The purpose of the Key Action 3 (KA3)  CORE – Cooking for the future project is to develop cooperation between VET schools and working life in European countries in the restaurant and catering sector. The idea is to find out what can be done to promote employment and professional skills and competences in Europe.

Project’s aim is to find the European balance for joint cook’s qualifications and at the same time to make improvements. Project focuses on making developments on the existing cook’s qualifications by identifying future cook’s qualification needs in partner countries, improving cook’s qualification and creating the new joint cook’s international training module. At the same time, we are improving VET practices based on the needs of the labor market.

CORE project aims at making students skills and competences more visible and comparable for the labor market on European level and to promote the international aspects in the professional cook’s profile. This is further enhances by the flexible learning pathways that are based on peer learning in strong cooperation with working life

This project is also developing a pilot version of a new virtual 360° web page of international cook’s competences, where all study programmes / specialisations are opened. The learning outcomes will be made as transparent as possible by using open educational resources (e.g. Open Badges) for achieving the competences needed in the profession.

To attract the students to follow these new procedures, different kinds of events such as competitions and pop-up restaurant concepts will be created. These enhance also the students’ skills and competences and make them more visible for the labor market on European level.

The project is developing cooperation between culinary vocational schools and colleges and working life in Finland, Estonia, Ireland and Spain. The project is a part of the European Union Erasmus + funding program under the KA3 – Support for Policy Reform, Joint Qualifications in Vocational Education and Training call.


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