Start date: Jan 1, 2013,
End date: Jun 29, 2015
The new teaching program, which includes process innovation education plan on both sides of the border towards modern gastronomic trends, creating space for the transmission and monitoring the latest trends in gastronomy.Environmentally friendly gastronomy is based on principles of sustainability. When cooking is preferred local products, local and seasonal food and organic food."This sector is undergoing a rapid evolution towards a more responsible approach to the environment as operators of public catering and customers. Unfortunately, students gastronomic fields with this rate can hardly keep up. Educational program, which will complement the curriculum, they will not only provide theoretical information, but also practical experience and opens them space beyond the borders of their region, "said Minister of State for education, youth, sport and economy George Struček.The main objective of the project is to develop and implement education program for secondary school pupils culinary direction on both sides of the border, which will be incorporated into their education plan. The main objective of the training program is to provide students with knowledge and skills in modern environmentally friendly gastronomy.The project will also contest the Bavarian-Czech secondary school students in culinary skills, which will be held on the Bavarian side. Students will prepare a pre-specified dishes created just from local foods. They will also create a competitive menu with a description of specific foods. Competition will help to validate the skills and knowledge students involved in the project. Their skills will be assessed by an expert jury.
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