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The project “Eco-restaurateur, pour une alimentation durable” (Eco-“food and Beverage worker”, for sustainable nutrition) aims at giving an answer to the competence needs that are emerging in the sector and to the strongly growth of sustainable food, in terms of eco and local food. It has also the purpose, through the most rigorous ECVET tools, of connecting the learning outcomes to the labour market.

Thus, competence profiles, training material repertories and standards, and an evaluation system are developed in close contact with the economic stakeholders