Modular training course. Promotion of local products. Summary. Why this training catalogue? Critical issues to tackle Modifiable course model Autonomous course model Catalogue topics Catalogue levels Target groups and training strategies Modular curriculum Course outline.
Modular training course
Promotion of localproducts
Content is worthless without methodology
One of the activities included in the project needed the planning of the present catalogue
(work package 4 – Valorization of human capital and of knowledge in the agro-food sector).
It is based on modular short courses. Each course covers specific topics from traditional catering to the valorisation of typical products in the countries involved in the Key-Q project.
The catalogue focuses on the following critical issues:
This training catalogueisbased on modular-designedcourses and short duration of coursemodels
Every «course model» is per se an independent module. This can be said in so far as it allows learners to acquire and consolidate one, or more than one, specific competence, to be later transferred to their own professional practice.
Although being of its own kind, each course is quite clearly defined in its educational objectives, while still being linked to other courses of different levels and complexity within the “curriculum”.
The courses included in the catalogue focus on specific topics connected both to the traditional catering industry and to the valorisation of local products in the countries involved in the project (Italy, Croatia, Bosnia-Herzegovina)
Meatproducts, game and coldcuts
In addition to the topicsabovementionedthere are alsoother modular courses on interdisciplinarytopicssuchas marketing, sales and management
Courses are designed to offer learners contents appropriate for their interest and profile.
In order to customize learners’ personal growth and carrier,
courses are organized at 3 levels of complexity:
Intermediate level connected to the regular professional sector practice. It aims at filling gaps and improving work practice
Entry level with no specific entrance requirements designed to offer topics of general interest
Advanced level designed to increase learners’ expertise
in the catering sector
The catalogue is designed for a heterogeneous target group made up by:
professionalscooks and restaurateurs
trainersin the catering sector
traineesfrom catering schools
based on collaboration and exchange of best practices
basedon a cultural and pedagogicalapproach
based on demonstration and directexperience
The training strategy can be customized according to the specific characteristics and demands of the learners involved.
According to the level of complexity, the course titles are as follows:
PDO varieties of cheese from the territory
Foodallergies and intolerances, celiacdisease
Protecteddesignation of originproducts
Food and winepairing
Choice of seasonalrawingredients
Egg pasta: home-made processing
Create a menu enhancing the value of localtradition
Pasta-based first courses: traditionalrecipes
I prodotti a denominazione d’origine garantita
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