HOTEL SCHOOL Hotel Management College implements projects in the framework of numerous Key Actions of Erasmus+ programme. Alongside with mobilities, we also take part in Erasmus Strategic Partnership projects. The aim of such projects is to improve the quality of activities performed by the partners, to develop a network of cooperation, to strengthen the capacity for international cooperation, as well as to jointly create and share new methods and practices.
The project will develop a professional training module, virtual applications and pilot training for vocational education students, organize an international sustainable gastronomy congress, and implement various LTT activities.
The project has started in December 2024, and will be implemented till November 2026.
The project’s general objective is to implement digital resources, including technological and didactic tools based on augmented reality and 3D, to facilitate teaching and learning in the VET culinary field framework. This will facilitate the training of culinary skills through the improvement of the individual learning rhythms arising from the intrinsic qualities of each student and promote educational inclusion by providing necessary resources.
The project has started in December 2024, and will be implemented till December 2026.
The practices of sustainable hospitality digitalisation are yet underrepresented, and in some regions especially. Six partners of the project “Sustainable Hospitality Digitalisation Toolkit“, No.2021-1-LV01-KA220-VET-000033140, have come together to unite the capacity of R&D, share existing practices and develop the working consilium on best solutions to address the needs of all involved countries and beyond at the level of VET learners, VET educators and the labour market, covering the interest of increasing digital and digitalisation skills capacity in the EU.
The project was implemented from February 2022, till February 2024.
The project “A World of Cuisine”, No.2021-1-TR-KA210VET-000029335, gathers education institutions from three countries, Turkey, Latvia and Romania, in order to provide learners with opportunities to learn and live the cultural differences in cuisine and adapt it to their work with food innovation and creative kitchen.
The project was implemented from February 2022, till June 2023.
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