General presentation of the project and its outcomes
This project has been funded with support from the European Commission. This presentation reflects the views only of the author , and the Commission cannot be held responsible for any use which may be made of the information contained therein.
A common wish to work on eco-catering }
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Global movement to develop organic, short food chains, healthy and local food, to enhance the local culinary heritage (citizen/ Europe) Opportunities for training path (above all to disadvantaged people), to integrate these concepts and approach (opportunities for jobs, better practices in daily life, etc.) Difficulties in getting these new skills recognized. Clear need to identify them and integrate them into a more global and structured approach (ECVET System).
Construction of the Erasmus + project :
Eco-restaurateur, implement the ÂŤ eco-restaurant Âť certification in Europe }
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Objective1 : to support the structuring of training path Objective 2: to facilitate access to vulnerable groups (tools and pedagogical materials developed taking into account key competences) Objective 3: Dissemination of good practices in food habits (dissemination of resources to a wide audience, i.e. trainers, trainees, customers, etc.)
Eco-catering, 10 organizations and 2 levels for a wide and diversified partnership }
5 European federations, acting at national or regional level: ◦ Scuola Centrale Formazione, Italy ◦ Barka Foundation, Poland ◦ Kyustendil Chamber of Commerce and Industry, Bulgaria ◦ GIE, Roumania ◦ AID Coordination, Belgium
Eco-catering, 10 organizations and 2 levels for a wide and diversified partnership }
5 local organizations working on the field (trainings, occupational and social integration,…) ◦ Perron de l’Ilon ◦ Croc’Espace ◦ Le Goût d’apprendre ◦ Notre Maison ◦ Ciep de Liège
1. Occupation profile for « sustainable competences » needed for Eco-restaurateur }
Which additional competences for a help cooker ecoresponsible ? ◦ In order to serve as a basis for training centers to make more visible and evolutive their training offer. ◦ Based on an existing help cooker standard ◦ List of additional competences : organized into 2 key activities with different abilities, knowledge and level of autonomy and responsibility (following « Standard methodology ») ◦ Focus on the help cooker (target audience) but articulated to the other trades in the kitchen team.
2. Training standard and training modules }
How to acquire the identified competences (Outcome 1)? ◦ to provide specific tools for trainers to help them : to get this particular knowledge and know-how, to transfer it in training programs, and to act on the environment (promoting healthy and seasonal products in the kitchen, reducing wastes, etc.) ◦ To support the structuring of trainings and the implementation of "sustainable practices” in catering sector ◦ Production of a guide in two parts : one “theorical” part with the main ideas and concepts to know the basis about Eco-restauration (target audience : trainers), and a second part as a collection pedagogical activities with tools and resources (target audience : trainees)
2. Training standard and training modules }
Structure of modules ◦ Chapter 1 : general concepts and principles ◦ Chapter 2 : Local and natural heritage ◦ Chapter 3 : Calendar of products and principles (seasons and preservation) ◦ Chapter 4 : Labels and component of products ◦ Chapter 5 : How to be reduce his food-print in a kitchen ◦ Chapter 6 : Work in a respectful way in a kitchen (reduce and sort wastes and left-overs)
3. Common assessment standard
How observe and confirm that the competences identified (1), and worked in training (2) are actually acquired? â—Ś For each training sequence or training unit (2), definition of criteria, observable indicators, and thresholds for success â—Ś Pedagogical freedom in the choice of tests and modalities of implementation â—Ś The basics for a quality system allowing to go towards a certification for "eco-responsible help cooker"