration of adult immigrants into labor market requires personal studying paths and flexible pathways. So, we can guarantee every…
The future dynamics of culinary education across Europe- Research Results
INTRODUCTION The CORE project aims to explore the future dynamics of culinary education across Europe. The project is co-funded by…
Kestävän kehityksen CORE projektin toinen virallinen kansainvälinen kokous oli Espanjan Bilbaossa (finnish)
Kuva: Core- projektitiimi CORE – Cooking for the future projektin toinen virallinen kansainvälinen kokous oli Espanjan, Bilbaossa 1-3 lokakuuta. Itse…
CORE MEETING BILBAO
The second meeting of the CORE project has been held for three days, this time in the city of Bilbao,…
Maybe you don’t want to start a restaurant, but would like to try a pop-up restaurant?
Omnia’s Cooks Guild school’s (in Finnish Kokkikilta) students opened a pop-up restaurant called Lilla Henricus for two weeks. The event…
Jam contest in Tartu VEC
In Tartu Vocational Education Centre an official school jam competition has taken place for the 3rd year in a row.…
Second CORE transnational project meeting in Bilbao
Tuesday 1.10.2019 For three days the second meeting of the CORE project has been held, this time the city of…
IKASLAN and the world of cooking
IKASLAN is an association of public vocational collegues (61) from the Basque Country, its activities focus on initial vocational education…
Visit from Finnish national agency for education
19.09.2019 Location: Omnia Lakelankatu 1 From Finnish National Agency for Education Hannele Nevalampi where in Omnia today.“asking about our project…
COOKING AS A CAREER
There are numerous educational paths to fulfill the dream of being a chef. Due to the fact that becoming a…
Food Trends
FOOD TRENDS A number of macro forces will impact the way food isproduced, distributed, bought, sold and consumed. Push factors…
Head Chefs share their views on the environment they work in and what the future holds
The CORE project aims to explore the future dynamics of culinary education across Europe. The project is co-funded by the Erasmus…
TheSchool of Business, Computing and Humanities at IT Tralee
The School of Business, Computing & Humanities(BCH) has been providing graduates since the 1970’s and since then it has…
National Partnership Meeting
Tuesday 11.06.2019 Location: VAMIA Ruutikellarintie 2, 65100 Vaasa, Finland Time: 10.00-17.00 Sample Text
Cooking for the future with new technology
Based on conversations with the other CORE - Cooking for the future –project, restaurants and other professional kitchens all around…
Catering and tourism department in Tartu Vocational Education centre
Tartu Vocational Education Centre is the biggest vocational training centre in Estonia. Our Catering and Tourism Department in turn is…
Core- Cooking for the future project challenged teachers’ English skills
Interviews with professionals Last week we (lecturers Mrs. Merja Leivo, Mr. Janne Möhkölä and Mrs. Oona Haapakorpi from Omnia) interviewed…
Spring greetings from Omnia
Sunny spring greetings from Omnia’s Lakelankatu department’s Cooks’ Guild School original (in Finnish Kokkikilta Original Espoo). Omnia is a multisectoral…
ITTRALEE CULINARY STUDENT AISLING DELANY WINS THE NATIONAL COOKERY SKILLS COMPETITION AT IRELAND SKILLS LIVE
Ireland Skills Live took place from Thursday to Saturday, 21-23 March in Dublin’s RDS. Ireland Skills Live played host to…
International Vocational Education Carnival in Jyväskylä 2019
Spring is a time for a carnival. Winter turns first into spring, then into summer, and then the year’s work…
From Vamia to the world
Internationality in education Each region and country has its own dishes, flavours and culinary heritage that merit exploration and appreciation.…
Kansainvälinen CORE -hanke mahdollistaa yhteistyön eri catering-alan koulujen välillä (Finnish)
12.4.2019 Ensimmäinen kokous Espoossa. Maailma ympärillämme muuttuu nopeasti. Tästä syystä myös opettamisen pitää muuttua. Muuten emme tavoita tulevaisuuden tarpeita. CORE…
Assessment of learning and competence in Finland, Case restaurant Silveria, Vamia
Student assessment is criteria based, which is to say that a student’s learning and competence is always compared to either…
INTERNATIONAL CORE PROJECT WORKS WITH DIFFERENT CULINARY SCHOOLS AROUND EUROPE
The world around us is changing fast. That’s why teaching must also change to meet the needs of the future.…
Tartu VEC skills competition “Maker of the year 2019”
The first week of March Tartu VEC held annual skills competitions for students. This year students from 34 different fields…
FIRST TRANSNATIONAL PROJECT MEETING IN FINLAND
The kick-off meeting of the CORE- Cooking for the future project took place in Espoo, Finland on the 4th and…
CORE Kick-Off meeting in Espoo
04.03.2019-5.3.2019 Location: InnoOmnia, Kirkkokatu 16 A and Lakelankatu 1 Time: 10.00-16.00 Description: CORE- Cooking for the future KICK-OFF meeting 4.-5.3.2019
Omnia participated in the online Kick-off meeting of the funded projects under the KA3 – Support for Policy Reform, Joint Qualifications in VET call
On 5th February 2019 Ms Oona Haapakorpi, Mr Mika Heino and Ms Qing Gu from Omnia participated in the online Kick-off meeting…