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Development of a Training Concept for Executive Chefs and Chefs as a Basis for the Implementation of Resource Efficiency in Large-scale Kitchens
Date du début: 1 sept. 2016, Date de fin: 31 août 2018,
Priority: 1. Improve achievement in relevant and high-level basic and transversal competences in a lifelong learning perspective
This project offers a vocational training for chefs and executive chefs on resource efficiency and sustainable nutrition in large-scale kitchens, which is not available in the project countries in this extent and contents, as it presents the latest state of knowledge in ...
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