Title Le développement et le transfert des cours de formation et des matériaux pour la durabilité de la cuisine professionnelle
Project Number DE/13/LLP-LdV/TOI/147651
Project Type Projets de transfert d'innovation
Le but de ce projet était de développer les possibilités d'éducation pour les cuisiniers professionnels et les gestionnaires dans les cantines et secteur de la restauration pour la formation dans les questions de développement durable, pour le transférer dans des modules E-learning et d'adapter ces modules aux besoins, aux circonstances et aux langues des pays partenaires spécifiques (AT, BG, CZ, DE, FR, IT, SL).
Groupes cibles du projet sont les enseignants de tourisme et HoReCa établissements d'enseignement, les décideurs de l'administration publique, les gestionnaires des ressources humaines dans la gastronomie et les entreprises touristiques, le personnel de cuisine dans la restauration (principalement des écoles et jardins d'enfants), les institutions de l'éducation des adultes.
Le résultat est le e-learning cours "SusCooks" avec 15 unités d'apprentissage, organisés en cinq modules thématiques. Les unités d'apprentissage couvrent les thèmes suivants: Orientation, de l'approvisionnement, la planification, la préparation et la promotion.
The basis of the project was the Partnership Project “Sustainability as key competence of professional cook”, finished in 2012. As project research on various national education systems in the EU showed, there are major deficiencies in the training of professional cooks in terms of knowledge, skills and competences in sustainability issues.
The concept of sustainable development is usually specified by the formulation of environmental, economic, health and social goals. The implementation of a "sustainable cuisine" places new challenges on cooks which are not conveyed in the usual professional training. There is a great need for training in this area, especially using new and innovative methods like eLearning.
The aim of the project was to develop an elearning training curriculum offering qualifications in sustainability for professional cooks and managers in the catering and gastronomy sectors. The course, with 15 eLearning units, is developed and adapted to five partner countries, according to their specific national conditions and requirements and translated in their languages. This approach follows the results of the former Partnership Project on “Sustainable Cooking”.
Project target groups were teachers at tourism and HoReCa educational institutions, decision-makers in public administration, human resource managers in gastronomy and tourism enterprises, cooking personnel in public catering (mainly schools and kindergartens) and institutions of adult education.
The result of the project is the comprehensive e-learning course “SusCooks” containing 15 learning units combined into 5 thematic modules. The learning units cover the following topics: Orientation, Procurement, Planning, Preparation, and Promotion.
At the beginning 15 basic E-learning units and appropriate learning tools and environment were established in English language. These units formed the basis for translation into the different languages and transfer and adaptation to the five partner’s specific national requirements. The adapted and translated units, combined into 5 modules, form the multinational e-learning platform.
Austrian and German partners with experience and materials in training for sustainable cooking had the leading roles in the partner consortium. Transferring partners were educational institutes in Bulgaria, Czech Republic, Italy, Slovenia and United Kingdom, who imported, transferred and adapted the e-learning course and learning materials according to their national conditions, requirements and needs.
All tools allow a combination/interlacing of e-learning/distance learning and live, collaborative learning in face-to-face sessions.
The didactic concept was validated and further refined in workshops by expert teachers. Face to face and e-learning courses, teaching units and materials have been tested and revised in each country.
The e-learning platform meet the needs and demands of the different target groups with particularly eligible and innovative learning methods referring to the new learning habits (eLearning, IT-based tools, Moodle). On the basis of a common marketing concept developed in the former Partnership Project, the curriculum will be implemented into the educational practice in the partner countries.
In the countries where the partners are educational institutions they will mainly be the provider of the educational offers based on “SusCooks”. Nevertheless these partners are also striving for cooperation with other providers to introduce the e-learning system on a broader level. In the other countries, the partners will collaborate with educational institutes.
Validation, transparence, certification
Formation tout au long de la vie
Agriculture, Sylviculture et Pêche
Hébergement et Restauration
Enseignement à distance
The result of the project is the comprehensive e-learning course “SusCooks” for professional cooks and managers in catering/gastronomy sector.
It contains five modules with 15 learning units covering the following topics: Menu Planning and Creation, Procurement of Raw Materials, Preparation Process, Menu Marketing and Distribution; and Kitchen Management. It is adapted to seven countries versions (Austria, Bulgaria, Czech Republic, Germany, Italy, Slovenia and United Kingdom) and translated in the six regarding languages.
The learning platform is based on Moodle LMS software and uses the latest e-learning tools.