The world around us is changing fast. That’s why teaching must also change to meet the needs of the future. The purpose of the CORE – Cooking for the future project is to develop cooperation between culinary schools and working life in different European countries. In order to keep the project on high level, the regulatory institutions in Vocational Education and in the Hospitality field are involved in the project.
CORE project’s main idea is to find out what can be done to promote employment and professional skills and competences in the restaurant and catering sector in Europe. Therefore, the purpose of this project is to improve the VET practices based on the needs of the labour market.
Project improves future cook’s job opportunities
Given the high level of youth unemployment and the high labour market demand for vocational experience in restaurants at the same time, there is a clear skills mismatch and shortcoming at the sectoral level. As the knowledge has become a key factor CORE project focuses on making improvements on the existing qualifications by identifying cook’s qualifications in partner countries, by improving them and matching a new joint cook’s curriculum. The project priorities are to make skills and competences more visible and comparable between different European countries.
Cooking for the future project focuses on making improvements and, when necessary, common guidelines and frameworks in the existing National core or similar curricula for the European cooperation in the field of cookery. The objective of this project is to strengthen and broaden catering education to meet the needs of the sector and environment. The more concrete aim is to improve the existing cook’s qualifications. Other objectives are to promote the international dialogue and implementation, and exchange of good practices in cooks’ education. Another aim is to increase international work-based learning and to harmonize the level of needed skills and competences in international labour markets. In the future, working life requires new skills and competences. This challenge is also addressed in the project by maintaining strong relationships with the industry itself. Thus, it is relevant that we don’t just have individual partners from the sector, but we also cooperate with associations that represent the whole sector’s interests.
The project focuses on developing a new virtual website that is based on 360° reality images. The purpose of the project is that all study programs / specialties are opened and explained in a customizable 360° page. The learning outcomes will be made as transparent as possible by using Open Badge approach for competences needed in the profession. This further enhances the Guild School model as a flexible pathway. Guild School model is based on peer learning with strong cooperation with working life and also shows an entrepreneurial grip in teaching and strong visibility on different social media platforms.
The concrete goal of the project is to induce modern and inspiring learning. New common competences require new learning methods, such as different kinds of competitions and pop-up restaurant concepts. All aspects of students’ learning and progress are documented in their e-portfolios. Blogs act as virtual learning diaries for students, enabling employers to notice and identify their skills and competences.
How social media can improve your cooking skills?
Previously, the only teaching tools for cooking were different books, PowerPoint presentations or some kind of memory cards. Although all of these are still usable possibilities, there is much more information nowadays online. Of course, one of the most powerful tools is social media, e.g. YouTube or Instagram, although there are many other options as well.
How can social media improve your cooking skills? How can you use it to become an expert in the kitchen? Below are the three most popular ways social media can benefit cooking.
As a result of the project we create new international training modules for catering field. The quality of the vocational qualifications’ contents will be improved, and the international aspect of the modules makes them more attractive to all our students.
- Omnia, Finland
- ITT (Institute of Technology Tralee), Ireland
- TKHK (Tartu Kutsehariduskeskus), Estonia
- Vamia, Finland
- Ikaslan Gipuzkoa, Spain
The project is developing cooperation between vocational culinary schools and colleges and working life in the restaurant and catering field mainly in Finland, Spain, Ireland and Estonia. The project is co‐funded by the European Commission’s Erasmus+ program.
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Oona Haapakorpi, Omnia