SUSCOP – Sustainable cooking for planet

The world around us is changing rapidly, and education, too, must evolve to meet the needs of the future. The purpose of the 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 different European countries.
The project’s point of view is to harmonize and at the same time develop a joint vocational qualification for professional cooks. The aim of the project is to find the European balance for joint cook’s qualifications and at the same time make improvements.
Project focuses on making improvements on the existing qualifications by identifying them in partner countries, improving them and matching the new joint curriculum. The project priorities are to make skills and competences more visible and comparable between different European countries.
At the same time, the project will increase quality with a strong work-based component that also embeds a transnational mobility experience as part of the cook’s qualification. This improves the participating students’ international competences and language skills. Simultaneously the whole hospitality industry in Europe benefits from the project results as the professional cook’s competence and skills entity is identified, described and implemented in the European level.